Safety Of Dairy Products Research Articles

Water quality as one of the criteria for the comprehensive assessment of the safety of dairy products

Improving the safety of dairy products is one of the tasks of ensuring comprehensive food safety. The analysis of water from 4 systems of centralized domestic drinking water supply was carried out in terms of quality indicators, as well as the degree of water pollution with heavy metals and chloro-organic pesticides. It has been established that a significant level of water pollution with iron, lead and cadmium compounds exceeds the MPC by 10.6, 1.3 and 3.0, respectively, and organochlorine pesticides by 24.3 times. The research results show the need for additional water purification used in the production of dairy products.

Plug Power, Chart Industries and Baker Hughes announce their intention to become cornerstone investors in FiveT Hydrogen Fund

Dairy products are an essential part of a healthy diet, and dairy is an emerging food industry in China. With rapid economic development, Chinese consumers are increasingly health-conscious and are becoming more selective about the quality and safety of dairy products. Adopting a qualitative approach, we explored Chinese consumers' perception of dairy food safety and attitudes toward traceable dairy products through 9 focus group interviews administered in 4 urban locations in North and South China, with a total of 61 participants. Results showed that a prevalence of food safety incidents triggers consumers to lower their confidence in food safety and to pay more attention to the news about food safety incidents in the media, including social media. Chemical residues ranked as the first concern for food safety in the dairy industry. Meanwhile, traceable dairy products were not well known among consumers. Although the possibility to trace back all stages of the food supply chain in the dairy sector was considered important, respondents raised doubts about the truthfulness of traceability information.

Aflatoxin in Dairy Cows: Toxicity, Occurrence in Feedstuffs and Milk and Dietary Mitigation Strategies.

Aflatoxins are poisonous carcinogens produced by fungi, mainly Aspergillus flavus and Aspergillus parasiticus. Aflatoxins can contaminate a variety of livestock feeds and cause enormous economic losses, estimated at between US$52.1 and US$1.68 billion annually for the U.S. corn industry alone. In addition, aflatoxin can be transferred from the diet to the milk of cows as aflatoxin M1 (AFM1), posing a significant human health hazard. In dairy cows, sheep and goats, chronic exposure to dietary aflatoxin can reduce milk production, impair reproduction and liver function, compromise immune function, and increase susceptibility to diseases; hence, strategies to lower aflatoxin contamination of feeds and to prevent or reduce the transfer of the toxin to milk are required for safeguarding animal and human health and improving the safety of dairy products and profitability of the dairy industry. This article provides an overview of the toxicity of aflatoxin to ruminant livestock, its occurrence in livestock feeds, and the effectiveness of different strategies for preventing and mitigating aflatoxin contamination of feeds.

Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption

Background: In the dairy industry, hygienic quality and safety of milk and dairy products are very important for human health.Methods: The samples taken at the inlet and outlet of the HTST pasteurization process were subjected to physicochemical, bacteriological and sensory analysis.Result: showed that pasteurization has not only been beneficial, as in the case of the hygienic quality of raw milk, where the number of the Total Mesophilic Aerobic Flora dropped by 94% after heat treatment, to reach an average of 5.62 × 104 CFU ml-1 of the thermo-resistant bacteria. Heat treatment resulted in a decrease of protein and lactose values for both types of milk. In fact, this loss is more marked in raw milk than in reconstituted milk (4% against 1.8%, respectively, p less than 0.05). Wetting was more marked after pasteurization for raw milk (0.102°C) compared to reconstituted milk (0.014°C). Sensory profiles were modified in both milk types, with a significant decrease in color, viscosity and flavor descriptors and a significant increase in the intensity of smell and taste (p less than 0.05).

Sanitary Control in a Research Laboratory as a Factor in Ensuring Food Safety of Innovative Dairy Products

Today, the production of innovative dairy products using various technological methods that improve quality is steadily growing. The formulation of such products includes various food additives, physiologically functional ingredients, plant materials, etc. Therefore, special requirements are imposed on the safety and quality of such products. The sanitary and epidemic quality of innovative dairy products is determined by the presence of pathogenic and other microorganisms in them. Development of technology for the production of innovative dairy products is usually concentrated in research laboratories. In this regard, close attention should be paid to the organization of measures aimed at creating an appropriate sanitary regime for the production of products of guaranteed quality. Such measures include careful monitoring of the content of microorganisms in the air, on laboratory equipment, utensils and utensils, work clothes and hands of laboratory staff, on the basis of which the sanitary and hygienic state of the production of innovative dairy products is assessed.

