The Effects of Milking and Cleaning Procedures on the Quality and Microbiome of Raw Goat Milk.

A cross-sectional study was carried out to evaluate microbiological quality of raw goat milk in Degahbur district of Jarar zone, Somali Regional State, Ethiopia. A total of 40 pooled raw goat milk samples (each with a volume of 450 mL) were collected from the udders and milk handling equipment of targeted goat milk producers in the study area. The milk samples were subjected to laboratory analysis to evaluate total bacterial count (TBC) and total coliform count (TCC) in order to determine the microbiological quality of the raw goat milk in the study area. The study showed that the mean total bacterial count (TBC) and total coliform count (TCC) for raw milk samples collected from the udder were 4.92 ± 0.23 and 2.68 ± 0.36 log10 cfu·mL-1, respectively. The mean counts for samples collected from milk equipment were 5.61 ± 0.32 and 3.93 ± 0.21 log10 cfu·mL-1 for TBC and TCC, respectively. The values for the samples collected from pastoral production system were 5.63 ± 0.13 and 4.02 ± 0.20 log10 cfu·mL-1 for TBC and TCC, respectively. The average means of TBC and TCC for samples collected from the agro-pastoral production system were 4.9 ± 0.41 and 2.59 ± 0.37 log10 cfu·mL-1, respectively. Significant difference (P 0.05) in mean TBC and TCC was observed between milk samples collected from pastoral and agro-pastoral production systems as well as milk samples collected from udders and milk handling equipment of the producers. It could be concluded that both TBC & TCC of goat milk samples collected from the udder as well as from the milk handling equipment of producers exceeded the acceptable limits. This indicated that production practices performed during milk production and postharvest handling in the study area were unhygienic. Therefore, hygienic and proper milk production procedures should be followed to improve the quality of goat milk for its intended use in the study area.

The aim of this experiment was examine the quality and hygienic correctness of goat milk. The researches were conducted in the producing conditions in at 3 goats farm “Taor”, “Kozhle” and “Ajvatovci” the villages near by the Skopje, R. Macedonia. The experiment is carried out on goats in lactation period with 9 milk controls per each farm, in period April-total 27 samples and the same situation in May 2015 year. Average Milk Fat Content (AMFC) and Average Milk Protein Content (AMPC) in the three goat farms in month April/2015 were 3.68 % and 3.34 respectively, but AMFC and AMPC in the three goat farm in month May/2015 were 3.74 % and 3.23% respectively. Average Somatic Cells Content (ASCC) in the three goat farm in month April/2015 were 924.667/ml milk and Average Somatic Cells Content (ASCC) in the three goat farm in month May/2015 were 518.667/ml milk. Average Bacteria Content (ABC) in the three goat farm in month April/2015 were 1.688.667/ml milk, Average Bacteria Content (ABC) in the three goat farm in month May/2015 were 1.517.333/ml milk. About chemical composition of goat milk in Skopje region is in correlation of article 7 from Regulation for quality of raw milk (Gazette of RM No. 96/11), the same situation is about somatic cells in goat milk in Skopje region is in correlation of article 7 from Regulation for quality of raw milk (Gazette of RM No. 96/11). But the about total number of bacteria of goat milk in Skopje region is increase and not corresponding with Regulation for microbiological quality of raw milk and classified goat milk in the II class of quality. This work attemps to present the quality and hygienic correctness of goat milk in separate region of R. Macedonia and future measures to better quality of goat milk. Keywords: goat milk, quality, milk fat, milk protein, somatic cells, bacteria.

