Microbiological Quality Of Milk Research Articles

Microbiological and physicochemical quality of raw milk of Beni Mellal-Khenifra.

Milk is a nutritious food for humans, but it is also an ideal growth medium for pathogenic bacteria such as Salmonella, Listeria monocytogenes or Campylobacter spp, which can cause food poisoning. For this reason, we evaluated the microbiological, physicochemical and hygienic quality of raw milk samples in 9 milk collection centres and cooperatives in the Beni-Mellal-Khenifr region before and after the implementation of the quality management system, hazard analysis and critical control points (HACCP). The microbiological and physico-chemical quality of 184 raw milk samples in 9 milk collection centres and cooperatives in the Beni-Mellal-Khenifra region was evaluated before and after the implementation of the quality management, hazard analysis and critical control points (HACCP) system. The physico-chemical results obtained after the implementation of HACCP revealed that 78% of the samples analysed were below the maximum limits authorised at international level. A pH between 6.6 ±0.11 and 6.8±0.02, an acidity of 15°D, the milk is stable according to the Ramsdell test which is negative at 0.9. The temperature remains within the acceptance range with an average of 6.62 ±0.45°C to 7.7 ±0.36°C and the fat content is between 33 and 45g/ml. We also noted an improvement in the microbiological quality of milk in 81% of collection centres and cooperatives. The level of contamination by total coliforms is from 2.5x104 to 11.5x104 CFU/ml lower than the Moroccan standard (NM 08.0. 100) of 1.5x104 CFU/ml to 20.3x104 CFU/ml, the total aerobic mesophilic flora and the psychrotrophs have an average of 2.5x105 germs/ml to 82x105 germs/ml lower than before improvement (12.5x105 germs/ml to 192x105 germs/ml). We can conclude that the work done leads to an improvement and satisfaction of the quality of raw milk compared to the standard after the implementation of HACCP.

Bibliographic Synthesis on the Influence of Cow Mastitis on Fresh Milk Quality

Mastitis in lactating cows lead to a decrease in the overall cow production; make milk unfit for human and calf consumption; deteriorate milk quality. However, data are not updated on the influence of mastitis on the physicochemical and microbiological quality of milk. Therefore, the present review was made to highlight the current state of knowledge on prior research on the impact of mastitis on milk quality, and to identify the shortcomings of these studies. Two themes were addressed to achieve this. We started by reviewing the prevalence, aetiology and factors associated with the occurrence of mastitis in the African continent. Then, we compared the variation of chemical components of mastitis milk in several studies. Our analysis shows that subclinical mastitis is predominant in Africa, with most prevalence higher than 50%. The majority of authors (83.33%) claimed that Staphylococci are the main cause of mastitis. The breed (83.33%) and lactation stage (66.66%) were the two most cited factors contributing to the occurrence of mastitis. Data collected on the chemical components of mastitis milk came mostly from studies prior to the year 2000. Several contrary opinions (increase/decrease/no variation) were stated by authors on the variation of chemical components of mastitic milk, specifically on fat, lactose and crude protein contents. Overall, it is challenging, if not impossible, to draw a definitive conclusion about the influence of mastitis on the chemical composition of milk for most chemical parameters, because the data examined in relation to the chemical components of milk with mastitis seem rather inconsistent.

Conformidade no manuseio do leite materno cru doado aos bancos de leite humano em relação à qualidade microbiológica

Abstract Objectives: microbiological quality of raw human milk (HM) from donors at the HMB (Human Milk Bank) of Santa Casa de Misericórdia de Ouro Preto was evaluated. Methods: the microbiological quality of milk from each of 10 donors in triplicate (30 samples) was evaluated by enumeration of Staphylococcus aureus and total aerobic mesophiles (surface plating) and total and thermotolerant coliforms (Most Probable Number - MPN). A questionnaire and a checklist were applied after the end of sample collection to verify the compliance of milk extraction and storage procedures by the donors. Results: inadequacies in the procedures for expression and storage of donated HM were observed. The presence of all microorganisms studied were verified in the milk of all donors, and in some cases exceeded the safety limits. The checklist indicated that some necessary hygienic-sanitary procedures were not carefully performed, making it important to properly guide the donors. Conclusions: this study points to an unfavorable scenario for the safety and quality of donated HM, and it is important to encourage further studies to be conducted so that the Brazilian network of HMB adopts stricter criteria for instructions on procedures and support for HM donors.

