Number Of Bacteria In Milk Research Articles

Clinical aspects of treatment of breast skin wounds in cats

Injuries to the skin of the mammary gland are one of the leading causes of mastitis in lactating cats. Given the progressive nature of the problem of mastitis in cats, the important role of mammary skin injuries in their occurrence and the limited range of drugs for their treatment, we conducted studies aimed at studying bacterial contamination of the mammary gland skin in lactating cats and the effectiveness of its correction with pharmacological agents with different mechanisms of action. . In the conditions of a shelter for homeless animals located in the Voronezh region, studies were conducted to study the effectiveness of several pharmacological agents for the treatment of mammary gland injuries in lactating cats.A comparative analysis of the pharmacological action of Bepanthen plus ointment, 1% dioxidine solution and its combination with PEG-400 showed that these agents have a pronounced sanitizing effect on the skin surface. However, with extensive and deep damage, skin treatment with agents that do not have or with mild transdermal properties does not significantly affect the degree of contamination of the deep layers of the mammary gland parenchyma and the number of bacteria in milk. Strengthening the penetrating ability of dioxidine, in particular with the help of PEG-400, increased the efficiency of milk sanitation, and hence the mammary gland parenchyma, by 48%. The results of the studies have shown that, depending on the degree of damage to the skin of the breast, there is a corresponding risk of progression of wound infection, contamination of breast tissues and the development of mastitis.

Comparison of Total Number of Bacteria in Raw Milk Friesian Holstein Cow Based on Milking Techniques Using Total Plate Count (TPC) Test

The aim of this research was to know the comparison of total number of bacteria in raw milk based on milking techniques. This research used purposive sampling and used 30 samples, 15 cows from Lucky Farm and 15 cows from three traditional farmers in Medowo Village, Kandangan District, Kediri Regency. All samples were tested using pour plate method Total Plate Count (TPC) test in Veterinary Public Health Laboratory of Veterinary Medicine Faculty, Universitas Airlangga in Surabaya. The existing data will be processed with Kolmogorov normality test and Independent T-test. The result of this research served in tables. The research was conducted in January to February 2022. The result showed that there are some samples have a total number of bacteria that meet predetermined standards, but some other samples do not meet the standards of SNI according to SNI 7388:2009 which is 1 x 106 CFU/ml. The average number of the machine-milked sample was 3.5 x 105 CFU/ml, while in the conventionally milked sample was 2.9 x 106 CFU/ml. The results of the analysis using the Independent T-test showed that there was significant difference in the number of bacteria in milk using machine and conventional milking (p<0.05).

A class Ⅲ bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese

A novel class Ⅲ bacteriocin gene (NX371) was mined by bioinformatic analysis from Lactobacillus acidophilus NX2-6, which had 98.15% homology of helveticin J (GenBank: ARF21596.1) from Lactobacillus. helveticus R0052. Then the bacteriocin NX371 (37.1 kDa) was expressed in Escherichia coli, purified and refolded to investigate its stability and antimicrobial characteristics. It displayed dramatic antimicrobial activity against both Gram-positive and Gram-negative foodborne pathogens, including Salmonella, Yersinia, Listeria, Enterobacter, Shigella, Escherichia, Staphylococcus, and Vibrio, which killed bacteria by weakening their cell wall, increasing the permeability of the membrane, and causing leakage of intracellular ATP. Furthermore, it showed a more extensive range of pH stability (3.0–8.0) than nisin and used to control the growth of pathogens in artificially contaminated milk and Mozzarella cheese (S. enteritidis, L. monocytogenes, E. coli, and S. aureus) at 25 and 35 °C, respectively. The number of bacteria in milk and cheese was reduced by 3.5–4.0 CFU/mL and 5.0–7.0 log CFU/g in the presence of 2.0 MIC90 NX371, respectively. Taken together, NX371 showed a broad spectrum of antimicrobial activities with significant thermal and pH stability, suggesting that it could be applied potentially in the dairy industry to control the foodborne pathogens.