ABSTRACTCleaning of the production environment is vital to ensure the safety and quality of dairy products. Although cleaning with chlorine-based agents is widely adopted, it has been associated with detrimental effects on milk quality and safety, which has garnered increasing interest in chlorine-free cleaning. However, the influence of these methods on the milk microbiota is not well documented. This study investigated the factors that influence the raw milk microbiota, with a focus on the differences when chlorine-based and chlorine-free cleaning of milking equipment are used. Bulk tank raw milk was sampled during three sampling months (April, August, and November), from farms across Ireland selected to capture the use of different cleaning methods, i.e., exclusively chlorine-based (n = 51) and chlorine-free cleaning (n = 92) and farms that used chlorine-free agents for the bulk tank and chlorine-based cleaning agents for the rest of the equipment (n = 28). Shotgun metagenomic analysis revealed the significant influence of seasonal and geographic factors on the bulk tank milk microbiota, indicated by differences in diversity, taxonomic composition, and functional characteristics. Taxonomic and functional profiles of samples collected in November clustered separately from those of samples collected in other months. In contrast, cleaning methods only accounted for 1% of the variation in the bulk tank milk bacterial community, and samples collected from farms using chlorine-based versus chlorine-free cleaning did not differ significantly, suggesting that the chlorine-free approaches used did not negatively impact microbiological quality. This study shows the value of shotgun metagenomics in advancing our knowledge of the raw milk microbiota.IMPORTANCE The microbiota of raw milk is affected by many factors that can control or promote the introduction of undesirable microorganisms. Chlorine-based cleaning agents have been commonly used due to their effectiveness in controlling undesirable microorganisms, but they have been associated with the formation of chlorine residues that are detrimental to product quality and may impact consumer health. Chlorine-free alternatives have been recommended in some countries, but the influence of cleaning agents on the milk microbiota is unknown. Here, we investigated the influence of cleaning methods and other factors on bulk tank raw milk. Results showed that season and location had a greater influence on the milk microbiota than the cleaning agents used. Indeed, the similar microbiota compositions of raw milk from farms that used chlorine-based and those that used chlorine-free cleaning methods supports the further use of chlorine-free cleaning agents in dairy production.

Both sampling seasonality and geographic origin contribute significantly to variations in raw milk microbiota, but sampling seasonality is the more determining factor

Goat milk quality is an important aspect to get high quality goat milk for consumer. Hence, the information goat milk quality is still not defined. This study aimed to know goat milk quality in Pekanbaru city . A study was conducted to observe milk goat quality at 2 dairy goat farms (Umban Sari farm and Alam Raya farm). The data then analyzed using t-test for comparing the two farms. Parameters used to determine goat milk quality are total plate count (TPC), protein, fat, acidity degree (pH) , alcohol test and spesific density of raw goat milk. Research result indicated that raw milk goat from Alam Raya farm was significantly difference (P<0,05) higher than raw goat milk from Umban Sari. The total plate count of raw goat milk from Alam Raya farm is exceed the standard of SNI 01-3141-1998. Results of protein, fat and pH raw goat milk were appropriate to the minimun standard of INS 01-3141-1998 and Thai Agriculture Standard (TAS) of raw goat milk. On the other hand, result showed in milk spesific gravity that is less than INS 01-3141-1998 and Thai Agriculture Standard (TAS) standard.

Lack of information on the quality of goat milk in Kenya and the belief that the milk has an undesirable “goaty” flavour, have been major impediments to its wider utilisation and commercialisation. The objective of the study was to determine nutrient composition of goat milk from different breeds in Kenya, and assess consumer acceptability of goat milk products. An on-station study was carried out at KALRO-Kitale on Kenyan Alpine, Toggenburg and Saanen goat breeds, during their first and second lactation stages. The quality of milk from farmers’ goats in Trans Nzoia County was also determined. There were significant differences in yield and quality of milk from different breeds. Milk from the Saanen goats had the highest levels of fat, SNF and density. Protein content did not differ significantly between the three breeds. There was great variation in composition of the milk obtained from farmers’ fields, which may be attributed to differences in the breeds, stage of lactation and feeding regimes. Panellists who tasted goat milk and products showed higher preference for goat milk than cow milk products. Key Words : Dairy goat breed, Kenyan Alpine

Lack of information on the quality of goat milk in Kenya and the belief that the milk has an undesirable “goaty” flavour, have been major impediments to its wider utilisation and commercialisation. The objective of the study was to determine nutrient composition of goat milk from different breeds in Kenya, and assess consumer acceptability of goat milk products. An on-station study was carried out at KALRO-Kitale on Kenyan Alpine, Toggenburg and Saanen goat breeds, during their first and second lactation stages. The quality of milk from farmers’ goats in Trans Nzoia County was also determined. There were significant differences in yield and quality of milk from different breeds. Milk from the Saanen goats had the highest levels of fat, SNF and density. Protein content did not differ significantly between the three breeds. There was great variation in composition of the milk obtained from farmers’ fields, which may be attributed to differences in the breeds, stage of lactation and feeding regimes. Panellists who tasted goat milk and products showed higher preference for goat milk than cow milk products.Key Words: Dairy goat breed, Kenyan Alpine