Influence of management and farm characteristics on microbiological quality and physico-chemical features of sheep milk produced in Tuscany farms (Italy)

Tuscany belongs to the Mediterranean area which has unique characteristics related to its climate and cultural conditions; in this geographical area, sheep are primarily bred in semi-extensive or extensive systems. The present study aimed to survey the raw sheep milk produced in sheep farms of Tuscany and to explore the role of different managements in the physico-chemical and microbiological quality of milk. During a farm visit, a questionnaire was used to collect information about handling practices, flock, and management characteristics. A milk sample from the bulk tank was collected. Milk samples were analyzed for fat and protein content and microbiological parameters. Dairy sheep farms (DSFs) with less than 200 sheep showed less quantity of coagulase-positive staphylococci (CPS), coagulase-negative staphylococci (CNS), and a higher quantity of protein. DSFs that produced more than 50.000 Kg of milk per year had lower total bacteria counts, and fat and protein content than the others. The number of somatic cells and staphylococci in the milk appears to be reduced by the higher cleanliness of the fleece and the milking parlor, respectively. Our study showed that the microbiological and physico-chemical quality of sheep milk can be influenced by flock dimension, animal production, and cleanliness of fleece and milking parlor.

Evaluation of the compositional, sanitary and microbiological quality of milk in the municipality of Sapuyes, department of Nariño, in the year 2021

Introducción: la leche bovina es un producto de primera necesidad, con alto valor nutricional para la población. Sin embargo, en el departamento de Nariño, los estudios para valorar su calidad son escasos. Objetivo: evaluar la calidad composicional, sanitaria y microbiológica de la leche cruda de vacas Holstein mestizas en Nariño. Métodos: se incluyeron 1056 muestras de leche tomadas cada 15 días después del parto a 45 hembras. La calidad composicional se evaluó mediante densidad, punto crioscópico y acidez por NTC4987, y a partir de los porcentajes de grasa, proteína, sólidos no grasos (SNG) y lactosa. La calidad sanitaria se determinó mediante antibióticos en leche, recuento de células somáticas (RCS) por PortaSCC y prueba presuntiva de mastitis (CMT). La calidad microbiológica, por presencia de enterobacterias, mohos y levaduras; Staphylococcus aureus y Escherichia coli, según Charm Sciences Inc. Se comparó el tercio de lactancia y los cuartos de la ubre con un diseño de medidas repetidas, y se relacionaron las variables con estadística multivariante. Resultados: se encontraron diferencias por tercios para proteína, grasa, SNG, ST, lactosa, acidez y pH (p < 0,05), resultados consistentes con la literatura. La leche fue negativa para antibióticos, no hubo diferencias en RCS y 21 muestras fueron positivas a CMT. Se observó presencia de todos los microorganismos evaluados, y el análisis multivariante mostró un agrupamiento de las variables microbiológicas con el RCS y la precipitación (OR 2,35 95 % CI 1,67 a 6,4). Conclusiones: el aumento de la pluviosidad incrementa en 2,4 veces el riesgo de infección y mastitis subclínica, lo cual indica que la calidad higiénica de la leche cruda debe mejorarse.

