Retracted:Prevalence ofToxoplasma gondiiandNeospora caninumin different types of raw milk and traditional dairy product samples

2018 ◽  
Vol 38 (6) ◽  
Author(s):  
Mahtab Alipour ◽  
Ebrahim Rahimi ◽  
Amir Shakerian
Keyword(s):  
Dairy Product ◽  
Raw Milk ◽  
Different Types

scholarly journals Prevalence of ces and cytk Genes of Bacillus cereus Isolated From Raw Milk in Tabriz, Iran

2020 ◽  
Vol 8 (3) ◽  
pp. 76-79
Author(s):  
Mahtab Hamidpour ◽  
Saman Mahdavi
Keyword(s):  
Bacillus Cereus ◽  
Bacterial Contamination ◽  
Dairy Product ◽  
Foodborne Pathogen ◽  
Food Poisoning ◽  
Raw Milk ◽  
Specific Primers ◽  
Different Types ◽  
Pcr Method ◽  
Polymerase Chain

Background: Bacillus cereus is a gram-positive and spore-forming bacterium which is widespread in nature. It also has been known as a major foodborne pathogen that often plays a role in the contamination of ready-to-eat and dairy products. It causes two different types of food poisoning in human: the diarrheal type and the emetic type. Objective: The current study was planned to determine the prevalence of ces and cytk genes of Bacillus cereus isolated from raw milk in Tabriz, Iran. Materials and Methods: In this study, 40 B. cereus strains isolated from cow raw milk, that had already been identified phenotypically, were assessed for molecular confirmation by polymerase chain reaction (PCR) method. Then, they were evaluated for presence of ces and cytK genes by specific primers. Results: Of 40 B. cereus strains, 39 strains were confirmed molecularly. The frequency of cytK and ces genes was reported 38 (97.43%) and 0 (0%), respectively. Conclusion: The results of present study showed that B. cereus strains isolated from raw milk had high potential in causing diarrhea poisoning. Therefore, using procedures to reduce the bacterial contamination during the processing of dairy product is essential.

scholarly journals Determination of whey proteins in different types of milk

2014 ◽  
Vol 83 (1) ◽  
pp. 67-72 ◽  
Author(s):  
Lenka Ruprichová ◽  
Michaela Králová ◽  
Ivana Borkovcová ◽  
Lenka Vorlová ◽  
Iveta Bedáňová
Keyword(s):  
High Performance ◽  
Dairy Product ◽  
Whey Proteins ◽  
Reversed Phase ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Different Types ◽  
Goat's Milk ◽  
Β Lactoglobulin

Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (β-lactoglobulin may be an important marker in the detection of milk adulteration). The aim of this study was to detect major whey proteins α-lactalbumin and β-lactoglobulin and their genetic variants by reversed-phase high-performance liquid chromatography. Milk samples from cows (n = 40), goats (n = 40) and sheep (n = 40) were collected at two farms and milk bars in the Czech Republic from April to June 2010. The concentration of α-lactalbumin was higher in goat’s milk (1.27 ± 0.05 g·l-1, P < 0.001) and cow’s milk (1.16 ± 0.02 g·l-1, P = 0.0037) compared to sheep’s milk (0.95 ± 0.06 g·l-1); however, concentration of α-lactalbumin in goat’s milk and cow’s milk did not differ significantly (P < 0.05). Goat’s milk contained less β-lactoglobulin (3.07 ± 0.08 g·l-1) compared to cow’s milk (4.10 ± 0.04 g·l-1, P < 0.001) or sheep’s milk (5.97 ± 0.24 g·l-1, P < 0.001). A highly significant positive correlation (r = 0.8686; P < 0.001) was found between fraction A and B of β-lactoglobulin in sheep’s milk, whereas in cow’s milk there was a negative correlation (r = -0.3010; P = 0.0296). This study summarizes actual information of the whey protein content in different types of milk which may be relevant in assessing their allergenic potential.

scholarly journals Inactivation of Dairy Bacteriophages by Thermal and Chemical Treatments

Viruses ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 480 ◽  
Author(s):  
Mariángeles Briggiler Marcó ◽  
Viviana B. Suárez ◽  
Andrea Quiberoni ◽  
Silvina A. Pujato
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheese Whey ◽  
Dairy Product ◽  
Raw Milk ◽  
Thermal Treatments ◽  
Chemical Treatments ◽  
Product Manufacturing ◽  
Fermented Dairy ◽  
Existing Data

This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw milk and use of sanitizers in the disinfection of surfaces and equipment are strategies usually applied in dairy to prevent bacteriophage infections. In this sense, this review mainly focuses on the existing data about the resistance against thermal treatments and sanitizers usually used in the dairy industry worldwide, and the differences found among bacteriophages of diverse genera are remarked upon. Also, we provide information concerning the problems that have arisen as a consequence of the potential presence of bacteriophages in cheese whey powder and derivatives when they are added in fermented dairy product manufacturing. Finally, some important conclusions on each topic are marked and checkpoints to be considered are suggested.