Pelatihan Proses Pasteurisasi Sebagai Upaya Menumbuhkan Kemandirian Pemasaran Susu Kambing di Kelompok Sukorejo I, Turi, Sleman

The activities of community service which were conducted in Sukorejo, Girikerto, Turi, Sleman aimed to train farmers to be able to produce high quality goat milk, be skillful to process pasteurized milk, and be capable of marketing their dairy products. The activities consisted of counseling and training, focusing on the implementation of hygienic milking procedure and processing pasteurized milk. The community service was carried out in partnership with Plaza Agro, the Faculty of Animal Husbandry of Universitas Gadjah Mada, which is engaged in the sale of dairy and agricultural products. The training materials consisted of lactating goats, stage pens, goat milk, pasteurization and packaging equipment, and chemicals for milk quality testing. Counseling and discussion were done either during farmers meeting or between their activities in the communal goat houses. The program also carried out the procurement of equipment for milk processing and packaging which was facilitated by IbM Ristek Dikti (Higher Education) program 2016. Training results showed that an increase in the number of farmers who implemented hygienic milking, especially on the sanitation aspect, resulting in good quality milk. Density ranged from 1.030 to 1.034 in gravity, 5.5 to 5.6% of fat content and 15.3 to 15.5% of dry matter. The mild had a good flavor, odorless, and without alcohol. The quality of pasteurized milk was good, odorless, and had a typical goat's milk flavor. The reduction time of metylene blue reduction test was 7.9 hours, indicated that the approximate number of bacteria in milk approached 150000/mL, whose average of shelf life was 7 days. Initial marketing of pasteurized goat milk in Plaza Agro was limited on a small scale. The study concluded that processing pasteurized milk was useful for farmers to find an alternative market of goat milk.

Pelatihan Proses Pasteurisasi Sebagai Upaya Menumbuhkan Kemandirian Pemasaran Susu Kambing di Kelompok Sukorejo I, Turi, Sleman

The activities of community service which were conducted in Sukorejo, Girikerto, Turi, Sleman aimed to train farmers to be able to produce high quality goat milk, be skillful to process pasteurized milk, and be capable of marketing their dairy products. The activities consisted of counseling and training, focusing on the implementation of hygienic milking procedure and processing pasteurized milk. The community service was carried out in partnership with Plaza Agro, the Faculty of Animal Husbandry of Universitas Gadjah Mada, which is engaged in the sale of dairy and agricultural products. The training materials consisted of lactating goats, stage pens, goat milk, pasteurization and packaging equipment, and chemicals for milk quality testing. Counseling and discussion were done either during farmers meeting or between their activities in the communal goat houses. The program also carried out the procurement of equipment for milk processing and packaging which was facilitated by IbM Ristek Dikti (Higher Education) program 2016. Training results showed that an increase in the number of farmers who implemented hygienic milking, especially on the sanitation aspect, resulting in good quality milk. Density ranged from 1.030 to 1.034 in gravity, 5.5 to 5.6% of fat content and 15.3 to 15.5% of dry matter. The mild had a good flavor, odorless, and without alcohol. The quality of pasteurized milk was good, odorless, and had a typical goat's milk flavor. The reduction time of metylene blue reduction test was 7.9 hours, indicated that the approximate number of bacteria in milk approached 150000/mL, whose average of shelf life was 7 days. Initial marketing of pasteurized goat milk in Plaza Agro was limited on a small scale. The study concluded that processing pasteurized milk was useful for farmers to find an alternative market of goat milk.

The prevalence of Listeria monocytogenes and Staphylococcus aureus and their virulence genes in bulk tank milk in Kosovo.

Milk is considered to be a healthy, nutritious food product. Microbiological quality is an important aspect in evaluating the quality of milk. A total of 603 bulk tank milk samples from 221 farms distributed across ten different regions were collected for milk quality assessment. Quality was judged by total viable count, and the prevalence of two foodborne pathogens (Listeria monocytogenes and Staphylococcus aureus) by using selective media and 16S rRNA gene sequencing. The presence of virulence genes was detected by polymerase chain reaction (PCR) using specific primers. Milk from only 7% (15/221) of farms were found to comply with the European Union standard. Interestingly, the microbiological quality of milk from the larger herd size farms (more than 10 cows) was better than in smaller herds. L. monocytogenes was found in 2.7% (6/221) of farms, and all the examined L. monocytogenes isolates were positive with respect to the virulence genes prfA, actA, and hlyA. S. aureus was found in 39.8% (88/221) of the farms. In total, 30.7% (27/88) of the staphylococci were positive for enterotoxin production. The enterotoxins identified were toxin B (40.7%), toxin D (33.4%), toxin C (18.5%), and toxin A (7.4%). The total number of bacteria in milk was very high. The presence of two foodborne pathogens in raw milk represents a great health risk to consumers. To improve the microbial quality of milk in Kosovo, important measures to improve hygiene, including better information, guidance, and control, are needed.