Quality assessment of milk in supply chain of Parbhani sub-division

Present study was aimed to detect common adulterants and physico-chemical properties of milk samples collected from different levels viz. farmer/vendors, collection centre (CC) and milk processing plants (Govt./Co-operative dairy) in Parbhani sub-division (Parbhani, Gangakhed, Jintur, Selu, Purna and Palam taluka). During the study minimum and maximum values for water, total solids (TS), fat, solid not fat (SNF), protein and lactose content 79.05%, 10.90% .3.43%, 5.36%, 2.57%, 3.47% 88.88%,12.15%, 11.18%, 9.17%, 4.01%, 5.36% were observed for in the milk samples of Parbhani sub division. Statistical analysis revealed significant difference (P<0.05) in water, fat, protein content, % acidity of milk samples collected from different levels and non significant difference in TS, SNF, lactose content, pH value of milk samples collected from different levels of Parbhani subdivision. However density of milk samples did not differed significantly among both different levels as well as taluka. Most of the compositional parameters were found below the FSSAI standards for buffalo milk. More or less amount of extraneous water was added in all the milk samples of Parbhani subdivision. Adulterants viz, detergents, skim milk powder (SMP), sucrose, nitrate and urea was detected in vendor™s milk samples. None of the adulterant was detected in dairy of Parbhani subdivision; however CC milk samples of Jintur and Purna taluka were only positive for presence of detergent. From the study, it is concluded that adulteration of milk is a generally practiced by vendors which results in the deterioration of nutritive and microbiological quality of milk.

Influência das estações do ano sobre a qualidade microbiológica do leite de fazendas leiteiras da região norte do Rio Grande do Sul, Brasil

Abstract This study aimed to verify the relationship between parameters of physicochemical composition, microbiological quality, and volume of milk delivered to a dairy in the northern region of Rio Grande do Sul, Brazil, at four different times in 2020. For this purpose, the parameters volume, protein, fat, lactose, total solids, somatic cell count (SCC), and standard plate count (SPC) were evaluated. The data were collected in January, April, July, and October from 1634 dairy farms located in the northern region of Rio Grande do Sul. The data were evaluated using Pearson’s correlation, while the means were compared using Tukey’s test, both at a 5% significance. Milk fat and protein contents were higher during fall (4.02 and 3.35%) and winter (3.90 and 3.36%, respectively), contributing to a higher concentration of solids. The microbiological quality of milk, especially SCC, is compromised during the warmer months due to the thermal stress suffered by the animals, challenging their immune system and increasing their susceptibility to diseases. The highest milk SPC in the winter (247.12 CFU/mL) refers to the transfer of contamination from the teat to the tank due to the inefficiency of pre-milking procedures. Therefore, the microbiological quality of milk was variable between the studied periods, and fat and protein contents suffered reductions during the summer, reflecting lower remuneration for quality given the high SCC in the same season.

THE ANALYSIS OF THE CHEMICAL COMPOSITION, MICROBIOLOGICAL QUALITY AND THE POSSIBILITIES OF USING DONKEY'S MILK

Background. The aim of the study was to compare the chemical composition, physicochemical properties and microbiological quality of milk from three animal species. The experimental material was raw cow's, goat’s and donkey's milk. The basic chemical composition was analyzed (total protein, casein, whey protein, fat, lactose, dry matter, ash content). In addition, the profile of fatty acids and the content of mineral compounds, as well as the microbiological quality of each type of milk were determined. Results and conclusion. Donkey’s milk was characterized by the highest content of lactose (7.30 %), a low concentration of total protein (1.63 %) - with a high share of whey proteins (0.56 %) and the lowest fat content among the examined types of milk (0.38 %) - with the highest content of linoleic acids (6.95 %) and linolenic acids (9.38 %). Significant differences in the microbiological quality of donkey's milk were found, with the lowest total number of microorganisms (3.53 log cfu/cm3 ), psychrotrophic bacteria (2.26 log cfu/cm3 ) and coliform bacteria (1.97 log cfu/cm3 ). The results obtained in this study exhibit significant differences between donkey's milk and cow's and goat's milk. Moreover, donkey’s milk could be an alternative for children suffering from allergies to cow's milk protein, as well as a raw material for the production of new types of fermented beverages.

Physicochemical and microbiological aspects of goat milk

Goat milk is a high-quality food of fundamental importance for thousands of people involved in the socioeconomic development of this product, and dairy goat farms are well estasblished in the agricultural scenario, especially when analyzing small rural producers. The quality of goat milk is defined by its physicochemical and microbiological parameters. Adequate hygiene, handling, and management practices, from obtaining milk to commercialization, are of fundamental importance for guaranteeing food quality and safety for the consumer market. It is important to know the microbiological quality of milk, since it belongs to one of the most relevant food groups for the population. Brazilian legislation establishes minimum quality requirements for goat milk intended for human consumption in Normative Instruction 37 ̸2000. The goals of this literature review were to present the issues related to the physicochemical composition, microbiological aspects, and nutritional properties of goat's milk as a reference measure and to highlight some characteristics. Despite the similarities with the milk of other animal species, goat milk is a unique product, and the study of this raw material is of great importance for industry as well as for the scientific community.

