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Escherichia coli O157:H7 is one of the most important emerging foodborne pathogens and cause life-threatening disease condition in consumers worldwide. A cross-sectional study was carried out from February 2020 to August 2020 in Gojo and Shukute towns, Jeldu district, West Shewa Zone, Oromia region, Ethiopia to isolate and identify E. coli O157:H7 from raw cow’s milk samples and determine antimicrobial susceptibility of the isolates. A total of 262 milk samples (127 from Gojo and 135 from Shukute towns) were collected from dairy cows (126 from udder, 115 from milking bucket) and 21 from collection tanks and examined bacteriologically. The isolates were tested with a series of biochemical tests followed by a latex agglutination test for identification and confirmation of E. coli O157:H7. The antimicrobial susceptibility profile of the isolated E. coli O157:H7 was performed using the Kirby-Bauer disk diffusion method. The study revealed 1.5% (95% Confidence interval [CI]: 0.4–3.8%) of the collected raw milk was contaminated with E. coli O157:H7. The isolates showed 100% susceptibility to azithromycin, norfloxacin, nitrofurantoin, amikacin, chloramphenicol, tetracycline, and trimethoprim-sulfamethoxazole. In contrast, the isolates showed 75% and 100% resistance to ampicillin and cefotaxime, respectively. In conclusion, the consumption of raw milk may constitute a public health hazard due to contamination with E. coli O157:H7. Farmers and farmworkers should be trained on milk hygiene and proper milk handling practices.

In this study, we investigated the variation in the microbial community present in bulk tank milk samples and the potential effect of different farm management factors. Bulk tank milk samples were collected repeatedly over one year from 42 farms located in northern Sweden. Total and thermoresistant bacteria counts and 16S rRNA gene-based amplicon sequencing were used to characterize microbial community composition. The microbial community was in general heterogeneous both within and between different farms and the community composition in the bulk tank milk was commonly dominated by Pseudomonas, Acinetobacter, Streptococcus, unclassified Peptostreptococcaceae, and Staphylococcus. Principal component analysis including farm factor variables and microbial taxa data revealed that the microbial community in milk was affected by type of milking system. Milk from farms using an automatic (robot) milking system (AMS) and loose housing showed different microbial community composition compared with milk from tiestall farms. A discriminant analysis model revealed that this difference was dependent on several microbial taxa. Among farms using an automatic milking system, there were further differences in the microbial community composition depending on the brand of the milking robot used. On tiestall farms, routines for teat preparation and cleaning of the milking equipment affected the microbial community composition in milk. Total bacteria count (TBC) in milk differed between the farm types, and TBC were higher on AMS than tiestall farms (log 4.05 vs. log 3.79 TBC/mL for AMS and tiestalls, respectively). Among tiestall farms, milk from farms using a chemical agent in connection to teat preparation and a more frequent use of acid to clean the milking equipment had lower TBC in milk, than milk from farms using water for teat preparation and a less frequent use of acid to clean the milking equipment (log 3.68 vs. 4.02 TBC/mL). There were no significant differences in the number of thermoresistant bacteria between farm types. The evaluated factors explained only a small proportion of total variation in the microbiota data, however, despite this, the study highlights the effect of routines associated with teat preparation and cleaning of the milking equipment on raw milk microbiota, irrespective of type of milking system used.

After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers.

The mastitis causing microorganisms resist beta-lactam antibiotics by releasing beta-lactamase and the enzyme can be traced in raw milk. This study was aimed at developing a novel platform test to detect beta-lactam antibiotics residues in raw milk based on the Hardy Diagnostic Beta-lactamase Test (HDBT) reagent. The HDBT ingredients modified were penicillin, sodium chloride, trisodium citric acid, trisodium phosphate and phenol red dissolved in distilled water. Pooled raw milk samples were obtained from 3 Friesians and 3 Ayrshires lactating cows identified to have subclinical mastitis and treated using beta-lactam antibiotics. The appropriate mixing ratios were investigated at nine levels. Investigation on the effect of breeds on the test method results was also carried out. Evaluations to determine the colour differences between beta-lactam positive and negative raw milk samples for all the experiments were carried out using trained panelists. The results indicate that gradual addition of trisodium phosphate and phenol red in the reagent showed significant difference (P ≤ 0.05) between a beta-lactam positive and negative raw milk sample. Ratio 5:5 was selected as the best and had significant difference (P ≤ 0.05) from the others. Conversely, the test method indicated no significant difference (P ≤ 0.05) between the Friesians and Ayrshires raw milk samples. This method can be used along the raw milk collection routes to accept, set aside or reject raw milk suspected to have residues. The colour observed for a beta-lactam negative sample was fuchsia purple while peach or pink signified a positive sample. Key words: Raw milk, antibiotic residues, beta-lactam, beta-lactamase enzyme, trisodium phosphate

The present study was executed with an aim to explore the antioxidative potential of goat, cow, and buffalo milk. Buffalo milk has showed highest antioxidative potential than goat and cow milk as measured by ABTS, ORAC, and DPPH assays, whereas goat milk has showed better antioxidative potential than cow milk when measured by ORAC and DPPH. Further, the effect of temperature on the antioxidative potential of goat milk was assessed. An increase in temperature has a negatively affect the antioxidative potential of goat milk. The antioxidative potential of goat milk was in the following order: raw milk > pasteurized milk > boiled milk. Casein derived from goat milk by isoelectric precipitation was hydrolyzed by gastrointestinal enzymes pepsin (P), trypsin (T), chymotrypsin (C), and their combinations PT, PC, TC, and PTC. Among all the casein hydrolysates, the maximum antioxidative potential was found in PT hydrolysate, further fractionated by 10, 3 and 1 kDa ultrafiltration membranes. 3–10 kDa fraction exhibited maximum antioxidative potential in comparison to other fractions of PT hydrolysate. Our results suggested that antioxidative potential of goat milk and its hydrolysates could be an important mean to obtain natural antioxidative peptides.

The aim of this study was to determine the common uses and evaluate the microbiological safety of raw milk sold in southern Benin. To determine the different uses of raw milk, 345 individuals were surveyed in three locations (Allada, Ouidah, and Zongo). Per location, 115 individuals were randomly sampled. For the microbial analysis, milk samples were collected from the three targeted locality in southern Benin (Allada, Ouidah, and Zongo). Our data shows that the mean values (CFU/ml) of the analyzed samples vary according to the research organisms. Thus, it is recorded 1.8 × 108 for total aerobic mesophilic flora (TMC), 4.0 × 107 for fecal coliforms (FC), 3.5 × 107 for Escherichia coli, 2.8 × 107 for total coliforms (TC), 2.1 × 107 for Fecal Streptococci (FS), 1.6 × 107 for yeasts and molds (YM), 1.7 × 107 for sulfur reducing anaerobic bacteria (SRA) and 1.2 × 107 for Staphylococcus spp. None of the milk samples contained Salmonella spp. Globally, milk samples had important bacterial load with the highest values for those collected from Zongo and Ouidah. It can be said that raw milk sold in the Southern Benin’s markets does not comply with good hygienic practice rules in milking, storage, transportation and sale. Thus, raw cow milk sold presents a serious health risk for potential consumers. Key words: Raw milk, microbiological quality, food safety, pathogens, Benin.

