Search

Background The FSTestTM Aerobic Count (AC) Plates are ready-to-use culture media containing nutrients, a cold-water-soluble gelling agent, and a chromogenic indicator. Objective The objective of this study was to validate the FSTest AC plate method for AOAC INTERNATIONAL Performance Tested Methods SM (PTM) certification for a variety of foods and stainless steel. Methods The performance of the FSTest AC plates were compared to the appropriate reference method, for the detection of total aerobic bacterial in a variety of foods matrixes (raw ground beef, raw ground pork, cooked ham, raw chicken breast, raw shrimp, frozen tuna, shredded bagged lettuce, cherry tomato, pasteurized liquid milk, nonfat milk powder) and on stainless steel surfaces. Robustness, consistency, and stability studies of the FSTest AC plate were also conducted. Results The results of the matrix study showed the standard deviation of repeatability (sr) was similar in both the FSTest AC plate method and the reference method. The 90% confidence interval of the difference between means between the two methods was found to fall within −0.5 to 0.5 log10 for all matrixes at all levels in the method developer and independent laboratory studies. The data in the report also support that the FSTest AC plate method is robust, manufactured in a consistent manner, and can be stable for 18 months at 4–10°C. Conclusions The FSTest AC method is validated to be equivalent to the appropriate reference methods for the enumeration of aerobic bacteria in a variety of food matrixes and on stainless steel surfaces at 36 ± 1°C, and 32 ± 1°C (for dairy matrixes) in 24 ± 1 h. Highlights The FSTest AC plate method offers the advantage of saving labor, space, and time, as results are available within 24 h for all tested matrixes. [ABSTRACT FROM AUTHOR]

Liquid micellar casein concentrate (MCC) is an ideal milk-based protein ingredient for neutral-pH ready-to-drink beverages. The texture and mouthfeel of liquid MCC-based beverages depend on the beverage protein content, as well as the composition of soluble proteins in the aqueous phase around the casein micelle. The objective of this study was to determine the composition of soluble proteins in the aqueous phase around the casein micelles in skim milk and liquid MCC containing 7.0% and 11.6% protein content. Skim milk was pasteurized and concentrated to 7% protein content by microfiltration and then to 18% protein content by ultrafiltration. The 18% MCC was then serially diluted with distilled water to produce 11.6% and 7.0% protein MCC. Skim milk, 7.0% MCC, and 11.6% MCC representing starting materials with different protein concentrations were each ultracentrifuged at 100,605 × g for 2 h. The ultracentrifugation for each of the starting materials was performed at 3 different temperatures: 4°C, 20°C, and 37°C. The ultracentrifugation supernatants were collected to represent the aqueous phase around the casein micelle in MCC solutions. The supernatants were analyzed by Kjeldahl to determine the crude protein, casein, and casein as a percentage of crude protein content, and by sodium dodecyl sulfate PAGE to determine the composition of the individual proteins. Most of the proteins in MCC supernatant (about 45%) were casein proteolysis products. The remaining proteins in the MCC supernatant consisted of a combination of intact α S -, β-, and κ-caseins (about 40%) and serum proteins (14–18%). Concentrations of α S -casein and β-casein in the supernatant increased with decreasing temperature, especially at higher protein concentrations. Temperature and interaction between temperature and protein explained about 80% of the variation in concentration of supernatant α S - and β-caseins. Concentration of supernatant κ-casein, casein proteolysis products, and serum protein increased with increasing MCC protein concentration, and MCC protein concentration explained most of the variation in supernatant κ-casein, casein proteolysis products, and serum protein concentrations. Predicted MCC apparent viscosity was positively associated with the dissociation of α S - and β-caseins. Optimal beverage viscosity could be achieved by controlling the dissociation of these proteins in MCC. [ABSTRACT FROM AUTHOR]

Alkaline phosphatase (ALP) is a native raw-milk enzyme used in many countries as the standard assay for rapidly validating the milk pasteurization process. Due to the increased restrictions on the production or import of cheeses produced from unpasteurized milk, ALP activity (<10 mU/g) in cheese was measured as a simple and reliable method to check proper milk pasteurization in cheese for both safety inspection and trading controls. In Sicily, the artisanal cheesemaking of the Protected Denomination of Origin (PDO) semi-hard cheeses made with raw sheep milk, includes the cooking of the curd, after whey separation, in a wooden vat under hot Scotta whey (≥80°C), for 3 to 4 h, and finally is left to cool at ambient temperature. Thus, the temperatures adopted during cheesemaking may inactivate the ALP enzyme. To this purpose, the aim of this study was to demonstrate how different temperatures of Scotta whey (35°C [T35], 60°C [T60], 70°C [T70], 80°C [T80], 90°C [T90], and 100°C [T100]) used during the second cooking of Pecorino cheeses after molding for 3 h, influence the ALP activity in fresh and 3-mo aged cheese, both at core and outside. The results highlight that the rate of reduction of ALP was greater with increasing temperature of the second cooking, in particular for T 80°C curd, indicating that the use of Scotta whey >80°C could be a breakpoint able to reduce the ALP activity to values <10 mU/g. Different effects between the core and the outside portions of the experimental cheeses were found, with a decrease in ALP activity more on the outside than in the core portions, in both fresh and 3-mo aged cheeses, for T80, T90, and T100 treatments. Care must be taken in using ALP to control the use of pasteurized milk in the production of PDO cheeses without considering the cheesemaking processes, such as the second cooking, which could be equal to pasteurization, and an adequate interaction of time and temperature can reduce the ALP activity to values comparable with cheeses produced with pasteurized milk. [ABSTRACT FROM AUTHOR]

In order to improve the safety and quality of lactose-free milk (LFM) Maillard reaction products (MRPs), this study used raw cow's milk as raw material and lactase hydrolysis to prepare LFM, which was heat-treated using pasteurization and then placed in storage temperatures of 4 °C, 25 °C and 37 °C to investigate the changes in the Maillard reaction (MR). The results of the orthogonal test showed that the optimal conditions for the hydrolysis of LFM are as follows: the hydrolysis temperature was 38 °C, the addition of lactase was 0.03%, and the hydrolysis time was 2.5 h. Under these conditions, the lactose hydrolysis rate reached 97.08%, and the lactose residue was only 0.15 g/100 g as determined by high-performance liquid chromatography (HPLC), complying with the standard of LFM in GB 28050–2011. The contents of furoamic acid and 5-hydroxymethylfurfural were determined by high-performance liquid chromatography, the color difference was determined by CR-400 color difference meter, and the internal fluorescence spectrum was determined by F-320 fluorescence spectrophotometer. The test results showed that the variation range of furosine in lactose-free milk after pasteurization was 44.56~136.45 mg/100g protein, the range of 5-hydroxymethylfurfural (HMF) was 12.51~16.83 mg/kg, the color difference ranges from 88.11 to 102.53 in L*, from −0.83 to −0.10 in a*, and from 1.88 to 5.47 in b*. The furosine content of LFM during storage at 4, 25, and 37 °C ranged from 44.56 to 167.85, 44.56 to 287.13, and 44.56 to 283.72 mg/100 g protein, respectively. The average daily increase in protein content was 1.18–3.93, 6.46–18.73, and 15.7–37.66 mg/100 g, respectively. The variation range of HMF was 12.51~17.61, 12.51~23.38, and 12.51~21.1 mg/kg, and the average daily increase content was 0.03~0.07, 0.47~0.68, and 0.51~0.97 mg/kg, respectively. During storage at 4 °C, the color difference of LFM ranged from 86.82 to 103.82, a* ranged from −1.17 to −0.04, and b* ranged from 1.47 to 5.70. At 25 °C, color difference L* ranges from 72.09 to 102.35, a* ranges from −1.60 to −0.03, b* ranges from 1.27 to 6.13, and at 37 °C, color difference L* ranges from 58.84 to 102.35, a* ranges from −2.65 to 1.66, and b* ranges from 0.54 to 5.99. The maximum fluorescence intensity (FI) of LFM varies from 131.13 to 173.97, 59.46 to 173.97, and 29.83 to 173.97 at 4, 25, and 37 °C. In order to reduce the effect of the Maillard reaction on LFM, it is recommended to pasteurize it at 70 °C—15 s and drink it as soon as possible during the shelf life within 4 °C. [ABSTRACT FROM AUTHOR]

