Assessment of Microbial Quality of Rural and Urban Raw Milk

2016 ◽  
Vol 51 (2) ◽  
pp. 310
Author(s):  
Ahlam ElLeboudy ◽  
Amr Amer ◽  
Maria ElAansary ◽  
Hoda Sayed
Keyword(s):  
Raw Milk ◽  
Microbial Quality ◽  
Rural And Urban

scholarly journals Short communication: Microbial quality of raw milk following commercial long-distance hauling

2015 ◽  
Vol 98 (12) ◽  
pp. 8572-8576 ◽  
Author(s):  
Emily M. Darchuk ◽  
Lisbeth Meunier-Goddik ◽  
Joy Waite-Cusic
Keyword(s):  
Short Communication ◽  
Raw Milk ◽  
Microbial Quality ◽  
Long Distance

Mastitis-Causing Streptococci Are Important Contributors to Bacterial Counts in Raw Bulk Tank Milk

2004 ◽  
Vol 67 (12) ◽  
pp. 2644-2650 ◽  
Author(s):  
R. N. ZADOKS ◽  
R. N. GONZÁLEZ ◽  
K. J. BOOR ◽  
Y. H. SCHUKKEN
Keyword(s):  
New York ◽  
New York State ◽  
Raw Milk ◽  
Microbial Quality ◽  
Bulk Tank Milk ◽  
Gram Negative ◽  
Bacterial Counts ◽  
York State ◽  
Bulk Tank

The objective of this study was to probe the contribution of streptococci to the microbial quality of raw milk. Over a 5-month period, bulk tank milk samples from 48 New York State dairy farms were analyzed qualitatively for bacterial ecology and quantitatively for total bacterial, streptococcal, staphylococcal, and gram-negative bacterial counts. Linear regression analysis was used to determine the contribution of differential counts to total bacterial counts. Streptococci, staphylococci, and gram-negative bacteria accounted for 69, 3, and 3% of total bacterial count variability, respectively. Randomly selected Streptococcus isolates from each bulk tank milk sample were identified to species by means of the API 20 STREP identification system. The most commonly identified streptococcal species were Streptococcus uberis, Aerococcus viridans, and Streptococcus agalactiae, which were detected in 81, 50, and 31% of 48 bulk tank samples, respectively. For five herds, S. uberis isolates from bulk tank milk and individual cows were characterized by PvuII ribotyping. A farm-specific dominant ribotype was found in each bulk tank sample, and that ribotype was isolated from at least one cow within each herd of origin. Bacteriological and strain typing data indicate that control of streptococci, specifically mastitis-causing species, is important for improvement of the microbial quality of raw milk in New York State.

scholarly journals Microbial quality of well water from rural and urban households in Karnataka, India: A cross-sectional study

2012 ◽  
Vol 5 (3) ◽  
pp. 257-262 ◽  
Author(s):  
Chiranjay Mukhopadhyay ◽  
Shashidhar Vishwanath ◽  
Vandana K. Eshwara ◽  
Shamanth A. Shankaranarayana ◽  
Afrin Sagir
Keyword(s):  
Cross Sectional Study ◽  
Well Water ◽  
Microbial Quality ◽  
Sectional Study ◽  
Cross Sectional ◽  
Urban Households ◽  
Rural And Urban

scholarly journals Study on Physico-Chemical and Microbial Quality of Raw Milk Collected From Different Places of Assi Region in Varanasi City, Varanasi

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Pankaj Kumar Gupta ◽  
Dinesh Chandra Rai ◽  
Vinod Kumar Paswan ◽  
Rajendra Panta ◽  
Ashok Kumar Yadav
Keyword(s):  
Standard Procedure ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Microbial Quality ◽  
Average Percentage ◽  
Physico Chemical ◽  
Two Samples

The present study was conducted to evaluate the physico-chemical characteristics including Adulteration and Microbiological quality of cow raw milk collected from four different places of ASSI region in Varanasi. Samples were analysed to know the chemical composition, the results showed that the statistically average percentage of Moisture (87.46), Fat (3.87), Protein (3.15), Lactose (4.42), Ash (.712), pH (6.43) and acidity (0.147). The keeping quality of milk was evaluated by Methylene Blue Reduction Test (MBRT). This phenomenon testified that milk sample 1 is fair quality and remained sample were found good and excellent. The microbiological conclusion confirmed the presence (less or more) of microbial load in all the raw milk samples. The highest level of microbial quality in standard plate count (SPC) was 19.1×106 cfu/ml. in sample 1 and in logarithm value is 7.28 cfu/ml at the same time, the highest coliform bacteria 2.3×102 in logarithm value is 2.36 was found in the sample 2. The adulterations in raw milk were checked by the standard procedure. In cow’s raw milk the different mixed adulterant were found in two samples contaminated with detergent and pulverized soap. Besides different hazardous chemical adulterant, raw milk from sample 1 was detected with presence of hydrogen peroxide and sample 2 was contaminated formalin whereas urea was present in sample 2 and 4. Milk adulteration is a global concern and social problem. Increased demand, growth in competition in dairy industry and financial gain makes some producers to adulterate the milk thereby decreasing milk quality.

