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Simple Summary: Escherichia coli in raw milk poses economic losses and health risks due to antimicrobial resistance. In Siddarthanagar Municipality, Rupandehi, Nepal, 29.4% of buffalo milk samples were contaminated with E. coli. High resistance was observed against ceftriaxone and ceftazidime (100%), cotrimoxazole (86.7%), and amikacin (80%). Additionally, 86.7% of isolates were multidrug resistant. Although associations with risk factors lacked statistical significance, udder wash with antiseptics reduced E. coli contamination in milk, and detergent use during utensil washing showed promising trends. Farmer awareness of milk pasteurization and implementing food safety practices are crucial. Escherichia coli in untreated milk leads to economic losses from subclinical mastitis and reduced milk production, while also posing a public health risk due to the emergence of antimicrobial resistant strains, particularly associated with consuming unpasteurized milk and dairy products. This study aimed to determine the prevalence and antimicrobial resistance (AMR) of E. coli isolated from buffalo milk in Siddarthanagar Municipality of Rupandehi district, Nepal. A total of 102 milk samples were collected from lactating buffaloes. The isolation and identification of E. coli were carried out using enrichment media, selective media, and biochemical tests. Antimicrobial susceptibility testing was carried out using the Kirby–Bauer disk diffusion method on Mueller–Hinton agar (Merck), according to the Clinical and Laboratory Standards Institute (CLSI) recommendations. Resistance was tested against gentamicin, amikacin, ciprofloxacin, enrofloxacin, ceftriaxone, ceftazidime, cotrimoxazole, and chloramphenicol. In addition to this, farmers were administered a questionnaire consisting of both open- and close-ended questions to identify various animal-related and management-related risk factors associated with the prevalence of E. coli. The prevalence of E. coli in our study was 29.4% (n = 30/102). Ceftriaxone and ceftazidime showed 100% resistance, while cotrimoxazole and amikacin showed 86.7% and 80% resistance, respectively. Furthermore, 86.7% of E. coli isolates were multidrug resistant (MDR). Despite suggestive trends, associations between E. coli prevalence and risk factors lacked statistical significance, necessitating further research. While some antibiotics exhibited effectiveness, many faced resistance, highlighting the need for prudent antimicrobial usage and increased awareness among farmers. Raising awareness about milk pasteurization and implementing food safety practices is essential for ensuring farmers and public health. [ABSTRACT FROM AUTHOR]

KrCl* excilamp treatment has emerged as a potential method to replace conventional 254 nm low-pressure mercury UV-C lamps to ensure the microbiological safety of food items. In this study, we demonstrated a dielectric barrier discharge (DBD) based mercury-free 222 nm exciplex source to investigate the microbial and physicochemical properties of raw milk and compared it with 253 nm and pasteurization methods. The UV dose delivered to the milk samples was estimated using the chemical actinometry method and found to be 10.9 J/ml. The methylene blue reduction test (MBRT) of milk was increased for more than 5 h, with just 2.5 min of far UV-C (222 nm) treatment. Approximately 2.58 log and 2.11 log decrease in the E. coli and S. aureus were achieved after 2.5 min of 222 nm treatment of whole milk. We inferred that 222 nm UV light is more efficacious vis-à-vis 253 nm and pasteurization in increasing milk quality without altering its physicochemical properties, indicating its potential use as a more efficient UV source for enhancing milk safety, quality, and shelf life. This widens the scope for the use of mercury-free far UV-C irradiation as a viable and non-thermal technology in the dairy industry, food sector, and overall sterilization applications. [ABSTRACT FROM AUTHOR]

Milk thermal treatment, such as pasteurization, high-temperature short-time processing, and the emerging ultra-short-time processing (<0.5 s), are crucial for ensuring milk safety and extending its shelf life. Milk is a nutritive food matrix with various macro/micro-nutrients and other constituents that are possibly affected by thermal treatment for reasons associated with processing strength. Therefore, understanding the relationship between heating strength and milk quality is vital for the dairy industry. This review summarizes the impact of thermal treatment strength on milk's nutritional and sensory properties, the synthesizing of the structural integrity and bioavailability of milk proteins, the profile and stability of fatty acids, the retention of macro/micro-nutrients, as well as the overall flavor profile. Additionally, it examines the formation of heat-induced markers, such as Maillard reaction products, lactulose, furosine, and alkaline phosphatase activity, which serve as indicators of heating intensity. Flavor and heating markers are commonly used to assess the quality of pasteurized milk. By examining former studies, we conclude that ultra-short-time-processing-treated milk is comparable to pasteurized milk in terms of specific parameters (such as whey protein behavior, furosine, and ALP contents). This review aims to better summarize how thermal treatments influence the milk matrix, guiding the dairy industry's development and balancing milk products' safety and nutritional value. [ABSTRACT FROM AUTHOR]