Brucellosis is a bacterial zoonosis worldwide and a potential health risk in Pakistan due to socio-economic reasons and lack of awareness, veterinary health and modern dairy-processing facilities. The aim of this study was to determine the burden of brucellosis in hospitalized patients of selected districts of Punjab, Pakistan. To this end, a total of 280 serum samples were collected from suspected patients in districts Lahore, Okara and Khushab between 2016 and 2018. Anti-Brucella antibodies were detected in 89 (31.8%) sera by Rose Bengal plate test (RBPT), and Brucella abortus DNA was amplified by polymerase chain reaction (PCR) in 42 (15%) samples. In univariable analysis, the seroprevalence varied significantly (p < 0.05) between districts with Lahore indicating 41/101 (40.6%) Odds ratio (OR) = 53.98 (7.22–403.67; 95% CI), Okara 47/99 (47.5%) OR = 71.4 (9.55–533.65; 95% CI) and Khushab 1/80 (1.3%) as reference. Similarly, exposure to aborted materials and a history of blood transfusion did associate significantly (p < 0.05), posing OR = 2.91 (1.58–5.36; 95% CI) and OR = 4.48 (2.56–7.84; 95% CI) risk. However, consumption of raw milk and history of blood transfusion did associate significantly (p < 0.05) in multivariable analysis indicating OR = 1.91 (1.09–3.34; 95% CI) and OR = 4.92 (2.76–8.75; 95% CI), respectively. The association of history of blood transfusion as a brucellosis risk factor underscores the need to create brucellosis awareness programs both at public and institutional levels in the medical and veterinary fields, as well as facilities and capacity building to delve deeper into the epidemiology of brucellosis in the country. Particular attention should be paid to chronically infected patients. Therefore, laboratory modernization, standardization and validation of the diagnostic tests, and staff trainings are required. Finally, pasteurization of the milk is recommended before consumption. [ABSTRACT FROM AUTHOR]

Milk is an important nutritional food source characterized by a perishable nature and conventionally thermally treated to guarantee its safety. In recent years, an increasing focus on competing non-thermal food processing technologies has been driven mainly by consumers' expectations for minimally processed products. Due to the heat sensitivity of milk, much research interest has been addressed to mild non-thermal pasteurization processing to keep safety, 'fresh-like' taste and to maintain the organoleptic qualities of raw milk. This review provides an overview of the current literature on non-thermal treatments as standalone alternative technologies to high-temperature short-time (HTST) pasteurization of drinking milk. Results of lab-scale experimentations suggest the feasibility of most emerging non-thermal processing technologies, including high hydrostatic pressure, pulsed electric field, cold plasma, cavitation and light-based technologies, as alternative to thermal treatment of drinking milk with premium in shelf life duration. Nevertheless, a series of regulatory, technological and economical hurdles hinder the industrial scaling-up for most of these substitutes. To date, only high hydrostatic pressure treatments are applied as alone alternative to HTSH pasteurization for processing of "cold pasteurized" drinking milk. Milk submitted to HTST treatment combined to ultraviolet light is currently accepted in EU countries as novel food. [ABSTRACT FROM AUTHOR]

In preterm infants, sterilized donor milk (DM) is frequently used for feeding when breast milk is lacking. Most human milk banks use the Holder pasteurization method (HoP) to ensure the microbiological safety of DM. However, this method degrades many bioactive factors and hormones. Recently, high hydrostatic pressure (HHP) processing, which preserves bioactive factors in human milk, has been proposed as an alternative method to ensure the safety of DM. Although HHP treatment has been shown to be effective for viral inactivation, the effect of HHP on viruses that may be present in the complex nutritional matrix of human milk has not yet been defined. In the present study, we compared the efficacy of two HHP protocols (4 cycles at 350 MPa at 38 °C designated as 4xHP350 treatment, and 1 cycle at 600 MPa at 20 °C designated as 1xHP600 treatment) with the HoP method on artificially virus-infected DM. For this purpose, we used human coronavirus 229E (HCoV-229E) and hepatitis E virus (HEV) as surrogate models for enveloped and non-enveloped viruses. Our results showed that HCoV-229E is inactivated by HHP and HoP treatment. In particular, the 4xHP350 protocol is highly effective in inactivating HCoV-229E. However, our results demonstrated a matrix effect of human milk on HCoV-229E inactivation. Furthermore, we demonstrated that HEV is stable to moderate pressure HHP treatment, but the milk matrix does not protect it from inactivation by the high-pressure HHP treatment of 600 MPa. Importantly, the complex nutritional matrix of human milk protects HEV from inactivation by HoP treatment. In conclusion, we demonstrated that HHP and HoP treatments do not lead to complete inactivation of both surrogate virus models, indicating that these treatments cannot guarantee total viral safety of donor milk. [ABSTRACT FROM AUTHOR]

In this report, we evaluated the effect of the pasteurization (P) process of mother's own milk (MOM) on the miRNA content of extracellular vesicles (EVs) and its impact on innate immune responses. Differences in size or particle number were not observed upon pasteurization of MOM (PMOM). However, significant differences were observed in the EV membrane marker CD63 and miRNA profiles. miRNA sequencing identified 33 differentially enriched miRNAs between MOMEV and PMOMEV. These changes correlated with significant decreases in the ability of PMOMEV to modulate IL-8 secretion in intestinal Caco2 cells where only MOMEV were able to decrease IL-8 secretion in presence of TNFα. While EVs from MOMEV and PMOMEV were both able to induce a tolerogenic M2-like phenotype in THP-1 macrophages, a significant decrease in the transcript levels of IL-10 and RNA sensing genes was observed with PMOMEV. Together, our data indicates that pasteurization of MOM impacts the integrity and functionality of MOMEV, decreasing its EVs-mediated immunomodulatory activity. This data provides biomarkers that may be utilized during the optimization of milk processing to preserve its bioactivity. [ABSTRACT FROM AUTHOR]

In the absence of postpasteurization contamination, psychrotolerant, aerobic spore-forming bacteria that survive high-temperature, short-time (HTST) pasteurization, limit the ability to achieve HTST extended shelf-life milk. Therefore, the goal of the current study was to evaluate bacterial outgrowth in milk pasteurized at different temperatures (75, 85, or 90°C, each for 20 s) and subsequently stored at 3, 6.5, or 10°C. An initial ANOVA of bacterial concentrations over 14 d of storage revealed a highly significant effect of storage temperatures, but no significant effect of HTST. At d 14, average bacterial counts for milk stored at 3, 6.5, and 10°C were 1.82, 3.55, and 6.86 log 10 cfu/mL, respectively. Time to reach 1,000,000 cfu/mL (a bacterial concentration where consumers begin to notice microbially induced sensory defects in fluid milk) was estimated to be 68, 27, and 10 d for milk stored at 3, 6.5, and 10°C, respectively. Out of 95 isolates characterized with rpoB allelic typing, 6 unique genera, 15 unique species, and 44 unique rpoB allelic types were represented. The most common genera identified were Paenibacillus , Bacillus , and Lysinibacillus. Nonmetric multidimensional scaling identified that Bacillus was significantly associated with 3 and 10°C, whereas Paenibacillus was consistently found across all storage temperatures. Overall, our data show that storage temperature has a substantially larger effect on fluid milk shelf life than HTST and suggests that abuse temperatures (e.g., storage at 10°C) allow for growth of Bacillus species (including Bacillus cereus genomospecies) that do not grow at lower temperatures. This indicates that stringent control of storage and distribution temperatures is critical for producing extended shelf-life HTST milk, particularly concerning new distribution pathways for HTST pasteurized milk (e.g., electronic commerce), and when enhanced control of spores in raw milk is not feasible. [ABSTRACT FROM AUTHOR]

Micellar casein concentrate (MCC) is a high protein ingredient that is typically produced using 3 stages of microfiltration with a 3× concentration factor and diafiltration. Acid curd is an acid protein concentrate, which can be obtained by precipitating the casein at pH 4.6 (isoelectric point) using starter cultures or direct acids without the use of rennet. Process cheese product (PCP) is a dairy food prepared by blending dairy ingredients with nondairy ingredients and then heating the mixture to get a product with an extended shelf-life. Emulsifying salts are critical for the desired functional characteristics of PCP because of their role in calcium sequestration and pH adjustment. The objectives of this study were to develop a process to produce a novel cultured micellar casein concentrate ingredient (cMCC; culture-based acid curd) and to produce PCP without emulsifying salts using different combinations of protein from cMCC and MCC in the formulations (2.0:1.0, 1.9:1.1, and 1.8:1.2). Skim milk was pasteurized at 76°C for 16 s and then microfiltered in 3 microfiltration stages using graded permeability ceramic membranes to produce liquid MCC (11.15% total protein; TPr and 14.06% total solids; TS). Part of the liquid MCC was spray dried to produce MCC powder (75.77% TPr and 97.84% TS). The rest of the MCC was used to produce cMCC (86.9% TPr and 96.4% TS). Three PCP treatments were formulated with different ratios of cMCC:MCC, including 2.0:1.0, 1.9:1.1, and 1.8:1.2 on the protein basis. The composition of PCP was targeted to 19.0% protein, 45.0% moisture, 30.0% fat, and 2.4% salt. This trial was repeated 3 times using different batches of cMCC and MCC powders. All PCP were evaluated for their final functional properties. No significant differences were detected in the composition of PCP made with different ratios of cMCC and MCC except for the pH. The pH was expected to increase slightly with elevating the MCC amount in the PCP formulations. The end apparent viscosity was significantly higher in 2.0:1.0 formulation (4,305 cP) compared with 1.9:1.1 (2,408 cP) and 1.8:1.2 (2,499 cP). The hardness ranged from 407 to 512 g with no significant differences within the formulations. However, the melting temperature showed significant differences with 2.0:1.0 having the highest melting temperature (54.0°C), whereas 1.9:1.1 and 1.8:1.2 showed 43.0 and 42.0°C melting temperature, respectively. The melting diameter (38.8 to 43.9 mm) and melt area (1,183.9 to 1,538.6 mm2) did not show any differences in different PCP formulations. The PCP made with a 2.0:1.0 ratio of protein from cMCC and MCC showed better functional properties compared with other formulations. [ABSTRACT FROM AUTHOR]