Evaluation of the Microbial Quality of Raw Milk1

1987 ◽  
Vol 50 (1) ◽  
pp. 47-50 ◽  
Author(s):  
R. B. MAXCY ◽  
R. J. PAUL
Keyword(s):  
Research Laboratory ◽  
Single Cells ◽  
Raw Milk ◽  
Microbial Quality ◽  
Standard Methods ◽  
New Methods ◽  
Colony Forming Units ◽  
Quality Grade

Commercial evaluation of the microbial quality of raw milk presents a major challenge, and new methods are burdened by being compared to imprecise presently used standard methods. Extensive comparisons in commercial and research laboratory environments were made using a method that involved direct enumeration of single cells in comparison to colony forming units. The correlations were from 0.50 to 0.99 depending on treatment of the data. Repetition of all tests on milk from individual farms indicated that inherent variation in quality at the farm, sampling, testing, and evaluating the results showed the extreme inadequacy of the presently established methods of grading raw milk. More frequent tests with appropriate averaging would improve the likelihood of correct decisions on quality grade.

scholarly journals Microbial and senzory quality of raw milk cheeses from the milk vending machines

2013 ◽  
Vol 6 (1) ◽  
pp. 49-54 ◽  
Author(s):  
Alžbeta Medveďová ◽  
Adriana Studeničová ◽  
Ľubomír Valík ◽  
Ondruš Ladislav
Keyword(s):  
Ph Value ◽  
Raw Milk ◽  
Microbial Quality ◽  
Growth Dynamic ◽  
Time Intervals ◽  
E Coli ◽  
Vending Machines ◽  
The Eu ◽  
Made In

Abstract Changes in microbial quality of lump cheeses manufactured from raw cows’ milk from milk vending machines were studied throughout 7 days of fermentation at 15 °C. The density of lactic acid bacteria, Staphylococcus aureus, Escherichia coli and coliforms were determined, continuously. Also the pH value dynamic was analyzed at the same time intervals. All together, 8 cheeses were prepared from two different vending machines in summer and in winter. Based on the results, growth dynamic of all microorganisms as well as the pH value decrease was slower in cheeses made in winter. No significant differences were observed in the maximal counts of microorganisms related to the season. However, the counts of S. aureus exceeded the EU limit 104 CFU g-1 in 7 out of 8 cheeses, probably due to slow pH value descent. Also the Slovak Food Codex limit for E. coli maximal density of less than 104 CFU g-1 was significantly exceeded. According to sensory evaluation, cheeses prepared in winter were less tasty and their typical odour was less distinctive. Results suggest that raw milk from milk vending machines is not suitable for direct consumption without proper thermal treatment.

scholarly journals Qualitative analysis of milk available in local market of Janakpurdham, Nepal

2018 ◽  
Vol 5 ◽  
pp. 97-100
Author(s):  
N.P. Yadav ◽  
R.K. Yadav ◽  
B. Pokhrel
Keyword(s):  
Qualitative Analysis ◽  
Raw Milk ◽  
Poor Quality ◽  
Human Consumption ◽  
Local Market ◽  
Microbial Quality ◽  
Standard Protocol ◽  
Time Test ◽  
Quality Of Milk

Objective: To determine the microbial quality of milk available in market of Janakpurdham, Nepal. Methods: Total 20 samples of milk were collected aseptically from the market and processed for MBRT test as per standard protocol given in a monograph. Reduction time test for each sample of the milk was recorded in a specified format and analysed statistically. Result: Out of 20 samples, 2 (10%) samples were found excellent quality, 3 (15%) were of good quality, 6 (30%) were of fair quality and 9 (45%) were of poor quality. Among these 20 samples, 6 samples were of processed milk, 5 samples were of unprocessed/raw milk and 9 samples were of DDC milk. Unprocessed milk was found to be highly contaminated in comparison to the processed milk. Conclusion: Unprocessed milk was found to be highly contaminated and not fi t for the human consumption.  

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