The emergence and spread of methicillin‐resistant Staphylococcus aureus (MRSA) is a major cause of bacterial infections in healthcare. Lysostaphin, a Zn2+‐dependent endopeptidase, hydrolyzes the glycine (G)‐linked pentapeptide bridge in the pathogen Staphylococcus aureus. In this study, the stability of lysostaphin was improved by engineering the addition of disulfide bonds around the protein's Zn2+ binding site through molecular dynamics simulation. Further mutagenesis to add polyG at the C‐terminus yielded combination variant 319/252‐G3, which was 2.6‐fold more stable than lysostaphin after 30 min at 60°C. Optimization of the C‐terminal glycine number produced variant 319/252‐G6, which retained 67.3% of its antimicrobial activity after 30 min at 70°C, and could be resistant to milk pasteurization conditions. Based on this, a probiotic strain of Escherichia coli Nissle 1917 to constitutively express and secrete lysostaphin from a mutated lac operator was engineered, resulting in effective control and prevention of S. aureus contamination in milk. One possible biotechnological application to utilize lysostaphin and probiotic strains can be used in animal feed and food additives for the prevention and treatment of S. aureus infections. [ABSTRACT FROM AUTHOR]

Manipulation of the rumen microbial ecosystem in early life may affect ruminal fermentation and enhance the productive performance of dairy cows. The objective of this experiment was to evaluate the effects of dosing three different types of microbial inoculum on the rumen epithelium tissue (RE) transcriptome and the rumen epimural metatranscriptome (REM) in dairy calves. For this objective, 15 Holstein bull calves were enrolled in the study at birth and assigned to three different intraruminal inoculum treatments dosed orally once weekly from three to six weeks of age. The inoculum treatments were prepared from rumen contents collected from rumen fistulated lactating cows and were either autoclaved (control; ARF), processed by differential centrifugation to create the bacterial-enriched inoculum (BE), or through gravimetric separation to create the protozoal-enriched inoculum (PE). Calves were fed 2.5 L/d pasteurized waste milk 3x/d from 0 to 7 weeks of age and texturized starter until euthanasia at 9 weeks of age, when the RE tissues were collected for transcriptome and microbial metatranscriptome analyses, from four randomly selected calves from each treatment. The different types of inoculum altered the RE transcriptome and REM. Compared to ARF, 9 genes were upregulated in the RE of BE and 92 in PE, whereas between BE and PE there were 13 genes upregulated in BE and 114 in PE. Gene ontology analysis identified enriched GO terms in biological process category between PE and ARF, with no enrichment between BE and ARF. The RE functional signature showed different KEGG pathways related to BE and ARF, and no specific KEGG pathway for PE. We observed a lower alpha diversity index for RE microbiome in ARF (observed genera and Chao1 (p < 0.05)). Five microbial genera showed a significant correlation with the changes in host gene expression: Roseburia (25 genes), Entamoeba (two genes); Anaerosinus, Lachnospira, and Succiniclasticum were each related to one gene. sPLS-DA analysis showed that RE microbial communities differ among the treatments, although the taxonomic and functional microbial profiles show different distributions. Co-expression Differential Network Analysis indicated that both BE and PE had an impact on the abundance of KEGG modules related to acyl-CoA synthesis, type VI secretion, and methanogenesis, while PE had a significant impact on KEGGs related to ectoine biosynthesis and D-xylose transport. Our study indicated that artificial dosing with different microbial inocula in early life alters not only the RE transcriptome, but also affects the REM and its functions. [ABSTRACT FROM AUTHOR]

