scholarly journals PESTICIDE RESIDUES IN COW MILK AND DAIRY PRODUCTS FROM THE MAJOR MILK PRODUCING AREA OF SRI LANKA

AGROFOR ◽  
2019 ◽  
Vol 4 (3) ◽  
Author(s):  
Jagath JAYASINGHE ◽  
Samudra PATHIRANA ◽  
Dhammi DILHANI ◽  
Senevirathne NAVARATHNA ◽  
Manoj SINHAPURA ◽  
...  
Keyword(s):  
Sri Lanka ◽  
Pesticide Residues ◽  
Dairy Products ◽  
Fermented Milk ◽  
World Health ◽  
Cow Milk ◽  
Pasteurized Milk ◽  
Fresh Milk ◽  
Sterilized Milk ◽  
Milk And Dairy Products

Nuwara Eliya district is the leading fresh milk producing area in Sri Lanka. In the district, pesticides are widely applied for intensive cultivation of vegetables which leads to contamination of water and material used to feed cows. Contamination and health risk hazards of organophosphorus pesticide residues in milk and dairy products originated in the district were studied. Identification and quantification of eleven commonly used pesticides in 50 milk samples and 12 dairy product samples were performed using standard analytical methods and GC-MS technique. Results revealed that fresh milk contained residues of Prothiofos (0.0568±0.037 mg/kg), Diazinon (0.0378±0.009 mg/kg), Chlorpyrifos (0.0264±0.004 mg/kg), Profenofos (0.196±0.099 mg/kg), Fipronil (0.1906±0.188 mg/kg), Phenthoate (0.1012±0.110mgkg), Dimethoate (0.1196±0.201 mg/kg) and Tebuconazole (0.062±0.069 mg/kg) at higher levels than the recommended maximum residue levels (MRLs) of the World Health Organization. Sterilized milk (0.0115±0.000 mg/kg) and fermented milk (0.022±0.004 mg/kg) contained higher levels of Profenofos than the MRLs. Higher levels of Fipronil than MRLs were observed in pasteurized milk (0.086±0 mg/kg) and fermented milk (0.014±0.000 mg/kg) samples. Phenthoate at higher levels than MRL was reported in pasteurized milk (0.3645±0.402 mg/kg), sterilized milk (0.1405±0.197 mg/kg) and milk powder (0.0055±0.000 mg/kg). Moreover, Dimethoate content in fermented milk (0.087±0.012 mg/kg) was higher than the MRL. Routine monitoring of the above pollutants in food items including fresh milk and value added milk products is essential to prevent, control and reduce the pollution and to minimize the health risks to consumers.

Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy products

1998 ◽  
Vol 65 (2) ◽  
pp. 253-260 ◽  
Author(s):  
GIANFRANCO PANFILI ◽  
PAMELA MANZI ◽  
LAURA PIZZOFERRATO
Keyword(s):  
Heat Treatment ◽  
Vitamin A ◽  
Thermal Processing ◽  
Dairy Products ◽  
Analytical Procedure ◽  
Fermented Milk ◽  
Thermal Conversion ◽  
Vitamin A Status ◽  
Sterilized Milk ◽  
Milk And Dairy Products

An analytical procedure, based upon HPLC, has been used to determine the degree of isomerization of retinol (vitamin A) in various dairy products. In raw milks, which are not subjected to thermal processing, there was no conversion of the predominant all-trans-isomers to cis-isomers in samples from various species. Pasteurized milks with mild heat treatment (high quality milk) had an average 13-cis[ratio ]all-trans ratio of 2·6%, while pasteurized milk treated for 15 s at temperatures ranging from 72 to 76°C had an average ratio of 6·4%. Milk subjected to more severe heat treatments had a higher degree of isomerization (UHT milk, 15·7%; sterilized milk, 33·5%), consistent with increased thermal conversion of the retinol isomers. In pasteurized and UHT cream, the increase in 13-cis-isomer was also a consequence of heat treatment (pasteurized cream, 3·0%; UHT cream, 14·4%). The presence of cis isomers in fermented milk suggests that fermentation processes, directly or indirectly, can induce cis–trans isomerization. In the cheeses analysed, the extent of retinol isomerization ranged from 7·6 to 35·0%. Our results confirm the importance of individual isomers in evaluating the vitamin A status of dairy products.