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

Abstract The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The physicochemical variables: pH, lipids, ESD, and cheese yield had a significant effect (P < 0.05) for the increasing use of bidistilled glycerin in the goat feeding. The pH, acidity, EST, ESD, and yield variables presented linear regressive effect and lipids quadratic regressive effect. The softness sensory attribute had a significant effect (P < 0.05) for the increasing levels of bidistilled glycerin in the goat diet; the softness decreased as the glycerin level increased. Bi-distilled glycerin, when inserted in the diets of dairy goats at increasing levels, promotes a reduction in the lipid content of milk, consequently affecting the cheese yield and the sensory softness parameter.

The Influence of High-Power Ultrasound and Bactofugation on Microbiological Quality of Milk

SUMMARYResearch backgroundThe application of high power ultrasound combined with a slightly increased temperature on raw cow’s milk, skimmed cow’s milk and skimmed cow’s milk that passed the bactofugation process was analysed. We combined ultrasound with bactofugation of milk to achieve the microbiological accuracy that is equivalent to pasteurization.Experimental approachThe milk samples (200 mL) were treated for 2.5, 5, 7.5 and 10 min with high-power ultrasound (200 and 400 W) with a frequency of 24 kHz. The treatments were conducted with a constant duty cycle of 100%. Temperatures during the treatments were 20 and 55 °C. The somatic cell count of the aerobic mesophilic bacteria, as well the number of Enterobacteriaceae, Escherichia coli and Staphylococcus aureus cells were analysed.Results and conclusionsFrom the perspective of the reduction of the total count of bacteria, the best result was achieved by high-power ultrasound at 400 W treated for 10 min. High reduction of Enterobacteriaceae, E. coli and S. aureus cells was achieved with ultrasound treatment of raw, skimmed and skimmed cow’s milk that passed the bactofugation with a power of 200 and 400 W regardless of the treatment time.Novelty and scientific contributionThis work combines bactofugation and high-power ultrasound for the inactivation of microoganisms. This combination was used at a slightly increased temperature (up to 55 °C), which is much more economical than pasteurization, while it preserves the sensory and physicochemical properties of milk.

The Effect of Lactation Number on Physico-Chemical and Microbiological Parameters of Milk from Small and Medium Bovine Farms located in Transilvania Region

Milk is a biological fluid where fats are distributed in microglobules (2-10 million/cm3), in an aqueous solution of proteins, carbohydrates and other substances. The main physico-chemical properties of milk are: density, viscosity, specific heat, boiling point, freezing point, pH and total acidity. Microbiological quality is represented by the presence or absence of pathogens or alterations, which can contaminate milk as a raw material. The comparative nutritional and microbiological quality of milk from three counties, from Transilvania Region, were fat percentage, total protein, casein content, lactose, pH, urea, total germ count (TGC) and somatic cell count (SCC). The best percentages of fat were obtained in Bihor County, with mean values of all lactations of 4.00%. This was followed by Hunedoara County with 3.97% and Alba County with 3.95%. The highest protein percentages were obtained in samples collected in Bihor County, with mean values of 3.57%, followed by Hunedoara County with 3.52% and Alba County with 3.51%. Most physicochemical indices fall within the normal limits, unanimously accepted by existing standards, but microbiological indices in some cases do not meet the requirements for the admission of raw milk.