The objective of this study was to investigate the efficacy of different thermal pasteurization methods on (1) the survival of the total aerobic bacteria, E. coli O157: H7, in camel milk, and (2) the camel milk components such as the fatty acid profile, lipid peroxidation, protein fractions, and the composition of volatile compounds. Samples of camel milk (N=9) were pasteurized at 65°C/30 min (PAST-1), 72°C/5 min (PAST-2), and 80°C/15 min (PAST-3). The survival of E. coli O157: H7 was evaluated using the traditional plate count agar (PCA) method while the total aerobic bacteria were enumerated using the petrifilm aerobic count plates (ACP). Complete elimination (P10 CFU/ml reduction). All pasteurization methods had a significant (PE. coli O157: H7 resulting in a 6 log10 CFU/ml reduction. There were no significant (P>0.05) differences in the fatty acid profile including the cis-9, trans-11 conjugated linoleic acid (CLA), and trans-10, cis-12 CLA, and the lipid peroxidation products between raw and pasteurized milk samples. The milk protein profile was marginally altered by PAST-2 and PAST-3 treatments but not PAST-1. Thirty-four volatile compounds (VCs) were detected in the raw milk samples compared to 29 VCs in the pasteurized milk samples. Pasteurization treatments altered the concentrations of some milk VCs, increasing the Heptanal, Tridecanal, and Undecanal while decreasing the 2-Decanal and 2-Undecanal. This study shows that PAST-1 and PAST-3 treatments are more effective than PAST-2 at inactivating total aerobic bacteria. Additionally, the absence of significant changes in milk compositions indicates that PAST-1 and PAST-3 could be applied without affecting the nutritional value of camel milk.

Made available in DSpace on 2022-05-01T09:47:14Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-03-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were characterized by Gram staining and catalase test, by the ability to grow at different conditions: temperatures, pH, concentrations of NaCl, and production of CO2 from glucose. The biodiversity and succession of 152 LAB isolated during cheese production were evaluated by 16S rRNA gene sequencing, Random Amplified Polymorphic DNA (RAPD-PCR), and Restriction Fragment Length Polymorphism (RFLP-PCR) techniques. Most of the strains grow well at 30 °C and are tolerant to 6.5% of NaCl, and in general, the best pH for growing was 9.6. Leuconostoc mesenteroides, Lacticaseibacillus casei, Limosilactobacillus fermentum, and Enterococcus sp. were prevalent and present in almost all steps of production. The LAB strains are typically found in the traditional Italian cheese, except the Leuconostoc citreum species. Sixty clusters were obtained by RAPD-PCR with 85% of similarity (114 isolates) while most of the LAB was clustered with 100% of similarity by the RFLP-PCR technique. The applied techniques enabled a valuable elucidation of the LAB biodiversity and succession, contributing to a better understanding of the specific microbial cultures with a technological aptitude of this cheese. Food Engineering and Technology Department UNESP - São Paulo State University, Rua Cristóvão Colombo, 2265, SP Food Science and Technology Department UFSC - Federal University of Santa Catarina, SC Center for Microorganisms Investigation FAMERP - São José Do Rio Preto Medical School, SP Food Engineering and Technology Department UNESP - São Paulo State University, Rua Cristóvão Colombo, 2265, SP FAPESP: 2008/56667-5 FAPESP: 2011/11922-0

A quantitative risk assessment for exposure to aflatoxin M1 (AFM1) related to the consumption of milk and traditional dairy products of Argentina was developed. The frequency and concentration of AFM1 was modelled at various stages through the milk processes, considering Argentinean practices. Concentration of AFM1 (0.046 μg/l, 95%CI = 0.002–0.264 μg/l) in raw milk was estimated. The AFM1 concentration in milk was sensitive to the carry-over rate (r = 0.80), and milk yield in the first third of lactation during the spring–summer season (r = 0.11). AFB1 levels in silage (r = 0.22), pasture during the spring–summer season (r = 0.11), concentrate (r = 0.08), and cotton seed (r = 0.05) were the factors most correlated with AFM1 concentrations. Although the results showed that MoE values for the mean and median exposure to AFM1 were 1) for exposure to AFM1 for infants, toddlers, and other children were 45%, 49.1%, and 40.6%, respectively. Under this scenario, the most susceptible population at risk was children

Traditional cheeses which are normally produced from raw milk are very popular due to their intense and unique taste and aroma. However, high microbial contamination of raw milk due to manual milking and secondary contamination may lead to many diseases in humans in Iran. Lighvan is a traditional starter‐free locally made Iranian cheese that is made from raw ewe's milk. Since the use of raw milk in the preparation of cheese produces serious health problems, due to the limited ripening period of this type of cheese, this study aimed to evaluate the feasibility of preparing Lighvan cheese from pasteurized milk. For this purpose, different characteristics of cheese prepared with pasteurized milk were compared with raw milk cheese. The results showed a reduction in the microbial population over the ripening time in both types of cheeses. However, coliforms and Escherichia coli were seen in raw milk cheeses until the last day of ripening. Regarding chemical analyses, the water‐soluble nitrogen fraction and lipolysis products increased during ripening. Moreover, the raw milk cheeses indicated a higher lipolysis index than the pasteurized ones. According to the obtained results from the sensory evaluation, the raw milk cheese indicated higher acceptability compared with the pasteurized milk cheese. However, since the presence of E. coli makes the cheese inedible, it seems that the pasteurization of milk is mandatory for the production of this type of cheese., Liqhvan is a traditional Iranian cheese made from raw milk and is highly contaminated, especially coliforms and E. coli.Pasteurized milk cheese was prepared and examined whether this cheese could be a suitable substitute for raw cheese.Comparison of the physicochemical, microbiological, and sensory properties of raw and pasteurized cheeses was performed.Coliforms and E.coli were detected in raw cheese until the last day of ripening.Pasteurization of cheese milk is mandatory to ensure the safety of Lighvan cheese.

Accurately profiling and characterizing factors shaping raw milk microbiota would provide practical information for detecting microbial contamination and unusual changes in milk. The current work was an observational study aiming to profile the microbiota of raw milk collected across wide geographic regions in China in different seasons and to investigate the contribution of geographical, seasonal, and environmental factors in shaping the raw milk microbiota. A total of 355 raw cow milk samples from healthy Holsteins and 41 environmental samples (farm soil and surface of milking room floor) were collected from 5 dairy farms in 5 Chinese provinces (namely, Daqing in Heilongjiang province, Jiaozuo in Henan province, Qingyuan in Guangdong province, Suqian in Jiangsu province, and Yinchuan in Ningxia Hui Autonomous Region) in January, May, and September 2018. The microbial communities in raw milk and farm environmental samples were determined using the PacBio small-molecule real-time circular consensus sequencing, which generated high-fidelity microbiota profiles based on full-length 16S rRNA genes; such technology was advantageous in producing accurate species-level information. Our results showed that both seasonality and sampling region were significant factors influencing the milk microbiota; however, the raw milk microbiota was highly diverse according to seasonality, and sampling region was the less determining factor. The wide variation in raw milk microbial communities between samples made it difficult to define a representative species-level core milk microbiota. Nevertheless, 3 most universal milk-associated species were identified: Lactococcus lactis, Enhydrobacter aerosaccus, and Acinetobacter lwoffii, which were consistently detected in 99%, 95%, and 94% of all analyzed milk samples, respectively (n = 355). The top taxa accounting for the overall seasonal microbiota variation were Bacillus (Bacillus cereus, Bacillus flexus, Bacillus safensis), Lactococcus (Lactococcus lactis, Lactococcus piscium, Lactococcus raffinolactis), Lactobacillus (Lactobacillus helveticus, Lactobacillus delbrueckii), Lactiplantibacillus plantarum, Streptococcus agalactiae, Enhydrobacter aerosaccus, Pseudomonas fragi, and Psychrobacter cibarius. Unlike the milk microbiota, the environmental microbiota did not exhibit obvious pattern of seasonal or geographic variation. However, this study was limited by the relatively low number and types of environmental samples, making it statistically not meaningful to perform further correlation analysis between the milk and environmental microbiota. Nevertheless, this study generated novel information on raw milk microbiota across wide geographic regions of China and found that seasonality was more significant in shaping the raw milk microbiota compared with geographic origin.