Growth, Germination and Toxigenic Activity of Bacillus cereus in Milk Products

1988 ◽  
Vol 51 (9) ◽  
pp. 707-710 ◽  
Author(s):  
H. C. WONG ◽  
Y. L. CHEN ◽  
C. L. F. CHEN
Keyword(s):  
Bacillus Cereus ◽  
Chinese Hamster Ovary Cells ◽  
Chinese Hamster ◽  
Fermented Milk ◽  
Vegetative Cells ◽  
Ovary Cells ◽  
Milk Products ◽  
Pasteurized Milk ◽  
Sterilized Milk ◽  
Reconstituted Milk

Growth, germination and toxigenic activity of Bacillus cereus in pasteurized milk, fruit-flavored reconstituted milk and fermented milk at 30°C were studied. Vegetative cells of B. cereus rapidly increased to 108 CFU/ml in 8 h and 106 CFU/ml in 12 h in pasteurized milk and fruit-flavored reconstituted milk respectively. In fermented milk, vegetative cells of B. cereus were killed or inactivated in 40 min; while about 31% of spores survived the 7 d test period. Spore germination of B. cereus was inhibited by fruit-flavored reconstituted milk and fermented milk. Chinese hamster ovary cells were transformed and/or lysed by pasteurized milk and sterilized milk with B. cereus cultured for 8 h and also by laboratory-prepared fermented milk with B. cereus introduced at the beginning of fermentation an incubated for 12 or 72 h.

scholarly journals Modelling the Partial Demineralization Process of Cow Milk by Superpro Designer

2017 ◽  
Vol 45 (2) ◽  
pp. 9-12 ◽  
Author(s):  
Attila Csighy ◽  
András Koris ◽  
Gyula Vatai
Keyword(s):  
Dairy Products ◽  
Membrane Filtration ◽  
Biologically Active ◽  
Cow Milk ◽  
Chemical Components ◽  
Unit Operations ◽  
Payback Time ◽  
Operation Parameters ◽  
Reactor Models ◽  
Milk And Dairy Products

Abstract Milk and dairy products contain a number of biologically active compounds (proteins, lipids, vitamins and minerals) that are essential for human nutrition. The most common procedures for demineralization are based on ion exchange-, nanofiltration- and electrodialysis-based technologies. In this study, the application of membrane filtration-based partial demineralization of cow milk was investigated and the process modelled. Using design equations, the partial demineralization process was designed and the economy of the process calculated. The modelling and simulation of the partial demineralization process was carried out by the SuperPro Designer programme. As the first step the unit operations of the demineralization technology were defined using the tools of the programme. The SuperPro Designer possesses industrial tools with reactor models, chemical components, a database of mixtures, and price estimations. By analysing the influence of the operation parameters, the feasibility of the proposed process was investigated. From the results of the modelling it can be concluded that the partial demineralization process can be successfully implemented, achieving the expected demineralization rates with a relatively good payback time of two years.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

2021 ◽  
pp. 39-47
Author(s):  
LA Rumyantseva ◽  
OV Vetrova ◽  
AV Istomin
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Fermented Milk ◽  
Human Nutrition ◽  
Quality And Safety ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products ◽  
Milk And Dairy Products

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

Occurrence of Listeria monocytogenes in Milk and Dairy Products Produced or Imported Into Morocco

1993 ◽  
Vol 56 (3) ◽  
pp. 256-259 ◽  
Author(s):  
A. EL MARRAKCHI ◽  
A. HAMAMA ◽  
F. EL OTHMANI
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Raw Milk ◽  
Listeria Innocua ◽  
Pasteurized Milk ◽  
Listeria Species ◽  
Fresh Cheese ◽  
Milk And Dairy Products

