scholarly journals PARÂMETROS DE QUALIDADE DO LEITE CRU FORNECIDO PARA INDÚSTRIA DE PROCESSAMENTO DE PRODUTOS LÁCTEOS

2017 ◽  
Vol 13 (Especial 2) ◽  
pp. 372-380
Author(s):  
Franciele Ávila Garcia ◽  
Vania Silva Carvalho ◽  
Nayana Ribeiro Soares ◽  
Suzane Martins Ferreira
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Geometric Mean ◽  
Bacterial Count ◽  
Raw Milk ◽  
Total Bacterial Count ◽  
Chemical Contamination ◽  
Physical And Chemical

Milk quality is defined by parameters of physical, chemical, sensory, low bacterial count, absence of pathogens, low somatic cell count, absence of chemical preservatives and antibiotic residues. These residues treat If a chemical contamination in milk and pose risks to public health and damage to the processing of dairy industry because there is no technological treatment that can inactivate them. So aim with this study was to evaluate the quality of the raw milk used in a dairy processing industry of Goiás state southern region related to antibiotic parameters, fat, lactose, protein, total dry layer (EST), dry layer degreased (ESD), somatic cell count (SCC) and total bacterial count (TBC) of four producers in the period from August to October 2015 were evaluated 55 samples, which showed 7.3% of residues of betalactam antibiotics detected for producer A. the average statistics at odds with the standards established by Instruction No. 62 were perceived to producer a with 8.18% of ESD, 42.64 x 105 CS / mL of CCS and 13.26 x 105 CFU / mL CBT. The geometric mean of CCS producers A and C also did not attend the IN 62 to values 37.42 x 105 CS /mL and 6.69 x 105 CS/mL respectively. It was observed that the SCC may indicate the presence of infection in animals and promote physical and chemical changes in the milk impairs its quality and consequently milk derivatives.

scholarly journals CHARACTERIZE OF PRODUCTION SYSTEMS AND MILK QUALITY OF PRODUCTION UNITS IN THE SEMIARID REGION OF CEARÁ

2018 ◽  
Vol 19 (0) ◽  
Author(s):  
Ângela Maria de Vasconcelos ◽  
Daniele Alves de Farias ◽  
Tereza Cristina Lacerta Gomes ◽  
Aline Vieira Landim ◽  
Robson Mateus Freitas Silveira ◽  
...  
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Production Systems ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Milk Quality ◽  
Semiarid Region ◽  
Total Bacterial Count

Abstract The aim of this study was to characterize the production systems and milk quality of eight milk production units (MPU) in the semiarid region of the state of Ceará, Brazil. Individual interviews were conducted through a questionnaire on the characteristics of the properties and production systems. Samples of milk and water were collected for a period of 12 months. Four MPUs were classified as semi-specialized and four as non-specialized. No differences were observed in milk composition between the two production systems, and both showed protein, fat, and solids-not-fat levels. Differences were observed for somatic cell count. The semi-specialized systems showed an average somatic cell and total bacterial count which is above the limit established by the 62nd Normative Instruction. All water samples showed presence of Escherichia coli. Somatic cell count was positively correlated (fat) and negatively (lactose). For total bacterial count, correlations were negative for fat, total solids, and somatic cell count. The microbiological quality of milk is not in accordance with the 62st and 7th Normative Instructions. The specialization of the production systems did not result in improved microbiological aspects of milk.

scholarly journals Total bacterial count and somatic cell count in refrigerated raw milk stored in communal tanks

2014 ◽  
Vol 17 (3) ◽  
pp. 221-225
Author(s):  
Edmar da Costa Alves ◽  
Alice Maria Dahmer ◽  
Aurélio Ferreira Borges
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Bacterial Count ◽  
Raw Milk ◽  
Milk Quality ◽  
Raw Material ◽  
Total Bacterial Count ◽  
Quality Improvements ◽  
And Performance

The current industry demand for dairy products with extended shelf life has resulted in new challenges for milk quality maintenance. The processing of milk with high bacterial counts compromises the quality and performance of industrial products. The study aimed to evaluate the total bacteria counts (TBC) and somatic cell count (SCC) in 768 samples of refrigerated raw milk, from 32 communal tanks. Samples were collected in the first quarter of 2010, 2011, 2012 and 2013 and analyzed by the Laboratory of Milk Quality - LQL. Results showed that 62.5%, 37.5%, 15.6% and 27.1% of the means for TBC in 2010, 2011, 2012 and 2013, respectively, were above the values established by legislation. However, we observed a significant reduction in the levels of total bacterial count (TBC) in the studied periods. For somatic cell count, 100% of the means indicated values below 600.000 cells/mL, complying with the actual Brazilian legislation. The values found for the somatic cell count suggests the adoption of effective measures for the sanitary control of the herd. However, the results must be considered with caution as it highlights the need for quality improvements of the raw material until it achieves reliable results effectively.