scholarly journals Milk handling practices and utilization at dairy farms and collection centers under rural and peri-urban milk value chain systems in Nakuru county, Kenya

2021 ◽  
Vol 21 (04) ◽  
pp. 17815-17833
Author(s):  
Faith Ndungi ◽  
◽  
P Muliro ◽  
A Faraj ◽  
J Matofari ◽  
...  
Keyword(s):  
Value Chain ◽  
Dairy Product ◽  
Dairy Farms ◽  
Raw Milk ◽  
Fermented Milk ◽  
Chi Square ◽  
Laboratory Equipment ◽  
Farm Level ◽  
Handling Practices ◽  
Plastic Containers

There are increasing expectations on the compliance of food products to safety and quality standards due to consumer demand for high-quality food. The aim of this study was to determine the quality tests that are carried out on raw milk and its utilization at three milk collection centers in Olenguruone and Dundori regions of Nakuru as well as some selected dairy farms. Using a semi-structured questionnaire, data were collected from milk collection centers’ staff and farmers. Milk sampling for quality control testing was done at both the cooperative delivery points and farm level. The quality of milk handled and stored in different containers was assessed. Descriptive statistics, Chi-square and logistic regression analysis were carried out on the data. Results indicated that the average quantity of milk received at all milk collection centers was about 3687 liters per day. It was noted that most of the milk collection centers’ staff (operators) had certificates or diplomas in dairy science. Their average job experience period in the milk sector was 7 years. Majority of the farmers (90%) and transporters (94%) used plastic containers for milk handling and storage. Farmers who used plastic containers for milking were approximately three times more likely to have their milk rejected compared to those who used mazzi cans, aluminium or stainless-steel containers (p<0.05; Odds ratio =3.20). The alcohol and lactometer tests were carried out on milk received at all collection centers studied. Resazurin test was only carried out in one collection center at Olenguruone that had the required laboratory equipment. Milk quality assessment was not done at the farm level. Traditional fermented milk was the common dairy product produced from evening milk in most dairy farmers’ households. Regular education programs and seminars on milk safety and quality should be provided to both collection centers’ operators and farmers.

scholarly journals Study of important moulds isolated from milk and its products in Baghdad – with experimental study the pathogenesis of Aspergillus Fumigatus moulds in mice

2005 ◽  
Vol 29 (2) ◽  
pp. 67-80
Author(s):  
Bushra I. Al-Kaisie
Keyword(s):  
Experimental Study ◽  
Dairy Products ◽  
Dairy Product ◽  
Clinical Signs ◽  
Raw Milk ◽  
Control Group ◽  
Histopathological Changes ◽  
Pathological Study ◽  
Internal Organs ◽  
Group Control

This study was designed to isolate and identify the type of moulds and theirpercentage of distribution with pathological study of highly moulds isolated from(130)samples were included in this study with divided into (30)samples driedmilk,(30).samples baby food ,(30)samples raw milk , (40) samples dairy products .The results revealed the percentage of infection according to total count ofisolation in raw milk were 100 % dairy product 65 %. The most common fungiisolated from raw milk were Asp.niger of 16.2 % Asp. fumigatus of 15 % Asp.flavusof 13.7 % Pencillium spp. 12.5 % . From dairy products were isolated withpercentage of Asp. Fumigatus 34.9% Geotrichum spp . of 23 % ,Asp. nager of 11.5% . Pathological study was carried out to investigate the clinical signs with grosslyand Histopathological changes inoculated with most pathogenic moulds Asp.fumigatus (30)male white swiss mice were used in this study and divided into fourgroups . The first group were injected I/P with 0.2 ml of Asp. fumigatus containing1X105 spores / ml , 4th group (control)given orally 0.2 ml of PBs.Two mice fromeach treated groups and one from each control group were scarified on week (1,2,3,4).the clinical manifestation of the 1st group were at 2nd week showed dyspnea .Mouldisolated from blood and internal organs at third week , with no isolation from 3rdgroup. The Histopathological observations showed presence of degeneration ,necrosis and diffused granuloma in liver, lung , spleen , kidney and hemorrhage withthrombosis in brain and intestine .

scholarly journals Psychrotrophic microorganisms in raw milk and the cheese quality

2020 ◽  
Vol 9 (9) ◽  
pp. e127997217 ◽  
Author(s):  
Elsa Helena Walter de Santana ◽  
Lucas Lima Luiz ◽  
Pamela da Silva Pasquim ◽  
Leticia de Fatima Bertachi Pinto ◽  
Flavia de Almeida Bergonse Pereira ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Dairy Product ◽  
Optimal Growth ◽  
Raw Milk ◽  
Sensory Properties ◽  
Taste Changes ◽  
Current Consumption ◽  
Negative Effect ◽  
Cheese Production

