Milk and dairy products

Chairman}, T. A. Roberts{roJoint; Cordier, J.-L.; Gram, L.; Tompkin, R. B.; Chairman}, J. I. Pitt{roJoint; Gorris, L.G.M.; Swanson, K. M. J.

doi:10.1007/0-387-28801-5_16

Cited by 3 publications

(1 citation statement)

References 282 publications

(339 reference statements)

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“…When milked from the healthy udder of cows, milk contains a variety of microorganism who enters the teat canal through its opening (Bhutto et al, 2010). The number of these microorganisms ranges between a hundred and thousand in 1 mL (Roberts et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial resistance of Staphylococcus aureus strains isolated from cow raw milk samples from Albania and Serbia

et al. 2021

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This research aimed to determine the prevalence rate of antimicrobial resistance (AMR) of Staphylococcus aureus isolated from raw cow milk samples in Albania and Serbia. A total of 100 raw milk samples, 50 from Albania and 50 from Serbia, have been collected from randomly selected cattle farms. Twelve samples (12 %) were positive for S. aureus, five of those originating from Albania (41.66 %) and seven from Serbia (58.33 %). Resistance of isolated S. aureus strains to ampicillin in milk samples from Albania (36.7 %) and Serbia (34.1 %) was the most common. Some of S. aureus strains from milk samples from Albania were resistant to tetracycline (16.9 %), while isolates from milk samples from Serbia were more resistant towards oxacillin (18 %). The recorded resistance towards erythromycin (13.2 %; 13.1 %), and sulfatrim (7.6 %; 6.9 %) was similar between both milk samples, respectively. The obtained results have shown higher resistance of S. aureus strains towards cephalothin in milk samples from Serbia (3.9 %) compared to milk samples from Albania (1.6 %), respectively. All isolates tested for antibiotic sensitivity were susceptible to methicillin, vancomycin, chloramphenicol, and ciprofloxacin. The obtained results regarding the minimum inhibitory concentrations (MICs) of antibiotics indicated that isolates were resistant to tetracycline, oxacillin, erythromycin, and ampicillin, respectively. Results of our investigation have shown that the found antibiotics residues are related to the usage of erythromycin (72.6 % and 73.9 %), followed by ampicillin (70.4 % and 71.2 %) while residues of ciprofloxacin in the analysed milk samples was not registered.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial resistance of Staphylococcus aureus strains isolated from cow raw milk samples from Albania and Serbia

et al. 2021

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Microbiological Quality and Safety Issues in Cheesemaking

D’Amico

2014

Microbiol Spectr

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As the manufacture of cheese relies in part on the select outgrowth of microorganisms, such conditions can also allow for the multiplication of unwanted contaminants. Milk ultimately becomes contaminated with microorganisms originating from infection, the farm environment, and feedstuffs, as well as milking and processing equipment. Thus, poor sanitation, improper milk handling, and animal health issues can result in not only decreased yield and poor quality but also sporadic cases and outbreaks of dairy-related disease. The entry, establishment, and persistence of food-borne pathogens in dairy processing environments also present a considerable risk to products postprocessing. Food safety management systems coupled with regulatory policies and microbiological standards for milk and milk products currently implemented in various nations work to reduce risk while improving the quality and safety of cheese and other dairy products. With that, cheese has enjoyed an excellent food safety record with relatively few outbreaks of food-borne disease considering the amount of cheese produced and consumed worldwide. However, as cheese production and consumption continue to grow, we must remain vigilant in ensuring the continued production of safe, high-quality cheese.

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Manufacturing process and physicochemical analysis of Kariki: a traditional cheese from the Island of Tinos, Greece

Ourailoglou¹,

Athanasiadis²,

Bozinou³

et al. 2021

IFRJ

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The present work aimed to identify, for the first time, the traditional manufacturing process and the physicochemical properties of the Kariki cheese originated from the Island of Tinos, Greece. Various physicochemical parameters (moisture, protein, fat and NaCl content, pH, acidity, fatty acid profile, and pigments) were determined on cheese samples (matured for three months in a dried calabash). The samples were obtained from the only dairy company in Tinos Island that produces this type of cheese using traditional methods. The results showed that Kariki is a yellow cheese, hard on the outside but soft on the inside, with low moisture and acidity content, and high proportion of fat comparable to similar types of cheese products. These characteristics are probably derived from the maturation process in the calabash. Kariki also showed much higher content in saturated fatty acids and lower content in monounsaturated fatty acids and polyunsaturated fatty acids than the other cheeses with similar maturing time.

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Milk and dairy products

Cited by 3 publications

References 282 publications

Antimicrobial resistance of Staphylococcus aureus strains isolated from cow raw milk samples from Albania and Serbia

Antimicrobial resistance of Staphylococcus aureus strains isolated from cow raw milk samples from Albania and Serbia

Microbiological Quality and Safety Issues in Cheesemaking

Manufacturing process and physicochemical analysis of Kariki: a traditional cheese from the Island of Tinos, Greece

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