scholarly journals Freezing point of heat-treated drinking milk in the Czech Republic

2011 ◽  
Vol 24 (No. 4) ◽  
pp. 156-163 ◽  
Author(s):  
P. Navrátilová ◽  
B. Janštová ◽  
P. Glossová ◽  
L. Vorlová
Keyword(s):  
Freezing Point ◽  
Current System ◽  
Raw Milk ◽  
Mean Value ◽  
The Czech Republic ◽  
Uht Milk ◽  
Limit Value ◽  
Heat Treated ◽  
One Year ◽  
Drinking Milk

In theCzechRepublic, the freezing point of milk is presently used as a quality indicator of cows’ raw milk as well as of heat-treated drinking milk, and its limit value is ≤ –0.520°C. Of the total of 295 drinking milk samples examined over a period of one year, 145 were samples of pasteurised milk and 150 were samples of UHT milk. In compliance with the Czech State Standard57 05 38, the freezing point was determined by a thermistor cryoscope. The measured mean value of the freezing point of the heat-treated drinking milk was –0.515°C ± 0.0078. A total of 207 (70.2%) samples of the heat-treated drinking milk, i.e. 93 (64.1%) samples of pasteurised and 114 (76%) samples of UHT milk, were found above the maximum limit value. The unsatisfactory results of the monitoring of the freezing point of drinking milk emphasise the need for a reassessment of the current system of the milk quality evaluation with respect to this quality index.  

scholarly journals Freezing point of raw and heat-treated goat milk

2008 ◽  
Vol 52 (No. 11) ◽  
pp. 394-398 ◽  
Author(s):  
B. Janštová ◽  
M. Dračková ◽  
P. Navrátilová ◽  
L. Hadra ◽  
L. Vorlová
Keyword(s):  
Freezing Point ◽  
Goat Milk ◽  
Raw Milk ◽  
Average Increase ◽  
Heat Treated ◽  
The Mean ◽  
Bulk Tank

The freezing point (FP) was established in 48 bulk tank samples of raw and 48 samples of pasteurized goat milk that were collected in the course of lactation. Alongside, non-fat solids (NFS) content was monitored. Milk freezing point measurements were carried out using the thermistor cryoscope method in compliance with the standard CTS 570538 (1998). The mean freezing point of raw milk was found to be in an interval of –0.5513 ± 0.0046°C, variation ranged from –0.5466°C to –0.5567°C, with higher values in the spring months and a drop at the end of lactation. FP corresponded to the NFS content. The average freezing point of goat milk heat-treated on the farm to the temperature of 72°C over a period of 20 s was –0.5488 ± 0.0046°C, pasteurisation brought an average increase in FP by 0.0025°C.

scholarly journals Quality of raw milk from a farm with automatic milking system in the Czech Republic

2011 ◽  
Vol 80 (2) ◽  
pp. 207-214 ◽  
Author(s):  
Bohumíra Janštová ◽  
Michaela Dračková ◽  
Kateřina Dlesková ◽  
Šárka Cupáková ◽  
Lenka Necidová ◽  
...  
Keyword(s):  
Czech Republic ◽  
Freezing Point ◽  
Raw Milk ◽  
Analysis Data ◽  
Milk Analysis ◽  
Microbial Count ◽  
The Czech Republic ◽  
Automatic Milking System ◽  
Automatic Milking

The aim of this study was to assess the quality of raw cow’s milk from an automatic milking system. Samples of milk (48) were analyzed chemically and microbiologically and the somatic cell count, freezing point and inhibitor residues were determined. For comparison purposes, milk analysis data from two farms using conventional machine milking and 2008 milk analysis report data for the Czech Republic were used. All physical and chemical characteristics of the study samples were within the established limits. The average content (%) of chemical indicators was following: fat 3.79 ± 0.18, protein 3.46 ± 0.06, casein 2.67 ± 0.09, lactose 4.82 ± 0.04 and NFS 8.96 ± 0.11. The values for freezing point and somatic cells count were 221 ± 46.103·ml-1 and -0.521 ± 0.003 °C respectively. No inhibitor residue was detected in any of the samples. Microbiological values were lower than the limits: the total microbial count (2.3·104 CFU·ml-1), psychrotrophic count (6.3·103 CFU·ml-1), coliform count (2.4·101 CFU·ml-1), Escherichia coli count (3.2·101 CFU·ml-1), enterococci count (8.5·101 CFU·ml-1) and Staphylococcus aureus count (1.1·101 CFU·ml-1). The study provides a comprehensive view on the quality of milk produced by robotic milking. The automatic milking system seems to be excellent in terms of milking and milk hygiene.