Psychrotrophic microorganisms, especially Pseudomonas spp., are present in the microbiota of refrigerated milk as they can grow at refrigeration temperatures irrespective of their optimal growth temperature. Psychrotrophic counts ranging from 105 to 108 CFU/mL in refrigerated raw milk effect cheese quality, since the synthesized thermoresistant enzymes affect the nutritional value, sensory properties, and texture. Cheese is the dairy product with the highest growth rate in the food industry in Brazil in recent years and meets the current consumption trends of nutritious and practical foods. The objective of this review was to address the importance and influence of the psychrotrophic raw milk microbiota on the quality and sensory properties of cheese. The enzymes produced by psychrotrophic microorganisms lead to taste changes, undesirable clotting times, increased concentrations of free fatty acids and free amino acids, and a reduced shelf-life, in addition to negatively affecting cheese yields. Proteases from psychrotrophs are also associated with slicing problems and progressive loss of the elasticity of cheese, a bitter taste, and increased clotting times of cheese produced with pasteurized milk. On the other hand, their lipases increase the clotting time and have a negative effect on the sensory properties by providing a rancid, soap, metallic, or oxidized smell and taste. The control of the psychrotrophic population found in refrigerated raw milk contributes to better cheese production yields and desirable texture and sensory properties, which extends the shelf-life of cheese and improves consumer acceptance.

Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Emmental cheese

2004 ◽  
Vol 71 (3) ◽  
pp. 367-371 ◽  
Author(s):  
Silke Gnädig ◽  
Jean-François Chamba ◽  
Eric Perreard ◽  
Stéphane Chappaz ◽  
Jean-Michel Chardigny ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Dairy Product ◽  
Raw Milk ◽  
Linoleic Acid Content ◽  
Processing Temperature ◽  
Emmental Cheese ◽  
Propionic Acid Bacteria ◽  
Isomer Composition ◽  
Normal Processing

In a study of the evolution of conjugated linoleic acid (CLA) during cheese production, the influence of Emmental cheese processing on the CLA content and the CLA isomer composition was evaluated. The use of raw and thermised milk, changes of processing temperature and the effect of propionic acid bacteria (PAB) were investigated. The content of CLA in raw milk was 8·6±1·9 mg/g fat and in the ripened cheese at 70 d was 8·6±1·6 mg/g fat, under normal processing conditions. No changes in the CLA content and CLA isomer composition were observed during Emmental cheese manufacturing process. Changes in cooking and moulding temperatures did not influence the CLA content. CLA content of cheese made from microfiltered milk with two different Propionibacterium freudenreichii strains was very close to cheeses made without PAB. CLA levels seem to be stable in this type of dairy product under the conditions examined.

Assessing and analysing contamination of a dairy products processing plant byStaphylococcus aureususing antibiotic resistance and PFGE

2000 ◽  
Vol 46 (12) ◽  
pp. 1108-1114 ◽  
Author(s):  
E C Tondo ◽  
MC M Guimarães ◽  
J AP Henriques ◽  
M AZ Ayub
Keyword(s):  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Antibiotic Susceptibility ◽  
Dairy Products ◽  
Dairy Product ◽  
Raw Milk ◽  
Food Handler ◽  
Processing Plant ◽  
Pfge Analysis ◽  
Antibiotic Susceptibility Test

A dairy product processing plant was studied for 2.5 years to examine contamination with Staphylococcus aureus and try to correlate the source of contamination. Cultures were submitted to an antibiotic susceptibility test (AST) and characterised by Pulsed-field Gel Electrophoresis (PFGE) analysis. Results showed that 35.2% (19/51) of food handlers were asymptomatic carriers of S. aureus, and that 90.4% (19/21) of raw milk sampled was contaminated. Staphylococcus aureus was isolated from only 10 samples among more than 3200 investigated dairy products. No S. aureus contamination was found on machinery. The AST analysis demonstrated sensitivity of tested S. aureus to oxacillin, cephalothin, vancomycin, gentamicin, and sulfamethoxazole/trimethoprim. AST analysis generated eight different phenotypic profiles, but did not allow us to identify the source of contamination in seven of ten final products. PFGE analysis proved to be a sensitive method as it generated 42 different DNA banding profiles among the 48 S. aureus investigated, demonstrating a lack of predominance of endemic strains in the plant, contrary to suggestions raised by antibiotic resistance typing. Based on PFGE genotyping, S. aureus strains isolated from four contaminated final products were similar to four S. aureus isolated from raw milk. Five final products contained S. aureus different from all other strains collected, and one showed similarity to a strain isolated from a food handler. These results suggest contamination by raw milk as the main source of contamination of the final dairy products.Key words: Staphylococcus aureus, dairy products, antibiotic susceptibility, PFGE.

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