The Effect of Improving Sanitation Prior to Milking on Milk Quality of Dairy Cow in Farmer Group

The purpose of the study was to investigate the effect of environmental and pre-milking sanitation on milk quality of dairy cow in the farmers. Milk quality were measured from samples that were taken from cows managed by farmers in Pakem, Sleman during the existing condition and implementation of treatment. Twenty three dairy cows were used to observed the effect of treatment, namely improve environmental sanitation and pre-milking. The treatment consisted of cleaning the floor stable, water and feed trough, washing the cow and udder, drying udder and discarded the first milk flow. The results showed that improving sanitation significantly decreased milk acidity from 0.19% to 0.14% and number of bacteria in milk. The treatments could also increase milk density and solid non fat. The study concluded that improving environmental sanitation and pre-milking gave significant effect to milk quality.

Microorganisms associated with milk spoilage in Southeastern Nigeria

Commercially canned pasteurized and unpasteurized milks obtained from Fulani women were exposed to adverse condition, which caused them to become contaminated. The pH of pasteurized milk ranged from 4.5 to 7.2 with a mean of 5.9, while that obtained from the Fulani woman (unpasteurized milk) ranged from 4.5 to 6.6 with a mean of 5.6. The plate counts of the pasteurized milk had an average count of 1.15x105 while that of unpasteurized milk was 2.27x105. The microorganisms isolated from the two samples included Streptococcus spp Lactobacillus spp, Bacillus spp, Pseudomonas spp, Sptaptylococcus spp, Escherichia coli, Salmonella typhi, Clostridium spp and Shigella spp. Adequate pasteurization at the right temperature is necessary before the milk reaches the final consumers and will generally reduce the number of bacteria in milk. Keywords: Milk, pasteurized, microorganisms, fermented, mammals > Animal Production Research Advances Vol. 2 (4) 2006: pp. 228-230

Anti-inflammatory effects of intramammary infusions of glycyrrhizin in lactating cows with mastitis caused by coagulase-negative staphylococci.

To determine the anti-inflammatory effects of glycyrrhizin (GL) in lactating cows with mastitis attributable to naturally occurring infection with coagulase-negative staphylococci (CNS). 12 lactating Holstein cows with mastitis attributable to infection with CNS and 2 healthy cows without mastitis. Clinical signs, number of bacteria in milk, somatic cell count (SCC) in milk, concentrations of alpha-lactalbumin and lactoferrin in milk, and concentration of histamine in milk were investigated before and after intramammary infusion of GL (6 cows) or antimicrobials (6 cows). Glands of 2 healthy cows were infused with staphylococcal enterotoxin; milk leukocytes were then harvested and incubated with various doses of GL. In cows infected with CNS that had a low bacterial concentration in milk, infusion of GL alone resulted in significant improvements in swelling, firmness of glands, and number of clots in milk, and it decreased the SCC, but not significantly. Percentage of neutrophils decreased significantly (to < 30%) by 2 days after infusion. Use of lactoferrin as a marker of inflammation in mammary glands revealed a decrease in concentrations, whereas use of alpha-lactalbumin as a marker of recovery for mammary glands revealed significant increases in concentrations in the GL-infused group. Accompanying these anti-inflammatory effects, a decrease in the concentration of histamine in milk was observed in the GL-infused group. Glycyrrhizin decreased histamine production by milk leukocytes in a concentration-dependent manner. Infusion of GL may regulate intramammary inflammation through modulation of inflammatory mediators such as histamine.

Effect of antibiotic induced bacterial clearance in the udder on L-selectin shedding of blood neutrophils in cows with Escherichia coli mastitis

Bacterial clearance, L-selectin adhesion receptor expression and neutrophil recruitment during experimentally induced Escherichia coli mastitis were investigated. Acute mastitis was induced by injection of 10 4 cfu E. coli into both left quarters of 12 clinically healthy lactating cows, 2–6 weeks after parturition. Half the cows were treated intravenously 10 h after infection, and subcutaneously 30 h after infection with enrofloxacin. In both groups, bacterial count, milk serum albumin, milk somatic cell count, circulating leukocyte count and L-selectin expression on neutrophils were determined. Both groups responded to challenge with udder inflammation and fever. Treatment with enrofloxacin affected the elimination rate of bacteria at hours +14, +18, +24, +48, and +72 after challenge, but not the bacteriological cure rate (five out of six for treated and three out of six for nontreated cows). The drop in L-selectin expression found following challenge did not differ between groups throughout the study. No effect of treatment was found on SCC. Based on these findings, it may be concluded that when treatment is administered 10 h after infection, the number of bacteria in milk is not correlated with L-selectin expression on circulating PMN during experimentally induced E. coli mastitis. The initial bacterial load probably dictates the extent of the decrease in L-selectin expression and milk somatic cells.