The aim of study was estimated and compared intra -laboratory quantification deviation (SIR) or measurement uncertainty (MU) as a performance Charateristics in verification of the implementation step of quantitative test methods in food microbiology laboratories.The aerobic mesophilic colony counts of microorganisms (ACC) and Enterobacteriaceae colony count (ECC), as two important and common tests in the microbial evaluation of all type of food was selected and interlaboratoary standard deviation estimation of selected food items: minced meat, hamburger, soy powder, pasteurized liquid eggs, pasteurized and UHT milk, ice cream, Fruit juice, flour, cake and spice (PEPER) were calculated based on ISO -19036 standard method (2019).In this comparison, technical, matrix, distribution, confirmation and combined Uncertinity were calculated and reported.Calculation of the technical uncertainty of the ECC test in (pasteurized and ultra -heated milk, ice cream, fruit juice and pasteurized liquid eggs) by created the artificial contamination on three levels with the target organism (Shigella felxseneri) and in other food items it was natural contamination, in the ACC test was only natural contamination was calculated. The technical uncertainty results of the ECC test ranged from 0.487 to 0.07 and in the ACC test, from 0.390 to 0.105 log10 cfu/g. The highest values of technical and matrix uncertainty were observed in meat, cake, hamburger and cheese samples, which showed the heterogeneous foods (solid and semi -solid) and the lowest values were observed in liquid (homogeneous) samples. Evaluation of variability and followed the uncertainty is proposed as a way to standardize the expression of variability associated with data obtained in microbiological methods to highlight the causes and extent of several influencing factors. [ABSTRACT FROM AUTHOR]

Freeze storage and pasteurization of human milk are common treatments in milk banks. However, thermal treatment changes milk quality for preterm infants' nutrition. Therefore, this paper aimed to examine preterm human milk's nutritional profile and antioxidant potential after storage, pasteurization, and after supplementation with a fortifier. The effects of storage processes were estimated on the mature preterm milk of 30 breastfeeding women. Total proteins, lipids, and lactose were determined after thermal processing and supplementing mature preterm milk with a fortifier. The ferric-reducing antioxidant potential method and lipid peroxidation inhibition assay determined the antioxidant capacity. Protein concentration decreased after frozen storage and pasteurization (p<0.05). Pasteurization further reduced the lipid concentration after freezing. The ferric-reducing antioxidant potential decreased after thermal treatments (p<0.05). Supplementing mature milk with a fortifier increased the concentration of proteins, lipids, and lactose. Our findings demonstrated that storage and pasteurization processes affect preterm human milk's basic nutritional composition and antioxidant capacity. To ensure adequate nutrition for preterm infants with preterm human milk, supplementation, especially with high concentrations of proteins and lipids, is necessary after thermal treatments. [ABSTRACT FROM AUTHOR]

The present investigation aims to reuse the heat rejected in the condenser unit of an NH3-based dairy plant to preheat the groundwater used for pasteurization of milk. A detailed thermodynamic analysis (both energetic and exergetic) of the refrigeration unit of an existing dairy plant and the boiler unit used for pasteurization is carried out in the current work. The chemical exergy of the air–water vapour mixture and the standard Indian coal is considered while analysing the evaporative condenser and the boiler unit. Cascading of the existing system with a transcritical vapour compression cycle is proposed to effectively use the heat rejected by the combined system to preheat the boiler feed water. A comparative study for different modifications, such as the inclusion of an expander and an ejector in place of the throttle valve in the top cycle of the proposed cascade system, is carried out. Additionally, the cascade systems are being analysed for two different refrigerants, i.e., CO2 and N2O. The study demonstrates that the cascade system with an expander employing N2O as the refrigerant gives the maximum benefit in terms of saving of $16.5 to $21.5 per day, 1.5 to 2% reduction in total CO2 emission, and a 2.5% reduction in total exergy destruction, as compared to the existing NH3 system. [ABSTRACT FROM AUTHOR]

Safety of milk can decline because of high concentrations of steroid hormoneslike 17β-estradiol, which is associated with the development of some oncological diseases and reproductive disorders. We studied the effects of thermal processing of raw milk and technologies of production of butter and yogurt on the concentration of 17β-estradiol. For this purpose, we determined the amount of 17β-estradiol in raw milk, after pasteurization under different regimes, boiling and during the production of butter and yogurt. Content of 17β-estradiol was determined using the method of immunoenzymatic analysis. We determined that low-temperature processing of milk atthe temperature of 77.0 ± 1.0 °С for 1 min caused no changes in the structure of the estrogenic hormone 17β-estradiol, resulting in practically no changes in its amount in pasteurized milk. We determined that 17β-estradiol in milk is a temperature-stable hormone with no tendencies towards significant decrease when subject to high-temperature processing (85.0 ± 1.0 °С for 1 min) and during boiling, because the amount of the hormone decreased on average by 5%. Therefore, we may state that after pasteurization or sterilization, the concentration of 17β-estradiol in drinkable milk would not be significantly different from its initial amount in raw milk. We determined significant increase in 17β-estradiol in butter (3896.1 ± 67.5 pg/g), as compared with the concentration in raw milk (189.4 ± 12.5 pg/mL), and its insignificant content in buttermilk was insignificant (29.3 ± 1.8pg/mL). The concentration of 17β-estradiol in milk decreased by 25% during 9-month storage at the temperature of –18 °С and by 20% at the temperature of –9 °С. This process can be applied to butter made from milk of cows at late stages of lactation, which contains high level of estrogen. We determined that the steroid hormone 17β-estradiol did not break down under the influence of dairy acid that accumulates as a result of lactic acid fermentation, both with the participation of mixed microflora of raw milk and pure lactic-acid bacteria of fermentation starter for yogurt.The prospects of the studies are the development of a safe maximum allowable level of 17β-estradiol in raw milk and methodological evaluation at a milk-processing factory. [ABSTRACT FROM AUTHOR]

Bacterial viruses, or bacteriophages, are highly potent, target-specific antimicrobials. Bacteriophages can be safely applied along the food production chain to aid control of foodborne pathogens. However, bacteriophages are often sensitive to the environments encountered in food matrices and under processing conditions, thus limiting their applicability. We sought to address this challenge by exposing commercially available Listeria monocytogenes bacteriophage, P100, to three stress conditions: desiccation, elevated temperature, and low pH, to select for stress-resistant bacteriophages. The stressed bacteriophage populations lost up to 5.1 log10 in infectivity; however, the surviving subpopulation retained their stress-resistant phenotype through five passages with a maximum of 2.0 log10 loss in infectivity when exposed to the same stressor. Sequencing identified key mutation regions but did not reveal a clear mechanism of resistance. The stress-selected bacteriophage populations effectively suppressed L. monocytogenes growth at a modest multiplicity of infection of 0.35–0.43, indicating no trade-off in lytic ability in return for improved survivability. The stressed subpopulations were tested for survival on food grade stainless steel, during milk pasteurization, and within acidic beverages. Interestingly, air drying on stainless steel and pasteurization in milk led to significantly less stress and titer loss in bacteriophage compared to similar stress under model lab conditions. This led to a diminished benefit for stress-selection, thus highlighting a major challenge in real-life translatability of bacteriophage adaptational evolution. [ABSTRACT FROM AUTHOR]

