scholarly journals Evaluation of the Bacteriological Quality of Milk Sold in Nnewi, Nigeria

2021 ◽  
pp. 27-34
Author(s):  
V. Ezugwu Nnenna ◽  
R. Agbakoba Nneka
Keyword(s):  
Infant Formula ◽  
Molecular Techniques ◽  
Mannitol Salt Agar ◽  
Milk Products ◽  
Soya Milk ◽  
Milk Samples ◽  
Bacteriological Quality ◽  
Powder Milk ◽  
Skimmed Milk

Introduction: Contamination of milk products can result to severe intestinal and extra-intestinal diseases in man. This study was aimed at evaluating the bacteriological quality of various milk products sold in Nnewi.  Materials and Methods: Using the Cluster sampling technique, 30 milk samples (5 pasteurized skimmed milk, 5 powdered infant milk formulas, 5 powdered milk, 5 unsweetened evaporated milk, 5 branded soya milk and 5 unbranded soya milk) were purchased randomly from different shops and hawkers around Nnewi. Sample processing was done by serially diluting samples in sterile 1% peptone water before plating onto Mannitol Salt Agar, Violet Red Bile Glucose Agar, Blood Agar, MacConkey and Cysteine Lactose Electrolyte Deficient (CLED) agar using the Pour-plate technique. Bacterial count and identification were done using standard bacteriological as well as molecular techniques.  The molecular techniques used were Polymerase Chain Reaction, Sanger Sequencing and BLAST analysis on the NCBI BLAST online. Results: This showed that 15 (50%) out of 30 milk samples were contaminated to varying degrees with bacteria. Nine (9) samples showed the presence of Escherichia coli with 32.14% of all the milk samples tested. E. coli was present in skimmed milk (20%), evaporated milk (20%), branded soyamilk (40%) and unbranded soyamilk (100%) but was not isolated from Infant formula and Powder milk. Klebsiella spp. showed the second highest prevalence (28.57%) and was present in evaporated milk (20%), branded soyamilk (40%), unbranded soyamilk (100%). Salmonella spp. (3.57%) was isolated from unbranded soyamilk,Enterobacter spp. (14.29%) was isolated from powder milk and in unbranded  soyamilk samples, Staphylococcus aureus(3.57%) and Staphylococcus epidermidis (3.57%) were isolated only in unbranded soyamilk, Macrococcus caseolyticus (3.57%) was isolated from unbranded soyamilk. Novel species such as Aquitalea magnusonii (3.57%), Alishewanella fetalis (3.57%) and Lysinibacillus macroides (3.57%) were identified by molecular analysis to be present in infant formula, evaporated milk and unbranded soyamilk respectively. Conclusion: This research revealed that the bacteriological quality of some milk and milk products sold in Nnewi is not acceptable especially the unbranded soyamilk samples that showed gross contamination.

scholarly journals Bacteriological quality of dry powder milk available in local markets of Bangladesh

2018 ◽  
Vol 4 (3) ◽  
pp. 267-273
Author(s):  
Nazia Afrin ◽  
Rasheda Yasmin Shilpi
Keyword(s):  
Pathogenic Bacteria ◽  
Bacterial Count ◽  
Pseudomonas Sp ◽  
Dry Powder ◽  
Milk Samples ◽  
Bacteriological Quality ◽  
Powder Milk ◽  
Surrounding Areas ◽  
Almost All

Milk and milk powders are very rich in several nutrients and relished by everybody throughout the world. The present study was undertaken with the aim of investigating the bacteriological quality of locally available dry powder milk in Bangladesh. A total number of eight powder milk samples were collected from Gazipur city and its surrounding areas during the period from January 2017 to February 2017. The analysis comprised of enumeration of total viable bacterial count (TVBC), isolation of bacterial isolates and identification of pathogenic bacteria. Almost all the powder milk samples showed the total aerobic heterotrophic bacterial (TAHB) level above the standard acceptable range (>104 CFU/g). Both gram positive and gram negative pathogenic bacteria viz. Staphylococcus aureus, Staphylococcus epidermidis, Bacillus, pseudomonas sp. and Enterobacter sp. were isolated from studied samples through morphological and biochemical characteristics. Pseudomonas sp. were confirmed by API 20E. These results highlighted the necessity to maintain appropriate sanitary and hygienic measures at each critical point in order to safeguard consumers from food borne pathogens.Asian J. Med. Biol. Res. September 2018, 4(3): 267-273

365. The bacteriological quality of british spray-dried milk powder

1948 ◽  
Vol 15 (3) ◽  
pp. 277-279 ◽  
Author(s):  
Constance Higginbottom
Keyword(s):  
Milk Powder ◽  
Milk Products ◽  
Bacteriological Quality ◽  
Spray Dried