scholarly journals The freezing point of raw and heat treated sheep milk and its variation during lactation

2013 ◽  
Vol 82 (2) ◽  
pp. 187-190
Author(s):  
Bohumíra Janštová ◽  
Pavlína Navrátilová ◽  
Michaela Králová ◽  
Lenka Vorlová
Keyword(s):  
Freezing Point ◽  
Chemical Properties ◽  
Raw Milk ◽  
Important Indicator ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Sheep Milk ◽  
Physico Chemical ◽  
Heat Treated ◽  
Time Specific

The freezing point of milk is an important indicator of the adulteration of the milk with water, but heat treatment may also affect its value. The aim of this study was determine freezing point of raw and heat treated sheep milk and its variation during lactation. The freezing point was determined in 42 bulk tank raw sheep milk samples and 42 pasteurized milk samples collected during lactation of sheep at one ecofarm in Moravian Walachia (Valašsko in the Czech Republic). The freezing point was determined in accordance with the standard ČSN 57 0538 using a thermistor cryoscope. The average freezing point of raw milk was -0.617 ± 0.052 °C, with a range from -0.560 to -0.875 °C. The freezing point was lower in the first months of lactation and increased at the end of lactation. The freezing point correlated (r = 0.8967) with the content of total non-fat solids. The average freezing point of sheep milk pasteurized at 65 °C for 30 min was -0.614 ± 0.053 °C, with a range from -0.564 to -0.702 °C. The median of freezing point differences between raw and pasteurized milk was 0.004 °C. Our study extends data about physico-chemical properties of sheep milk and registers for the first time specific changes in the freezing point value of sheep milk by heating.

scholarly journals Differences of some indicators of raw milk properties and especially mineral composition between small ruminants as compared to cows in the Czech Republic

2008 ◽  
Vol 56 (5) ◽  
pp. 51-56 ◽  
Author(s):  
Oto Hanuš ◽  
Marcela Vyletělová ◽  
Václava Genčurová ◽  
Irena Hulová ◽  
Hana Landová
Keyword(s):  
Czech Republic ◽  
Freezing Point ◽  
Small Ruminants ◽  
Goat Milk ◽  
Raw Milk ◽  
Milk Composition ◽  
Cow Milk ◽  
The Czech Republic ◽  
Positive Effects ◽  
True Protein

Sheep and goat farming is returning back into the Czech Republic (CR) because of positive effects of alternative milk consumption on human health. Especially the elements Ca and Mg are important for nutrition. Paper presents the comparison of mineral milk composition of goats (White short–haired–W, n = 60), sheep (Tsigai–C, n = 60) and cows (Holstein–H, n = 36; Czech Fleckvieh–B, n = 93). Cow milk results were considered as reference. The herds were kept at altitude 260 m (H), 360 m (B), and 572 m above sea level (W, C) with total precipitation 449, 700 and 1200 mm per year and mean air temperatures 9.6, 7.0 and 3.7 °C. Bulk milk samples (4–8 animals in sample) from the first two thirds of the lactation and the winter and summer season were investigated. Goat milk freezing point differed from other species (P < 0.001), −0.6048 for C < −0.5544 W < −0.5320 H < −0.5221 °C for B. Cow milk Ca values were comparable to former results although milk yield (MY) was higher. Along lower MY the Ca was higher (1299.6 > 1172.0 mg . kg−1; P < 0.001) in B than H, similar trend was in Mg (122.0 > 107.4 mg . kg−1; P<0.001). Differences (P > 0.05) between species were in Ni and also mostly in Cu. Iodine results differed between species but not between cow breeds (P < 0.001; 462.8 H and 434.9 B > 126.0 W and 164.2 μg . l−1 C). It could be explainable by using of I disinfection at teat treatment in cows and absence of treatment in small ruminants. Macroelements were mostly highest (Ca, P, Na, Mg) in sheep milk, with exception of K. Phosphorus values (950.1 H, 1016.9 B, 1042.6 W and 1596.7 mg . kg−1 C) in species were linked with crude or true protein and casein values. Small ruminant milk could be good source of minerals for human nutrition, especially in the case of Ca and Mg of sheep and goat milk.

