scholarly journals Actual aspects of feeding management for preschoolers

2021 ◽  
Vol 100 (7) ◽  
pp. 724-729
Author(s):  
Natalia V. Tapeshkina ◽  
Elena V. Koskina ◽  
Nadezhda V. Yagnyukova ◽  
Tatyana G. Korsakova ◽  
Tatyana D. Logunova
Keyword(s):  
Dairy Products ◽  
Cottage Cheese ◽  
Comparative Characteristic ◽  
Regulatory Requirements ◽  
Normative Documents ◽  
Feeding Management ◽  
Children's Nutrition ◽  
Calcium Phosphorus ◽  
Sour Cream ◽  
Milk And Dairy Products

The purpose of the study was a comparative assessment of the actual diet of preschoolers, taking into account changes in the requirements of sanitary legislation on the organization of public catering. Materials and methods. Nutrition was assessed based on a study of the menu-layouts of two-week implemented menus in 4 preschool organizations. The analysis of children’s diets’ nutritional and biological value was carried out according to the leading indices of normative documents and legislative acts. A comparative characteristic of the actual food set was carried out, taking into account the changes in the requirements, the sanitary and epidemiological rules, and norms of SanPiN 2.3 / 2.4.3590-20 that had come into effect again. Results. The structure of the food set sold to children in the preschool organization was irrational. The optimal consumption (from 94 to 104% of the norm) of primary food products (meat, poultry, milk and dairy products, cottage cheese, sour cream, eggs) was established. The disadvantage of the menus under analysis was the deficit in the food assortment of rye bread, fish, fruit, leftover pasta, sugar, confectionery, and the presence of products excluded from the new food set (sausages). The nutritional and energy value of children’s diets was sufficient compared to the norms of physiological needs. However, there was an imbalance in both macro and micronutrients, especially calcium, phosphorus, and magnesium. Conclusion. According to the menu-layouts in children’s institutions, evaluation of children’s nutrition showed that they did not comply with both the previously existing and newly introduced regulatory requirements for indices of food supply and the chemical composition of rations. The needs of the recently entered sanitary rules and norms for feeding organizations were not considered when drawing up the menu in institutions. Revision of the food set requires making adjustments to the technological charts for baby nutrition and the elaboration of guidelines for developing menus in new conditions.

VETERINARY-SANITARY ASSESSMENT OF THE QUALITY AND SAFETY OF MILK AND DAIRY PRODUCTS PRODUCED IN INDIVIDUAL FARMS OF THE TVER REGION

2019 ◽  
Vol 1 (1) ◽  
pp. 25-30
Author(s):  
Z. N. Menshikova ◽  
◽  
O. A. Boykova ◽  
N. V. Pchela ◽  
◽  
...  
Keyword(s):  
Dairy Products ◽  
Raw Material ◽  
Cottage Cheese ◽  
Quality And Safety ◽  
Physico Chemical ◽  
Tver Region ◽  
Sour Cream ◽  
Safe Food ◽  
Milk And Dairy Products ◽  
Private Farm

The article presents the results of a study of the quality and safety of raw cow's milk, sour cream and cottage cheese, produced in a private farm in the Tver region. In the course of the work, regulatory documents were studied and organoleptic and physico-chemical researches were performed. In order to determine the food safety of dairy products, microbiological studies were conducted: QMAFAnM, the content of somatic cells and inhibitory substances, the number of Salmonella, coliforms, lactic acid microorganisms and S. aureus were determined). On the basis of the obtained results, it was established that the investigated milk can be allowed for sale and is quality raw material for the production of dairy products. Sour cream and cottage cheese from private production are benign, microbiologically pure and safe food.

scholarly journals Raw milk consumption and health

2015 ◽  
Vol 143 (1-2) ◽  
pp. 87-92 ◽  
Author(s):  
Anka Popovic-Vranjes ◽  
Milka Popovic ◽  
Marija Jevtic
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Unpasteurized Milk ◽  
Thermally Processed ◽  
Bacteriological Testing ◽  
Foodborne Outbreaks ◽  
Milk And Dairy Products