Biotechnological aspects of ensuring the dairy food safety

One of the urgent issues of modern food industry is the biological safety. In this regard, especially important for ensuring the safety of functional dairy food for healthy nutrition are new methods developed for the primary sanitation of raw milk, prior to technological processing, in order to reduce the bacteriological contamination and extend the shelf life of the food produced. This is of particular importance for improving the biotechnological properties of milk used in cheese making. The purpose of the work was to develop alternatives to innovative technologies for the heat treatment of raw milk by mild heating that ensures a controlled decrease in its bacterial contamination with a targeted effect on especially dangerous and heat-resistant spore-forming bacteria. Based on biotechnological principles, the theoretical foundations of the bacterial sanitation of dairy raw material prior to technological processing have been studied and developed; the parameters of mild heat treatment that provides a decrease in bacterial contamination by six orders of magnitude, with spores being converted into vegetative forms and subsequently destructed, experimentally and analytically substantiated; the suitability of cheese and other technological properties of raw materials has been increased; the shelf life has been prolonged; and innovative technologies for the production of biologically safe dairy products have been developed. There has been developed a procedure for the heat treatment of low-grade cow’s milk - raw material - for further reservation or use in technological processes in order to improve its microbiological and technological properties and increase the product shelf life. Studies have been performed to inactivate spore-forming bacteria in milk, which has halved their incubation time.

Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk.

Highlights Consumers demand the purchase of fortified dairy products.Instrumental (color, texture) and sensorial attributes are critical tests for novel food.Almond milk has high nutritional value with unique textural and sensorial properties.Almond milk is an innovative and attractive additive in probiotic yogurt. In this study, the effect of almond milk addition on color, texture and sensory attributes of probiotic yogurt was investigated. The data generated in combination with instrumental (color and texture parameters) and sensory measurements was analysed statistically to describe a product’s attributes scientifically. Statistical analysis illustrated that almond milk rate and storage time had a significant (P < 0.05) effect on the color and textural parameters of yogurt. Compared with the sensorial parameters, generally there were statistically significant differences among samples, whereas insignificant effect was determined among storage days. The results of descriptive statistics (Principle Component and Hierarchical Cluster Analysis) indicated that the relationships among the analysed attributes were determined. In addition, statistical data has demonstrated that almond milk may be used as a novel and functional ingredient in both industrial and research areas for development, innovation, quality, and safety of dairy products.

Microbial community structure and diversity in different types of non-bovine milk

• Microbial community structure of breast milk distinct from that of animal milk. • Environmental factors of source area regulate microbial community of non-bovine milk. • Different non-bovine milks have diverse but unique dominant lactic acid bacteria . • Non-bovine milk of animal origin has potential high risk for food safety. • Species annotation ensures accurate estimation of pathogenic or lactic acid bacteria. Non-bovine milk is an underappreciated type of milk with geographical characteristics of production, consumption and nutrition. Although the structure similarity of microbial community from the different types of non-bovine milk are very different, the composition of microbial community, especially those belonging to pathogenic bacteria or lactic acid bacteria in non-bovine milk, may be more diverse than that of cow milk. Microbial community analysis based on high-throughput sequencing coupled with microbial annotation on species level, environmental factors of milk producing areas, and milk nutritional composition is considered to be very necessary strategy in future research of non-bovine milk. This review provides a reference for evaluating food safety and nutrition of non-bovine milk and dairy products.

The effect of plant-based antioxidants on the storage capacity of canned milk

One of the most important economic tasks is the provision of the population with safe high-quality food products. Milk and dairy products are socially significant products in the population diet. Social-economical programs of the development of food processing industry target primarily small-scale processing industry. Taking into account geographical peculiarities and climate conditions in Russia, the studies on the improvement and development of new technologies of milk and dairy-containing preservatives with enhanced nutritional value and long shelf life have high priority. The first aspect provides the main properties of products; the second preserves them during all the period of storage with minimum risk of quality reduction. The evaluation of the quality and safety of preserved dairy products is performed by a number of organoleptic, physicochemical, and microbiological parameters. Taking into account constant improvement of the existing and the development of new innovative technologies, the increase in the range of the produced products, the strengthening of the requirements to shelf life. And other factors, the evaluation criteria of the quality and safety are constantly expanding and new methods are developed, which are introduced into the official registration documentation for new types of products. The development of new products provided the required conditions of their production and storage: a fine method of dehydration, optimization of the content and technological modes, stabilization of fatty bases with antioxidants, correction of fatty acids content, and sealed packaging.