The aim of this study was to conduct an up-to-date investigation on the occurrence levels of aflatoxin M1 (AFM1) in samples of raw milk (n = 40), pasteurized milk (n = 44), ultra-high temperature (UHT) milk (n = 27), Minas cheese (n = 57), and yogurt (n = 44) traded in São Paulo state, Brazil. AFM1 was extracted from fluid milks and dairy products using immunoaffinity columns and determined by high performance liquid chromatography. AFM1 was detected at the mean level of 0.080 ± 0.071 µg/L or kg in 72 samples (34.0%) evaluated in the study (n = 212). Detectable levels of AFM1 were observed in five samples of raw milk (12.5%), 16 samples of pasteurized milk (36.4%), 13 samples of UHT milk (48.1%), 27 samples of cheese (47.4%), and 11 samples of yogurt (25.0%), although none of them had concentrations above the maximum permitted levels (MPL) for AFM1 adopted in Brazil. However, 11.7% (n = 13) of samples of raw, pasteurized, and UHT milks would have AFM1 concentrations above the MPL of 0.05 μg/L adopted in the EU. The maximum level was detected in one cheese sample containing 0.695 µg/kg. Although none of the samples exceeded the Brazilian MPL, the high frequencies of AFM1 in Brazilian milk products warrant concern about their contribution to the human exposure to aflatoxins. Because aflatoxins are among the most potent carcinogens known, the results of this trial stress the need for stringent measures in the milk production system to avoid AFM1 in milk and derived products. [ABSTRACT FROM AUTHOR]

Colostrum in the milk bulk tank could affect cheese milk and the characteristics of the final product, leading to multiple problems in industrial processes. The objective of this study was to evaluate colostrum concentrations (0%, 1, 5% and 10%) in cheese milk subjected to two discontinuous heat treatments (56°C for 1 h or 63°C for 30 min) on the physicochemical characteristics, cheese-making properties, and the effectiveness of pasteurization. All physicochemical parameters were modified by colostrum , and some of them were varied due to the thermal treatment. Milk rennet coagulation characteristics were no different among the thermal treatments applied when colostrum (up to 10%) was added to the milk. Both thermal treatments had the same effectiveness in reducing total plate count in raw milk without colostrum; however, when colostrum was added, the treatment at 63°C for 30 min proved to be more efficient. [ABSTRACT FROM AUTHOR]

This work aimed to study mechanisms of coconut milk fouling by studying major components found in coconut milk foulants, namely proteins and fats, generated at various pasteurization times. Both batch (BP) and continuous pasteurizations (CP) were studied. Similar results were observed from the BP and CP. Mass of foulants increased with pasteurization times (5-25 min). In addition, masses of proteins and fats increased with pasteurization time. Although, the mass of fats found in CP foulants increased slightly, mass of both types of foulants linearly correlated with masses of proteins and fats. SEM images of coconut milk foulants showed that fouling occurred within one minute of pasteurization. The images together with content analysis of the foulants demonstrated that the foulants may composed of few layers together and an initial layer of foulants was composed of proteins, carbohydrates, fats, and minerals. Emulsion sizes of pasteurized coconut milk increased with the pasteurization time, Hence, the coconut milk fouling mechanisms may initially start by deposition of denatured protein and other components in water phase of the milk onto heat transfer surfaces, The deposition of proteins together with denaturation of proteins, which act as emulsifiers of the milk, caused instability of the coconut emulsion. Therefore, the increased coconut oil droplet sizes during pasteurization were observed. Consequently, fat and carbohydrate attached to fat could deposit into and onto the fouling layers. Although fouling mechanisms of BP and CP foulants were similar, the different flow schemes affected the compositions, appearances, and strengths of the two foulants. These in turn affect cleaning behaviours of the two foulants. [ABSTRACT FROM AUTHOR]

In recent years, changes in lifestyle and the need to provide and access food and beverages more easily and quickly have led to changes in food packaging. One of these changes is the advent of self-heating packaging, which allows the consumer to access hot food and drink in any place using various exothermic reactions, without the use of heating devices. In this study, a cylinder made of 316l stainless steel was used to heat 200 ml tea and low -fat pasteurized milk by using zeolite 3A and water reaction. As a result, the temperature inside the cylinder for the ratio of 9:1, after 95 seconds increased from 30.8 °C to 100.3 °C, and this amount of heat led to an increase in the temperature of tea from 26.8 °C to 29.3 °C in 488 seconds. Also, after 841 seconds, the milk temperature increased from 23.9 °C to 27.3 °C. Then, the heating of the cylinder containing this reaction inside the mentioned beverages was simulated and modeled using COMSOL Multiphysics software. It has been determined that the experimental data and simulated models were almost fitted. [ABSTRACT FROM AUTHOR]

The use of renewable energy is crucial to the global growth of sustainability. Milk business amongst many other food industry divisions requires a significant amount of energy, making the meal processing business one of the most energy-intensive industries. As of right now, more than 30 percent of the dairy produced in India is processed. In distant parts of India, milk spoiling is more common due to the delay among milking and storing; as a result, facilities for quick pasteurization and storage are needed. Heated is necessary for pasteurization. Since for a long time, the Indian milk industry has relied on nonrenewable energy sources, that are not only becoming much more costly but are also to blame for significant environmental issues including greenhouse gases and health issues. Consequently, scientific communities, environmental and social organizations, and the governments have all pushed the use of green energy. Solar energy has been shown to be the most viable among various sustainable and renewable energies given the geographical position of India. Solar energy can be used to pasteurize milk because of the energy intensity and range of temperature requirements. Adsorbent refrigerator is recommended here since it is powered by waste/solar heat and can store (200 liters of milk) at low temperatures until it is distributed after the pasteurization process (easily available from farm waste). The solar collector of evacuated tube is used for minimizing heat loss and pasteurizing milk. The outcome demonstrates that milk can be simply pasteurized at 73°C for 25minutes at a flow rate of 5 liter per minutes. A solar energy adsorbent refrigeration system has been constructed and described for keeping 200 liters of milk at 10-15°C for 9–11 hours. Investigation findings indicate that the specific cooling power of the system is sufficient to store 200 liters of milk at 5.8 kW/kg and 5.5 kW/kg for 500 liter per hours hot water supplied at 92°C, 32°C condenser temperatures, and 5°C evaporator temperatures. The heat loss of evacuated tube collector is compared to solar concentrator. The study results provide evacuated tube collector is better for pasteurizing milk since to its highly efficient, longevity, and compactness. [ABSTRACT FROM AUTHOR]

Camel milk is three times richer in vitamin C than cow’s milk, it is also rich in niacin, antimicrobial factors prostaglandins and insulin. Pasteurization is an adequate option for camel milk conservation, allowing it to be consumed by people not living in arid environments. However, the obvious problem is that people prefer to consume raw camel milk for its therapeutic virtues, which they think, loses its quality after pasteurization. Therefore, the aim of this research is to study the effect of pasteurization on camel milk nutritional and hygienic quality. This work consists on analyzing four camel milk samples: a sample of raw milk and three samples of this milk, pasteurized at 63°C/30min, 72°C/15sec and at 85°C/2min under laboratory conditions. The data was subjected to Kruskal-wallis using XL-Stat software. These results show stability of the physicochemical composition (PH, acidity, density) and chemical composition (dry matter, lactose, fat, vitamine C, protein) (p > 0.05) of camel milk pasteurized at 63°C (low pasteurization) and instability (p < 0.05) following pasteurization high at (85°C) except the fat content which remains intact (p > 0.05). For pasteurization at (72°C) we notice a instability (p < 0.05) in pH, acidity, dry matter, vitamine C and protein, a stability in the density, fat and lactose. Only low pasteurization (63°C for 30 min) can be an alternative for the conservation of camel milk while preserving its nutritional quality. To study its hygienic quality before and after pasteurization, the reductase test was carried out; it shows a good to fair quality for the raw milk sample and good for the pasteurized milk sample. Contaminating and original flora were counted on appropriate culture media. Results obtained shows that the pasteurization caused a total inhibition of the pathogenic flora (Halotolerants, Coliforms and Enterobacteriaceae), and partial destruction of the total aerobic mesophilic flora (TAMF), psychrotrophic and thermophilic lactic acid bacteria. This study confirms that the nutritional quality can be preserved almost intact after pasteurization at 63°C for 30min. In addition, pasteurization has an important role in camel milk sanitation by inhibiting pathogenic flora. [ABSTRACT FROM AUTHOR]

The demand for non-cow milk and the products derived from it, is constantly increasing; thus, correct and effective pasteurization becomes necessary. Typical practices for evaluating milk pasteurization are mainly based on the thermal inactivation of an endogenous enzyme, alkaline phosphatase (ALP). The ALP tests, originally designed and applied to pasteurized cow milk, are often used to control pasteurization in non-cow milk, without sufficient data on their suitability; EFSA calls on the scientific world for collecting more information on the subject. In this study, the pertinent details of the ALP assay for non-cow milk products are summarized, and a comparison is performed regarding the evaluation of the adequacy of commercially available tests for the determination of ALP activity in non-cow milk. At the same time, raw and pasteurized non-cow milk was analyzed microbiologically using standard ISO methods and MALDI-TOF MS in order to confirm the thermal effect on common microorganisms. In these preliminary results, various ALP tests do not appear to be fully reliable as indicators for the pasteurization of some types of non-cow milk such as camel and donkey milk or even goat and sheep milk, using the EFSA proposed limits. ALP commercial kits may not be suitable as pasteurization indicators for various types on non-cow milk, and alternatives should be investigated. [ABSTRACT FROM AUTHOR]