Although it is popular to credit microbes as metabolic “laborers” responsible for producing the distinctive flavors and preservative properties of raw milk cheeses, cured meats, and assorted fermen...

Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aromatic characteristics, in raw cow milk butter processed by traditional fermentation, in fourteen small farms called “Malga”, located in the Trentino province (Alpine region, North-East of Italy). The physicochemical and aromatic characterization of traditional mountain butter (TMB) showed a low moisture level depending on the Malga producing the butter. Counts of lactic acid bacteria, Staphylococci, and coliforms, as well as diacetyl/acetoin concentrations exhibited changes according to the geographical origin of Malga and the residual humidity of butter. MiSeq Illumina data analysis revealed that the relative abundance of Lactococcus was higher in TMB samples with the highest values of acetoin (acetoin higher than 10 mg/kg). The traditional mountain butter bacterial community was characterized by a “core dominance” of psychrotrophic genera, mainly Acinetobacter and Pseudomonas, but according to ANCOM analysis, a complex bacterial population emerged and specific bacterial genera were able to characterize the TMB bacteria community, with their high abundance, based on the Malga producing the butter.

This study was conducted to evaluate raw and pasteurized cow milk regarding physical properties, microbiological quality, and lethality value ofMycobacterium Paratuberculosis(MAP)at different temperature and time combinations of the pasteurization process.Cow milk samples were pasteurized at high-temperature (70°C, 75°C, and 81°C) and short-time (15s and 25s) high temperature and short time (HTST) combinations. Raw and pasteurized (HTST) cow milk was analyzed, while commercial cow milk that undergo proses (HTST) was used as control. High-temperature short time (HTST) pasteurization showed a significant effect on the colour of raw and pasteurized cow milk (p

Objectives To study the microbial analysis of raw cow's milk collected from selling points of Peshawar. Materials and methods: A total of 80 aseptically raw milk samples were collected by multistage sampling technique from four towns of Peshawar in sterile glass bottles and stored in ice container for laboratory analysis at Agriculture University Peshawar. Microbial analysis was performed on plate count and samples were screened for staph aureus, E.coli spp, and salmonella spp. Microbiological load was tested and the data were analyzed by Statistical Package for Social Sciences (SPSS) version 20. Results: The microbial analysis of milk revealed contamination of milk and most prevalent bacteria was Escherichia coli (26.2%) and least prevalent was Salmonella spp (3.75%). Conclusion Although the presence of E.coli spp, staph spp and salmonella spp. indicate that the milk is contaminated but found that total bacterial count was within permissible limit. If not controlled in time will lead to public health issues. This highlights an urgent need to adopt good sanitary practices and monitoring of milk from production to distribution by the health authorities.

Milk, which has a very important place in human nutrition, can be harmful in terms of human health when it is not produced, stored, processed, and necessary controls are performed under hygienic conditions. Even if raw milk contains a small number of bacteria, it is degraded in a very short time after the milking by the effects of microorganisms transmitted from the environment in various ways and constitutes the potential source of many pathogens that cause diseases in humans.Milk proteins contain essential amino acids that cannot be synthesized by the human body and must be taken from the outside. The microorganism load of milk is one of the most important indicators in determining milk quality and determining the hygienic properties of milk in the process from raw milk production to consumption. Fuzzy logic, which is frequently used in the solution of problems that occur in uncertain situations such as quality assessment in recent years, is one of the artificial intelligence methods. In this study, it was aimed to develop a fuzzy logic-based decision support system aimed at predicting the deterioration of heat-treated raw milk. As the subject of this project, it was developed to determine whether the milk produced in troops, farms and cooperatives is spoiled before the milk goes from production households to businesses.

The milk market in the quarantine conditions associated with the pandemic and the spread of COVID-19 is going through a difficult period, superimposed on a number of pre-existing problems. In particular, the production of raw milk by agricultural producers is growing, while this contradicts the fact that the consumption of milk in the country is falling, and incomes of the population are decreasing. All these factors lead to increased competition in the drinking milk market and determine the relevance of the issues of studying its competitiveness, especially in a specific regional market. Today there is a lack of a comprehensive scientific understanding of methods for assessing the competitiveness of drinking milk presented on the local market. As the purpose of the study, the article stated the assessment of the competitiveness of drinking milk brands, the most common in the market of Chelyabinsk region. As a result of scientific research, a quantitative expert assessment of quality was determined and an assessment of competitiveness from a professional objective point of view was carried out by taking into account the quality per unit of money paid. The result of the study was the development of recommendations separately for different target audiences, who can benefit from the results of the study: consumers, retailers and manufacturers.

Contamination and carry-over of trace zearalenone (ZON) and its metabolite α-zearalanol (α-ZOL) from different feedstuffs to foods in different seasons were monitored by molecularly imprinted solid-phase extraction (MISPE) and high-performance liquid chromatography with fluorescence detector (HPLC-FLD) for the first time. Molecularly imprinted polymers (MIPs) bond ZON and α-ZOL selectively were prepared using cyclododecanyl-2,4-dihydroxybenzoate (CDHB) as the pseudo template. By using MIPs as sorbents of MISPE, selective enrichment of ZON and α-ZOL by MISPE increased the accuracy of HPLC-FLD. Seasonal differences on ZON contamination were observed in different feedstuffs and raw milk. But only the carry-over of ZON from cow feedstuffs to raw milk was observed. No α-ZOL contamination was detected. The humid and warm weather in April and July in Wuhan increased ZON contamination levels and the risk of ZON transmission from cow feedstuffs to milk. Seasonal differences on ZON contamination and carry-over indicate the necessity of seasonal-dependent mycotoxin monitoring and safety evaluation.

Aflatoxin M1 is the most significant toxin of milk and milk products. It is immunosuppressive, mutagenic, and carcinogenic compounds to humans. Therefore, this study was aimed to evaluate the concentration of aflatoxin M1 and its determinants in raw cow milk sample intended for human consumption in South Gondar Zone, Ethiopia. A cross‐sectional study was conducted on a total of 100 dairy farmers from January to February 2020. Around 50 ml, 100 raw milk samples were collected for aflatoxin M1 analysis. A simple random sampling technique was applied to get the households. Binary and multivariate logistic regressions were used to see the association between predictor and outcome variables. From the 100 dairy farmers who had participated, 38% had heard about aflatoxin in the milk sample. Aflatoxin M1 was detected in the 99(99%) raw milk samples, of these 41 (41%) exceeded the limit of the European Union. The logistic regression analysis result showed that residence, awareness about the level of aflatoxin in the milk sample, management mold‐contaminated animal feed, animal feed storage facility, and grazing systems were significantly associated with the high level of aflatoxin in the milk sample. Almost all milk samples analyzed were positive for aflatoxin M1, and 41% of samples were above the limit set by European Union. Many easily manageable and preventable factors were associated with higher levels of aflatoxin M1 in the milk sample than the European Union limit, which suggests continuous monitoring of milk and milk products is necessary., This work is targeted at assessing Aflatoxin M1 in raw milk and its associated factors.This manuscript has not been published and is not under consideration for publication elsewhere.

This study aimed to determine the fate of aflatoxin M1 (AFM1) during lactic cheese processing and storage. About 70.72% of the total AFM1 content of the raw milk was carried over into the whey. The...