The increased use of dried-milk products in human feeding during recent years stimulated investigations into and more rigid control of the bacteriological quality.Spray-dried milk powder from the same eight British plants has been examined for bacteriological quality at this Institute in several different years and the results show the marked improvements which have been made.

scholarly journals Nutritional and hygienic quality of raw milk intended for consumption in the region of Guelma, Algeria 

2018 ◽  
Author(s):  
A. Bousbia ◽  
S. Boudalia ◽  
Y. Gueroui ◽  
B. Belaize ◽  
S. Meguelati ◽  
...  
Keyword(s):  
Raw Milk ◽  
Physicochemical Characteristics ◽  
Poor Quality ◽  
Fecal Coliforms ◽  
Milk Samples ◽  
Bacteriological Quality ◽  
Quality Of Milk ◽  
Cattle Farms

The main objective of this study is to assess nutritional and hygienic qualities of raw milk collected in situ in dairy cattle farms in the region of Guelma, Algeria. For this purpose, a total of 144 milk samples were collected and analyzed to determine their physicochemical characteristics and bacteriological quality. Results showed an acceptable nutritional quality, with a poor bacteriological quality. The average contamination was 11.69 x 105 CFU ml-1 for total flora, against 23.44 x 105 CFU ml-1 for total Coliforms and 7.34 x 104 CFU ml-1 for fecal Coliforms. In addition, 6% of total samples were positive for Clostridium. For the suspected pathogenic flora, Staphylococcus aureus has been detected in 9 samples; however, all milk samples were devoid of Salmonella. The poor quality of milk reflects the dismal conditions of production and the no-control of hygienic practices.

Ratio of Lactulose to Furosine as Indicator of Quality of Commercial Milks

1994 ◽  
Vol 57 (8) ◽  
pp. 737-739 ◽  
Author(s):  
NIEVES CORZO ◽  
TERESA DELGADO ◽  
ESPERANZA TROYANO ◽  
AGUSTIN OLANO
Keyword(s):  
High Temperature ◽  
Ambient Temperatures ◽  
Uht Milk ◽  
Milk Samples ◽  
Powder Milk ◽  
Reconstituted Milk ◽  
Ultra High Temperature

Storage of ultra high temperature (UHT) milk at high ambient temperatures gave rise to a decrease of the ratio of lactulose to furosine contents. The lactulose/furosine (Lu/Fu) ratio in UHT milks resulted to be around 16 times higher than in commercial powder milk samples so, the determination of the Lu/Fu ratio in freshly processed UHT milk seems to be useful to detect the presence of reconstituted milk.

scholarly journals Microbial Counts of Dried Powder Milk Available in Local Markets of Bangladesh

1970 ◽  
Vol 23 (2) ◽  
pp. 162-164 ◽  
Author(s):  
Salahudin Ahmed ◽  
M Nural Anwar
Keyword(s):  
Point Of View ◽  
Milk Products ◽  
Microbial Counts ◽  
International Agencies ◽  
Milk Samples ◽  
Dry Milk ◽  
Powder Milk ◽  
Plate Counts ◽  
Microbial Enumeration ◽  
Microbiological Status

This study reports on the microbiological status of dried milk samples belonging to eleven different companies. With few exceptions, the microbial counts of the milk samples were within the acceptable limits as specified by international authorities. Aerobic plate counts ranged from 1.4 x 101 - 4.4 x 104 cfu/g and the number of Staphylococcus varied from 6.0 x 101 - 8.2 x 102 cfu/g. Presence of Staphylococcus in most of the samples indicates post-processing contamination of the milk. Coliform organisms and Salmonella were not detected from any of the samples tested. Yeasts or molds were found in the samples of four manufacturers but their counts were very low. Since the international agencies have not fixed any limit for Staphylococcus count in dry milk, the results of the present study indicate that powder milk products were of good quality from microbiological point of view. Keywords: Dried milk, Microbial enumeration, Codex, ICMSFDOI: http://dx.doi.org/10.3329/bjm.v23i2.885 Bangladesh J Microbiol, Volume 23, Number 2, December 2006, pp 162-164

scholarly journals QUALIDADE MICROBIOLÓGICA E FÍSICO-QUÍMICA DO LEITE PASTEURIZADO PRODUZIDO NA REGIÃO OESTE DO PARANÁ

2002 ◽  
Vol 7 (2) ◽  
Author(s):  
F. ZOCCHE ◽  
L. S. BERSOT ◽  
V. C. BARCELLOS ◽  
J. K. PARANHOS ◽  
S. T. M. ROSA ◽  
...  
Keyword(s):  
Physical Chemistry ◽  
Fecal Coliform ◽  
The West ◽  
Important Data ◽  
Dry Extract ◽  
Milk Samples ◽  
West Region ◽  
Microbiological Control ◽  
Skimmed Milk