Ultrasonic technology presents a promising novel tool in the food industry for the processing of milk and dairy products. In this study, we investigated the effects of ultrasonication (US) as an alternative to thermal pasteurization for stabilization of the bioactive properties of camel milk. Camel and bovine milk samples were subjected to US at 6 different power levels (US1–US6), and 1 set of each type of milk was concurrently subjected to flash heat pasteurization (FHP) for comparative analysis (100 mL; n = 4). The microbiological and bioactive parameters of the samples were analyzed during 7 d of storage at 4°C. In both milk types subjected to US ≥ 140 W (US3), the bacterial load was reduced by almost 4 log cycles and complete reduction of microbial load was achieved with US = 170 W and US = 210 W (US5 and US6 treatments, respectively). No significant changes in protein patterns were observed with either FHP or US treatment. In addition, bioactive properties (cholesteryl esterase and pancreatic lipase inhibition) were either enhanced or retained at US3 or higher. 2,2′-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid and ferric reducing antioxidant power activities in camel milk were decreased after FHP treatment but increased or retained upon US, particularly at US3 and US4 (160 W). Overall, under our experimental conditions, US4 was effective in completely reducing the microbial count, while concomitantly retaining different bioactive properties of both camel and bovine milk. These outcomes highlight the potential of US at 160 W as an efficient nonthermal alternative processing method for milk. [Display omitted] [ABSTRACT FROM AUTHOR]

Elongated electrodes moderate electric field (EEMEF), an emerging milk pasteurization technology, has been proven to reduce energy consumption. The current study aims to investigate EEMEF impacts on milk's sensory and chemical parameters and shelf-life. Independent variables, i.e., electric field intensity (EFI) of 25–35 V /cm and mass flow rate (MFR) of 0.0167–0.0333 kg/s, were imported to central composite design response surface methodology (RSM), followed by process verification at predicted optimal conditions and a comparison with thermal pasteurization (TP). Optimal processing conditions were 30 V /cm EFI and 0.018 kg/s MFR, which reduced microbial count by 2.07 log cycles. EEMEF yielded pasteurized milk with similar peroxide value, pH, and acidity to TP but with 25% longer shelf-life and higher sensory scores. Gas Chromatography–Mass Spectrometry (GC–MS) disclosed that TP altered fatty acid profile significantly while EEMEF mainly affected shorter chain fatty acids such as butyric and caprylic acid. Fourier-transform infrared spectroscopy (FTIR) reveals that EEMEF milk composition was similar to raw milk, free from extensive protein denaturation and Maillard reaction products detected in TP milk. Extended shelf-life and enhanced sensory and nutritional quality could motivate EEMEF industrial applications to achieve net zero emissions and sustainable development goals (SGDs 7 and 12). [Display omitted] • Elongated electrodes moderate electric field (EEMEF) optimized on chemical aspects. • Optimized EEMEF achieved 2.07 log microbial reduction and 25% shelf-life extension. • EEMEF pasteurized milk had better sensory scores than thermal pasteurization. • GC–MS revealed EEMEF affected short-chain fatty acids more than medium-length ones. • FT-IR disclosed that EEMEF reduced protein thermal degradation and Maillard reaction. [ABSTRACT FROM AUTHOR]

Simple Summary: Camel milk (CM) contains insulin-like peptides and is high in vitamin C, vitamin E, and antioxidants. Previous studies in diabetic mice and humans have demonstrated a positive impact of CM consumption on glycemic balance, potentially greater than that observed for the consumption of bovine milk. Thus, CM may be a viable therapeutic treatment for diabetic humans, although the mode of action of these effects are not yet understood. This experiment used a high-fat diet as a monogastric model to examine the effect of CM consumption (raw or pasteurized) on some key blood metabolic markers and examined responses to an in vitro glucose tolerance test. While the results are preliminary given the low number of animals, this experiment suggested that CM can improve glycemic control, potentially via a tighter control of insulin effectiveness and/or uptake. Evidence suggests that camel milk (CM) can have insulin-like actions, although the mode of action is not understood. Using the pig as a monogastric model, this pilot experiment examined the effects of CM consumption on metabolic responses to an in vitro glucose tolerance test (IVGTT). Twenty female Large White × Landrace pigs were individually housed for 6 wks and randomly allocated to one of the following four diets (fed ad libitum; n = 5): control (Con); high fat (HF; ~16% fat); raw CM (the HF diet plus 500 mL CM/ day); or pasteurized CM (PCM). Blood samples were collected on two occasions (weeks 2 and 5). At week 6, the pigs were fitted with an ear vein cannula and the following day an in vitro glucose tolerance test (IVGTT) was conducted (0.3 g/kg BW glucose). Plasma fatty acids and cholesterol concentrations were greater in the pigs fed the HF diet and greatest in those fed CM, while there was no effect of diet on insulin concentrations. The pigs fed CM tended to have a reduced peak insulin (p = 0.058) and an increased glucose nadir (p = 0.009) in response to the IVGTT. These preliminary results tend to support the hypothesis that feeding CM can improve glycemic control in pigs. [ABSTRACT FROM AUTHOR]

In this research, whey cheese Urda was produced in industrial conditions by thermal denaturation, followed by protein aggregation and precipitation of whey which was obtained during production of white brined cheese and Kashkaval. The impact of milk pasteurization temperature, pH values, protein content, and whey type on the Urda quality and yield was examined. The impact of whey pH on Urda yield was evaluated in the pH range from 4.5 to 6.0. Urda yield reached a maximum pH value between 5.2 and 5.4. The highest Urda yield from white brined cheese whey was obtained at pasteurization temperature of 72 °C. By increasing the temperature to 80 °C, the whey protein content and the Urda yield decreased. Whey type had no significant impact on the sensory and textural characteristics of Urda. Urda was classified as a low-fat soft albumin cheese. Valorisation of whey generated after production of white brined cheese, and manufacturing of Urda with maximum yield and optimal functional properties, is not only of economic importance, but can be conducive to improve waste water quality. [ABSTRACT FROM AUTHOR]

Introduction: Human brucellosis is one of the most common zoonosis infections, with an important impact on the health and economy worldwide. This study aimed to update and provide epidemiological information on this infection and evaluate Rose Bengal Test, which is used as an essential diagnostic test for brucellosis in Erbil. Methodology: A total of 325 participants seeking care and reporting fever at Rizgary Teaching Hospital were enrolled. Blood samples were tested for Brucella spp. antibodies using Rose Bengal Test and blood culture followed by species identification. A questionnaire was administered to detect the risk factors. Results: The prevalence of probable and confirmed brucellosis was 12.3% (95% CI 9.2-16.3) and 9.5% (95% CI 6.8-13.2) respectively. The majority of cases were in the age group of 18-39 years. Brucellosis was significantly associated with raw milk consumption (OR = 10.3 95% CI 5-22.4) and contact with livestock (OR = 11.5 95% CI 5.6-23.9). Brucella melitensis (58.1%) and Brucella abortus (41.9%) are the dominant species in the area. The sensitivity, specificity, positive predictive value, and negative predictive value of the Rose Bengal Test in comparison to the blood culture were 100%, 96.9%, 77.5 %, and 100% respectively. Conclusions: Brucellosis is a significant cause of fever in Erbil and could be diagnosed by the Rose Bengal Test taking into account the compatibility of clinical features with the positive result. The vaccination of livestock and boiling or pasteurization of milk are essential procedures to reduce the frequency of human brucellosis. [ABSTRACT FROM AUTHOR]

Treatment of dairy white wastewater (WW) by reverse osmosis (RO) is usually performed to generate process water and to reclaim dairy components for their valorization. For this study, a mixture of pasteurized milk and WW from a dairy plant was concentrated by RO to achieve a protein concentration similar to that of skimmed milk. Retentates, which are concentrated WW, were used in the preparation of cheese milk. The effect of using model concentrated WW was evaluated on (1) the soluble–colloidal equilibrium between protein and salt, (2) the milk-coagulation kinetics, and (3) the cheese composition and yield. An economic assessment was also carried out to support the decision-making process for implementing a new RO system in a dairy plant for the valorization of dairy WW. The results showed that substituting more than 50% of the amount of cheese milk with model pasteurized WW concentrates decreased the moisture-adjusted cheese yield and impaired the coagulation kinetics. Excessive cheese moisture was observed in cheeses that were made from 50% and 100% model WW concentrates, correlating with a change in the soluble–colloidal equilibrium of salts, especially in calcium. To achieve sustainable and economic benefits, the ratio of added WW concentrates to cheese milk must be less than 50%. However, for such an investment to be profitable to a dairy plant within 0.54 years, a large-size plant must generate 200 m3 of WW per day with at least 0.5% of total solids, as the economic analysis specific to our case suggests. [ABSTRACT FROM AUTHOR]