Due to its medicinal benefits in mouth ulcers, dengue fever, etc. raw goat milk is widely used but ingestion of raw goatmilk may have severe side effects. Aflatoxin M1 is produced by Aspergillus species and under long-term exposure, these are mutagenic, genotoxic, and carcinogenic. This study examined the shelf life of raw goat and cow milk at different storage temperatures (including ambient temperature, 5°C, and -19°C),via analysis of microbiological quality by standard plate count method. Incidence of aflatoxin M1 was also studied in raw goat and cow milk samples by lateral flow system. Cow milk showed as helf life of 12 days while goat milk had up to 48 days at 5°C. The total plate count, coliform count, and spore count of goat milk was reported 5.89 log cfu/mL, 2.80 log cfu/ml, and 2.3 log cfu/mlin 75 days of storage while in cow milk samples it was 7.93 logcfu/ml, 5.64 log cfu/ml and 3.6 log cfu/ml, respectively in 45 day sat -19°C. All the goat milk samples were found negligible for Aflatoxin M1 while cow milk samples showed a 40% incidence at0.5 ppb. Our study showed that the quality of goat milk is commendable compared to cow milk in terms of aflatoxin M1 and bacterial count but due to less production and other factors goatmilk is not widely used at the commercial level.

The objective of this study was to evaluate the bacteriological quality of raw cow's milk utilized for the production of Traditional Minas Serro cheese, a Brazilian farmstead raw milk cheese. Raw milk samples were collected from six farmstead cheese operations manufacturing raw milk cheese from cow's milk. Coliform count (CC) and Escherichia coli counts were determined using Petrifilm™ EC plates, and Staphylococcus aureus counts were determined using Petrifilm™ Staph Express count plates. The standard plate count (SPC) was determined using plate count agar. The somatic cell count (SCC) was determined with a DeLaval cell counter. The detection of Listeria monocytogenes was based in the ISO 11290-1 protocol. A total of 165 samples were analyzed, and the SPC was 1.85-7.88 log CFU/mL. Coliform were detected in 140 (84.8%) of the 165 samples, with counts of 1-6.39 log CFU/mL. E. coli was detected in 17 (10.3%) samples, with counts of 1-2.18 log CFU/mL. The SCC in raw milk was 10,000-1,390,000 cells per mL, with mean and geometric mean values of 247,000 and 162,181, respectively. The SCC did not differ significantly between the seasons (p>0.05), but differed between different farms (p<0.05). None of the 155 samples were positive for the presence of Listeria monocytogenes. S. aureus was isolated in 145 (94.1%) of the 154 samples, and the count was 1.47-5.03 log CFU/mL. The median of SPC, CC, and S. aureus counts differed significantly between seasons and between farms (p<0.05). Our results indicate that raw milk for production of farmstead raw milk cheese has a low incidence of L. monocytogenes and a high incidence of S. aureus, and suggest that measurements (such as SCC or SPC) may not serve as a predictor of other bacterial (including pathogenic) presence.

Environmental and herd-associated factors such as geographical location, climatic conditions, forage types, bedding, soil, animal genetics, herd size, housing, lactation stage, and udder health are exploited by farmers to dictate specific management strategies that ensure dairy operation profitability and enhance the sustainability of milk production. Along with milking routines, milking systems, and storage conditions, these farming practices greatly influence the microbiota of raw milk, as evidenced by several recent studies. During the past few years, the increased interest in high-throughput sequencing technologies combined with culture-dependent methods to investigate dairy microbial ecology has improved our understanding of raw milk community dynamics throughout storage and processing. However, knowledge is still lacking on the niche-specific communities in the farm environment, and on the factors that determine bacteria transfer to the raw milk. This review summarizes findings from the past 2 decades regarding the effects of farm management practices on the diversity of bacterial species that determine the microbiological quality of raw cow milk.

Milk microbiota represents a key point in raw milk cheese production and contributes to the development of typical flavor and texture for each type of cheese. The aim of the present study was to evaluate the influence of chlorine products usage for cleaning and sanitizing the milking equipment on (i) raw milk microbiota; (ii) the deriving whey-starter microbiota; and (iii) Trentingrana Protected Designation of Origin (PDO) cheese microbiota and volatilome. Milk samples from three farms affiliated to a Trentingrana PDO cheese factory were collected three times per week during a 6-weeks period in which a sodium hypochlorite detergent (period C) was used and during a subsequent 6-weeks period of non-chlorine detergent usage (period NC). Samples were subjected to microbiological [Standard Plate Count; coliforms; coagulase-positive staphylococci; and lactic acid bacteria (LAB)] and metagenomic analysis (amplification of V3-V4 regions of 16S rRNA gene performed on Illumina MiSeq platform). In addition, cheese volatilome was determined by SPME-GC-MS. In the transition from period C to period NC, higher SPC and LAB counts in milk were recorded. Milk metagenomic analysis showed a peculiar distinctive microbiota composition for the three farms during the whole experimental period. Moreover, differences were highlighted comparing C and NC periods in each farm. A difference in microbial population related to chlorine usage in bulk milk and vat samples was evidenced. Moreover, chlorine utilization at farm level was found to affect the whey-starter population: the usually predominant Lactobacillus helveticus was significantly reduced during NC period, whereas Lactobacillus delbrueckii had the exact opposite trend. Alpha- and beta-diversity revealed a separation between the two treatment periods with a higher presence of L. helveticus, L. delbrueckii, and Streptococcus thermophilus in cheese samples after NC detergent period. Cheese volatilome analysis showed a slight decrease in lipolysis during C period in the inner part of the cheese wheel. Although preliminary, these results suggest a profound influence on milk and cheese microbiota, as well as on raw milk cheese production and quality, due to the use of chlorine. However, further studies will be needed to better understand the complex relationship between chlorine and microbiota along all the cheese production steps.