At feed-out, aerobic spoilage of silage enables an increase in anaerobic spore-forming bacteria (ANSB) that may enter the total mixed ration (TMR). The aim of our study was to understand whether in hot summers the silage structures and management may affect the level of ANSB in milk for long-ripening cheese production. A survey of silage facilities, management, and their relationships with silage, TMR, feces, and milk ANSB most probable number (MPN) content was conducted in the Po Valley during summer months. Silo type did not affect the mean ANSB, but only the wideness of their value distributions, with a narrow range for bags and a wider range for bunkers. The unloading equipment affected the ANSB count, the front-end loader with cutter was associated with a lower ANSB count—probably as a result of the reduced surface left after daily silage removal. Silo length and daily removed face width were the main factors affecting contamination of silage by spore-forming bacteria during summer, with longer silos and wider surface removal reducing ANSB contamination—probably as a consequence of reduced aerobic spoilage at the silage surface. The silage contamination by spore-forming bacteria within a log10 2 MPN g−1 allowed a low concentration of spore-forming bacteria at the farm bulk milk tank level. Fecal ANSB levels did not factor into the regression that explains the ANSB in farm milk. It has been found that silage facilities’ features and their management are an important first step to reduce the extent of ANSB contamination at the farm level.

Little is known about the virulence in Bacillus cereus strains isolated from retail dairy products in the Middle East and particularly from Egypt. In this study, the occurrence of B. cereus in 290 samples of dairy products (raw milk, Ras cheese, pasteurized extended shelf life [ESL] milk) collected from retail shops was investigated. The potential of 126 selected isolates of B. cereus to possess genes encoding nonhemolytic enterotoxin, hemolysin BL, and cytotoxin K (cytK), and to grow at 7°C was verified. The highest occurrence of B. cereus was found in raw milk (85%, 85/100) followed by Ras cheese (10%, 10/100) and ESL milk samples (8.8%, 8/90). A large proportion of the B. cereus isolates from raw milk (48.9%, 48/99) and Ras cheese (71.4%, 10/14) had at least one complete set of toxin genes (nhe or hbl). Enterotoxin genes, nheA, nheB, nheC, hblA, hblD, and hblC, were detected in 38.4% (5/13), 53.8% (7/13), 61.5% (8/13), 46.1% (6/13), 46.1% (6/13), and 23.1% (3/13) of ESL milk isolates, respectively. cytK was identified in 42.4% (42/99), 50% (7/14), and 46.2% (6/13) of raw milk, Ras cheese, and ESL milk isolates, respectively. The psychrotrophic ability was observed in 22.2% and 15.3% of isolates recovered from raw milk and ESL milk, respectively. The toxigenic potential of B. cereus strains described in this study may pose a health risk to the consumer and, therefore, the presence of these bacteria in retail dairy products should be monitored to ensure consumers' safety.

Butter is a leading consumer choice. This is facilitated by its attractive composition and taste, good digestibility, as well as compatibility with almost all food products. However, butter is not recommended by nutritionists for older people due to its high calorie content, increased mass fraction of saturated fatty acids and cholesterol. Some of the consumers of the young and middle generation are almost completely abandoning butter, preferring low-fat products. The diet of a person adhering to a healthy diet should include foods enriched with functional ingredients. The paper proposes a technology for producing butter with barberry berries. Fruits contain carbohydrates, pectin substances, organic acids, macro- and microelements, vitamins, etc. For the production of butter with barberry berries, a method of converting high-fat cream has been chosen. The oil has a high degree of dispersion of moisture and a low content of the gas phase, is less susceptible to bacterial contamination in comparison with the analogue produced by the churning method. The resulting butter can be attributed to the "Dessert" group. Dessert butter was obtained as follows. Dairy and non-dairy raw materials were accepted, their quality was assessed, milk was separated, and the resulting cream was pasteurized. Then, high-fat cream was obtained by secondary separation, and their normalization was carried out. A feature of the production of butter Dessert is the introduction of flavoring components into the normalized mixture - puree from barberry berries and granulated sugar according to the recipe. Further, the normalized mixture was converted into oil and directed to thermostatting. Organoleptic, physicochemical and microbiological indicators of the quality of Dessertnoye butter have been studied. The addition of barberry berries to butter contributes to the enrichment of its composition with vitamins and a decrease in calorie content. The economic efficiency and feasibility of the production of Dessert butter consists in saving the raw milk used by replacing the fatty part with vegetable components.

The increase of pathogens in milk is threatening for the human beings. This is an investigation on overall microbiological analysis of raw and pasteurized milk as well as the milk-based beverages and also determining the antibiotic resistance pattern of isolated Escherichia coli and Staphylococcus aureus. A total of 100 samples (raw milk, pasteurized milk, mattha, lassi and laban) were taken from various locations of the capital city of Bangladesh, Dhaka. Total Viable Count, Total Coliform Count and Yeast and Moulds Count were performed as the microbiological inspection of selected samples. E.coli and Staphylococcus aureus were identified by conducting morphological analysis, gram-staining and biochemical tests. Antibiotic resistance pattern of isolated Escherichia Coli and Staphylococcus aureus were also detected with 11 commonly used antibiotics by conducting disc-diffusion method, following the CLSI guideline. The TVC range was the highest in raw milk samples (3.8×104 – 4.1×108 cfu/ml), and the lowest in pasteurized milk samples (1.2×102 – 5.4×103 cfu/ml), while 70% raw milk and 10% pasteurized milk samples strains were above the acceptable limit of Food and Drug Administration (FDA). Thirty-six Escherichia coli and thirty-two Staphylococcus aureus were isolated from all the 100 milk and milk-based beverage samples. The isolated Escherichia coli strains were most resistant to Penicillin G (81.58%), Erythromycin (78.94%) and Ampicillin (73.68%), and isolated Staphylococcus aureus strains were most resistant to Penicillin G (90.62%), Ampicillin (81.25%) and Methicillin (71.87%). respectively. Public awareness is needed to reduce the redundant use of antibiotics.

Introduction Milk has been suggested to be a possible source of oestrogenically active compounds. In order to assess the health risk for milk consumers and ensure the safety of this staple part of the human diet, it is important to study the effect of xenooestrogen mixtures present in milk. This investigation used the available in vivo model to learn to what extent such compounds may be endocrine disruptors. Material and Methods The recommended immature golden hamster uterotrophic bioassay was chosen. A total of 132 animals were divided into nine groups of experimental animals and positive and negative control groups, each of 12 animals. The experimental females received ad libitum either one of five samples of raw cow’s milk from individual animals or one of four samples of pasteurised or ultra-high temperature treated cow’s milk as retail products. After 7 days, the animals were sacrificed and necropsied. Uterine weight increases were measured as the endpoint of oestrogenic activity in milk. Results The milk samples from individual cows and the retail milk samples did not show oestrogenic activity. However, in three groups, decreased uterine weights were observed. Conclusion Considering that milk supplies are beneficial to health, contamination in this food should be avoided. There is a need for further animal experiments and epidemiological studies are warranted to evaluate any causative role of milk in human endocrinological disorders.

The use of antibiotics in livestock production can potentially generate drug residues in animal products, leading to adverse health effects for consumers. This study was carried out to assess the presence and quantify the levels of antibiotic residues in milk sold in Juja and Githurai markets in Kenya. A total of 65 milk samples, comprising raw milk purchased from shops (32 samples), milk purchased from automated vending machines (23 samples) and packet milk (10 samples) were analyzed for the presence of amoxicillin, cloxacillin, tetracycline, sulfamethoxazole and trimethoprim residues. A single aqueous extraction was performed and the extracts were analyzed using liquid chromatography-tandem mass spectrometry. The prevalence of antibiotic residues in raw milk samples purchased from shops and milk dispensed from automated vending machines was 46.9% and 26.1%, respectively. No antibiotic residues were detected in packet milk samples. The prevalence of antibiotic residues was higher in milk from Githurai market compared to Juja market (52% vs. 25%, P value = 0.0137). Overall, 10.8% of samples tested positive for at least one antibiotic residue above the maximum residue limits established by the Codex Alimentarius Commission and the European Union, while 20% of samples had detectable antibiotic residues at concentrations below the maximum residue limits. The mean concentrations were 6.7 µg/L, 53.3 µg/L, 30.6 µg/L, 5.0 µg/L and 6.2 µg/L for amoxicillin, cloxacillin, tetracycline, sulfamethoxazole and trimethoprim, respectively. These results suggest frequent occurrence of antibiotic residues in some milk from the selected markets, which may be posing a public health risk to consumers.

