Effect of microbiological characteristics of raw milk on the quality of whole milk powder

Oliveira, Carlos Augusto Fernandes de; Mestieri, Lucinéia; Santos, Marcos Veiga dos; Moreno, José Franchini Garcia; Spers, Aleksandrs; Germano, Pedro Manuel Leal

doi:10.1590/s1517-83822000000200006

Cited by 9 publications

(5 citation statements)

References 8 publications

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“…were high in all raw milk samples of the study animals, this high pollution is dangerous because it causes the food poisoning of the raw milk consumers contaminated with these bacteria and just isolating them from any food is an indicator The high pollution of these bacteria is caused by unclean pots and animal feed, especially in the form of cages, and bacteria are the main causes of mastitis in farm animals. These results are consistent with those recorded (27,28,29,30,15). While significantly lower in the raw milk samples collected from the Czech Republic where the rate was 1×103CFU/ ml attributed this to the application of the conditions of health in the process of milking mechanism and the cleanliness of workers and means of transport of cooled and clean milk.…”

Section: C-staphylococcus Aureussupporting

confidence: 94%

Comparative study of some indicator bacteria of sheep and goats raw milk in Al-Qadisiyah Province

Abbas¹,

Taher²,

Abidallatef³

2018

QJVMS

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The present study was carried out in Al-Diwaniyah city and its different districts, which includes (city center, Afak district and their regions, Al-Hamza district and their regions, Al-Shamiya district and their regions, Al-Daghra regions and its villages) during a period November 2009 to July 2010. A total of samples used in this study were 120 raw milk samples collected includes 60 samples for each species for (sheep and goats) for two different season of year (Winter and Summer), first start from (beginning November 2009 to end of the January 2010),and the second start from (beginning May to July 2010) The results of this study revealed the rising the averages of microbes contaminated raw milk samples in each species of animals included in this study where raw milk samples for sheep recorded (0.16×10 6 CFU/ml) and goats (0.13×10 6 CFU/ml). The highest averages of total Coliform bacterial count were found in raw milk samples of sheep and goats (0.15×10 6 CFU/ml). While averages of Staphylococcus aureas were high in raw milk samples of sheep (0.20×10 6 CFU/ml) and less in raw milk samples of goats (0.14×10 6 CFU/ml). While the average of Streptococcus spp. Were (0.30×10 6 CFU/ml) and (0.27×10 6 CFU/ml) for sheep and goats respectively. Seasons of the year had effect on average of total bacterial count studied for each samples of raw milk for all species of animals included in this study. Where shown rising averages of all microbes numbers during summer period while there are decreasing in average of microbes during winter period which variances significantly (P≤0.05).

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Section: C-staphylococcus Aureussupporting

confidence: 94%

Comparative study of some indicator bacteria of sheep and goats raw milk in Al-Qadisiyah Province

Abbas¹,

Taher²,

Abidallatef³

2018

QJVMS

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“…It can be concluded that untreated raw milk was quickly deteriorated as the titratable acidity increased rapidly to a maximum level (0.51 ± 0.011) after 14 days of preservation at 4°C reflecting high level of microbial contamination while supplementation with esterified soy protein could largely delay or attenuate this deterioration. The increase in titratable acidity was reported to correlate well with psychrotrophic bacteria count [20], which is most probably the main source of milk contamination when preserved at cold temperature.…”

Section: Titratable Aciditymentioning

confidence: 95%

Enhancing Milk Preservation with Esterified Legume Proteins

Sitohy

Osman

2011

Probiotics & Antimicro. Prot.

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Three methylated legume proteins; soybean protein, broad bean protein and chickpea protein as well as their respective native proteins were applied at two different concentrations (0.1 and 1%) to either raw or pasteurized milk before preservation at 4 °C for 7-14 days. Supplementation of raw milk with esterified legume proteins could ameliorate its preservation quality at 4 °C for 5 days, based on the total bacterial count (TBC) or the titratable acidity levels. Supplementing pasteurized milk with esterified legume proteins (0.1%) has significantly improved its keeping quality as it significantly reduced the total bacterial count by 3.33 and 1.80 log when preserved at 4 °C for 7 and 14 days, respectively. Esterified legume proteins (0.1%) could maintain the level of bacterial load of the pasteurized milk at its initial level of pasteurization (zero time) after 14 days of preservation at 4 °C under closed conditions.

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“…A qualidade do leite cru exerce in fluência direta sobre o prazo de validade, qualidade e rendimento de seus derivados (OLIVEIRA et al, 2000). Portanto, fatores como o uso de instalações precárias, água de má qualidade, falhas de manejo de orde nha, falta de higienização de utensílios e equi pa mentos, refrigeração incorreta e falta de qualificação da mão de obra devem ser evi ta dos para garantir a qualidade adequada ao produto (VALLIN et al, 2009 (BRASIL, 2016).…”

Section: Introductionunclassified

“…Esta contagem costuma apresentar correlação positiva com a contagem de bactérias psi crotróficas (CBP) no produto, outra im por tan te ferramenta no monitoramento da qualidade do leite. Microrganismos psicro tróficos fre quentemente produzem enzimas proteolí ti cas e lipolíticas associadas à alterações tec no lógicas e sensoriais no produto mesmo após processamento, devido à capacidade de termorresistência destas enzimas (OLIVEIRA et al, 2000;CHEN et al, 2003;PERIN et al, 2012).…”

Section: Introductionunclassified

Qualidade do leite cru refrigerado e características da produção leiteira na mesorregião oeste paranaense, Brasil

et al. 2018

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RESUMOO presente trabalho objetivou avaliar o perfil tecnológico e a qualidade do leite cru refrigerado produzido na mesorregião oeste paranaense, região sul do Brasil, bem como a adequação do produto aos padrões de qualidade requeridos pela legislação brasileira. O estudo consistiu na avaliação de 50 unidades produtoras de leite; as amostras de leite cru foram coletadas a partir do tanque de refrigeração e foram realizadas análises de contagem bacteriana total (CBT), contagem de bactérias psicrotróficas (CBP) e contagem de células somáticas (CCS). Aos produtores, foi aplicado um questionário referente ao sistema e manejo de ordenha, sistema de refrigerador, conhecimento técnico dos funcionários e informações sobre o trans porte do leite à indústria de processamento. A CCS estava acima do limite legal em 47,5% das amostras avaliadas, com contagem média de 9,8 x 10 5 UFC/mL; 46% das amostras estavam igualmente acima dos limites máximos previstos para CBT. O sistema de ordenha mais comumente encontrado (em 50% das unidades produtoras) foi o de ordenha mecânica tipo "balde ao pé" e o modelo de tanque de refrigeração prevalente foi o de expansão (em 70% das unidades). A ordenha manual apresentou

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Effect of microbiological characteristics of raw milk on the quality of whole milk powder

Cited by 9 publications

References 8 publications

Comparative study of some indicator bacteria of sheep and goats raw milk in Al-Qadisiyah Province

Comparative study of some indicator bacteria of sheep and goats raw milk in Al-Qadisiyah Province

Enhancing Milk Preservation with Esterified Legume Proteins

Qualidade do leite cru refrigerado e características da produção leiteira na mesorregião oeste paranaense, Brasil

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