Background: This study aimed at assessing the physicochemical and bacteriological parameters of the water at the softener outlet and the steam boiler water condensate of a dairy unit located in Bechar province (South-West of Algeria). Methods: Some physicochemical and bacteriological parameters were analyzed based on standard methods given by the American Public Health Association (APHA). Result: The obtained results showed that the parameters: pH, EC, salinity, TA, TAC, sulfate, nitrate, and fluoride ions of most analyzed water samples at the softener outlet (SW) were in agreement with national regulations. However, the steam boiler water condensate samples (BW) were out of specification except for TA, TAC, nitrate, and fluoride ions. The SW and BW samples were qualified as very hard exceeding the standard set at 15°f and 10.5 to 11.5°f, respectively, with high salinity and TDS values. The bacteriological analysis showed that most of the steam boiler water condensate samples complied with national regulations with the absence of fecal coliforms, knowing that the BW5 and BW8 samples were contaminated with spores of sulfite-reducing Clostridia at a load of 3 and 1 spore/50 mL, respectively. However, an average of 6/10 (i.e. 60%) of the softened water samples were contaminated with the opportunistic species 'Pseudomonas aeruginosa', while the SW5, SW8 and SW10 samples were contaminated with spores of sulfite-reducing Clostridia (1 to 11 spores/50 mL). All samples were free from Salmonella spp. A high TH of the water at the softener outlet reveals a malfunction of the external treatment (softening). On the one hand, boiler scaling that may occur can reduce the steam flow (low efficiency of the heat treatment), which contributes to poor pasteurization of the milk, especially in the presence of bacterial contaminants, and on the other hand, increase the energy expenditure. [ABSTRACT FROM AUTHOR]

Listeria (L.) monocytogenes is an opportunistic foodborne pathogen that causes listeriosis in humans and animals, reaching up to 30% case mortality. There are only a few reports in Mexico about the L. monocytogenes strains found in various foods. The aim of this study was to determine the prevalence of L. monocytogenes, serogroups, virulence genes, and antimicrobial resistance in different foods from Reynosa, Tamaulipas, Mexico. L. monocytogenes strains were characterized by microbiological and molecular methods. Susceptibility to 12 antibiotics was determined according to CLSI and EUCAST. A total of 300 samples of seafood, pasteurized and raw milk, cheese, beef, and chicken were collected from supermarkets and retail markets. The presence of L. monocytogenes was detected in 5.6% of the samples. Most strains belonged to serogroups 4b, 4d, and 4e (68.4%). All strains presented a minimum of four virulence genes; the most common were actA, hly, and plcB (92.1%). A high percentage of antimicrobial susceptibility was observed, with resistance only to STX-TMP (78.9%), STR (26.3%), MEM (21.0%), and E (2.6%). These results show that the foods in Reynosa, Tamaulipas, are a reservoir of L. monocytogenes and represent a potential health risk. [ABSTRACT FROM AUTHOR]

Copyright of General Medicine & Health Sciences / Medycyna Ogólna i Nauki o Zdrowiu is the property of Witold Chodzki Institute of Rural Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This research is driven by the imperative to improve the milk pasteurization process's efficiency and safety within the Industry 5.0 framework. It introduces the artificial intelligence of things (AIoT) into the pasteurization system and focuses on deploying the C4.5 algorithm, anticipated to render precise real-time decisions by analyzing critical temperature and duration data essential for the low-temperature long-time (LTLT) pasteurization technique. Test results indicate that the C4.5 model is highly effective, demonstrating nearly perfect metrics with a precision of .78, a recall of .77, and an F1-score of .73, while achieving an overall algorithm accuracy of .76. In terms of heating control, the double jacket method tested on a 300-L system proved the control design's capability to quickly reach and maintain desired temperatures, hitting the set-point within 70 min. However, it was observed that systems with larger capacities took longer to reach the set-point, suggesting a potential for further optimization. The findings affirm that integrating AIoT into control systems can significantly enhance process efficiency and effectiveness, consistent with the goal of incorporating sophisticated technological solutions in the food sector. Practical Applications The article “Enhancing Low-Temperature Long-Time Milk Pasteurization Process with a C4.5 Algorithm-Driven AIoT System for Real-Time Decision-Making” explores an AIoT system's potential to revolutionize the dairy industry's pasteurization methods. This system promises enhanced efficiency by optimizing energy and time, thereby reducing costs. It ensures superior quality control through continuous monitoring, maintaining nutritional integrity and safety. The high automation level minimizes human error and operational demands, while predictive maintenance forecasts preresource increase. Moreover, it guarantees product traceability and compliance with food safety regulations. The generated data offers insights for further supply chain optimizations. This integration of AI and IoT thus presents significant advancements in process management, quality assurance, and scalable operations for the dairy industry. [ABSTRACT FROM AUTHOR]

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]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Antibiotics are one of the potential contaminants in milk. The application of these pharmacological treatments generates residues that can persist for a longer or shorter time, in treated animals and in processed products. The aim of this study was to determine the presence of antibiotic residues in raw and pasteurized bovine milk from dairy farms of Lerma Valley basin in Salta. From 10 dairy farms, milk samples were taken from both the cooling tank and from15 random cows, prior to milking and after the cleaning routine. Milk Samples were also taken from 17 sachets from different commercial brands. The standard qualitative test Delvotest® SP NT was used for the determination of antibiotics. Of 150 milk samples obtained, 30 were positive for the presence of antibiotics, which represents 20% of the total evaluated. A similar percentage (2/10) was detected in samples from the cooling tank. All commercial milk samples were negative for the presence of antibiotics. The results of this study indicate that there are dairy farms where the use of these products is carried out without considering the recommended withdrawal times and that the milk from treated animals is stored together with the milk obtained from the rest of the herd. Also, that the milk which is consumed by the population would not represent any risk regarding the ingestion of antibiotic residues. [ABSTRACT FROM AUTHOR]