The aim of this study was to manufacture magnesium-fortified Chihuahua cheese and to evaluate the effect of magnesium fortification on quality parameters. Addition of magnesium chloride to milk during pasteurization (5.44, 10.80, 16.40, 22.00, and 25.20 g of MgCl 2 ·6H 2 O/L of milk) resulted in cheese with increased magnesium content, proportional to the amount of magnesium added (up to 2,957.13 mg of Mg/kg of cheese). As magnesium content increased, coagulation time and moisture content also increased, whereas calcium content decreased. Higher levels of magnesium fortification (16.40 g of MgCl 2 ·6H 2 O/L of milk or more) induced the development of bitter-acid flavors and softer texture. Addition of 10.80 g of MgCl 2 ·6H 2 O/L to milk resulted in Chihuahua cheese that meets regulatory standards and possesses physicochemical and sensory characteristics similar to those of nonfortified Chihuahua cheese. Under this milk fortification level, the manufactured cheese is able to provide 148.4 mg of magnesium per day (35% of the recommended daily intake of magnesium for adult males and 46% for adult females) assuming 3 portions (28 g each) are consumed. [ABSTRACT FROM AUTHOR]

Bovine tuberculosis (bTB) is a neglected disease that affects cattle and humans. The burden of bTB is higher in developing countries as compared to industrialized countries. The reasons behind this discrepancy include the fact that bTB control measures, such as testing and slaughter of infected cattle and pasteurization of milk, are not usually practised in developing countries largely because of their high cost. To improve our understanding of bTB in developing countries, molecular typing studies are essential, in particular in terms of transmission dynamics, infection sources and knowledge of circulating strains of the principal causative agent, Mycobacterium bovis. In this study, we applied a suite of molecular typing techniques encompassing deletion analysis, spoligotyping and MIRU-VNTR to isolates recovered from samples collected during the routine post-mortem of cattle at the cold storage abattoir in Lilongwe, Malawi. Out of 63 isolates, 51 (81%) belonged to the European 1. M. bovis clonal complex. Spoligotyping identified 8 profiles, with SB0131 being the predominant type (56% of isolates). Spoligotypes SB0273 and SB0425 were identified in 14% and 13%, respectively, of the isolates. MIRU-VNTR showed a high discriminatory power of 0.959 and differentiated the 8 spoligotypes to 31 genotypes. The high diversity of M. bovis within the study area suggests the infection has been circulating in the area for a considerable period of time, likely facilitated by the lack of effective control measures. We also observed genetic similarities between isolates from Malawi (this study) to isolates described in previous studies in Zambia and Mozambique, suggesting transmission links in this region. The information provided by this study provides much needed evidence for the formulation of improved bTB control strategies. [ABSTRACT FROM AUTHOR]

Milk is a highly nutritious and perfect natural food for humans. However, when lactating animals feed on Aflatoxin B1 (AFB1)-containing feed, the hydroxyl metabolite aflatoxin M1 (AFM1) contaminates the milk and dairy products. The objective of the current study was to assess the level of AFM1 in raw milk, normally pasteurized milk and Ethiopian cottage cheese collected from value chain actors (producers, collectors, processors and retailers). Cross-sectional study and simple random techniques were used to collect primary samples. A total of 160 composite samples was collected; raw milk (n = 64), pasteurized milk (n = 64) and cheese (n = 32) was analyzed. Quantitative analysis of AFM1 was conducted using enzyme-linked immunosorbent assay (ELISA). The results indicate that AFM1 was detected in all milk products. Results along value chains show that the concentration of AFM1 in raw milk from collectors was significantly higher than from producers, and in pasteurized milk from processors and retailers (p < 0.05). However, no significant (p > 0.05) difference was observed in cottage cheese value-chain actors in all regions. Comparison of AFM1 mean values among all dairy products shows that raw milk had a significantly higher concentration of AFM1 followed by pasteurized milk and cottage cheese. However, there was no significant difference between raw and pasteurized milk (p > 0.05). The mean AFM1 contamination in milk products ranged from 0.137 to 0.319 µg/L (mean value 0.285 µg/L). The contamination percentages of AFM1 in raw milk (62.50%), pasteurized milk (67.20%) and cottage cheese (25%) were above the regulatory limit set by the European Union (EU) (0.05 µg/L). According to USA/Ethiopian Standard (US/ES) (0.50 µg/L), 21.87%, 25% and 1% exceeded the regulatory limit for the above products, respectively. The overall prevalence (56.88%) was above the EU regulatory limit and 19.38% over US/ES regulations. Therefore, to provide accurate information about the health risk to consumers, there is a need to conduct risk assessment studies in consumers of milk and dairy products at different age groups. [ABSTRACT FROM AUTHOR]

Mechanical and physicochemical treatments of milk induce structural modifications of the casein (CN) micelles, affecting their techno-functional properties in dairy processing. Here, we studied the effect of alkalinization and ultra-high-pressure homogenization (UHPH) on CN micelles in raw skim milk (rSM) and pasteurized skim milk (pSM). The pH of both skim milks (approximately 6.7) was adjusted to 8.5 and 10.5 before UHPH at 100, 200, and 300 MPa. The structural changes of the CN micelles during the treatments were assessed using laser diffraction, transmission electron microscopy, and turbidity measurements. Finally, ultracentrifugation (70,000 × g for 1 h at 20°C) was carried out to evaluate the protein's distribution between the supernatant (serum phase) and the pellet (colloidal phase) by gel electrophoresis and protein concentration measurement. Alkalinization of both skim milks induced a significant reduction in turbidity, whereas an increase of the average particle size was observed, the effect being more severe in pSM than rSM. At alkaline pH, more proteins were recovered in the serum phase, which suggested that the CN underwent major rearrangements into nonsedimentable CN forms of various sizes, as confirmed by transmission electron microscopy. The amount of CN found in the serum phase at pH 8.5 also increased with the UHPH pressure. Although UHPH did not influence the average CN micelle size at pH 6.7 and 8.5, a pressure-dependent decrease was observed at pH 10.5 for both skim milks. The structural changes of the CN micelles observed in this study throughout the combination of alkalinization and UHPH could be of interest for developing new dairy ingredients with improved functionality. [ABSTRACT FROM AUTHOR]

Low-density polyethylene (LDPE) film was developed with a mixture of reference LDPE and rice bran (RB). Three mixtures of 5, 10, and 15% RB were used for the LDPE film preparation. The films were analysed for the physicomechanical properties before microwave heating (MH) and after MH and packaged milk quality was analysed regarding MH and pasteurisation. After MH, the physicomechanical properties of the material change significantly. LDPE film containing 15% RB was created to beat changes in tensile strength, elongation at break, bursting strength, and water vapour transmission rate (WVTR). The total migration of tested packaging materials was within the agreeable limit and after MH it also was within the permissible limit. Four different simulators were used to create food categories. These food simulators included distilled water, 3% acetic acid, 50% alcohol (ethanol), and n-heptane. The obtained results display that the total migration of food packages is dependent on the MH period, package material, and the simulator. [ABSTRACT FROM AUTHOR]

Microwave heating is a novel solution for milk pasteurisation but the non-uniformity of thermal distribution is still a significant problem that hampers its application especially for milk pasteurisation. This paper reports on the isotherm heating of a coaxial slot antenna applicator with a microwave signal generation using a fabricated mono-mode microwave system designed to improve the temperature uniformity of batch milk pasteurisation. In this paper, applicator simulation, design, characterisation, and fabrication are described in detail. The fabricated microwave pasteurisation system was implemented using a digitally controlled water-cooled magnetron with a waveguide circulator, a three-screw waveguide tuner, a water-based waveguide terminator, and a rectangular to coaxial adapter to channel the output. The impedance matching and power calibration routines of the fabricated microwave pasteurisation system are explained and analysed in detail. Three microwave powers, namely 100 W, 125 W and 150 W were used to test and characterise the pasteurisation performance of the system. For each microwave power the thermal profile and the temperature distribution of the 100 ml milk samples in a glass beaker were simulated and measured. The pasteurisation process was evaluated based on the aerobic plate count (APC) test. Results showed 90% improvement in the temperature uniformity as compared with an existing batch microwave pasteurisation method. The APC test showed pasteurisation efficiency was 99.999% and total microbial elimination occurred after 7 min, 6 min, and 5 min of heating using 100 W, 125 W, and 150 W power respectively. • Microwave pasteurisation will preserve the taste, colour, and nutrition of cow's milk. • Mono-mode microwave heating saves energy costs and reduces heating time. • Uniformity in heating will guarantee the quality of milk pasteurization. • Dielectric loss factor determines heating efficiency of microwave heating technique. • Dielectric loss factor is a temperature and frequency dependent parameter. [ABSTRACT FROM AUTHOR]