O presente trabalho teve como objetivo avaliar a qualidade do leite pasteurizado produzido em Palotina - PR, comparando-se os resultados com os padrões da legislação nacional vigente, através de análises microbiológicas e físico-químicas. Foram coletadas aleatoriamente, 40 amostras de leites pasteurizados de diversos estabelecimentos comerciais de Palotina(PR). Deste total 16 amostras foram da marca X (08 tipo B e 08 desnatados, com inspeção estadual - SIP), 16 amostras da marca Y (08 tipo C e 08 desnatados com inspeção federal - SIF) e 08 amostras da marca Z (tipo C com inspeção federal - SIF). Após a coleta, as amostras foram enviadas imediatamente ao Laboratório de Controle Microbiológico de Água e Alimentos – LACOMA, da UFPR – Campus Palotina e estocadas em geladeira por um período máximo de 1 hora até o início das análises. Os resultados demonstraram que o produto estava dentro dos padrões aceitáveis para a contagem de mesófilos, psicrotróficos e coliformes fecais. Foi encontrado elevado percentual de amostras de leite peroxidase negativa (12 amostras – 30%). Foi possível identificar 07 leites aguados, 05 suspeitos de aguagem, 01 com desnate parcial e 01 suspeito de desnate. Com os resultados obtidos pode-se concluir que as três marcas de leite comercializadas em Palotina apresentaram-se dentro dos padrões microbiológicos o que pode estar relacionado ao alto percentual de superaquecimento e que os resultados físico-químicos foram, de forma geral, insatisfatórios. Microbiological and physicalchemistry quality of pasteurized milks produced in the west region, Parana Abstract A survey has been carried out by means of microbiological and physical chemistry methods on the quality of pasteurized samples of milk from Palotina, Parana State, Brazil. Forty samples of pasteurized milks were gathered at several retail stores from Palotina. Sixteen samples labeled as X - 8 “B” and 8 skimmed milk, 16 samples labeled as Y - 8 “C” and 8 skimmed milk, and 8 samples labeled as Z - “C” milk, were analyzed at the Federal University of Paraná Laboratory for Water and Food Microbiological Control at Palotina Campus. After being stored at the refrigerator for one hour before the beginning of the analysis. According to the results found, all the milk samples analyzed were within the acceptable limits for mesophilic, psychrotroph and fecal coliform countings. An important data was the high percentage, as much as 30%, of negative peroxidase samples. In regard to the physical chemistry analysis carried out - fat, density at 15o C, total dry extract, unfat dry extract, cryoscopic index, phosphatase and peroxidase, the results were in general not satisfactories.

scholarly journals Pemeriksaan Kualitas Susu Asal Kedai Susu Kawasan Permukiman Mahasiswa IPB Dramaga dan Cilibende Bogor

2020 ◽  
Vol 8 (1) ◽  
pp. 24-33
Author(s):  
Maharani ◽  
Mirnawati B Sudarwanto ◽  
Susi Soviana ◽  
Herwin Pisestyani
Keyword(s):  
Dry Matter ◽  
Human Life ◽  
Poor Quality ◽  
Milk Consumption ◽  
Milk Products ◽  
Pasteurized Milk ◽  
Average Value ◽  
Milk Samples ◽  
Quality Of Milk

Milk is an animal food source that plays a role in human life because it contains various nutritional components. Indonesia’s level of milk consumption is still relatively low. As one of an attempt to increase milk consumption, various kinds of processed milk products with a more modish aroma and form were made. However, not all of the quality of the processed milk products sold can be guaranteed. The aim of this study is to determine the quality of milk samples obtained from milk retails located around the students settlement area of IPB University’s Dramaga and Cilibende campus. The total of retails around campus obtained from the survey were 13, so 39 samples were bought. Milk samples taken were plain milk without an addition of sugar, flavor variants or ice cubes. The results obtained by the average value of density, content of fat, protein, lactose, dry matter, non-fat dry matter and pH of milk samples in Dramaga region are 1.0190 g/mL, 2.66%, 2.02%, 3.03%, 8.18%, 5.52% and 6.89. Milk samples in Cilibende region are 1.026 g/mL, 3.80%, 2.75%, 4.13%, 11.34%, 7.54% and 6.54. Based on pasteurization and sterilization perfectness test, it was discovered that all samples were pasteurized milk, even as much as 30.8% were sterilized milk. From this study, it can be concluded that the ready-to-drink milk sold in retails around the students settlements of IPB University has poor quality because it does not meet the minimum standard requirements of SNI No. 01-3951-1995 about Pasteurized Milk.

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

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