Effect of climatic factors in the physicochemical and microbiological quality of bovine milk

Milk is a food that has a great importance in society because, for its commercialization, payment for quality is used, where the physical-chemical and microbiological parameters determine the price of milk. Therefore, the objective of this research was to determine the influence of environmental factors (temperature, rain precipitation, humidity, solar radiation) on the physicochemical and microbiological quality of bovine milk in the zones of the San Martín Region - Peru. For it samples of milk were gathered in every zone of study and were analyzed to obtain his characteristics of density, acidity, fat, protein, solid total, aerobic mesophiles and numbering of coliforms. Duncan test at 5% was used to compare means, in addition Spearman correlation was performed in order to determine the degree of association between the variables of physicochemical and microbiological quality of milk with environmental factors. Concluded that environmental factors affect the density, fat and thus in the number of total solids in milk. Besides environmental factors directly affecting the numbering of aerobic mesophilic, especially solar radiation and temperature.

Microbiological Quality of Milk and Milk Products in Jabalpur City

Microbiological Quality of Milk and Milk Products in Jabalpur City

Production, Handling, Traditional Processing Practices and Quality of Milk in Kembata Tembaro Zone Milk Shed Area, Southern Ethiopia

The study was conducted in Kembata Tembaro zone, kdida Gamela and kachabira woredas, of the southern Regional State with the objectives of: to assess the milk production systems, traditional milk handling and processing practices and determine the compositional and microbiological quality of milk produced at smallholder farmers’ level. A single-visit-multiple-subject formal survey was used to collect data. A total of 150 households (75 from each woreda) were individually interviewed. All respondents reported that they wash hands and milk vessels before milking cows. However, the overall milking hygienic practice followed by the farmers in the area is poor. Ensira is the major container used for milking and storing dairy products in the study area. All the respondents (100%) in Kedida and 93.3 percent in kachebirra use Ensira for milking. With regard to churning, the majority of the respondents (98.7%) in Kedida use Ensira churn while 76.32 percent in Kachebirra use clay pot churn. Terminalia brownie and Acacia spp. are the most frequently used plant species for smoking milk vessels in the study area. The major constraints to milk production in the study area lack of milk collection centers/ lack of market, and poor quality milk products to be the major problems of the traditional milk processing practices. Only two dairy cooperatives were identified in kedida woreda; whereas there is no dairy cooperative in Kachebra woreda. lack of cooling facilities coupled with lack of electric power supply are the major constraints encountered at the dairy cooperatives. The overall mean fat, protein, total solids, ash and solids-not-fat (SNF) contents of local cows’ milk produced in the study area were 4.71, 3.25, 13.47, 0.73 and 8.78 percent, respectively. Whereas, the overall mean fat, protein, total solids, ash and SNF contents of crossbred cows’ milk were 4.14, 3.45, 13.15, 0.70 and 8.96 percent, respectively. The overall mean total bacterial count, coliform count and percent lactic acid of milk produced in the study area were 7.58±0.09 log10 cfu/ml, 4.49±0.11 log10 cfu/ml and 0.23%±0.01, respectively. The overall mean of the predicted probabilities of clot-on-boiling and alcohol tests were 0.23±0.12 and 0.51±0.11, respectively. the microbiological quality of milk produced by individual farmers and by the dairy cooperatives in the study area was poor and this call for scrupulous hygienic measures during production and handling of milk and milk products in the study area.

EVALUASI CEMARAN BAKTERI PADA SUSU DI TINGKAT PETERNAK, LOPER, DAN KUD DI KECAMATAN GETASAN KABUPATEN SEMARANG

This research was conducted to evaluate the bacterial contamination in fresh milk from farmers, milk collectors, and dairy cooperative (KUD) in Getasan Subdistrict, Semarang Regency. The evaluation of bacterial contamination has been observed by the number of bacteria, milk distribution time, reductation test, alcohol test and pH test of fresh milk samples which had been taken from 30 farmers, 30 milk collectors and 4 dairy cooperatives in Getasan Subdistrict. The result showed that in the farmers, there is 1 positive alcohol test from 30 samples, pH 6, reductation time of 7 hours, and has total bacteria 3.01 × 105 cfu / ml milk. The alcohol test of the milk from collectors also show 1 positive result from 30 samples with pH 6, reduction time of 6 hours and has total bacteria 6.17 × 105 cfu / ml milk. While in alcohol test of dairy cooperative shows 2 positive result, from 4 samples with pH 6, reductation time of 5 hours and has total bacteria 1.38 × 106 cfu / ml milk. The duration of milk distribution from farmer to KUD were 111 minutes. Thus, it is concluded that microbiological quality of milk in farmers and milk collectors level is good because it is below the maximum limit of total bacteria according to Indonesian Standart, but the amount of bacteria milk contamination in dairy cooperative is high due to the duration of distribution (111 minutes) without cooling.Keywords: bacterial count, milk quality, milk safety, distribution time