Concentrated micellar casein (CMC) is a high-protein ingredient that can be used in process cheese product formulations. The objectives of this study were to develop a process to produce CMC and to evaluate the effect of sodium chloride and sodium citrate on its storage stability. Skim milk was pasteurized at 76°C for 16 s and cooled to ≤4°C. The skim milk was heated to 50°C using a plate heat exchanger and microfiltered with a graded permeability (GP) ceramic microfiltration (MF) membrane system (0.1 μm) in a continuous feed-and-bleed mode (flux of 71.43 L/m2 per hour) using a 3× concentration factor (CF) to produce a 3× MF retentate. Subsequently, the retentate of the first stage was diluted 2× with soft water (2 kg of water: 1 kg of retentate) and again MF at 50°C using a 3× CF. The retentate of the second stage was then cooled to 4°C and stored overnight. The following day, the retentate was heated to 63°C and MF in a recirculation mode until the total solids (TS) reached approximately 22% (wt/wt). Subsequently, the MF system temperature was increased to 74°C and MF until the permeate flux was <3 L/m2 per hour. The CMC was then divided into 3 aliquots (approximately 10 kg each) at 74°C. The first portion was a control, whereas 1% of sodium chloride was added to the second portion (T1), and 1% of sodium chloride plus 1% of sodium citrate were added to the third portion (T2). The CMC retentates were transferred hot to sterilized vials and stored at 4°C. This trial was repeated 3 times using separate lots of skim milk. The CMC at d 0 (immediately after manufacturing) contained 25.41% TS, 21.65% true protein (TP), 0.09% nonprotein nitrogen (NPN), and 0.55% noncasein nitrogen (NCN). Mean total aerobic bacterial counts (TBC) in control, T1, and T2 at d 0 were 2.6, 2.5, and 2.8 log cfu/mL, respectively. The level of proteolysis (NCN and NPN values) increased with increasing TBC during 60 d of storage at 4°C. This study determined that CMC with >25% TS and >95% casein as percentage of TP can be manufactured using GP MF ceramic membranes and could be stored up to 60 d at 4°C. The effects of the small increase in NCN and NPN, as well as the addition of sodium chloride or sodium citrate in CMC during 60 d of storage on process cheese characteristics, will be evaluated in subsequent studies. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of adding Lactiplantibacillus plantarum CNPC003 (LP) and applying milk pasteurization on the microbiological, technological, and physicochemical characteristics and protein profile of artisanal goat coalho cheese during 60 days of ripening. Four types of cheese were produced, including cheeses made with raw and pasteurized goat milk and with and without LP (RC, PC, RCLP, and PCLP). All cheeses were safe for consumption and maintained high lactic acid bacteria counts (above 8 log CFU mL−1) at the end of the ripening period. RC and RCLP showed higher hardness and lower chewiness than cheeses made with pasteurized milk (PC and PCLP) after 60 days of ripening. As expected, there was a reduction in lactose content with a simultaneous increase in acidity and syneresis for all cheeses over the 60 days of ripening, with no significant change in the other evaluated physicochemical parameters. Proteolysis rates increased in all cheeses up to 60 days of ripening, aligning with elevated levels of soluble protein and free amino acids. After 60 days of ripening, PC showed a higher extent of proteolysis index, higher amount of high molecular weight peptides, higher number of identified proteins, and lower content of free amino acids. RCLP showed a higher depth of proteolysis index, higher free amino acids amount (1583 ± 3.95 mg 100 g−1), and fewer identified proteins. Among the peptides identified, it was possible to define 30 potential bioactive peptides according to the bioactivity score (>0.5), where both cheeses added with LP had 18 of these peptides, mostly potentially ACE inhibition sequences. The addition of LP and the pasteurization of milk positively affected the microbiological safety of ripened coalho goat cheeses, primarily contributing to the differentiation of their texture and protein and bioactivity profile. • Goat coalho cheeses maintained high LAB counts at day 60 of ripening. • L. plantarum CNPC003 and milk thermal treatment changed texture of goat cheeses. • PC showed a higher extent of proteolysis index at day 60 of ripening. • RCLP showed a higher depth of proteolysis index at day 60 of ripening. • L. plantarum CNPC003 and milk thermal treatment altered protein profile of goat cheeses. [ABSTRACT FROM AUTHOR]

One of the major microbiological challenges for the ultra-high temperature (UHT) milk industry is the presence of sporeformers in milk, which can survive pasteurization and the UHT process. The present study has aimed to investigate the spore populations in UHT milk stored at 20 °C and 35 °C for 14 months. Samples of bulk tank milk, pasteurized milk, and UHT milk were randomly assigned to different temperatures and storage times and were analyzed to study the mesophilic populations of aerobic spores and any color changes. The results showed that aerobic sporeformers can survive the UHT process. Bacillus licheniformis group and Bacillus pumilus group were the most isolated aerobic sporeformers. The b∗ value increased significantly in samples stored at 35 °C. These data provide information on the aerobic spore populations of bulk tank milk and UHT milk produced in different seasons and stored at different temperatures for 14 months. [ABSTRACT FROM AUTHOR]

The article discusses the emergence of the Hemagglutinin type 5 and Neuraminidase type 1 (H5N1) flu virus in U.S. cows, highlighting its origin, spread, and potential risks to both animals and humans, emphasizing the need for vigilance and monitoring to prevent further transmission.

Vital amino acids, essential fatty acids, carotenoids, and vitamins are all abundant in spirulina. The purpose of the study was to assess the effects of adding spirulina to processed cheese as a source of nutrients and color. To carry out this study, the milk was processed to obtain semi-paste cheese, making three batches as follows: the control batch (Lc) cheese without the addition of spirulina, the experimental batch 1 (Lexp-1) where the addition of 0.25% spirulina and experimental group 2 (Lexp-2) where 0.50% spirulina was added. For products enriched with Spirulina, we mention the fact that it was added to the milk after its pasteurization. Determinations were made on the finished product to establish the main physicochemical parameters after the cheese was kept for 30 days during maturation under specific conditions. The results obtained indicate increases in the protein level, therefore from 19.47% obtained in Lc to 19.87% in Lexp-1 and 20.27% in Lexp-2. Differences can also be noted in terms of total mineral content (ash), the value obtained for Lexp-2 being 3.32% higher than that obtained for Lc. Therefore, the results of this study highlight the fact that we can increase the nutritional value of a product, managing to come to consumers with a less conventional product. [ABSTRACT FROM AUTHOR]

The marketing of antibiotics directly to animal owners and the intensification in recent years of the use of these drugs without the recommendation of a veterinarian has led to the increasingly frequent presence of antibiotic residues in milk that is intended either for human consumption or for obtaining dairy products. The use by processors of milk with antibiotic residues is difficult to achieve. According to European Union food safety legislation, milk harvested from cows treated with antibiotics must be collected separately, and isolated. It cannot be given for processing or human consumption. Applying thermal treatment, especially pasteurization, to milk with antibiotic residues above the maximum allowed limit has insignificant effects, processors have been convinced of this over the years. The interest of the study for the detection of antibiotic residues in milk is very current, even if the waiting period after treating the cows with antibiotics is recommended, often this period is not respected, the consideration being the significant economic losses. The rapid strip test method was done with strip tests AuroFlow, which are designed for the simultaneous detection of beta-lactams and tetracyclines. The working samples were represented by processed milk sold in supermarkets and raw milk sold in agro-food markets in Iasi. The distribution of processed milk samples was 1 positive sample each in 2 of the supermarkets where the samples were collected, these being in the percentage of 4%. UHTtreated milk in all 5 supermarkets did not show any positive tests. On the other hand, the sale of raw milk in the agrifood markets showed a percentage of 20% positive samples, out of several 25 samples examined, the rate is much higher compared to processed milk. [ABSTRACT FROM AUTHOR]