This study investigates two configurations of novel solar energy-assisted combined cooling, heating and power (CCHP) systems suitable for the dairy industry. The system uses carbon dioxide (CO2) as the working fluid. The cooling and heating outputs were used for the simultaneous chilling and pasteurization of milk. The electrical power produced in the turbine is used to run the compressor and cater to the miscellaneous electrical demands of the dairy farm, thereby achieving grid independence. A detailed thermodynamic analysis was performed on the two configurations (with and without reheating) to identify the impact of various independent parameters on system performance. In addition, an irreversibility analysis was performed on the components in both configurations to obtain an idea of the losses occurring in the system. It is observed that the addition of the reheater provides a better specific net power output by approximately 4% over a variation of 6000 kPa in the cycle maximum pressure. [ABSTRACT FROM AUTHOR]

Background: The purpose of this study was to investigate surface roughness of pit and fissure sealant before and after their exposure to different beverages. Methods: Three pit and fissure sealants (Clinpro, UltraSeal XT hydro, Fissurit FX) were used in this study. Eighty-four specimens (8 mm diameter and 2 mm height) of 3 pit and fissure sealants were immersed in soft drink, pasteurized milk, orange juice, and artificial saliva for 2 minutes daily and following a distilled water rinse, the specimens were immersed in fresh distilled water at 37°C for 24 hours. Surface roughness was measured using a contact profilometer 3 different times: baseline, 15 days, 30 days. Data were analyzed statistically using Kruskal-Wallis test and Friedman test. Results: There was no statistically significant difference in Fissurit FX, Clinpro, and UltraSeal XT hydro between different beverage groups in terms of surface roughness at T0, T1, and T2 times (P > .05). No statistically significant difference was found between the fissure sealant groups in terms of surface roughness at baseline, 15 days, and 30 days when immersed in different beverages groups (P > .05). Conclusion: Acidic beverages did not result in a statistically significant difference in the surface roughness of Clinpro, Fissurit FX, and UltraSeal XT hydro. However, it has been determined that the surface roughness of UltraSeal XT hydro is mathematically less. [ABSTRACT FROM AUTHOR]

Milk is an important food due to its nutritional value and wide consumer base. The microbiological and chemical quality of milk is of critical importance for consumer health. In this study, the effects of Escherichia coli ATCC 25922 inoculation and the natural antibacterial agent propolis on the physicochemical properties of milk were investigated. For this purpose, E. coli ATCC 25922 pathogen strain was inoculated into pasteurized and UHT milk at a concentration of 4 log cfu/mL and ethanolic propolis extract was added at 1%, 2% and 3% concentrations. Some physicochemical properties (color (L*, a*, b*), pH and brix values) of milk were investigated depending on time (0-30 minutes) at 25°C. It was determined that the L* value of 1% EEP addition (86,95) to pasteurized milk was higher than 2% (81,07) and 3% EEP (82,66) addition. The addition of 1% EEP increased the pH value in both milk samples, the addition of 2% EEP did not change the pH value, and the addition of 3% EEP decreased the pH value. This study suggested the potential of propolis to be used as a natural preservative by increasing the physicochemical stability of milk. It is thought that it can contribute to the development of milk processing and storage techniques. [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]

Traditional dairy products, especially cheeses, represent part of the cultural food heritage of many countries. In addition, these cheeses constitute microbiological "reservoirs", of which many have been lost due to the introduction of the pasteurization of milk in the dairy industry. Increased awareness of the importance of microorganisms that make up the biodiversity of traditional cheeses, as well as the development of molecular methods in recent decades, have enabled efforts to identify and preserve them. Traditional Livno cheese is a full-fat hard cheese, considered one of the most famous traditional cheeses of Bosnia and Herzegovina and is seasonally produced from a mixture of raw sheep's milk supplemented with cow's milk. Often, Livno cheese has variable quality, due to microbial contamination and poor milk quality. In this study, traditional Livno cheese was studied during the ripening of cheeses produced by different producers during two seasons. Culture-dependent analyses were made during ripening using microbiological plating on suitable media. Likewise, culture-independent methods Denaturing Gradient Gel Electrophoresis (DGGE) and Automated Ribosomal Intergenic Spacer Analysis (ARISA) were used to elucidate the cheese microbiota. Results of analysis showed Lactococcus spp., Streptococcus spp., Lactobacillus spp., Pediococcus spp. and Leuconostoc spp. to be dominant species in traditional Livno cheese. However, when comparing the use of culture-dependent and culture-independent methods in the evaluation of Livno cheese microbiota, Enterococcus was not detected by culture-independent DGGE methods. The microbial population of both the milk and the environment determines the fermentation processes during cheese production and ripening, and thereby defines the quality of this cheese. The numbers of bacteria in the cheese were shown to be dependent on the manufacturer, the degree of ripening and the production season. [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]