Contrary to the safe practices of milk pasteurization or sterilization, which effectively reduce foodborne outbreaks incidence associated with raw milk and dairy products use, outbreaks caused by such products continue to occur. Despite this fact, a worldwide movement advocating for the rights of raw milk and cheese selling and consumption, due to their specific nutritive characteristics, has strengthened significantly in recent years. Traditional agricultural manufacturers from Serbia still sell products related to thermally unprocessed milk, such as cottage cheese and raw cream. In AP Vojvodina during the period of 1981-2010 a total of 179 foodborne outbreaks were reported, where the incriminated cause of the outbreak were milk or diary. In 126 (70.39%) outbreaks, totaling 2276 sick individuals and one casualty, it was confirmed that the incriminated food was from the group of dairy products. In 48 instances (26.82%), bacteriological tests confirmed that milk and dairy products were excluded as the outbreak causes, while in another 5 (2.79%) outbreaks, microbiological analysis of food failed to confirm any relation to the actual epidemiological instances. In some cases, bacteriological testing of incriminated foods was not possible. In the cases of outbreaks associated with the consumption of milk and dairy products, traditional raw milk products were cited as being used. Consumption of unpasteurized milk and cheese represents public health threat. National and international rules ensuring use of safe products for human consumption have to set rules of trade of thermally processed milk and products on the market.

scholarly journals Usual Dietary Intake, Nutritional Adequacy and Food Sources of Calcium, Phosphorus, Magnesium and Vitamin D of Spanish Children Aged One to <10 Years. Findings from the EsNuPI Study

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1787 ◽  
Author(s):  
Esther Cuadrado-Soto ◽  
Ana M. López-Sobaler ◽  
Ana Isabel Jiménez-Ortega ◽  
Aránzazu Aparicio ◽  
Laura M. Bermejo ◽  
...  
Keyword(s):  
Vitamin D ◽  
Dairy Products ◽  
Reference Sample ◽  
Meat Products ◽  
Food Sources ◽  
Adequate Intake ◽  
Dietary Reference Values ◽  
Calcium Phosphorus ◽  
Almost All ◽  
Milk And Dairy Products

Bone problems in the population begin to be establish in childhood. The present study aims to assess the usual calcium, phosphorus, magnesium, and vitamin D intakes, along with the food sources of these nutrients, in Spanish children participating in the EsNuPI (Estudio Nutricional en Población Infantil Española) study. Two 24 h dietary recalls were applied to 1448 children (1 to <10 years) divided into two sub-samples: one reference sample (RS) of the general population [n = 707] and another sample which exclusively included children consuming enriched or fortified milks, here called “adapted milks” (AMS) [n = 741]. Estimation of the usual intake shows that nutrient intake increased with age for all nutrients except vitamin D. Using as reference the Dietary Reference Values from the European Food Safety Authority (EFSA), calcium and magnesium intakes were found to be below the average requirement (AR) and adequate intake (AI), respectively, in a considerable percentage of children. Furthermore, phosphorus exceeded the AI in 100% of individuals and vitamin D was lower than the AI in almost all children studied. The results were very similar when considering only plausible reporters. When analyzing the food sources of the nutrients studied, milk and dairy products contributed the most to calcium, phosphorus, magnesium, and vitamin D. Other sources of calcium were cereals and vegetables; for phosphorus: meat, meat products, and cereals; for magnesium: cereals and fruits; and, for vitamin D: fish and eggs. These results highlight the desirability of improving the intake concerning these nutrients, which are involved in bone and metabolic health in children. The AMS group appeared to contribute better to the adequacy of those nutrients than the RS group, but both still need further improvement. Of special interest are the results of vitamin D intakes, which were significantly higher in the AMS group (although still below the AI), independent of age.