Milk and milk-products represent the main basic nutritional healthy food in the human diet; however, milk is also a favorable source of microbial infection for human health when milk and milk products are consumed without applying hygiene milk practices methods such as pasteurization and other effective methods to avoid contamination risk. The presence of microorganisms in milk could result in spoilage and severe diseases to humans. Several recent preservation systems such as heating, refrigeration, and the addition of safe antimicrobial compounds can be used to reduce the risk of outbreaks of dairy product poisoning. Proper food control programs must be implemented in all countries around the world to ensure the safety of food and dairy products. Investigators reported the importance of applying effective hygiene practices during milking and handling of raw milk to reduce the risk of contamination on the farm and in the milk processing plant in the industry.

Lactic acid bacteria (LAB) have long been consumed by people in several fermented foods such as dairy products. A study was conducted on lactating dairy cows to isolate and characterize LAB from dairy products found in and around Bahir-Dar city, North Western Ethiopia. Milk and milk products were randomly collected from dairy farms, milk vending shops, individual households, and supermarkets for bacteriological investigations. A total of sixteen samples were taken from different sources and cultured on different selective media: de Man, Rogosa, and Sharpe (MRS) agar for Lactobacillus spp.; M17 agar for Lactococcus spp.; Rogasa SL agar for Streptococci spp.; and MRS supplemented with cysteine (0.5%) for Bifidobacteria spp. Different laboratory techniques were implemented for LAB isolation and identification. A total of 41 bacterial isolates were grouped under five different genera of LAB and Bifidobacteria spp. were identified based on the growth morphology on the selective media, growth at a different temperature, gas production from glucose, carbohydrate fermentation, and other biochemical tests. LAB genera such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, and Bifidobacterium spp. were isolated and identified from raw milk, cheese, and yogurt. Based on the current study, the majority of the LAB (24.38%) was isolated from cheese and yogurt. Among these, Lactobacillus, Lactococcus (21.94%), Streptococcus (19.51%), Leuconostoc (14.64%), Bifidobacteria (12.19%), and Pediococcus (7.31%) spp. were also identified from these products. Furthermore, based on the bacterial load count and different identification methodologies, our study revealed that Lactobacillus spp. were the dominant LAB isolated from milk and milk products. As a result, since there are few studies on the isolation and identification of lactic acid bacteria from dairy products in Ethiopia, more research studies are needed to complete the identification and characterization to species level and their possible role as probiotics.

The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5 ± 47.3 μg phenol/mL, and that of lactoperoxidase (LPO) was 199.3 ± 6.7 U/L. The respective activities in raw sheep milk were 7615 ± 141 μg phenol/mL and 319 ± 38.6 U/L. LPO activity was not detected in both milk kinds treated at 85 °C for 16 s. Residual enzyme activities at 73 °C for 16 s with respect to the initial levels in raw milk were higher in goat than in sheep milk. The whey protein fraction of sheep milk was more heat sensitive compared to goat counterpart. Sheep milk rennet clotting time (RCT) was not affected by the treatments, while curd firmness decreased significantly (p &lt, 0.05) at 100 °C for 16 s. Treatments more intense than 73 °C for 16 s increased the RCT of goat milk significantly but inconsistently and decreased curd firmness significantly, while yoghurt-type gels made from 73 °C or 78 °C for 16 s treated goat milk exhibited the highest water-holding capacity.

Food safety is very important in the food industry as most pathogenic bacteria can cause food-borne diseases and negatively affect public health. In the milk industry, contamination with Salmonella has always been a challenge, but the risks have dramatically increased as almost all bacteria now show resistance to a wide range of commercial antibiotics. This study aimed to isolate a bacteriophage to be used as a bactericidal agent against Salmonella in milk and dairy products. Here, phage ZCSE6 has been isolated from raw milk sample sand molecularly and chemically characterized. At different multiplicities of infection (MOIs) of 0.1, 0.01, and 0.001, the phage–Salmonella interaction was studied for 6 h at 37 °C and 24 h at 8 °C. In addition, ZCSE6 was tested against Salmonella contamination in milk to examine its lytic activity for 3 h at 37 °C. The results showed that ZCSE6 has a small genome size (&lt, 48.5 kbp) and belongs to the Siphovirus family. Phage ZCSE6 revealed a high thermal and pH stability at various conditions that mimic milk manufacturing and supply chain conditions. It also demonstrated a significant reduction in Salmonella concentration in media at various MOIs, with higher bacterial eradication at higher MOI. Moreover, it significantly reduced Salmonella growth (MOI 1) in milk, manifesting a 1000-fold decrease in bacteria concentration following 3 h incubation at 37 °C. The results highlighted the strong ability of ZCSE6 to kill Salmonella and control its growth in milk. Thus, ZCSE6 is recommended as a biocontrol agent in milk to limit bacterial growth and increase the milk shelf-life.

This study aimed to evaluate the occurrence of brucellosis in sheep and goats’ raw milk samples by detecting anti-Brucella antibodies and Brucella species at Erbil governorate. A total of 320 raw milk samples (150 sheep milk and 170 goats milk) were irregularly collected from dairy females. The overall occurrence of Brucella antibodies in samples of sheep and goats raw milk was 11.6% and 9.7% according to MRT and indirect ELISA, respectively. Isolation of Brucella (B.) species from samples of raw milk was 7.8%. The isolated species of Brucella were B. melitensis and B. abortus. A noticeable increase in frequency during September to November was observed. In conclusion, brucellosis is still a considerable public health threat in the Erbil. Based on the tests performance, the study recommends MRT in standard observing of brucellosis in milk aggregate farms, centers, and dairy manufactories. Customers are also recommended to adequately pasteurize the milk in order to damage this milk-borne pathogen before ingestion or saleable handling.

Background and Aim: Zearalenone (ZEA) is a mycotoxin from the fungus Fusarium. ZEA can adopt a similar configuration to 17β-estradiol and other natural estrogens. Problems in the reproductive function of humans and animals have been reported for ZEA and its metabolites. This study aimed to determine ZEA in raw milk produced in representative milk production areas in Ecuador. Materials and Methods: A total of 209 samples were obtained in April and November 2019 (rainy season) and June and August 2019 (dry season). A competitive enzyme-linked immunosorbent assay technique was used to detect ZEA concentrations. Results: ZEA was determined in 99.5% (208 of 209) of the samples; however, all samples were below the maximum limits allowed (0.03-1 mg/L) in food for direct human consumption according to the Food and Agriculture Organization and European legislations. The mean (range) concentration was 0.0015 (0-0.0102) mg/L. The results did not vary significantly (p≥0.05) by cantons, provinces, weather, climate regions, types of producers, and production systems according to Wilcoxon and Kruskal–Wallis non-parametric tests. There were significant differences only between the months under study (p≤0.05). Conclusion: ZEA in raw milk from Ecuador does not represent a threat to public health. However, it is recommended to continue analyzing ZEA due to its presence in milk. It could also be present with other mycotoxins that cause harmful synergistic and additive effects to consumers.