The effect of breed and stage of lactation on the microbiological status of raw milk

The microbiological quality of the milk is important not only for food safety, but it can also influence the quality of dairy products. The microbiological status of raw cow milk can be influenced by many factors. Our aim was to determine whether there was a difference between the microbiological quality of milk of two different cow breeds (Holstein Friesian and Jersey) kept and milked in the same conditions, and how the microbiological quality of the raw cow milk changed during lactation (beginning, mid, and end). Samples were taken and analysed in July, August and September in 2018 from two dairy farms in Hajdú-Bihar county. During the conducted studies, the total plate count (TPC), the coliform count, the Staphylococcus aureus count and the coagulase-negative Staphylococcus (CNS) count of raw milk samples were determined.&#x0D; There was no significant difference (P&gt;0.05) between the milk of the Holstein Friesian and Jersey breeds in the case of TPC. However, the mean coliform count of milk samples taken from Holstein Friesian cows was significantly lower (P&lt;0.05) than the mean coliform count of milk samples taken from Jersey cows. S. aureus was detected in one of the twelve milk samples taken from Holstein Friesian cows, and in two of the eleven milk samples taken from Jersey cows. CNS was found in larger amount in milk samples taken from Holstein Friesian cows, and the difference was significant (P&lt;0.05). Both TPC and CNS count were significantly higher (P&lt;0.05) in individual milk samples taken at the end stage of lactation, than in samples taken in the earlier stages of lactation from Farm “A”. However, in the case of Farm “B”, there was no significant difference (P&gt;0.05) in colony counts at different stages of lactation. S. aureus was only present in milk samples that collected from cows, which were at the beginning and middle stages of lactation. Testimg the hemolysin production ability of S. aureus strains isolated from the raw milk samples, only weak hemolysis was observed on blood agar. In case of antibiotic resistance testing, it was found that all strains were susceptible to cefoxitin, chloramphenicol, clindamycin, erythromycin, gentamicin, penicillin G, tetracycline and trimethoprim/sulphamethoxazole.&#x0D; Based on the results of our studies, staphylococci were detected in a higher amount in the milk of Holstein Friesian cows, and coliform bacteria were detected in a higher number in the milk of Jersey cows. Summing up the results of the milk samples taken from the different stages of lactation in one of the farms, it can be concluded that higher TPC and CNS count could be detected at the end stage of lactation than in the samples taken from the earlier stages of lactation. The fact that at the end of lactation the microorganisms could be detected in a higher colony count may be related to the fact that teats could be damaged during lactation by the milking machine, which increased the chance of imvading the microorganisms into the udder.

Microbiological quality of milk from farms to milk powder manufacture: an industrial case study.

The experiments reported in this research paper aimed to track the microbiological load of milk throughout a low-heat skim milk powder (SMP) manufacturing process, from farm bulk tanks to final powder, during mid- and late-lactation (spring and winter, respectively). In the milk powder processing plant studied, low-heat SMP was produced using only the milk supplied by the farms involved in this study. Samples of milk were collected from farm bulk tanks (mid-lactation: 67 farms; late-lactation: 150 farms), collection tankers (CTs), whole milk silo (WMS), skim milk silo (SMS), cream silo (CS) and final SMP. During mid-lactation, the raw milk produced on-farm and transported by the CTs had better microbiological quality than the late-lactation raw milk (e.g., total bacterial count (TBC): 3.60 ± 0.55 and 4.37 ± 0.62 log 10 cfu/ml, respectively). After pasteurisation, reductions in TBC, psychrotrophic (PBC) and proteolytic (PROT) bacterial counts were of lower magnitude in late-lactation than in mid-lactation milk, while thermoduric (LPC-laboratory pasteurisation count) and thermophilic (THERM) bacterial counts were not reduced in both periods. The microbiological quality of the SMP produced was better when using mid-lactation than late-lactation milk (e.g., TBC: 2.36 ± 0.09 and 3.55 ± 0.13 cfu/g, respectively), as mid-lactation raw milk had better quality than late-lactation milk. The bacterial counts of some CTs and of the WMS samples were higher than the upper confidence limit predicted using the bacterial counts measured in the farm milk samples, indicating that the transport conditions or cleaning protocols could have influenced the microbiological load. Therefore, during the different production seasons, appropriate cow management and hygiene practices (on-farm and within the factory) are necessary to control the numbers of different bacterial groups in milk, as those can influence the effectiveness of thermal treatments and consequently affect final product quality.