Goat milk is an interesting product from a nutritional and health standpoint, although its physico-chemical composition presents some technological challenges, mainly for being less stable than cow's milk at high temperatures. As pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety, non-thermal methods, such as pulsed electric fields (PEFs), reduce the microbial load and eliminate pathogens, representing an interesting alternative for processing this product. This study demonstrates how the combined use of a PEF with short thermal processing and moderate temperature can be effective and energy-efficient in goat milk processing. A combination of thermal treatment at 63 °C after a low-intensity PEF (50 µs pulses, 3 Hz, and 10 kV·cm−1) caused the same reduction effect on the population of Listeria monocytogenes (goat's raw milk artificially spiked), as compared to a thermal treatment at 72 °C without a PEF. However, z values are significantly higher when PEF is used as a pre-treatment, suggesting that it may induce heat resistance in the survival population of L. monocytogenes. The sensitivity of L. monocytogenes to high temperatures is less pronounced in goat's milk than cow's milk, with a more pronounced impact of a PEF on lethality when combined with lower temperatures in goat's milk. The effect of a PEF on Escherichia coli viability was even more pronounced. It was also observed that thermal treatment energy needs with a PEF as a pre-treatment can be reduced by at least 50% of the total energy requirements. [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]

β-casomorphin 7 (BCM7) is a bioactive peptide that is released during the digestion of the β-casein (in particular, the A1 variant) present in cow's milk. BCM7 has been linked to several health concerns such as gastrointestinal disorders. Milk processing alters the composition of milk, which in turn may affect its digestion, thus impacting the amount of BCM7 that is released. This study aimed to understand the impact of microfiltration on BCM7 release after the in vitro digestion (mimicking in vivo digestion) of semi-skimmed filtered milk compared to that of pasteurized milk and pasteurized Jersey milk (which does not contain A1 β-casein, the main source of BCM7). LC/MS was used to quantify BCM7. The results indicated that the β-casein variants present in milk, rather than the milk treatments themselves, are the key factors for the release of BCM7. Similar BCM7 levels were found in the filtered and pasteurized milk samples, whereas the Jersey milk released just half the amount. [ABSTRACT FROM AUTHOR]

Induction heating has recently gained prominence as a preferred technology in industrial, medical, and household systems, owing to its superior advantages over traditional heating methods. The key to devising an energy-efficient methodology for heat treatment of food raw materials using an induction heated pasteurization tank lies in the effectiveness of the process automation system. Addressing the automation issue pertaining to a pasteurization induction unit, the authors explore the capabilities of AVR and ARM microcontrollers. These are employed to establish a comprehensive development environment for managing, constructing, testing, and deploying an embedded microcontroller application. Utilizing the Thonny development environment, Python programming language version 3 is implemented to write and execute programs on the Raspberry Pi microcomputer. This microcomputer is wielded to regulate the operation of the pasteurizer prototype and its various associated peripherals, including sensors that measure diverse milk pasteurization parameters. Throughout the operation of the unit, all components maintain communication with the controller. The control panel facilitates the management of the installation and renders data output. As a result of this study, a control program and algorithm were developed for a prototype of an induction-type installation, empowering control and surveillance of milk pasteurization processes. [ABSTRACT FROM AUTHOR]