Background: The study of chains at a local level starts from a new configuration constitutes a new working philosophy in the agri-food sector in Cuba. Objective. The aim of the paper is to characterize of the actors in the pasteurized milk chain in four municipalities of Sancti Spíritus province. Methods: It was based on the primary and secondary available information obtained at workshops with the participation of national actors and international experts. The characterization of the actors included the variables described in previous chain studies, the construction of the SWOT Matrix and an action plan. Results: The links of the chain are: Production, collection, processing and marketing. At the primary sector, there are different productive farms with nongovernmental dominance. They had a production of approximately 20,000 liters/year, having 20 not specialized female cattle in milk production. Some of the farms use animal traction for milk collection and the industry does this process with tank trucks. The processing link presents technology with limitations and insufficient equipment. The SWOT Matrix revealed that the nutrition is not sufficient and the composition of milk is not good. Besides, the process of collection and the industrial distribution that affect the quality of milk. Conclusions: The characterization of the actors showed that in the primary link with predominance of the non-state sector, but there is low milk production. For the collection of milk, they use animal traction and tanker trucks. Obsolete technologies are found in the processing link, while commercialization actors are limited by hygienic conditions. [ABSTRACT FROM AUTHOR]

Thermoduric bacteria are known to affect the quality of Cheddar cheese, with manifested defects including slits, weak body, and blowing. Thermoduric bacteria are likely to increase in numbers during cheese-making, as in-process conditions are conducive to proliferation. The present study was conducted to track thermoduric bacterial progression during an 18- to 20-h Cheddar cheese production run and during ripening when the pasteurizer was washed at midway through the production day. This study also correlated a broad range of chemical changes to the growth of thermoduric bacteria during ripening. Three independent cheese trials were performed at 3.5- ± 0.5-mo intervals. Samples were drawn in duplicates at 4 different times of the day: at the start of the run (vat 1), prior to a midday wash of the pasteurizer (vat 20), after the midday wash of the pasteurizer (vat 21), and at the end of the run (vat 42) for raw milk, pasteurized milk, and cheese. Cheeses were also tested during ripening for 6 mo. Results showed that raw milk total bacterial counts comprised 0.24% thermoduric mesophiles (TM) and 0.12% thermoduric thermophiles (TT). The thermoduric thermophilic bacterial counts increased by log 10 1.23 during the pasteurizer run of 9 to 10 h, indicating a buildup of thermoduric thermophilic bacteria during the pasteurization process itself. Midday washing reduced thermophilic counts by log 10 1.36, as evident by pre- and post-midday wash counts. However, a thermophilic buildup during post-midday wash was again noticed near the end of the 20-h run. We found that TT bacteria decreased in the first 60 d of ripening, whereas TM bacteria increased during the same period. However, TT bacteria increased later during 60 to 180 d of ripening. Bacillus licheniformis was the most frequently isolated bacteria in this study and was recovered at all production stages sampled during the cheese-making and ripening. We observed a significant increase in the level of orotic and uric acids in the vat made at the end of the day. No significant difference in the overall chemical composition, proteolysis, sugar, or other organic acids was observed in cheese made at the start versus the end of the production run. [ABSTRACT FROM AUTHOR]

Definition: In this entry, high temperature is defined as 90 to 150 °C.Many dairy processes, including extended shelf-life (ESL) and ultra-high-temperature (UHT) processing, in-container sterilization, yogurt milk heat treatment, pre-heating or forewarming milk for production of sterile concentrated milk and powders, manufacture of co-precipitate and dolce de leche, involve heat treatments in this temperature range. Pasteurization is not included in this entry as it is generally performed at 72-75 °C. [ABSTRACT FROM AUTHOR]

The oxidative stability of milk and dairy products is a very interesting topic for the dairy industry due to the growing demand for foods containing bioactive compounds with positive health effects. The aim was to evaluate the oxidative stability of milk intended for cheese production. The effect of storage time, heat pre-treatment, and milk pasteurization temperature on the characteristics of milk and cheese was investigated. The cheese samples were produced with pasteurized milk at both 72 and 77 °C for a time of 15 s using three types of milk: raw fresh milk processed within 48 h of milking, raw stored milk processed within 96 h, and thermized milk that was heat-treated upon arrival at the dairy and processed within 96 h of milking. In total, three repetitions were carried out for each type of milk and pasteurization. Samples of milk before and after pasteurization and cheese at 14 days of storage were analyzed. Antioxidant activity decreased from starting milk to milk after pasteurization to final cheese. The longer storage time of the milk had significant effects on the antioxidant stability of the cheese (64.95 vs. 59.05% of antioxidant activity). Thermization of the milk further reduced the stability of the cheese (54.05% of antioxidant activity). The greater antioxidant stability of fresh milk and cheeses produced with fresh milk is the first result that encourages the production of cheese from a milk that best preserves its original characteristics. [ABSTRACT FROM AUTHOR]

The main purpose of bovine colostrum, being the milk secreted by a cow after giving birth, is to transfer passive immunity to the calf. The calves have an immature immune system as they lack immunoglobulins (Igs). Subsequently, the supply of good quality bovine colostrum is required. The quality of colostrum is classified by low bacterial counts and adequate Ig concentrations. Bacterial contamination can contain a variety of human pathogens or high counts of spoilage bacteria, which has become more challenging with the emerging use of bovine colostrum as food and food supplements. There is also a growing risk for the spread of zoonotic diseases originating from bovines. For this reason, processing based on heat treatment or other feasible techniques is required. This review provides an overview of literature on the microbial quality of bovine colostrum and processing methods to improve its microbial quality and keep its nutritional values as food. The highlights of this review are as follows: high quality colostrum is a valuable raw material in food products and supplements; the microbial safety of bovine colostrum is increased using an appropriate processingsuitable effective heat treatment which does not destroy the high nutrition value of colostrum; the heat treatment processes are cost-effective compared to other methods; and heat treatment can be performed in both small- and large-scale production. [ABSTRACT FROM AUTHOR]

In this study, an inductive heat treatment-filling system for milk pasteurization was designed and constructed. To identify the design parameters of the system, basic computational fluid dynamics (CFD) and lethality (reduction of a target pathogen during heating or thermal destruction of microorganisms) analyses were carried out simultaneously. In this context, the temperature–time combination of heated milk related to pipe design was taken into consideration. Induction calculations were made to provide the necessary heating for the selected flow rate and pipe construction material and diameter. Required frequency, power, and optimum coil design for the system were identified and validated. In the study, analyses were made for three different temperatures (90, 120, 150°C) with different designs (straight pipe, flow breaker blades on the surface, central shaft) to define the required pipe length to obtain milk temperature (85°C). Pipe dimensions were evaluated by CFD design and the shortest pipe length was 540 mm for the pipe having surface modification at 150°C. However, for simplicity and applicability, a straight pipe at 90°C constant surface temperature was selected for prototyping. From lethality calculations, 80°C outlet temperature for 2700 mm pipe length was found to be sufficient and these parameters were considered for calculating induction parameters such as coil design and induction power. Experimental validation showed that heat balance was achieved compared to CFD calculations for the given system in steady condition; however, 130 s is required for reaching steady condition and this gap can be considered as come-up time. Although heat provided by induction was sufficient to heat milk to the desired temperature at the given pipe length, time was needed to heat the pipe to 90°C with 25°C milk passing inside at 1 L/s capacity. [ABSTRACT FROM AUTHOR]

Subclinical mastitis (SCM) represents a significant burden and challenge to modern dairy management. Multidrug-resistant Escherichia coli (MDR E. coli) in milk poses a public health threat to humans especially via the consumption of unpasteurized dairy products. This study aimed to determine the occurrence of MDR E. coli in cows and buffalo in the households of the western part of the Chitwan district of Nepal. A total of 243 lactating cows and buffalo were included in this study. Milk samples (n = 972) were screened using the California Mastitis Test (CMT). The E. coli was isolated from milk samples that were positive for CMT using standard bacteriological protocols. A semi-structured questionnaire was administered to farmers to identify the risk factors associated with the occurrence of SCM in cows and buffalo. Of the 243 dairy animals screened, 42.8% (n = 104/243) showed positive CMT results. However, of the 972 quarters sampled, only 19.3% (n = 188/972) were positive for SCM. The prevalence of E. coli in these animals was found to be 16.5% in animals (n = 40/243). However, E. coli was isolated from only 5% (n = 49/972) of the quarters. Of the 49 E. coli isolated, the resistance to ceftriaxone (38.8%, n = 19/49) and ciprofloxacin (37.7%, n = 17/49) were the most prevalent. Animals with a history of mastitis were 3.57 times more likely to have SCM than other animals. Similarly, lactating animals with previous teat abrasions were 3.22 times more likely to develop SCM than animals without teat injuries. As expected, cleaning the barn once in 2 to 3 d was associated with an increased occurrence of SCM in lactating cows. This study reports the occurrence of MDR E. coli in SCM, which poses a public health threat. Creating awareness of milk pasteurization, and food safety practices are necessary among the farmers. [ABSTRACT FROM AUTHOR]