Improved Microbiological Assay for Penicillin Residues in Milk and Dairy Products

1978 ◽  
Vol 61 (4) ◽  
pp. 918-922
Author(s):  
Stanley E Katz ◽  
Carol A Fassbender
Keyword(s):  
Phosphoric Acid ◽  
Dairy Products ◽  
Microbiological Assay ◽  
Base Layer ◽  
Cottage Cheese ◽  
Cream Cheese ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Consistent Measurement ◽  
Milk And Dairy Products

Abstract The microbiological assay for penicillin residues in milk was improved. Acidification of milk with phosphoric acid to pH 4.5, centrifugation to remove precipitated proteinaceous matter, adjustment of pH to 6.0, a second centrifugation, and the use of a 2% agar base layer resulted in the consistent measurement of 0.01 unit penicillin activity/ml milk. Sarcina lutea was used as the assay organism. Recoveries in milk averaged 94%, in nonfat dry milk 84%, in cottage cheese 97%, and in cream cheese 94%.

scholarly journals Features of Microflora of Food Products of Animal Origin Realized in Dnipro

2021 ◽  
Vol 6 (3) ◽  
pp. 353-359
Author(s):  
T. V. Sclyar ◽  
◽  
O. O. Pospielova ◽  
N. V. Cherevach ◽  
O. A. Dregval ◽  
...  
Keyword(s):  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Trade Mark ◽  
Cottage Cheese ◽  
Animal Origin ◽  
Standard Samples ◽  
Viable Bacteria ◽  
Escherichia Coli Bacteria ◽  
Milk And Dairy Products

Milk and dairy products are an excellent environment for the development of microorganisms that can cause various defects in the products and in some cases lead to human disease. Under the action of bacteria, yeast, molds, if the rules of procurement are not observed, transportation, storage and sale of dairy products deteriorate rapidly, lose nutritional value, become dangerous for consumption. The purpose of the research was the monitoring of quality of dairy products sold in the trade network of Dnipro according to the sanitary-microbiological indicators. Material and methods. We analyzed 79 samples of milk and dairy products of different trade mark. 56 (64,5%) samples were not standard indexes from which 10 samples of pasteurized milk, 9 samples of yogurt, 6 samples of kefir, 8 samples of sweet-cream butter, 7 samples of cottage cheese, 6 samples of sour cream and 5 samples fermented baked milk. Results and discussion. The obtained results showed that 19 samples of dairy products contained less viable bacteria, than it was indicated according to sanitary and microbiological indexes. There was the greatest number of nonstandard products among samples of yogurt (6) and cottage cheese (4). The study showed that out of 56 analyzed dairy products 13 contained yeast in an amount that exceeds the standard rates. The largest number of non-standard samples (5) was found in yogurt. In 12 samples the maximum number of molds was exceeded. The highest number of molds contaminated product samples was found among cottage cheese (4), kefir (3) and butter (3). In the presence of sanitary-indicative microorganisms we did not meet the requirements of the normative indicators of 35 samples of dairy products, which was 44.3% of the total number of analyzed samples. Escherichia coli bacteria were found in samples of all types of dairy products. The most contaminated were samples of milk (6 samples), kefir (6 samples) and yogurt (5 samples). Conclusion. Out of 7 types studied most dairy products contaminated by all indicators were yoghurt and cottage cheese. Staphylicoccus aureus was detected in 2 samples of lactic acid products. Pathogenic bacteria, including representatives of the genus Salmonella and Listeria monocytogenes, were not found in none of 79 samples of seven types of dairy products

scholarly journals Anthelmintic residues in goat and sheep dairy products

2015 ◽  
Vol 59 (4) ◽  
pp. 515-518 ◽  
Author(s):  
Piotr Jedziniak ◽  
Małgorzata Olejnik ◽  
Jolanta G. Rola ◽  
Teresa Szprengier-Juszkiewicz
Keyword(s):  
Dairy Products ◽  
Cottage Cheese ◽  
Macrocyclic Lactones ◽  
Cream Cheese ◽  
Multiresidue Method ◽  
Sheep Milk ◽  
Wide Range ◽  
Albendazole Sulfone ◽  
Milk And Dairy Products