scholarly journals Impact of policy-induced structural change on milk quality: evidence from the Flemish dairy sector

2009 ◽  
Vol 76 (2) ◽  
pp. 234-240 ◽  
Author(s):  
Bart Van der Straeten ◽  
Jeroen Buysse ◽  
Guido Van Huylenbroeck ◽  
Ludwig Lauwers
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Size Distribution ◽  
Somatic Cell Count ◽  
Bacterial Count ◽  
Farm Size ◽  
Total Bacterial Count ◽  
Coliform Count ◽  
Exchange Policy ◽  
The Impact

This paper uses a Markov chain model to analyse the dynamics in farm-size distribution among the Flemish dairy sector and the impact of quota policy regulation on such changes. The model predicts a decline of 24% in number of farms in 2014 compared with the current situation with a more liberal exchange policy and a decline of 18% with a restricted quota exchange policy. From these Markov chain model results, we analysed the impact of farm-size distribution on eight different milk quality parameters (total bacterial count, somatic cell count, coliform count, freezing point, urea-N, fat content and protein content and penalty-points). In general, larger farms produce higher quality milk than smaller farms, especially with respect to the microbiological parameters (total bacterial count, somatic cell count and coliform count). The change in farm-size distribution from a liberal quota exchange policy would decrease the average total bacterial count by 18·0%, the somatic cell count by 2·1% and the coliform count by 11·0%. The aggregate performance of the other parameters are smaller with improvements in all cases of <1%.

scholarly journals Effect of somatic cell count on dairy products: a review

2017 ◽  
Vol 3 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Mukta Talukder ◽  
HM Manir Ahmed
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Proteolytic Enzymes ◽  
Somatic Cells ◽  
Raw Milk ◽  
Microbial Count ◽  
Endogenous Enzymes ◽  
Fluid Milk

Somatic cells are the most essential factors naturally present in milk, and somatic cell count (SCC) is used as an indicator of monitoring mastitis incidence in the herd and also to assess the quality of milk. In addition, SCC is frequently used to determine quality payments to dairy producers. The SCC is directly related to get maximum milk production from individual cow and a lower SCC indicates better animal health, as somatic cells originate only from inside the animal's udder. SCC monitoring is important because as the number of somatic cells increases, milk yield is likely to fall, primarily due to the damage to milk-producing tissue in the udder caused by mastitis pathogens and the toxins they produce, particularly when epithelial cells are lost. Keeping low SSC will allow good quality more raw milk and provide a better product to milk processors whether used as fluid milk or converted to milk based products. Somatic cells containing lipolytic and proteolytic enzymes lead to degrade major nutrients fats and proteins, respectively. Elevated SCC is related to udder inflammation, which leads to alter the normal microbial count and physicochemical parameters of milk, as well as the quality of heat treated fluid milk and milk based product. The objective of this review is to discuss on the SSC and endogenous enzymes released from somatic cells in raw milk as well as effect of somatic cells count and their endogenous enzymes in processed milk and milk based products.Asian J. Med. Biol. Res. March 2017, 3(1): 1-9

scholarly journals M1 AFLATOXIN, TOTAL BACTERIAL COUNT AND SOMATIC CELL COUNT IN ORGANIC AND CONVENTIONAL MILK

2009 ◽  
Vol 1 (5) ◽  
pp. 49
Author(s):  
A. Coccollone ◽  
A. Canever ◽  
M. Trevisani ◽  
A. Borsari ◽  
F. Giacometti ◽  
...  
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Conventional Milk

Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese

1996 ◽  
Vol 63 (2) ◽  
pp. 269-280 ◽  
Author(s):  
Martin J. Auldist ◽  
Stephen Coats ◽  
Brian J. Sutherland ◽  
Jeffery J. Mayes ◽  
Graham H. McDowell ◽  
...  
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Cheddar Cheese ◽  
Product Yield ◽  
Raw Milk ◽  
Milk Composition ◽  
Stage Of Lactation ◽  
Yield And Quality

SummaryThe effects of somatic cell count and stage of lactation on the yield and quality of Cheddar cheese were investigated. Cheese was manufactured in a pilotscale factory using milk of low bulk milk cell count (BMCC) from herds in early (LE) and late (LL) lactation, and milk of high BMCC from herds in early (HE) and late (HL) lactation. The deleterious effect of an elevated BMCC on product yield and quality in late lactation was clear. Cheese made from LL milk was significantly superior to that made from HL milk for most yield and quality characteristics measured. Stage of lactation also affected cheese yield and quality, as evidenced by the lower recovery of fat and poorer flavour score for cheese from LL milk compared with that manufactured from LE milk. The observed differences could be explained largely by differences in raw milk composition. We conclude that the effect of stage of lactation was magnified by an elevated BMCC, and that many of the problems encountered when processing late season milk could be overcome by containing mastitis at this time.

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