Bacteriological Evaluation Of Raw Milk Quality

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Bacteriological Evaluation Of Raw Milk Quality

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Author : I. Okello-Uma
language : en
Publisher:
Release Date : 1967

Bacteriological Evaluation Of Raw Milk Quality written by I. Okello-Uma and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1967 with categories.

Bacteriological Methods For Evaluation Of Raw Milk Quality

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Author : James C. Hartley
language : en
Publisher:
Release Date : 1968

Bacteriological Methods For Evaluation Of Raw Milk Quality written by James C. Hartley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Milk categories.

Methods For Assessing The Bacteriological Quality Of Raw Milk From The Farm

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Author : International Dairy Federation
language : en
Publisher:
Release Date : 1991

Methods For Assessing The Bacteriological Quality Of Raw Milk From The Farm written by International Dairy Federation and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Bacteriology categories.

Symposium On Bacteriological Quality Of Raw Milk

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Author :
language : en
Publisher:
Release Date : 1996

Symposium On Bacteriological Quality Of Raw Milk written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Milk categories.

Microbiological Quality And Safety Of Raw Milk

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Author : Haile Welearegay Gebreslase
language : en
Publisher:
Release Date : 2011-11

Microbiological Quality And Safety Of Raw Milk written by Haile Welearegay Gebreslase and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11 with categories.

This book provides the view of the Dairy production and prevailing constraints associated with cow milk hygiene, the hygienic conditions of cow's milk and the microbial load of raw milk, milk-borne bacterial pathogens at farm level and selling points and the possible fecal contamination of milk produced by dairy farmers in Hawassa city. The bacteriological quality of the pasteurized milk from selling points and water source used for cleaning milk and milk product handling equipments also combined to see overall quality of the marketable fluid milk in the city. The overall aim of the present work is to contribute to the effort towards improving the quality of raw milk through providing information on quality and safety of raw milk produced and marketed in Hawassa city.

Rapid Assessment Of Raw Milk Microbial Quality

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Author : Imran Ahmad
language : en
Publisher: LAP Lambert Academic Publishing
Release Date : 2010-12

Rapid Assessment Of Raw Milk Microbial Quality written by Imran Ahmad and has been published by LAP Lambert Academic Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12 with categories.

Simple and inexpensive techniques based on the monitoring of change in color of milk in methylene blue dye reduction test due to metabolic activity of the viable bacterial cells and routine analysis such as travel time, temperature of milk, solid-not-fat, %fat, acidity and specific gravity are presented in this book. The change in dye color was recorded as voltage signal of a specially designed light sensing probe (LSP) for about 40 min. Subsequently, the output voltage of LSP was interfaced with a PC to predict and display the SPC (cfu/ml) and MBRT (h) of raw milk along with its quality grade in real time. The predictions of raw milk quality grades based on the calibration of LSP output voltage with SPC and MBRT were in good agreement with actual grades showing considerable promise for this novel assessment technique. Also, data mining techniques can be applied to predict raw milk quality in terms of MBRT from the independent parameters of raw milk quality. Various data mining techniques used to predict microbial quality against the actual observed quality to classify milk into 4 quality grades.

Bacteriological Quality Of Raw Milk

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Author : International Dairy Federation. Symposium
language : en
Publisher:
Release Date : 1981

Bacteriological Quality Of Raw Milk written by International Dairy Federation. Symposium and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Melk categories.

The Effects Of Farm Sanitation Upon The Bacteriological Quality Of Milk

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Author : Jerrold Jan Ratsch
language : en
Publisher:
Release Date : 1963

The Effects Of Farm Sanitation Upon The Bacteriological Quality Of Milk written by Jerrold Jan Ratsch and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with Milk categories.

Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality

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Author : Nicole Helen Martin
language : en
Publisher:
Release Date : 2011

Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality written by Nicole Helen Martin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with categories.

Effective strategies for extending fluid milk product shelf-life by controlling bacterial growth are of economic interest to the dairy industry. To that end, the effects of addition of L-arginine, N[alpha]-lauroyl ethylester monochloride (LAE) on bacterial numbers in fluid milk products were measured. Specifically, LAE was added (125, 170, or 200 ppm) to conventionally homogenized and pasteurized 3.25% fat chocolate or unflavored milk products. The treated milks and corresponding controls were held at 6°C and plated on standard plate count (SPC) agar within 24 hours of processing and again at 7, 14, 17 and 21 d of storage. Bacterial numbers in all unflavored milk samples treated with LAE remained below the Pasteurized Milk Ordinance (PMO) limit of 4.3 log cfu/mL for the entire 21 days. Bacterial numbers in unflavored samples containing 170 and 200 ppm LAE were significantly lower than those in the untreated unflavored milk at d 17 and 21 post-processing. Specifically, bacterial numbers in the milk treated with 200 ppm LAE were 5.77 log cfu/mL lower than in untreated milk at 21 d post-processing. Bacterial numbers in chocolate milk treated with 200 ppm LAE were significantly lower than those in the untreated chocolate milk at d 14, 17 and 21. In chocolate milk treated with 200 ppm LAE, bacterial numbers were 0.9 log cfu/mL lower than in the untreated milk at 21 d post-processing. Our results show that addition of LAE to milk can reduce bacterial growth. LAE addition is more effective at controlling bacterial growth in unflavored milk than in chocolate milk. The dairy industry has a great deal of interest in tests that not only determine the quality of raw milk, but that will also help to predict the quality of the finished product processed from that raw milk. One test that has been used widely to test raw milk quality is the Preliminary Incubation (PI) test which stresses raw milk at 12.8 degrees C for 18 hours prior to enumeration. An elevated PI count has been used as an indicator that cleaning, sanitization and cooling practices on the farm are inadequate as well as an indicator of pasteurized product quality. Samples of raw milk and corresponding commercially pasteurized milk were obtained from four New York State (NYS) fluid milk processors over a one year time period from October 2007 through September 2008 to assess the overall quality of raw and pasteurized milk in NYS as well as to determine the accuracy of raw milk tests in predicting pasteurized product shelf life. Standard plate counts (SPC) and sensory quality from commercially pasteurized milk samples at day 17 post-pasteurization were compared to corresponding raw milk PI counts, with resulting R2 values of 0.2416 and 0.1007 respectively. When the confounding factor of post-pasteurization contamination (PPC) in the commercially pasteurized samples is accounted for, the R2 values for both PI versus day 17 SPC and PI versus day 17 sensory drop to 0.1972 and 0.0726 respectively. These results indicate that the PI count is not a good predictor of pasteurized milk quality, and while raw milk quality is an important factor in providing consumers with high quality product it appears that plant factors including PPC and processing conditions have a major impact on product quality. More research is needed to develop a test that can accurately and rapidly assess raw milk quality as it pertains to pasteurized product performance.

Factors Influencing The Bacteriological Quality Of Raw Milk

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Author :
language : en
Publisher:
Release Date : 1980

Factors Influencing The Bacteriological Quality Of Raw Milk written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with categories.