AbstractA multiresidue method (LC-MS/MS) for determination of wide range of anthelmintics was developed. The method covered benzimidazoles: albendazole (and metabolites), cambendazole, fenbendazol (and metabolites), flubendazole (and metabolites), mebendazole (and metabolites), oxibendazole, thiabendazole (and metabolites), triclabendazole (and metabolites); macrocyclic lactones: abamectin, doramectin, emamectin, eprinomectin, ivermectin, moxidectin; salicylanilides: closantel, ioxynil, nitroxynil, oxyclosamide, niclosamide, rafoxanid and others: clorsulon, derquantel, imidocarb, monepantel (and metabolites), morantel, praziquantel, and pyrantel. The method was used to examine the potential presence of anthelmintics in goat and sheep milk and dairy products from the Polish market. A total of 120 samples of milk, yoghurt, cottage cheese, cream cheese, and curd were analysed. None of the samples were found positive above CCα (1-10 μg/kg) except for one cottage cheese in which traces of albendazole sulfone were detected (5.2 ug/kg) and confirmed. The results of the study showed negligible anthelmintic residues in the goat and sheep milk and dairy products and confirm their good quality.

scholarly journals EVALUATION OF AVERAGE DAILY CONSUMPTION OF DAIRY PRODUCTS BY STUDENTS

2018 ◽  
Vol 18 (4) ◽  
pp. 13-19 ◽  
Author(s):  
L.B. Yeltsova ◽  
S.T. Omel’chuk ◽  
A.A. Petrosyan
Keyword(s):  
Medical Students ◽  
Dairy Products ◽  
Cottage Cheese ◽  
Daily Consumption ◽  
Milk Products ◽  
Sour Milk ◽  
Daily Diet ◽  
Sour Cream ◽  
Junior Students ◽  
Hard Cheese

The conscious daily choice of the healthy food contributes to preserving health and high working capacity, including mental performance. Milk and sour-milk products make up the essential part of students’ daily diet needed to supply the body with all necessary nutrients and energy. The aim of this study is to assess daily consumption of milk and sour-milk products in order to correct the students’ diet. Materials and methods: Using the questionnaire [6], the authors questioned medical students and analyzed obtained results on the medical students’ dietary habits. The study involved the 2nd, 4th and 6th study year students of O. Bogomolets National medical university. The survey participation was voluntary by obtaining prior consent from students. The sample was  selected randomly. The sample includes 858 respondents, 570 female and 288 male students aged 18-25 years. Results: The study represents the results of comparative assessment of the recommended daily consumption of milk and sour-milk products with their real consumption. The authors have evaluated daily consumption of such dairy products as milk, kefir, yoghurt, sour cream, butter, hard cheese and cottage cheese. The consumption of milk, kefir, yoghurt and sour cream was estimated by the following grading: “I don’t consume these products”, “I consume not more than 250 ml of such products daily”, “I consume 250-400 ml of such products daily”, “I consume more than 400 ml of these products daily”. The consumption of hard cheese was evaluated by the grading: “I don’t consume it”, “I consume not more than 10g daily”, “ I consume about 10-20g of it daily”, “I consume more than 20g of it daily”; cottage cheese: “I don’t consume it at all”, “I consume not more than 100g daily”, “I consume 100-200g of it daily”, “I consume more than 200g of it daily”; butter: “I don’t consume it”, “I consume not more than 15g of it daily”, “I consume more than 15 g of it daily”. The study has found that one third of the respondents do not consume whole milk, regardless of sex and the year of study. Less than 20% of respondents daily consume 250-400 ml of milk. Half of the junior student respondents do not consume sour-milk products at all regardless of sex.  20% of the junior students and 20-30% of the senior respondents consume 250-400 ml of sour-milk products daily irrespective of sex. No more than one third of respondents irrespective to sex or year of study consume 10-20g of hard cheese daily. 100-200g of cottage cheese (low-fat) is usually included into the daily diet of 10-30% respondents, and there is dependency on the sex and year of study. The high-fat cottage cheese is not eaten by a half of the respondents irrespective to the sex and year of study; while 10% of junior students and 20% of senior students regardless of the sex include 100-200g of it in their daily diet. About 20% of male respondents irrespective their year of study and 30% of female respondents do not eat butter at all. Conclusions. The results obtained show numerous deviations from national recommendations on healthy nutrition and point out existing risks of the nutritional deficiencies, alimentary and alimentary-dependent diseases. The students’ youth diet and the attitude toward the healthy diet require serious correction.