Need for a Working-Factor in Evaluating Freezing Point Results on Raw Milk Samples1

1979 ◽  
Vol 42 (2) ◽  
pp. 110-112 ◽  
Author(s):  
V. S. PACKARD ◽  
R. E. GINN
Keyword(s):  
Freezing Point ◽  
Dairy Farm ◽  
Raw Milk ◽  
Mean Value ◽  
Naturally Occurring ◽  
Added Water ◽  
Canadian Provinces ◽  
Taking Action ◽  
Factor Set ◽  
The U.S

The legal upper base for taking action in cases of water adulteration of milk is generally accepted as − 0.525°H. Henningson (2), in a study of 660 samples of milk known to contain no added water and representing 22 states in the U.S. and four Canadian provinces, found (at the 95% confidence limit) only 1% probability of a naturally-occurring milk sample falling above that level. Yet at a mean value of − 0.540°H, as noted in this same study, such base allows for 3% added water for the “average” dairy farm. The present study, made on samples without knowledge of their purity (lack of added water), tends to confirm this potential. At the same time it suggests the likelihood that, on a practical basis, a “working factor” set at some lower value could be useful to the dairy industry in coping with the problem of added water in milk.

Long-period modulated superstructures in Pd-12.5 at.%Ce and Pd-15 at.%Ce alloys

1990 ◽  
Vol 48 (4) ◽  
pp. 164-165
Author(s):  
Noriyuki Kuwano ◽  
Masaru Itakura ◽  
Kensuke Oki
Keyword(s):  
Electron Microscopy ◽  
Mean Value ◽  
Heavy Elements ◽  
Arc Furnace ◽  
X Ray ◽  
Long Period ◽  
Ultra High Purity ◽  
Heat Treated ◽  
Atomic Scattering ◽  
The Mean

Pd-Ce alloys exhibit various anomalies in physical properties due to mixed valences of Ce, and the anomalies are thought to be strongly related with the crystal structures. Since Pd and Ce are both heavy elements, relative magnitudes of (fcc-fpd) are so small compared with <f> that superlattice reflections, even if any, sometimes cannot be detected in conventional x-ray powder patterns, where fee and fpd are atomic scattering factors of Ce and Pd, and <f> the mean value in the crystal. However, superlattices in Pd-Ce alloys can be analyzed by electron microscopy, thanks to the high detectability of electron diffraction. In this work, we investigated modulated superstructures in alloys with 12.5 and 15.0 at.%Ce.Ingots of Pd-Ce alloys were prepared in an arc furnace under atmosphere of ultra high purity argon. The disc specimens cut out from the ingots were heat-treated in vacuum and electrothinned to electron transparency by a jet method.

scholarly journals Quality Control in Fiore Sardo PDO Cheese: Detection of Heat Treatment Application and Production Chain by MRI Relaxometry and Image Analysis

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 270-287
Author(s):  
Roberto Anedda ◽  
Riccardo Melis ◽  
Elena Curti
Keyword(s):  
Image Analysis ◽  
Raw Milk ◽  
Characteristic Relaxation Time ◽  
Resonance Imaging ◽  
Production Chain ◽  
Visual Appearance ◽  
Heat Treated ◽  
Heat Application ◽  
Magnetic Resonance Imaging Mri ◽  
Treatment Application

Fiore Sardo (FS), a traditional Italian cheese, is present in the market as a heterogeneous variety of products. The use of heat-treated (HT) milk is forbidden by the official production protocol, but no official analytical method able to detect heat application is yet available. Here, a combined magnetic resonance imaging (MRI) relaxometry and image analysis approach to recognize FS made from raw milk is presented. Artisanal FS cheeses were produced from raw milk (RC) by five shepherds in accordance with the official protocol. They were compared to HT-milk counterparts (HTC). Additionally, industrially manufactured commercial FS cheeses (I) were also purchased and compared to RC and HTC. Relaxometry data of FS indicated the presence of two water populations; the ratio of characteristic relaxation time constant T2 and area fraction (Score, Ṩ) of the fastest relaxing population was used to compare RC, HTC and I samples. RC from HTC were successfully discriminated, the latter exhibiting lower Ṩ (enhanced protein hydration). I cheeses exhibited the lowest Ṩ values, sometimes comparable to HTC. Since visual appearance of RC and HTC is appreciably different, an image analysis deep learning approach using MRI and photographic pictures was adopted to discriminate the two productions, with promising percentages (>93%).

scholarly journals Gastrointestinal infections caused by consumption of raw drinking milk in England & Wales, 1992–2017

2019 ◽  
Vol 147 ◽  
Author(s):  
N. Adams ◽  
L. Byrne ◽  
J. Edge ◽  
A. Hoban ◽  
C. Jenkins ◽  
...  
Keyword(s):  
Public Health ◽  
Infectious Disease ◽  
Campylobacter Jejuni ◽  
Raw Milk ◽  
National Surveillance ◽  
Gastrointestinal Infections ◽  
Food Standards ◽  
The Uk ◽  
Drinking Milk ◽  
Intestinal Infectious Disease