Background: After birth, breast milk (BM) is a known essential source of antioxidants for infants. We analyzed the non-enzymatic total antioxidant capacity (TAC), oxygen radical absorbance capacity (ORAC), and glutathione, calcium, transferrin, and total protein levels of human breast milk before and after Holder pasteurization (HoP). Methods: The collected donor BM samples were pasteurized with HoP. Results: HoP decreased TAC (−12.6%), ORAC (−12.1%), transferrin (−98.3%), and total protein (−21.4%) levels; HoP did not influence the glutathione concentration, and it increased the total calcium (+25.5%) concentration. Mothers who gave birth via Cesarean section had significantly lower TAC in their BM. TAC and glutathione levels were elevated in the BM of mothers over the age of 30. BM produced in the summer had higher glutathione and calcium levels compared to BM produced in the winter. The glutathione concentration in term milk samples was significantly higher in the first two months of lactation compared to the period between the third and sixth months. The transferrin level of BM for female infants was significantly higher than the BM for boys, and mothers with a BMI above 30 had increased transferrin in their samples. Conclusions: Antioxidant levels in human milk are influenced by numerous factors. Environmental and maternal factors, the postpartum age at breast milk collection, and Holder pasteurization of the milk influence the antioxidant intake of the infant. [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]

The naturally occurring heat inside the earth is renewable and sustainable and is known as geothermal energy. It is a renewable energy source that may be used in various applications, including milk pasteurization. This research focuses on the design considerations for developing geothermal-assisted milk pasteurization equipment which is first of its kind in Gujarat, India in direct application of geothermal energy. The novelty of this device is that it utilizes geothermal water (63 °C) from a self-flowing well to pasteurise milk. The utilization of direct heat energy from geothermal resource reduces the operational cost of milk pasteurization process. It discusses the various aspects of the design process, including efficiency calculation, heat exchange principles, system components, and control strategies. The study also discusses the result of the laboratory analysis of pasteurized milk considering microbiological and chemical parameters. The unit reduces the total plate count to 28,000 cfu/ml, within the recommended range for the WHO (30,000 cfu/ml). The paper concludes by discussing societal benefits and techno economic aspect of geothermal-assisted milk pasteurization equipment. [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]

A study was carried out to determine the presence of Escherichia coli in raw and pasteurized milk from commercial vendors sold within Jalingo metropolis and nearby villages. A total of 50 samples were collected and processed bacteriologically, cultured in Eosine Methylene Blue agar medium and the isolates were tested for E.coli. using biochemical tests. The study revealed that 40% of the collected samples were contaminated with E. coli. Besides, all E. coli isolates exhibited bright pink colour on Eosin Methylene Blue agar plate and gramnegative, pink-colored, small rod-shaped organisms arranged on Gram’s staining. In this study, there was no significant (p< 0.05) between the result obtained from Jalingo and Ardo kola with the isolates of E. coli. In conclusion, the presence and consumption of raw milk may constitute a public health hazard and reduced milk quality due to E. coli. Thus, health professionals should create awareness about milk handling practice, storage and milking process to Dairy farmer and milk collectors. [ABSTRACT FROM AUTHOR]

Brucellosis, also known as Malta fever or undulant fever, is a bacterial infection caused by the genus Brucella. It primarily affects animals but can be transmitted to humans through direct contact with infected animals or their products, consumption of contaminated food or unpasteurized dairy products, or inhalation of infected aerosols. Brucellosis in buffalo milk in Iraq represents a significant public health concern. Buffalo brucellosis caused by Brucella abortus can be transmitted to humans through the consumption of unpasteurized or contaminated buffalo milk and dairy products. To diminish the effects of brucellosis in buffalo milk in Iraq, it is crucial to implement strict measures to ensure the safety of dairy products. This includes promoting pasteurization of milk to eliminate the bacteria, enforcing hygiene practices in milk production and processing, and conducting regular testing and monitoring of buffalo herds for brucellosis. Additionally, educating the public about the risks associated with consuming unpasteurized dairy products and promoting safe milk practices can help reduce the incidence of brucellosis transmission. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

Consumers around the world are attracted to products with beneficial effects on health. The stability, functionality, and integrity of milk constituents are crucial determinants of product quality in the dairy industry. Milk contains macronutrients and micronutrients that aid in a wide range of physiological functions in the human body. Deficiencies of these two types of nutrients can confine growth in children and increase the risk of several diseases in adults. The influence of pulsed electric fields (PEF) on milk has been extensively reviewed, mostly concentrating on the inactivation of microbes and enzymes for preservation purposes. Therefore, the information on the variations of milk macro- and micronutrients treated by PEF has yet to be elucidated and it is imperative as it may affect the functionality, stability, and integrity of the milk and dairy products. In this review, we describe in detail the introduction, types, and components of PEF, the inactivation mechanism of biological cells by PEF, as well as the effects of PEF on macro- and micronutrients in milk. In addition, we also cover the limitations that hinder the commercialization and integration of PEF in the food industry and the future outlook for PEF. The present review consolidates the latest research findings investigating the impact of PEF on the nutritional composition of milk. The assimilation of this valuable information aims to empower both industry professionals and consumers, facilitating a thorough understanding and meticulous assessment of the prospective adoption of PEF as an alternative technique for milk pasteurization. [ABSTRACT FROM AUTHOR]