scholarly journals BIOLOGICAL CHARACTERISTICS OF STAPHYLOCOCCUS AUREUS ISOLATES RECOVERED FROM MILK AND DAIRY PRODUCTS MANUFACTURED IN THE REPUBLIC OF CRIMEA

2019 ◽  
pp. 13-18
Author(s):  
I. V. Borodkina
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Food Poisoning ◽  
Biochemical Properties ◽  
Biological Characteristics ◽  
The World ◽  
Vitek 2 ◽  
Sour Cream ◽  
The Republic ◽  
Milk And Dairy Products

Staphylococci are one of the causes of food poisoning in many countries of the world. Intoxication occurs due to staphylococcal exotoxins entering the human body. One of the main sources of staphylococcal toxins is milk and dairy products contaminated with pathogenic staphylococci. Staphylococcus aureus has the greatest sanitary and hygienic importance. In 2016–2018 168 samples of ready-to-eat dairy products were tested for Staphylococcus aureus in the Food Safety Laboratory of the FGBI “ARRIAH” in the Republic of Crimea. The tests were performed according to GOST 30347-2016 “Milk and dairy products. Methods of Staphylococcus aureus detection”. Biochemical properties of the recovered isolates were studied using Vitek 2 Compact analyzer. It was established that the following groups of products are contaminated with Staphylococcus aureus to the greatest extent: butter (20%), sour cream (9.09%), curd and curd products (4.55%), pasteurized milk in the consumer packaging (4.35%). The basic biological characteristics of the isolates have been studied and their antimicrobial resistance has been determined. All the isolated Staphylococcus aureus cultures demonstrated a 100% sensitivity to benzylpenicillin, oxacillin, imipenem, ticarcillin, meropenem, ciprofl oxacin, ofl oxacin, gentamicin, amikacin, doxycycline, tetracycline, rifampin, chloramphenicol, cefotaxime, ceftriaxone, trimethoprim and were 100% resistant to enrofl oxacin. Resistance to streptomycin was determined in 28.6% of isolates, and 14.3% of isolates were resistant to vancomycin. Methicillin-resistant staphylococci were not detected among the bacteria.

scholarly journals Biotype characterization of Staphylococcus aureus from milk and dairy products of private production in the western regions of Ukraine

2017 ◽  
Vol 8 (3) ◽  
pp. 384-388 ◽  
Author(s):  
M. D. Kukhtyn ◽  
Y. V. Horyuk ◽  
V. V. Horyuk ◽  
T. Y. Yaroshenko ◽  
O. I. Vichko ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Meca Gene ◽  
Raw Milk ◽  
Test System ◽  
World Health ◽  
Cottage Cheese ◽  
Methicillin Resistant ◽  
Domestic Production ◽  
Milk And Dairy Products