Abstract Systematic, national surveillance of outbreaks of intestinal infectious disease has been undertaken by Public Health England (PHE) since 1992. Between 1992 and 2002, there were 19 outbreaks linked to raw drinking milk (RDM) or products made using raw milk, involving 229 people; 36 of these were hospitalised. There followed an eleven-year period (2003–2013) where no outbreaks linked to RDM were reported. However, since 2014 seven outbreaks of Escherichia coli O157:H7 (n = 3) or Campylobacter jejuni (n = 4) caused by contaminated RDM were investigated and reported. Between 2014 and 2017, there were 114 cases, five reported hospitalisations and one death. The data presented within this review indicated that the risk of RDM has increased since 2014. Despite the labelling requirements and recommendations that children should not consume RDM, almost a third of outbreak cases were children. In addition, there has been an increase in consumer popularity and in registered RDM producers in the UK. The Food Standards Agency (FSA) continue to provide advice on RDM to consumers and have recently made additional recommendations to enhance existing controls around registration and hygiene of RDM producers.

ANALYSIS OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF YOGHURT WITH BIFIDOBACTERIUM IN BELARUS.

2020 ◽  
Vol 14 (1(51)) ◽  
pp. 79-92
Author(s):  
I. V. Podorozhniaya ◽  
S. S. Vetokhin
Keyword(s):  
Water Activity ◽  
Freezing Point ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Physical And Chemical Properties ◽  
Nonfat Milk ◽  
Milk Solids ◽  
Physical And Chemical ◽  
And Chemical Properties

The values of freezing point, titratable and active acidities, conductivity, water activity, humidity, nonfat milk solids the of samples of market bioyoghurt were analyzed. They significantly differ from the same row milk indicators. So, they demonstrated lower values of freezing point, active acidity, water activity, humidity, and increased values of titratable acidity and conductivity, and nonfat milk solids. A large dispersion of the studied products’ properties was found for each manufacturer production as well as between producers. Yoghurts with Bifidobacterium that were produced at the Brest region had the highest values of рН, nonfat milk solids and lowest values of freezing point and humidity. This fact evidences the manufacturer has a well-established technological process for the production of bioyogurt and traceability of raw milk supply. The boundaries of the confidence intervals of physical and chemical properties both by individual manufacturers and jointly were determined. A close relationship between conductivity and freezing point in bioyoghurts of some manufacturers has been found. The dynamics of their changes in last years is traced.

scholarly journals Evaluation of pyrite and pyrrhotite in concretes

2016 ◽  
Vol 9 (3) ◽  
pp. 484-493 ◽  
Author(s):  
A. P. Marcelino ◽  
J. M. Calixto ◽  
A. G. Gumieri ◽  
M. C. Ferreira ◽  
C. L. Caldeira ◽  
...  
Keyword(s):  
Room Temperature ◽  
Iron Sulfide ◽  
Hydroelectric Power Plant ◽  
Hydroelectric Power ◽  
Rock Samples ◽  
Limit Value ◽  
Plant Area ◽  
Different Temperatures ◽  
Pyrite Content ◽  
One Year

ABSTRACT It is well known that aggregate characteristics can intensively interfere in concrete behavior especially when sulfides are presented in the aggregates. The lack of consensus to content limit value of these deleterious sulfur compounds in concrete structures for dams has motivated several investigations worldwide. Within this scenario, this work presents a methodology to evaluate the presence of pyrite and pyrrhotite in concretes produced with aggregates containing sulfides. For the study, rock samples from the Irapé hydroelectric power plant area in Minas Gerais (Brazil) were used. This plant was built in a geological site where the rock presented sulfide levels of at least 3%. These rock samples were first ground and then used as aggregates in mortars, which were, during almost one year, subjected to three different exposed conditions: temperature of 23° ± 2°C and relative humidity of 95 to 100%; calcium hydroxide solution diluted in water kept at two different temperatures: room temperature and 50° C. The presence and amount of pyrrhotite were obtained from a leaching process of the material (aggregate or mortar) in a solution of hydrochloric acid. This procedure allowed also the evaluation of the pyrite content. The results showed that the amount of pyrite has remained virtually constant over time in the three exposure situations. This finding indicates that sulfur limits in aggregates should be set according to the type of iron sulfide presented and not solely by the total amount of sulfur.

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