The article discusses the option of using PCR analysis to assess the purity of the species composition of heat-treated sheep's milk. In the course of the work, the genetic material of the main dairy breeds of goats and sheep represented on the territory of Russia was studied. For this purpose, the 12S rRNA of a goat and a sheep was used as a target gene, on the basis of which a pair of primers 12SCH-DIR (5'-AAACGTGTTAAAGCACTACATC-3 ‘) and 12SCH-INV (5'-GTCTTAGCTATAGTGTATCAGCTG CA-3') for goat and 12SM-FW (5'-CTAGAG-GAGCCTGTTCTATAATCGATAA-3 ‘) and 12SOA-INV (5'-GTCTCCTCTCG TGTGGTTGAGATA-3') for sheep. The resulting primers were tested for specificity by analyzing the milk of various breeds of goats (Saanen, Toggenburg, Alpine and Nubian dairy) and sheep (Tsigai, Assaf and East Friesian). As a result of the study of binary mixtures of sheep and goat milk, it was found that the use of this method of PCR analysis makes it possible to detect impurities of goat's milk in sheep's milk at a level of 0.1%. It has also been shown that the technique is applicable to both raw milk and processed milk.

Milk is a part of many food products. In the expert assessment of the quality of raw materials, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of diseases of the gastrointestinal tract. The experiment has been carried out on the base in the Teaching and Production Livestock Farm in the Federal State Budgetary Educational Institution of Higher Education “Russian State Agrarian University – Moscow Agricultural Academy named after K. A. Timiryazev” (Moscow). The purpose of the research was to improve the quality indicators of raw milk and yogurt. The method of processing raw milk, which reduces the number of potentially dangerous microorganisms in the products produced from it, has been studied. During the experiment the influence of electromagnetic radiation on organoleptic and physic and chemical parameters has been observed; the quantitative and qualitative composition of milk and yogurt microorganisms has been evaluated. The samples of raw materials had a uniform consistency without sediment and flakes, the color was milky white, and the smell was characteristic of natural cow’s milk. Electromagnetic treatment did not affect the main elements of the chemical composition of milk: the mass fraction of dry substances, fat, protein and lactose. In the experimental samples of raw milk after electromagnetic pulses treatment, the decrease in the growth rate of microorganisms including Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), yeast and mold, has been noted. No bacteria of the Staphylococcus aureus and Escherichia coligroups have been found in the milk samples. The electromagnetic field had the negligible effect on the amount of lactic acid microorganisms in the raw material. During the experiment, there was no negative influence of electromagnetic radiation on the organoleptic, physic and chemical and sanitary-hygienic parameters of yogurt. The issues of ensuring the microbiological safety of raw milk have been described and the method for optimizing the sanitary and hygienic parameters of yogurt in accordance with the current requirements of regulatory documents has been suggest in the article.

The present study was conducted to assess the feasibility of hydrogen peroxide (H2O2) for milk preservation and also to investigate the effects of H2O2 on growth of bacteria population in milk. Milk samples were collected from Bangladesh Agricultural University dairy farm and preserved with 0.12% H2O2 of 10% concentration on the basis of volume of milk and milk without H2O2 addition treated as control sample. Parameters used to monitor the shelf life of milk were organoleptic and chemical tests. All milk samples were kept in glass container at room temperature (28-31°C) in the laboratory. Organoleptic parameters (color, flavor, texture, taste) and chemical tests (acidity %, COB test and pH) were done every one hour interval until spoilage. Standard Plate Count (SPC) of the samples was done two times, initially and after spoilage of milk. Acidity% increased gradually in all sample but this increase was rapid in control sample than H2O2 treated sample. From COB test it was found that raw milk sample gave positive result at 10th hour but 0.12% H2O2 treated sample (after 20 min of milking ) and 0.12% H2O2 treated sample (after 3 hrs. of milking ) gave positive result 14 and 15th hour respectively. From the result it was observed that shelf life of milk with H2O2 increased. From the SPC result it was found that the bacterial growth rate is very high in control milk sample compare to H2O2 treated milk sample. Significant difference (p

Milk is a nutrient-rich liquid food for human and animals. However, owing to its complex biochemical structure and high water activity, it serves as an outstanding microorganism growth medium under suitable conditions. People in Bangladesh's coastal areas have a lifestyle and tradition that includes drinking raw milk for nutrition or as an energy drink, which presents a health risk to them. The present cross-sectional study was carried out to determine the reasons for drinking raw milk in coastal areas, as well as the public health impact of doing so. A total of 100 respondents were interviewed and subsequently, milk samples were collected for quality testing through methylene blue reduction test (MBRT). Among 100 respondent 70 were consumers and 30 were farmers. Results showed that the samples of farmers were better than that of consumers. The majority of raw milk consumers were male who thought raw milk was more nutritious than heat-treated milk. Furthermore, the majority of them were professionally engaged in farming. Both consumers and farmers had less educational qualifications, managed their cattle in dirty environments, practiced extensive grazing system on communal grazing areas and around one fourth of them vaccinated their animals. Furthermore, the findings revealed that 40% of respondents were between the ages of 35 and 45, with 62% reporting no health complications as a result of drinking raw milk and the remainder reporting mainly gastrointestinal problems. According to the findings of this report, the quality of raw cow milk was poor; unhygienic practices and poor animal husbandry at farm level predisposed farmers, consumers and the public to risk of contracting milk-borne infections and associated bacterial resistances. It is recommended that veterinarians, extension officers and all stakeholders should play their roles in ensuring safe quality milk supply to consumers. Asian Australas. J. Biosci. Biotechnol. 2021, 6 (1), 10-18

Lipases play an important dual role in the dairy industry. Lipases improve quality but cause deterioration and changes in quality during the processing and storage of dairy products. Therefore, a rapid and sensitive method for determining lipase activity is needed. A new reagent, called a ‘Clarifying Buffer’, was developed for the clarification of opaque milk and the direct detection of lipase activity in milk using spectrophotometry. The present study successfully used a microplate-based method to analyze lipase activity in milk products. The lipase activities of raw milk samples subjected to different heat treatments were evaluated using the new method. The new method was sensitive to the activity of trace lipase in milk samples treated at 135 °C for 5, 10, and 30 s.

Bovine meat and dairy-products are among the important sources for animal-derived protein, vitamins, and minerals. Meat and dairy products can be contaminated during processing, distribution, and storage, and can be implicated in the transmission of many foodborne pathogens worldwide. This study was undertaken to investigate the microbiological status of some bovine meat products (beef mince, sausage, luncheon, and basterma), and some dairy products (raw milk, dried milk powder, yoghurt, and kariesh cheese) retailed in the food markets in in Zagazig city, Egypt. Evaluation of the sanitary status of these products were done via estimation of total bacterial count (TBC), total psychrophilic count (TPsC), coliforms count, total Staphylococci count (TSC) and total mold count (TMC). A trial for improvement of the microbiological status of the beef mince was conducted using acetic and lactic acids at different concentrations. The achieved results indicated unsatisfactory sanitary status of the examined products in the present study, in terms of high microbial counts. A clear and significant reduction for the microbial load was achieved after treatment of the beef mince with acetic and lactic, particularly at 2%.