Prevention of foodborne diseases is a priority for the world health system. In the process of manufacturing milk and dairy products, the most important factor endangering their safety is seeding with a conditionally pathogenic and pathogenic microflora. Salmonella, Escherichia coli, Listeria and other microorganisms that reproduce in dairy products without changing their organoleptic properties are a particular danger. Staphylococcus aureus is an opportunistic, conditionally pathogenic microorganism that often contaminates raw milk and dairy products. The aim of the research presented in this article was to determine the dissemination of S. aureus in milk and milk products of household production in the western regions of Ukraine, to identify the biotypes of S. aureus, production of enterotoxins and the presence of methicillin-resistant strains. S. aureus was isolated on BD Baird-Parker Agar. The biotypes of S. aureus were determined according to Meer. The determination of MRSA was carried out on the chromogenic Agar chromID MRSA ("Biomerioux", Russia). The mecA gene was determined using the LightCycler MRSA Advanced Test with LightCycler 2.0 primer (Roche Molecular Biochemicals, Germany). To determine staphylococcal enterotoxins, the test system RIDASCREENSET A, B, C, D, E (R-Biopharm AG, Darmstadt, Germany) was used. We isolated saprophyte staphylococci from milk of raw and dairy products in western regions of Ukraine in 82.7–97.4% of samples. S. aureus is much more rarely isolated from these dairy products, so it was isolated from sour cream at 62.8 ± 0.9%, from milk at 35.5 ± 1.3% and cottage cheese at 23.0 ± 1.6%. Of the most well0known biotypes of S. aureus present in milk of raw and dairy products of domestic production, two ecological types were distinguished: human and cattle. In this case S. aureus var. hominis was isolated more often than in S. aureus var. bovis. This gives grounds to believe that the main source of contamination with milk staphylococci of raw and dairy products of domestic production is people. Enterotoxin type A, which causes foodborne toxemia, was produced by S. aureus in 40.0 ± 0.5% of cases. Consequently, home-produced dairy products can spread staphylococcal toxicity caused by S. aureus var. hominis. It was found that 17.8 ± 0.6% of S. aureus var. hominis were resistant to methicillin, which is 1.8 times greater than that of S. aureus var. bovis. This gives grounds to consider that there is a risk of MRSA infection to consumers of home-produced dairy products. All methicillin-resistant staphylococci studied produced enterotoxins. 

scholarly journals Hygienic assessment of the dietary intakes balance at the preschool institutions of Chernivtsi

2019 ◽  
Vol 50 (1) ◽  
pp. 59-66
Author(s):  
О.V. Kushnir ◽  
T.І. Grachova ◽  
N.M. Fundiur ◽  
O.M. Zhukovskiy ◽  
О.М. Iftoda ◽  
...  
Keyword(s):  
Dairy Products ◽  
Meat Products ◽  
Preschool Age ◽  
Educational Institutions ◽  
Dietary Intakes ◽  
Normative Documents ◽  
Rye Bread ◽  
Simple Carbohydrates ◽  
Vegetables And Fruits ◽  
Milk And Dairy Products

One of the most important reasons of the health status deterioration among the child population is the infraction of the diet structure and the decrease of its Quality. The purpose of the research is to study and analyze the Quantitative and Qualitative composition of the daily dietary intakes of preschool children attending children's educational establishments, followed by a hygienic assessment of their balance with the main nutrients. The dietary intake balance has been assessed by comparing the received data with state normative documents and international recommendations. Analysis of the daily children’s diets at 9 preschool institutions of Chernivtsi showed that their food was various, the order and intervals between meals were kept, as well as the seQuence of taking dishes and distribution of energy value. An insufficient content of products was in the diets, which are sources of animal protein (meat and meat products, fish products, eggs, milk and dairy products, cheeses), fats of vegetable origin (vegetable oils, seeds, nuts), fiber (rye bread, vegetables and fruits). The ratio of proteins, fats and carbohydrates at any preschool institutions did not correspond to the recommended 1:1:4 due to reducing the fat Quota and exceeding the Quota of carbohydrates in daily rations. The inadeQuate content of animal proteins, vegetable fats, polyunsaturated fatty acids of the ω-З family and fiber on the background of excess simple carbohydrates have been established. The obtained results and conclusions formed the basis for the development of recommendations for correction of actual nutrition of children of preschool age attending children's educational institutions in Chernivtsi.

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