Examination of 227 samples of milk and dairy products for Listeria monocytogenes showed that raw milk and some Moroccan traditionally made dairy products such as Iben and raib (fermented milks) and jben (fresh cheese) were contaminated with this pathogen. L. monocytogenes was the only Listeria species isolated except in one case in which it was associated with Listeria innocua. Pasteurized milk, fresh cream, and fresh and ripened cheeses (industrially made) were free from L. monocytogenes.

scholarly journals Association between Healthy Dietary Patterns and Self-Reported Sleep Disturbances in Older Men: The ULSAM Study

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1029 ◽  
Author(s):  
Lieve van Egmond ◽  
Xiao Tan ◽  
Per Sjögren ◽  
Tommy Cederholm ◽  
Christian Benedict
Keyword(s):  
Energy Intake ◽  
Dietary Patterns ◽  
Dairy Products ◽  
Sleep Disturbances ◽  
Sleep Problems ◽  
Older Men ◽  
World Health ◽  
Food Diary ◽  
Milk And Dairy Products ◽  
Low Consumption

To date, little is known about how dietary patterns may link to measures of sleep quality in older subjects, who often suffer from sleep problems. Here, we investigated, in an older male population from Sweden (n = 970; aged 71 ± 1 year), whether adherence to the Healthy Diet Indicator (HDI; based on recommendations from the World Health Organization) or the Mediterranean Diet (MD) is linked to sleep disturbances. The diet scores were calculated using a seven-day food diary, and self-reported sleep initiation or maintenance problems were assessed by questionnaires. When adjusted for potential confounders, no associations between dietary scores and sleep parameters were found. In contrast, low consumption of milk and dairy products —one of the dietary features of the MD —was associated with better subjective sleep initiation. This association was, however, not found in men with adequate reports of daily energy intake (~54% of the cohort). To summarize, our findings do not suggest that older men can mitigate perceived difficulties to fall and stay asleep by adhering to either the HDI or MD. Whether low consumption of milk and dairy products can facilitate sleep initiation must be confirmed in future studies by utilizing objective measures of sleep such as polysomnography. Finally, when investigating associations between dietary patterns and sleep, particular attention should be paid to the potential confounder of inadequate reporting of energy intake.

scholarly journals Screening and Evaluation of a Potential Bacteriocin Producing Lactobacillus in Milk and Dairy Products Collected from Puducherry

2021 ◽  
Vol 14 (4) ◽  
pp. 1501-1507
Author(s):  
T Punithavalli
Keyword(s):  
16S Rrna ◽  
Dairy Products ◽  
Fold Increase ◽  
Bacteriocin Production ◽  
World Health ◽  
Partial Sequence ◽  
Lactobacillus Species ◽  
Screening Process ◽  
Enhanced Production ◽  
Milk And Dairy Products

In an array of identifying safe antimicrobial compounds, bacteriocin producing Lactobacillus strain have been investigated in this study from the daily consuming food resources of humans. Till now, the best studied bacteriocins are nisin A produced by Lactobacillus lactis and pedocin PA-1 synthesized by Pediococcus acidilactici which have been accredited as a preservative in the food industries by the World Health Organization (WHO). For this study, four different milk and dairy products viz., curd, cheese, yoghurt and butter were collected from the local markets of Karaikal region, Puducherry, India and were used for the isolation of Lactobacillus species using MRS agar. Totally, five morphologically distinct strains were collected and were initially named as MPD 1 to MPD 5. During the screening process of bacteriocin production, the strain MPD 5 showed maximum antimicrobial activity against Vibrio cholerae MTCC 3906 with 900AU/ml. This strain was molecular identified as Lactiplantibacillus plantarum MDP 5 based on 16S rRNA partial sequence method. This 16S rRNA partial sequence was submitted to the NCBI nucleotide GenBank and provided with the accession number, MW301154.1. Further, this strain revealed an enhanced production of bacteriocin using the standardized physicochemical factors such as pH 7, 35°C, 2% fructose and 1% peptone. Furthermore, these optimal conditions revealed more than 2-fold increase in the bacteriocin production. All the above information suggesting the possibilities of bacteriocin for the bioindustrial production using the L. plantarum MDP 5 of this study and its future prospects for the investigation of biocidal activities against many highly infectious pathogens of human and veterinary.