Milk quality is determined by physicochemical properties, hygienic standards, and nutritional quality; however, animal husbandry techniques and unsanitary harvesting and processing may have an impact. A cross-sectional study was conducted in and around Bengaluru to assess the hygiene of the dairy farms, physicochemical characteristics, microbial quality, and the prevalence of antimicrobial residues in raw and pasteurized milk samples. A total of nineteen milk samples were examined. In general, sources of risks appeared in the existing milk production and supply chain. Some milk samples had abnormal color, abnormal smell, and pH below or above normal, clotted on the alcohol test (79%), and had a specific gravity below normal (9.2%). Preservatives were not detected in any of the milk samples. The mean total bacterial count, total coliform count, yeast and mold count (YMC) of milk container surfaces, person's hand, and milk samples are significantly high, demonstrating the farm's unhygienic practices. Antimicrobial residues were found in 21% of the samples, most of which came from pasteurized milk. An unhygienic milk production chain accelerates microbial contamination, and antibiotic residues in milk constitute a major problem that requires immediate attention from the responsible authorities. [ABSTRACT FROM AUTHOR]

Copyright of Bozok Veterinary Sciences is the property of Bozok Veterinary Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

Nutrition provides the most important function of the human body, providing it with the energy it needs for an active life and longevity. Experts of the World Health Organization have proven that eating palm oil leads to obesity and the development of chronic diseases on a global scale. The aim of the study was to examine different types of dairy products of brands popular on the modern Ukrainian market for the content of palm oil. Materials and methods. To carry out the research, we purchased the following dairy products: pasteurized milk, pasteurized milk-containing drink, sour cream, milk-containing sour cream product, hard cheese and cheese product, processed cheese and processed cheese product, as well as sweet cream butter and vegetable cream product of popular brands. The research was carried out using the methods described in the educational literature on the hygienic examination of milk and dairy products. The choice of methods was based on ease of implementation and reproducibility at home. Results. As a result of the use of selected research methods, characteristic differences between natural products and those containing palm oil have been established. The conducted research will allow consumers to quickly determine the content of vegetable fats in dairy products under normal conditions and choose natural, healthy and safe products for their nutrition. Conclusion. After analyzing the milk and milk-containing products of the most popular brands for the presence of palm oil in their composition, we found that no vegetable fats were found in dairy products (milk, cheese, butter, and sour cream). The presence of vegetable fat was detected in milk-containing products, which was indicated on the packaging as part of the products. So, as a result of the conducted research, we came to the conclusion that manufacturers comply with the requirements of current legislation and warn consumers about the presence of fats of vegetable origin in milk-containing products. [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]

The article examines the influence of pasteurization parameters of milk from Holstein cows at the Prykarpattia Dairy Farm of MUKKO LLC in the technology of soft Camembert cheese on the yield of cheese, the mass fraction of proteins and fat in Camembert cheese, and the chemical composition of serum, as well as the effectiveness is determined heat treatment of milk under different pasteurization regimes. The control (temperature 80ºС, holding for 20 seconds) and three experimental modes of pasteurization of milk were studied - the first experimental mode: temperature 80ºС, holding for 5 minutes; the second experimental mode: temperature 85ºС, holding for 20 seconds; the third experimental mode: temperature 85ºС, exposure 5 min. It was determined that increasing the pasteurization temperature of milk from 80ºС to 85ºС and prolonging the holding time from 20 sec. up to 5 min. helps increase the yield of soft Camembert cheese by 6.3%. The effect of milk pasteurization parameters on the mass fraction of protein and fat in soft Camembert cheese was determined: Camembert cheese produced from milk pasteurized at a temperature of 85°C with a holding time of 5 minutes has the maximum protein content, while such cheese contains a minimum amount of fat ( 57.5% in the dry matter of the cheese), which requires the correction of the milk normalization process in the soft Camembert cheese technology when applying the new pasteurization regime. It has been established that increasing the temperature of pasteurization of milk and the duration of keeping it at this temperature helps to reduce the content of dry substances in whey, in particular, by reducing the mass fraction of proteins that pass to whey in the process of syneresis. It was determined that pasteurization of milk at a temperature of 85ºС with a holding time of 20 seconds. and 5 min. ensures high efficiency of heat treatment (99.99%) and inactivation of all enzymes, which will ensure stable and predictable quality of the finished product, since only enzymes of fermenting cultures will participate in the ripening of soft Camembert cheese. Based on the conducted research, it is recommended to use pasteurization of milk at a temperature of 85ºС with a holding time of 5 minutes in the technology of soft Camembert cheese. [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]