The study was conducted from June to August 2014 in Isiolo Central division of Isiolo Sub‐County and Sericho division of Garbatulla Sub‐County and comprised two components: (i) a cross‐sectional study on the milk‐handling hygiene practices, where milk traders’ households were the study units and (ii) a case‐control study on the risk factors for Brucella spp. infection in humans. Results of the cross‐sectional study showed that 26.74% of the respondents never washed their hands before milking, 60.47% never washed the udder before milking and 54.65% never withhold consumption of milk from animals under treatment with antibiotics. The case–control study included household units with previous cases of brucellosis (53.33%) and those without (46.67%) over the previous 5 years and identified drinking of raw milk as the main risk factor for infection (OR = 26.44; 95% CI: 8.04–86.99). Pastoralists’ unhygienic handling of milk from production to market is suboptimal and this is due to poor knowledge on hygienic practices, poor knowledge on the risks associated with poor milk hygiene and lack of sufficient and potable water for cleaning of milk containers. Many pastoralists still consume milk raw and this is a major public health risk for milk‐borne diseases., Pastoralists’ unhygienic handling of milk from production to market is suboptimal and this is due to poor knowledge on hygienic practices, poor knowledge on the risks associated with poor milk hygiene and lack of sufficient and potable water for cleaning of milk containers. Many pastoralists still consume milk raw and this is a major public health risk for milk‐borne diseases.

Background and Aim: Transfer of antibiotics from raw milk to derived products is directly related to the processes involved in the manufacturing of dairy products, including East Mediterranean cheeses, since these have particular flow diagrams of production. The aim of this study was to assess the effects of skimming, pasteurization, curding, pressing, salting, cheese boiling, and whey acidification/heating on two widely used antibiotics in Lebanon, oxytetracycline (OTC) and tylosin (TYL), in the manufacture of commonly consumed cheeses in the East Mediterranean. Materials and Methods: Four hundred and fifty kilograms of full-fat bovine milk were spiked with OTC and TYL, then skimmed and pasteurized using holder and high-temperature short-time (HTST) methods. Milk was then processed to make cheeses (23 kg Baladi, 20 kg Akkawi, 20 kg Halloum, and 18 kg Double Cream). Liquid chromatography–mass-spectrometry was used to measure antibiotics. Analysis was performed using Statistical Package for the Social Sciences v25. Results: Skimming significantly (p=0.015) decreased TYL concentration by 68.6%. OTC degradation during holder (41- 54%) proved to be significant (p=0.015). HTST had a significant (p=0.012) effect on TYL with 32% degradation. Curding step in making Baladi had a significant (p=0.028) effect on OTC only with the concentration increasing by 1.5-fold. Acidification and heating of whey to produce Double Cream decreased significantly (p=0.037) OTC concentration (14.7- 46.3%), while TYL concentration increased significantly (p=0.000) by 300%. Pressing and salting in making Akkawi did not have any significant effect, while cheese boiling in making Halloum significantly decreased both antibiotics. Conclusion: OTC is transferred to Baladi and Akkawi (curd based) mainly, while double cream (whey based) has a high level of TYL transfer. Hence, people who consume these cheeses excessively could be exposed to high amounts of both antibiotics and thus be prone to their detrimental effect on health.

Owing to the shortage of raw milk in Russia, a rational method for processing secondary raw materials, such as whey, is essential. More than 50% of milk solids and 80% of whey proteins with high bi...

Background: Listeria monocytogenes is one of the food borne pathogens that cause an illness known as Listeriosis upon ingestion of contaminated food. Outbreaks of Listeriosis have been reported in Canada, USA, Europe, South Africa, Ghana and other countries but there is limited data on outbreaks due to Listeria monocytogenes and its isolation from contaminated foods in Malawi. This prompted our interest to determine the presence of Listeria monocytogenes in cow milk from Goliati area, Thyolo district in Malawi. Objectives: To determine the presence and concentration of Listeria monocytogenes in cow milk from daily farmers around Goliati area in Thyolo district in Malawi. Methodology: Nine raw milk samples from three bulk centers and two processed milk samples were cultured on both Nutrient Agar and Brain Heart Infusion agar as primary cultures. A pure culture of Listeria monocytogenes was obtained by sub culturing the primary culture on Brain Heart Infusion agar media. Colonies from the pure culture were further identified using Gram staining, Catalase test, Motility test and Beta hemolysis test on blood agar to phenotypically identify Listeria monocytogenes. Results: There was a 100% growth rate of colonies suggestive of Listeria monocytogenes on all the nine samples. These colonies were observed to contain Gram positive, purple, short, rod shaped bacteria which was motile and catalase positive and it caused complete beta hemolysis on blood agar. Conclusion: In this study, isolates of Listeria monocytogenes were phenotypically identified in cow milk that is produce from Goliath Area in Thyolo district. This is a major public health concern for milk farmers and consumers in the area and beyond. The findings from this work calls for improved hygienic practices in the handling of milk and milk products to reduce contamination.

The objective of this study was to investigate probiotic, antimicrobial, technological and safety properties of lactobacillus strains isolated from local Iranian cheese made from raw milk. Six different samples were prepared, after serial dilution, culture was performed on MRS culture medium. The gram‐positive and catalase‐negative lactobacillus strains were subjected to grouping and identifying using biochemical tests, carbohydrates fermentation profiles, and 16S rDNA analysis. The results of sequence analysis showed the Lactobacillus spp. belonged to Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus casei. After 3 hr incubation at pH=2, 3–6 log units of strains decreased which Lactobacillus acidophilus (B14) and Lactobacillus brevis (B2) showed highest resistance to low pH as well as simulated GIT juices. The highest and lowest hydrophobicity degree was belonged to L. acidophilus (B14) (65.9%) and L. casei (B22) (25.6%), respectively. Also, the highest auto‐aggregation and coaggregation were observed in L. acidophilus (B14) (51.3%) and L. plantarum (B20) (43.6%). The adhered percentage of strains varied from 2.5% to 14.6%. L. plantarum (B20) showed highest proteolytic activity followed by L. acidophilus (B14). Also, the highest autolytic activity belonged to L. acidophilus (B14). All of the strains showed low acidifying potential, except for L. acidophilus (B17) which decreased 2.05 unit of pH after 24 hr. The isolates did not show lipolytic activity as well as biogenic amines production (except L. brevis B3). All of the strains were sensitive to chloramphenicol and erythromycin except L. acidophilus (B15) and L. casei (B22). All strains showed no hemolysis activity which make them safe for consumption. Based on the obtained results, L. acidophilus (B14) presented the best probiotic and technological characteristics and is proposed for using as coculture in the dairy industrial., This study investigates the properties of the isolates especially Lactobacillus acidophilus (B14) when used as probiotics or adjunct culture in dairy food products.

Background and Objective: Milk is a completely rich and complex environment suitable for different microorganisms including bacteria and Fungi. The majority of studies were conducted on milk-bacterial flora and aflatoxin-contaminations in dairy products; however, despite the importance of yeasts in usage as starter in the dairy industries and their effect on the taste of dairy products as well as in dairy probiotic characteristics, almost no information exist concerning fungal-flora in milk. So, the aim of this study was investigation on the raw milk yeast-microflora and it’s relation to the hygienic level and other characteristics of dairy farms. Existence of fungus were studied in defined raw milk samples and the diversity of isolated yeasts were examined. Materials and Methods: Samples were collected within a period of one year (March 2016-March 2017) and evaluated based on Internal Transcribed Spacer (ITS-1-ITS-2) parts of rDNA. Isolated yeasts were identified using PCR-RFLP and Sequencing tests. Results: Total of 262 raw milk samples were collected from 14 farms in Tehran and Alborz provinces in Iran. About 66% of milk samples contained yeast microflora. The dominant isolated yeasts were characterized as: Candida globose, Geotrichum candidum, Pichia kudriavzevii, Tricosporon asahii, Pichia jadinii, Kluyveromyces marxianus, Magnusiomyces capitatus, Wickeihameilla pararugosa, and Candida inconspicua. Other candida species such as Candida parapsilosis, Candida tropicalis, and Candida glabrata were also isolated in a limited level. Conclusion: Dominant yeast flora was identified in raw cow’s milk samples. The obtained results also indicated that fungal diversity varies from field to field. However, similarities in some isolated species have been revealed.