Microbiological Quality of Milk, Cheese, Yogurt and ICE Cream in Baghdad City Markets

282 samples of milk, yogurt, cheese and ice cream were collected from different areas from Baghdad markets. All samples were subjected to standard microbiological methods. All samples were tested according to the Iraqi microbiological limits guidelines’ for total counts, coliform and fecal coli form, staphylococcus aureus, Salmonella species, mould and yeast, Listeria monocytogenes were tested in cheese only. The results showed that all samples were free of Salmonella and fecal coliform. All cheese samples were free of Listeria monocytogenes and 79% of milk 75% of cheese 70% of yogurt and only 48% of ice cream samples were failed to meet the legal requirements in terms of overall hygienic quality.

Microbiological status of bulk tank milk and different flavored gomolya cheeses produced by a milk producing and processing plant

The microbiological quality of milk is important not only for food safety, but it can also influence the quality of dairy products. In this study, our aim was to assess the microbiological status of the bulk milk of a milk-producing farm, and some natural and flavored (garlic, dill, onion) gomolya cheeses made from pasteurized milk produced by their own processing plant. We determined the number of coliform bacteria, Escherichia coli, Staphylococcus aureus, and molds of three milk and eight cheese samples. The tests were conducted between July and September, 2017.&#x0D; In bulk milk, the mean coliform count was 3.83±0.17 log10 CFU/ml; the mean E. coli count was 1.38±0.14 log10 CFU/ml; the mean mold count was 3.74±1.30 log10 CFU/ml; and the S. aureus count was &lt;1.00 log10 CFU/ml, respectively. The mean coliform count in gomolya cheeses was 3.69±1.00 log10 CFU/g; the mean E. coli count was 2.63±0.58 log10 CFU/g; the mean S. aureus count was 3.69±1.35 log10 CFU/g and the mean mold count was 1.74±0.37 log10 CFU/g. The amount of coliforms detected in different flavored gomolya cheeses were significantly different (P&lt;0.05). More than 10 CFU/g of E. coli was found only in the dill flavored cheeses, and S. aureus was found only in dill (3.66±1.86 log10 CFU/g) and onion (3.71±0.52 log10 CFU/g) flavored gomolya cheeses. Based on the obtained results, it was found that the amount of coliform bacteria and E. coli in bulk milk exceeded the limit set in regulation of the Hungarian Ministry of Health (MoH) 4/1998 (XI. 11.) and the amount of S. aureus was below the limit. For gomolya cheeses, the S. aureus count exceeded the limit. The amount of coliform bacteria remained above the limit in cheeses, except for the garlic flavored gomolya cheese. In cheeses, a larger E. coli count was detected than in the bulk milk, but there is no specific limit for cheeses in the regulation. The mold count exceeded the limit specified in the regulation in cheeses, but a lower value was detected relative to milk.&#x0D; The results show that, in the case of bulk milk and gomolya cheeses, certain detected quantities exceeded the limit values set forth in regulation of MoH 4/1998 (XI. 11.). The results indicate an inadequate microbiological state of the raw material and the finished products. The reasons for these are due to reduced technological hygiene or the inappropriate handling of raw material and finished products. In this study, we have summarized the results of our preliminary studies, which can provide a basis for further hygiene studies.