Synergistic mechanism and enhanced inactivation exhibited by UVA irradiation combined with citric acid against pathogenic bacteria on sliced cheese

The purpose of this study was to investigate the synergistic bactericidal effect and mechanism of the simultaneous treatment with ultraviolet-A irradiation (UVA) and citric acid (CA) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on sliced cheese. Simultaneous UVA and 0.5% CA treatment for 90 min resulted in 3.63-, 3.21-, and 5.17-log CFU/mL reductions in E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively, which involved 1.42-, 1.66-, and 3.32-log CFU reductions, respectively that were attributable to the synergistic action of the combined treatments. Through mechanism analyses, damage to the cell membrane, production of intracellular reactive oxygen species (ROS), and inactivation of intracellular enzymes were identified as the main factors contributing to the synergistic lethal effect of UVA-CA combined treatment. Additionally, the UVA-CA treatment for 90 min did not affect the texture and color parameters. Overall, the findings of this study demonstrate the potential of the combined UVA-CA treatment in improvement of the microbial safety of dairy products.

Understanding Chinese consumers' safety perceptions of dairy products: a qualitative study

PurposeDairy products are an essential part of a healthy diet, and dairy is an emerging food industry in China. Meanwhile, the dairy industry is one of the “disaster zones” with quality and safety issues occurring more frequently in its supply chain than in others. Based on qualitative research focused on consumers in the Northwest and South of China, the present study aims to understand and provide information on consumer perception of food safety in dairy products.Design/methodology/approachNine focus group interviews were carried out from January to April 2018. Altogether, 61 participants (24 males, 37 females, aged 18–60 years) were recruited in four cities. Qualitative content analysis of the data was conducted using Nvivo version 11.4.0.FindingsA high concern with the safety of dairy products is widespread, particularly among participants with children, who are especially worried about the safety of dairy products. High prevalence of food safety incidents causes consumers to lower their confidence in food safety, and make them pay more attention to the news about food safety incidents. Consumers tend to become less sensitive to price, focusing more on food safety and quality, while purchasing dairy products. Brand and purchase venue are the most important indicators for consumers to determine the quality of dairy products. Safety certification becomes increasingly important.Research limitations/implicationsIt has some limitations. The focus group interviews covered different two regions (Northwest and South of China). However, the number of focus groups was limited to nine because of budget constraints. The participants come from Northwest and South of the country, which means that the findings may not apply for another area of the country. A more representative sampling with a larger sample size would be necessary to increase the validity of the study. However, the results can serve as input for further research.Originality/valueThis paper explores the Chinese consumers' perception of food safety and dairy products, consumers' behaviour concerning dairy products based on focus group interviews with consumers. This study offers valuable insights to members of academia, food suppliers and policy-makers.

Biotechnological methods to improve the quality and safety of milk

The foremost task of milk producers and processors is to prolong the shelf life of dairy products. One of the high-tech and innovative ways to address this issue is to suppress the growth of undesirable microorganisms. EMR milk treatment is proposed as one of such promising methods of product exposure in order to reduce the total microbial count, improve the milk’s chemical composition, and, ultimately, improve the quality and safety of milk and dairy products. The requirements of regulatory documents for the safety of milk and dairy products prohibit the direct introduction of preservatives into milk. In this regard, it is advisable to look for ways to use preservatives in packaging materials’ composition while observing the safety of the packaging itself. The purpose of our study was to identify the effect of electromagnetic treatment and preservatives, both direct application and in the composition of polyethylene packaging, on the physicochemical and microbiological parameters of milk at various storage temperatures. It was established that preservative’s introduction into the packaging film did not affect the chemical parameters of milk; the content of lactic acid bacteria in the product after a day of storage in modified polyethylene amounted to 1.4x106 CFU/cm3, while their number amounted 8.1x106 CFU/cm3 when stored in glass packaging.

Microbial Safety of Artisanal Dairy Products in Comparison with Egyptian Specifications

Artisanal dairy products are widely consumed and also contribute to the Egyptian culture. They do not receive any heat treatment and could be contaminated during manufacturing, handling and distribution. So, to assess safety and detect the public health hazards of these products, ninety samples represented as (30 artisanal butter,30 kareish cheese and 30 plain yoghurt) were collected randomly from street-vendors at Alexandria city. Results given revealed that incidence of Coliforms group were 83.33,93.33 and 80% in the examined artisanal butter, kareish cheese and plain yoghurt with mean value of 1.17 x 103 ± 2.63 x 102, 8.82 x 104 ± 1.16 x 103 and 3.71 x 103 ± 1.17 x 103, respectively. The most predominant isolated Coliforms were Enterobacter aerogenes and E.Coli in all examined artisanal products. While, the respective incidence of Staphylococcus aureus were 76.66,70 and 73.33% with mean values of 1.04 x 103 ± 2.06 x 102, 3.25 x 103 ± 4.54 x 102 and 1.41 x 103 ± 3.79 x 102.The incidence of mould were 63.33,83.33 and 93.33% in artisanal butter, kareish cheese and yoghurt, respectively with mean value of 5.21 x 102 ± 1.09 x 102, 1.19 x 104 ± 2.47 x 102 and 9.51 x 102 ± 1.58 x 103,respectively. The most predominant isolated Moulds were Aspergillus and Penicillium spp. in all examined artisanal products All these incidences failed to conform with Egyptian specifications. Thus, strict hygienic measures should be followed during processing, handling and distribution to improve the hygienic quality of artisanal dairy products.