Coagulase-negative staphylococci (CNS) are among the major causes of subclinical mastitis in dairy ewe flocks. This has a financially significant impact on the ewe dairy sector and consumer health. The determination of the bacterial count, particularly CNS, is critical in terms of the quantity and quality of ovine milk. Thus, the purpose of this study was to quantify the CNS count in the udder surface and raw milk samples of the ewe, in addition to identifying CNS strains (n=8) collected from udder surface and individual raw milk samples by 16S rRNA gene sequencing. A total of 164 samples of udder surface and raw milk originated from four sheep farms were tested. The obtained values were compared between the different farms. Furthermore, values during 2018 and 2019 in the case of Farm I were compared. Significantly higher (p0.05) variation between farms. Coagulase-negative staphylococci counts were decreased to a certain extent in both sample types tested during 2019 except for individual raw milk derived from the Tsigai breed. The correlation between the mean CNS counts of udder surface and individual raw milk was very weak (r=0.048). Staphylococcus simulans, Staphylococcus auricularis, and Staphylococcus equorum were identified by molecular sequencing and Staphylococcus simulans were the most frequently identified CNS species. A higher CNS count of bulk tank milk than individual raw milk indicates possible contamination during milking and storage. Therefore, further studies are required to investigate the other sources of bulk tank milk contamination to improve the hygienic quality of milk.

This study was conducted to investigate the effect of starter culture addition on the characteristics of raw milk white cheese (Gibna bayda).The cheese was made from raw warmed (45°C) milk, and the starter culture (2% w/v) was added to the first treatment (T1), while no starter culture was added to the second treatment (T2). After the manufacture, cheese was cut into cubes and kept in the brine solution (2% w/v) for 24 hours, followed by storing without whey at 5°C for 45 days. Microbiological, physicochemical, and sensory characteristics were evaluated at 1, 15, 30, and 45-day intervals. Results showed that total viable bacteria [TVB] (log106.73 cfu/gm),Staphylococcus aureus(log102.15 cfu/gm),Escherichia coli(log101.11 cfu/gm) and yeasts and moulds (log106.21 cfu/gm) counts were high in T2 cheese. TVB significantly decreased during the ripening period, while the other microorganisms increased. Fat (25.28%) and total solids (44.27%) were high in T1, while protein (18.44%), moisture (55.77), ash (6.51%), and acidity (0.59%) were high in T2. All physicochemical characteristics except fat were significantly influenced by the ripening period. Taste and body scored best in T1, while the rest of the sensory attributes scored best in T2. All sensory properties were significantly affected by the ripening period except the colour. The study concluded that the use of the starter culture improved the microbiological quality and sensory properties of traditional Sudanese white cheese, which might make this starter culture suitable for this type of cheese.

Milk is a foodstuff that is very open to contamination depending on the way it is obtained. Also, it is a microbiologically perishable product in terms of the nutritional components it contains. Regarding both regulations and consumer awareness, it cannot be intervened substantially until the process of raw milk in the dairy farms. Therefore, due to the proliferation of Coliforms, especially Pseudomonas spp. and lactic acid bacteria, various problems may arise in both product and technology. The present study aimed to investigate the effect of lactoferrin, a natural inhibitor, on the microbiological properties of raw milk kept in the cold chain. As a result of the study, no inhibitory effect of lactoferrin on lactic acid bacteria was observed. However, it showed a significant antibacterial effect by inhibiting the growth of Pseudomonas spp. and Coliform (P, Sütler elde edilme şekline göre kontaminasyona gayet açık bir gıda maddesidir. Aynı zamanda içerdikleri besin bileşenleri yönünden ise mikrobiyolojik olarak çok hızlı bozulabilen bir üründür. Gerek mevzuatlar yönünden gerekse bilinçli tüketim yönünden çiğ sütlerin işletmelerde işlemeye alınma sürecine kadar çok fazla müdahele edilememektedir. Bu nedenle çiğ sütlerde başta Pseudomonas spp. olmak üzere Koliformlar ve Laktik asit bakterilerin çoğalması nedeniyle gerek üründe gerekse teknolojide çeşitli sıkıntılar ortaya çıkabilmektedir. Çalışmamızda doğal bir inhibitör madde olan laktoferrin ilavesi ile soğuk zincirde tutulan çiğ sütlerin mikrobiyolojik özelliklerine etkisi incelenmiştir. Çalışma neticesinde laktoferrinin laktik asit bakterleri üzerine önemli düzeyde (p

Milk fraud poses serious problems for the dairy industry and consumers' health. The main aim of this study was to reveal the effect of water added to milk by measuring its electrical impedance spectrum. The required sensor was designed based on the van der Pauw method to measure the electrical conductivity of milk at the frequency band of 10 Hz to 5 MHz. The bioimpedance spectrum of the milk of five different cows showed that the electrical impedance spectrum has a high potential for detecting water added to the milk (P

The bioactive properties of conjugated linoleic acid (CLA) are associated with human health promotion processes, including anticarcinogenic, antiatherogenic, antiinflammatory and antidiabetic activity, and the ability to reduce body fat. The functional properties of the bioactive component of the fat phase of cow’s milk, called conjugated linoleic acid (CLA), are described in this article. The content of conjugated linoleic acid in raw milk was studied using the capillary gas chromatography (GC) method. The content of CLA in raw milk was evaluated, taking into account the influence of the diet of feeding cows. Many samples of raw milk were studied in summer and winter for this purpose. It was determined that the concentration of conjugated linoleic acid in the fat phase of milk in winter is lower than in summer, when the diet of cows is dominated by green feed. The content of conjugated linoleic acid in the summer period ranged from 122.3 to 372.2 mg/dm 3 , and in winter it ranged from 54.7 to 136.47 mg/dm 3 . Experimental data of the possibility of increasing the content of conjugated linoleic acid in the fat phase of milk by inserting bacterial cultures is also presented. Re sults of the parameters of production conjugated linoleic acid under the influence of Lactobacillus acidophilus and Lactobacillus delbrueckii subsp . bulgaricus were obtained. The use of these bacterial cultures allowed to increase the content of conjugated linoleic acid by 23–36% in the studied samples.

Raw milk is a nature media of microbiota that access milk from various sources, which constitutes a challenge in dairy production. This study characterizes the relationship between the raw milk quality and the bacteria diversity at different sampling sites in dairy farms, aiming to provide a strong scientific basis for good hygienic practices and optimized procedure in milk production. High-throughput sequencing of 16S rRNA V3-V4 region was used to analyze the components, abundance and diversity of 48 bacterial population sampled from 8 different sites in dairy farm: pre-sterilized cow’s teats (C1), post-sterilized cow’s teats (C2), milking cluster (E), milk in storage tank (M1), transport vehicle (M2), storage equipment (E2), cow’s dung samples (F) and drinking water (W). Firmicutes account for predominantly 32.36% (C1), 44.62% (C2), 44.71% (E), 41.10% (M1), 45.08% (M2), 53.38% (F) of all annotated phyla. Proteobacteria accounts for 81.79% in W group and Actinobacteria 56.43% in E2 group. At the genus level, Acinetobacter was the most abundant genus that causes bovine mastitis, Acinetobacter and Arthrobacter were dominant in C1, C2, and E groups, Kocuria in E2 group and Arcobacter in W group. E, C1, and C2 group have very similar bacterial composition, and M1 and M2 demonstrated similar composition, indicating that the milking cluster was polluted by the environment or contact with cow udders. Bacterial population composition in different sampling sites identified by NGS reveals a correlation between the bacteria communities of raw milk production chain and the quality of raw milk.