(only in French) Pratiques d’élevage, microflore du lait et qualités des produits laitiers

Montel, Marie Christine; Beuvier, Éric; Hauwuy, A.

doi:10.20870/productions-animales.2003.16.4.3667

Cited by 6 publications

(4 citation statements)

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“…Cette donnée pourrait être une information importante par la suite pour mieux contrôler la modification de la qualité organoleptique du lait lors des traitements thermiques (27) et ainsi favoriser leur acceptation par les consommateurs.…”

Section: Importance Des Pratiques D'hygièneunclassified

“…sont des bactéries opportunistes, s'accommodant mieux des milieux peu contaminés(29). Elles proviennent généralement de On peut aussi penser que cette altération provoque la destruction partielle ou totale des systèmes naturels de stabilisation et de protection du produit, comme le système lactoperoxydase par exemple(27). Ceci signifierait donc que le lait dit pasteurisé produit dans ces unités deviendrait un substrat vierge idéal pour une nouvelle colonisation par les bactéries environnantes, notamment pour les opportunistes telles que Listeria sp.…”

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Qualité sanitaire du lait cru tout au long de la filière dans le district de Mbarara et la ville de Kampala en Ouganda

Grillet¹,

Grimaud²,

Loiseau

et al. 2005

Rev. Elev. Med. Vet. Pays Trop.

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La qualité sanitaire du lait cru est une problématique importante en Ouganda, tant pour des raisons socio-économiques que sanitaires. L’étude conduite sur la filière informelle du lait cru en Ouganda a mis en évidence deux principaux points critiques pour la qualité du lait : le manque d’hygiène du lieu de production au lieu de consommation, et l’absence de système efficace de conservation limitant le développement des bactéries pendant le transport vers Kampala. La charge microbienne a atteint en effet des niveaux très élevés, proche de 2 x 106 unités formant colonie par millilitre sur le lait de ferme dans le bassin laitier de Mbarara au sud-ouest du pays, que le transport vers la capitale Kampala a multiplié par un facteur d’environ 150. Il existe, au sein de cette filière informelle, des unités artisanales dites de pasteurisation. Le lait qu’elles produisent est certes exempt de bactéries à sa sortie mais la conservation sur plusieurs jours de ce produit surchauffé pourrait rendre ce procédé plus dangereux que bénéfique. Ces constats doivent alerter tous les acteurs de la filière informelle sur la nécessité de mettre en oeuvre une stratégie d’amélioration de la qualité du lait, à la fois par une modification des pratiques courantes pour qu’elles deviennent plus respectueuses de l’hygiène, et par une amélioration de la conservation du lait au moyen de technologies telles que la réfrigération, la pasteurisation à petite échelle ou encore l’utilisation du système lactoperoxydase. Cette étude a permis d’acquérir des bases techniques et scientifiques pour appuyer les actions visant à améliorer la qualité du lait cru en Ouganda. Quelle que soit la stratégie qui sera adoptée par les autorités, elle ne pourra être mise en oeuvre que si elle implique l’ensemble des acteurs de la filière.

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Section: Importance Des Pratiques D'hygièneunclassified

unclassified

Qualité sanitaire du lait cru tout au long de la filière dans le district de Mbarara et la ville de Kampala en Ouganda

Grillet¹,

Grimaud²,

Loiseau

et al. 2005

Rev. Elev. Med. Vet. Pays Trop.

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“…In this context, achieving high-quality milk has become one of the main objectives of the dairy sector, in order to protect food safety, as well as providing the industry with milk in adequate conditions for processing [5]. The dairy farm environment should affect the microbial communities in the milk [6], and for this reason the microorganisms present in this environment and the factors influencing bulk tank milk quality [7] could have an important role in the quality of the milk and in milk products. However, the ability of the airborne microbial community to contaminate the milk remains an ongoing concern, and the sources of contamination for those microorganisms that might affect the natural microbiota of milk have not been studied adequately in dairy cattle [8], and have not been studied at all in small ruminants.…”

Section: Introductionmentioning

confidence: 99%

Dominant Yeast Community in Raw Sheep’s Milk and Potential Transfers of Yeast Species in Relation to Farming Practices