Copyright of Revista do Instituto de Laticínios Cândido Tostes is the property of Revista do Instituto de Laticinios Candido Tostes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatments that use new processing technologies such as pulsed electric fields (PEF), microwaves (MW), and high hydrostatic pressure (HPP). The aim of this study was, therefore, to optimize the application of US for milk homogenization and to evaluate the effect of PEF, HPP, and MW pasteurization treatments on the sensorial, rheological, and microbiological properties of milk throughout its shelf life. To homogenize whole milk, a continuous US system (20 kHz, 0.204 kJ/mL, 100%, 40 °C) was used, and different ultrasonic intensities (0.25, 0.5, and 1.0 kJ/mL) were evaluated. The optimal ultrasonic treatment was selected on the basis of fat globule size distribution and pasteurization treatments by MW (5800 W, 1.8 L/min), PEF (120 kJ/kg, 20 kV/cm) and HPP (600 MPa, 2 min, 10 °C) was applied. The ultrasound intensity that achieved the highest reduction in fat globule size (0.22 ± 0.02 µm) and the most homogeneous distribution was 1.0 kJ/mL. Fat globule size was smaller than in commercial milk (82% of volume < 0.5 µm for US milk versus 97% of volume < 1.2 µm for commercial milk). That size was maintained after the application of the different pasteurization treatments, and the resulting milk had better emulsion stability than commercial milk. After 28 days of storage, no differences in viscosity (4.4–4.9 mPa s) were observed. HPP pasteurization had the greatest impact on color, leading to higher yellowness values than commercial milk. Microbial counts did not vary significantly after 28 days of storage, with counts below 102 CFU/mL for samples incubated at 15 °C and at 37 °C. In summary, the homogenization of milk obtained by US was not affected by subsequent pasteurization processes, regardless of the technology applied (MW, PEF, or HPP). Further research is needed to evaluate these procedures' effect on milk's nutritional and functional properties. [ABSTRACT FROM AUTHOR]

The aim of the study was to compare the percentages of fatty acids in market milk from producers in different regions of Małopolska during the summer and winter. The study was conducted on pasteurized milk with a fat content of 3.2%, produced in six dairies in the Małopolskie Voivodeship. The products were designated as milk from mountainous areas (M1, M2, M3 and M4) and milk from other areas (M5 and M6). The fatty acid profile was determined using a gas chromatograph. The analysis took into account saturated fatty acids (SFA), unsaturated fatty acids (UFA), including monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), the content of hypocholesterolemic fatty acids (DFA) and hypercholesterolemic fatty acids (OFA), and the DFA/OFA and UFA/SFA ratios. The results indicate that drinking milk from local cows grazing in mountainous regions had a favourable health-promoting fatty acid profile. It contained more n-3 PUFAs, including α-linolenic acid C18:3 n-3, vaccenic acid C18:1 n-7, and CLA, than milk from cows from other regions of Małopolska. Milk from cows from mountainous regions also had significantly higher (P<0.05) DFA content and DFA/OFA ratios. Higher levels of desirable DFA acids and DFA/OFA ratios were found in drinking milk obtained during the summer. [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]

Serpa is a protected designation of origin (PDO) cheese produced with raw ewes' milk and coagulated with Cynara cardunculus. Legislation does not allow for milk pasteurization and starter culture inoculation. Although natural Serpa's rich microbiota allows for the development of a unique organoleptic profile, it also suggests high heterogeneity. This raises issues in the final sensory and safety properties, leading to several losses in the sector. A possible solution to overcoming these issues is the development of an autochthonous starter culture. In the present work, some Serpa cheese Lactic acid bacteria (LAB)-isolated microorganisms, previously selected based on their safety, technological and protective performance, were tested in laboratory-scale cheeses. Their acidification, proteolysis (protein and peptide profile, nitrogen fractions, free amino acids (FAA)), and volatiles generation (volatile fatty acids (VFA) and esters) potential was investigated. Significant differences were found in all parameters analyzed, showing a considerable strain effect. Successive statistical analyses were performed to compare cheese models and Serpa PDO cheese. The strains L. plantarum PL1 and PL2 and the PL1 and L. paracasei PC mix were selected as the most promising, resulting in a closer lipolytic and proteolytic profile of Serpa PDO cheese. In future work, these inocula will be produced at a pilot scale and tested at the cheese level to validate their application. [ABSTRACT FROM AUTHOR]