ИССЛЕДОВАНИЕ И РАЗРАБОТКА ТЕХНОЛОГИИ КИСЛОМОЛОЧНОГО МОРОЖЕНОГО С ФИТОКОМПОНЕНТАМИ

Recently, the prevention of the spread of alimentary-related diseases is the development and active introduction of functional dairy products using phytocomponents into the population's nutrition structure. Recently, the consumer market for domestic dairy products has changed dramatically. Manufacturers offer the population a diverse range of food products, which differ in chemical composition, functional purpose and consumer properties. The development of fermented milk ice cream technology is an important direction, since fermented milk products are essential sources of nutrients. Experimental studies were carried out at the Department of Food Technologies and Commodity Science of the Don State Agrarian University. The possibility of using phytocomponents in the production of sour-milk ice cream has been theoretically and practically substantiated, a technological scheme for the production of a sour-milk product has been developed, and the sequence of adding dry herbal ingredients has been determined. As a result of the organoleptic evaluation, it was revealed that the organoleptic characteristics of sour-milk ice cream are quite harmonious, the addition of phytocomponents gives a pleasant taste, smell and color. According to the results of the studies, all indicators comply with the requirements of the Technical Regulations of the Customs Union "On the Safety of Milk and Dairy Products". Based on the results obtained, it can be concluded that it is expedient to enrich sour-milk ice cream with phytocomponents of plant origin.

Cleaning procedures and cleanliness assessments of bucket milkers and suckling buckets on Japanese dairy farms.

Cleanliness of milking equipment is known to be important for the safety of dairy products and to prevent the spread of diseases among cows. We investigated the cleaning procedures of milking equipment and suckling equipment on Japanese dairy farms, and the cleanliness of bucket milkers, suckling buckets, milk receivers, and bulk tanks, using adenosine triphosphate (ATP) bioluminescence test. Bulk tanks (except one bulk tank) and milk receivers were washed by automated cleaning, but all bucket milkers and suckling buckets were washed by manual cleaning. Detergents were often not used to clean bucket milkers and suckling buckets. The log10 transformed relative luminescence units (LRLU) of equipment washed by manual cleaning was higher than equipment washed by automated cleaning. Clean surfaces (≤2.2 LRLU) were only observed on the bulk tank and the milk receiver. More than 50% of the LRLU of the mouthpiece, the rubber packing of claw, and the nipple of the suckling bucket were determined dirty. These results suggest that the cleanliness of the bucket milkers and the suckling buckets washed by manual cleaning was lower than that of the equipment washed by automated cleaning, and may be due to insufficient cleaning procedures.

RESEARCH OF COW'S MILK QUALITY TO PRODUCE SAFE DAIRY PRODUCTS

RESEARCH OF COW'S MILK QUALITY TO PRODUCE SAFE DAIRY PRODUCTS

Development of Drinking Yoghurt Enriched in Magnesium

The article describes the process of developing drinking yogurt enriched with magnesium. To enrich yogurt the researchers used magnesium citrate, obtained by reacting magnesium metal in the form of crushed chips with a thickness of about 1 mm and a particle mass of 0.1–0.5 g with a 10 % aqueous solution of citric acid at a gradual dosage of the chips at a temperature of 18 to 45 °C, with the pH of the reaction mixture controlled for 3.5-4 hours until the hydrogen release, chips separation and evaporation of the resulting solution for 2-3 hours to the dry residue and drying to a constant mass. A man produced yogurt using traditional technology. The authors added the technological stage of yogurt fortification with magnesium citrate – 550 mg per 100 g of yogurt. The magnesium citrate amount added to yogurt can bring the magnesium content to 63.5 mg/100 g. The researchers studied organoleptic, physical, chemical and microbiological parameters of yogurt enriched with magnesium after production and after 5, 7 and 10 days of storage at a temperature of 4 ± 2 °C. They proved that the magnesium citrate introduction did not adversely affect the quality and safety of the finished product. According to the results of the research, all indicators meet the requirements of the GOST 31981-2013 and the Technical regulations of the Customs Union “On the Safety of Milk and Dairy Products”. A man defined regulated quality indicators, as well as the storage period and mode – 7 days at a temperature of 4 ± 2 °C. The recommended single serving of yogurt provides at least 16.0 % of the daily intake, and the maximum magnesium content in yogurt does not exceed the upper safe consumption level.