Quintana

Perea

García‐Béjar

et al. 2020

Animals

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Yeasts are always present in any type of cheese, as well as in the factories where it is produced. However, the role of the yeast community in the cheese making process, as well as the routes of contamination used by yeast species to contaminate milk from the dairy farm environment, are not well known. The objectives of this study were to broaden the knowledge of the dominant yeast community in Manchega sheep’s milk and to assess the contamination routes of the yeast species depending on the farm practices. Milk, teat surface (collected from ten ewes per farm), feed, and air (collected in milking parlours and livestock housing) samples were collected from 12 typical farms in Castilla-La Mancha, Spain with differences in farming practices, and the yeast species were identified using DNA sequencing methods. To evaluate whether certain farming practices have an effect on the distribution of species of yeast in the milk samples, a mixed model was used. The results showed that most of the dominant yeast species (mainly belonging to the genus Candida) found in milk were also found in the other samples, indicating a microbial transfer from the farm environment to the milk. Furthermore, the statistical model showed that factors influencing yeast counts in milk were the presence of yeasts in the milking parlour, the use of silage, and the frequency of acid treatment for cleaning the milking machines. In conclusion, milk contamination from the yeast species present in the dairy farm environment is related to certain farming practices such as the use of silage and the daily use of acid in the cleaning of the milking machines, which favours the presence of desirable microbiota in milk.

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“…In that sense, one of the main objectives of the dairy sector is to obtain high-quality milk, thus protecting food safety and providing the industry with milk with the best characteristics for processing [ 7 ]. Factors related to the microbiological characteristics in the environment of dairy farms as well as those with an influence on the quality of bulk tank milk could affect the microbial communities in milk [ 8 , 9 ], playing a decisive role in the quality of the milk and that of its dairy products. The routes of transmission of microorganisms from the air to contaminate the milk remain a target in research on dairy farms.…”

Section: Introductionmentioning

confidence: 99%

Influence of Environmental and Productive Factors on the Biodiversity of Lactic Acid Bacteria Population from Sheep Milk

Quintana

Perea

Palop

et al. 2020

Animals

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Milk is a typical and satisfactory medium for the growth of lactic acid bacteria (LAB). These microorganisms are of vital importance in the quality of the milk since they contribute to its preservation and give differential organoleptic properties to the final product. Furthermore, LABs can act as biocontrol agents in the dairy industry by inhibiting the growth of undesirable bacteria present in milk and by improving the quality of dairy products such as cheese. In this context, knowing the transfer routes used by LABs from the livestock environment to the milk is of great importance within the dairy industry. Therefore, the objectives of the present study were to expand the knowledge of the LAB population present in the milk of Manchego ewe by means of DNA sequencing techniques and to evaluate the possible transfers of LAB species based on the management of each dairy farm. Samples of bulk tank milk, air (from the milking parlour and from the livestock housing), animal feed and teat surface (taken from 10 sheep per farm) were collected in 12 traditional livestock farms in Castilla-La Mancha (Spain), where each farm presented differences regarding their farming practices. A mixed-effects model was used to evaluate the effects of livestock practices on the distribution of LAB species. Results showed that the vast majority of species identified in the milk had an isolate that was also found in other matrices, which could indicate a microbial transference via the livestock environment to the milk. In addition, the mixed model showed that the factors that positively influence the LAB count were the low-line milking system and the daily use of acid detergent in cleaning the milking machine.

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(only in French) Pratiques d’élevage, microflore du lait et qualités des produits laitiers

Cited by 6 publications

References 0 publications

Qualité sanitaire du lait cru tout au long de la filière dans le district de Mbarara et la ville de Kampala en Ouganda

Qualité sanitaire du lait cru tout au long de la filière dans le district de Mbarara et la ville de Kampala en Ouganda

Dominant Yeast Community in Raw Sheep’s Milk and Potential Transfers of Yeast Species in Relation to Farming Practices

Influence of Environmental and Productive Factors on the Biodiversity of Lactic Acid Bacteria Population from Sheep Milk

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