scholarly journals Caracterisation De La Consommation Des Produits Laitiers Chez Les Etudiants De L’universite Ibn Tofail, Kenitra, Maroc: Etude Descriptive

2016 ◽  
Vol 12 (33) ◽  
pp. 135
Author(s):  
Najia Ouazzani Taybi ◽  
Amine Arfaoui ◽  
Milouda Chebabe ◽  
Ebrahim Alwashali ◽  
Mohammed Ouhssine ◽  
...  
Keyword(s):  
Dairy Products ◽  
Nutritional Value ◽  
Pasteurized Milk ◽  
Fresh Milk ◽  
Produits Laitiers ◽  
Survey Sample ◽  
The University

This work studies the consumption by students of the University Ibn Tofail (Morocco) of a number of dairy products, including milk, yogurt, cheese and butter. The survey sample of the population was random and was composed of 314 students; (58.6% women and 41.4% men). The results of the survey show that 89% of the surveyed population consume dairy products while 11% did not consume them. Of those, 57.3% of the population prefer to consume pasteurized milk and 36% prefer fresh milk, 84% consume yogurt, 84% consume cheese, 55% consume butter and 75% consume milk-based nutraceuticals. The study explored reasons for not consuming more dairy products. 57% of the population surveyed responded that the price of the product is the main reason for not consuming more, 11.8% of this population responded that it is a lack of interest in the product and distrust of the nutritional value of the products, while 19.8% of the population suggested that the lack of availability of these products in the market is the cause.

scholarly journals Production of milk and dairy products in Ukraine: trends and prospects

2020 ◽  
pp. 20-23
Author(s):  
Olena LIAKHOVSKA
Keyword(s):  
Foreign Trade ◽  
Milk Production ◽  
Dairy Products ◽  
Structural Changes ◽  
Dairy Industry ◽  
Fermented Milk ◽  
Production Volume ◽  
Deep Processing ◽  
Condensed Milk ◽  
Milk And Dairy Products

The dairy industry is one of the important components of the food industry in Ukraine. Significant dynamic and structural changes in the procurement, processing and foreign trade of milk and dairy products have been observed in recent years. Further prospects for the development of the dairy industry are formed under the influence of a decrease in agricultural harvesting of milk, a decrease in the volume of deep processing of milk (production of butter and cheese), changes in foreign trade. It is important to study the current state of the dairy industry and identify trends in its further development. The tendencies of milk procurement by agricultural enterprises and households of Ukraine are investigated. Over the years milk production in agriculture has been dynamically diminishing, with a shift to entrepreneurial forms of dairy farming. It has been noted that the decrease in milk production volume in recent years has influenced the dynamics of industrial production of dairy products. In particular, in recent years the production of cheese and butter has decreased significantly, and milk production has been characterized by unstable trends. The general characteristics of Ukraine's foreign trade in milk and dairy products are presented. In recent years, the value of the export-to-import ratio has been positive for most dairy products. Over the last year (2018), exports of butter, condensed milk and cream, condensed milk and cream and whey prevailed in Ukraine. At the same time, they imported more cheese and butter, fermented or fermented milk and cream. The main part of the exported dairy products was export of butter and milk and cream condensed, imported mainly cheese. It is established that the main problem of the dairy industry today is the low level of milk production. Therefore, financial and investment processes should be stimulated to build farms and increase livestock production at enterprises to offset losses from reduced milk production by households. At the same time, it is necessary to encourage deep processing of milk, in particular the production of butter (main export product) and cheese (to avoid import dependence).

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