Influence of storage temperature on the population of microorganisms in raw sheep milk and its physical-chemical profile

The aim of the present study was to evaluate the physical-chemical profile of raw sheep milk and the influence of storage temperature on the population of microorganisms. Sheep milk samples were collected from the milk cans (500 mL/sample) and were evaluated the physical-chemical composition: fat, protein, lactose, ash content, total dry matter (TDM), cryoscopy index (°H), titratable acidity, and somatic cell count (SCC). After the samples were stored at 4°C and 9°C (72 h) and the titratable acidity, the population of the deteriorating microorganisms and quality indicators were determined. PetrifilmTM (3M do Brasil Ltda) were used for the mesophilic aerobic count (37°C/48 h), total coliforms (37°C/24 h), Escherichia coli (37°C/48 h), and enterobacteria (37°C/24 h). For psychrotrophic bacteria, was used Plate Count Agar (7ºC/10 days) and for Pseudomonas spp., CFC-supplemented Pseudomonas agar base (25ºC/48 h). Average values for raw milk were 6.28% fat, 83.46% moisture, 16.52% TDM, 0.92% ash, 5.30% protein, 4.43% lactose, a cryoscopy index of -0.575°H, and SCC of 3.38 x 106 cells/mL. Milk acidity values were higher (0.24 g lactic acid/100 ml) with 72 hours of storage. The higher the temperature and/or storage time, the higher the counts of psychrotrophic, Pseudomonas spp., and enterobacteria, for mesophilic aerobic only the storage time. Refrigeration at 4ºC and a reduction of storage time are important to control the microorganism’s population that compromise the quality, shelf life, and food safety of sheep milk and dairy products.

PSVIII-36 Late-Breaking Abstract: Somatic cells count in dairy farms of Northern Kazakhstan

Abstract According to requirements of the Safety of Milk and Dairy Products in our republic somatic cells count should be less than 750,000 cells / mL. Achieving this level is possible with the implementation of somatic cell programs based on the experience of laboratories in Western Europe and Northern America (G.M. Jones). Somatic cells in milk are counted in the United States and Canada as part of the National Dairy Herd Improvement (DHI) program. The result was a significant improvement of the dairy herd by mastitis level (Barkema H.W., Schukken Y.H., Lam T.J., Beiboer M.L., Wilmink H. et al. 1998). Average somatic cell content was less than 200 thousand cells/mL. The purpose was to determine somatic cells count in the herds of Republic of Kazakhstan and to test the SCC program. Research work was carried out under project “Improving the breeding methods efficiency.” The chemical composition and somatic cell count were carried out on a CombiFossFT + infrared analyzer. The results of counting somatic cells in milk of dairy cows in the farms of the northern region, the Republic of Kazakhstan, showed that the quality of milk in most dairy farms meets the requirements of the technical regulation on the quality and safety of milk (table 1). According to the table, it can be said that livestock of dairy cattle by 16% or more are affected by clinical and subclinical mastitis. Moreover, each farm receives less than 6% or more of milk. To increase the efficiency of dairy cattle breeding in the Republic of Kazakhstan, it is necessary to introduce a program for somatic cell counting into the practice of dairy laboratories.

Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods.

The screening of novel probiotic strains from various food sources including fruits, vegetables, herbs, and traditional fermented foods, have been of growing concern recently. Most of these potential probiotic lactic acid bacteria isolates were distinguished from the commercial probiotics based on multiple therapeutic effects and functionalities. Recent in vitro and in vivo investigates have also verified the usage of probiotics to lower the risk of diseases. Application of these novel strains in fermented dairy products is also an emerging trend to improve the physical and quality characteristics, functional properties, and safety of dairy products. Moreover, since dairy products are one of the highest consumed products in the globe, the dispatch channels for fermented dairy products are already established. Therefore, incorporating novel probiotic strains into fermented dairy products might be the most feasible approach for their delivery. In this context, our aim is to discuss the feasibility of dairy products as delivery vehicles for novel probiotic strains. Thus, we summarize the scientific evidence that points to a dynamic future for the production of fermented dairy-based probiotics.