Goat's milk is a food of animal origin that is easily damaged and requires handling after the milking process. Ampelgading and Tirtoyudo sub-districts are areas in Malang Regency where some of the population are dairy goat breeders. This community service aims to provide socialization and education on good animal health management so that it can improve the quality of goat milk. The activity began with collecting farmer data and analyzing the situation of dairy goat farming. The socialization method was carried out by conducting focus group discussions about knowledge of animal health management and checking the quality of goat milk. Milk composition testing uses Lactoscan, while organoleptic testing is based on Indonesian National Standard 01-2346-2006 concerning organoleptic and sensory testing instructions. The results of community service show that the quality of dairy goat milk in Ampelgading and Tirtoyudo Districts is premium based on the Thailand Agriculture Standard 2008. The results of the organoleptic test of goat milk have remained the same based on SNI 3141-1-2011 regarding the quality of fresh milk. The results of this goat milk quality test can be used as a basis for farmers to improve livestock management and milking. Through this activity, farmers can implement good livestock health management so that the quality of goat milk and the selling price increase. This activity will encourage young farmers to be more interested in becoming dairy goat breeders who have high economic prospects and contribute to increasing goat milk productivity. Apart from that, this activity can improve the welfare of farmers by improving the quality of goat milk with higher selling power.

Compared with other types of milk, goat milk is relatively rich in valuable nutrients and offers numerous health benefits due to its high concentrations of bioactive compounds. Therefore, goat milk has been shown in various human studies to have numerous effects, such as antithrombotic, antihypertensive, immunomodulatory, antidiabetic, allergy-regulating, anti-inflammatory, antioxidant, antimicrobial, lipid-lowering, and anti-cancer properties. In addition, goat milk has a high level of monounsaturated and polyunsaturated fatty acids, a favorable nutritional profile, a buffering capacity, lower allergenicity, higher digestibility than cow milk, and potential therapeutic benefits. To increase milk production and furthermore improve the quality and food safety of raw goat milk, it is necessary to use appropriate milking procedures and goat milking machine equipment. Such beneficial measures can prevent dirt or microbial contamination of raw goat milk and subsequently lead to clean production of goat milk and colostrum preparations to prevent human diseases. In conclusion, given the importance of goat milk and the associated health benefits of its bioactive constituents, improvements in the milking process, general milking hygiene, and subsequent storage, refrigeration, and transport conditions are needed to ensure that the quality of goat milk meets the requirements for human consumption.

Graduate Student Literature Review: Current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking

The need for animal protein in Indonesia continues to increase, driving the popularity of goat milk as an alternative to cow's milk that is easier to digest and has health benefits. This study aims to review genetic and nutritional factors that affect the production and quality of dairy goat milk. The method used is a literature review of relevant scientific sources. Data analysis was carried out qualitatively. The results of the study indicate that genetic and nutritional factors play a major role in goat milk production. Imported goats such as Alpine (2,633 liters/lactation) and Saanen (2,621 liters/lactation) are more productive than local breeds such as Sapera (264.6 liters/lactation) and Peranakan Etawa (154.3 liters/lactation), supported by strict genetic selection and optimal maintenance management. Milk composition also varies, with Senduro goats having the highest total solids (14.30%), protein (3.74%), and fat (6.40%) compared to Alpine. Nutrition plays an important role in supporting milk production, with high protein sources such as lamtoro (32.0%) and turi (31.29%), as well as fat from turi (7.57%) and indigofera (6.15%) which increase milk fat content. Genetic and nutritional factors affect the production and quality of goat milk, with imported goats being more productive and Senduro goats being superior in milk composition. Proper feed and good management improve milk quality and livestock health. Understanding these genetic and nutritional factors is expected to be the basis for efforts to increase the productivity and quality of dairy goat milk in Indonesia