Agricultural Advice

THE Harper Adams Agricultural College, Newport, Shropshire, has issued a review of its advisory work in the West Midland province during 1936–37 (Adv. Kept. No. 12, pp. 23, May 1937). This is contributed by the advisory staff of the College, and bears the title of “Harper Adams Adviser”. Topics of special interest are described, and the most significant tendencies are shown, but no attempt is made to condense the whole advisory activity into this small volume. Mr. F. S. Dennis shows, among other things, the high cost of milk production in Warwickshire, and indicates the lines of heavy expenditure. The correction of heart-rot in sugar beet, and 'Raan' in swedes, by the application of borax, is one interesting feature of Mr. W. Morley Davies's contribution, and the yield of milk deficient in butter-fat and total solids during spring and early summer also receives attention. This is a question vital to dairy farmers, for many cows do not provide milk which reaches the necessary legal standardsat this period. "Some Causes of Winter Wheat Failure" is the main topic of Mr. H. C. F. Newton, the advisory entomologist, whilst Mr. N. C. Preston discusses the fungus disease of the same crop, known by the laconic name 'take-all'. Dr. A. Lloyd Pro van compares the simple methylene bluetest for the number of bacteria in milk, with the more accurate, but cumbersome, plating method. Veterinary investigational work is described byMr. K. D. Downham.

Methods of Determining the Numbers of Bacteria in Milk

SummaryOne fact emerges from a consideration of the literature upon the methods at present in use for determining the bacteriological content of milk, viz. no one method is capable of giving exact information as to the numbers of living bacteria present.The plate count has been shown to be subject to a number of limitations to its accuracy, but it is possible that these are much more the result of failure to appreciate the importance and effect of observing the protocols of a standard technique, than of insurmountable causes of error inherent in the method. Any one laboratory should be able to return results which are comparable from sample to sample, but as has been shown, it is unlikely that results will agree between laboratory and laboratory unless the most rigid precautions to secure uniformity are enforced. This latter fact does not seem to be of very great importance, since the most that can be expected is that results shall reflect the condition of the milk at the time of examination. These will be governed by the previous history of the milk. Figures have been given which show (p. 120) that, if milk is properly produced and handled, the bacterial content will be, even 24 hours or more after milking, within the range where the plate count as a method of computation is more reliable than any other known method.From the point of view of keeping quality and value for some manufacturing purposes, milk is either good or bad, and the obvious inaccuracy of the plate or any other method is a matter of small importance when the bacterial content has once exceeded 500,000 per 1 c.c.Nevertheless there is no sort of justification for attempting to separate milk into classes, which are not broad enough to include the variations which have been repeatedly shown, although not always on sound lines, to occur in the figures. It may be possible so to separate milk of very low bacterial content, but it is not possible to do so when the bacterial content exceeds, say, 200,000 per 1 c.c. It must always be remembered that the colonies appearing on agar plates arise from groups as well as from individual bacteria.In view of the fact that keeping quality, the basis on which the consumer judges milk, depends upon the kinds as well as upon the numbers of bacteria, it appears wise to supplement bacterial examinations with determinations of keeping quality, and, in view of their special significance, of organisms of the coliform group.It seems that, although the methods of Breed and Frost are excellent for rapidly classifying milk into broad grades, their accuracy is necessarily diminished by their very nature, in that the results obtained are dependent upon computation to a greater extent than the plate method and, although it is possible to secure good results, the time consumed in getting these is as great, if not indeed greater, than by the plate method.The reductase test, although it has a large sphere of usefulness as a factory method, will not give accurate information as to the numbers of bacteria in milk.

The Comparative Accuracy of the Direct Microscopic and Agar Plate Methods in Determining Numbers of Bacteria in Milk

Summary The results of this statistical analysis of counts made by the direct microscopic and agar plate methods show a high degree of variability in both methods, as applied comparatively to rating raw market milk supplies. In other words, there is such a relatively large experimental error in both methods that sanitarians interested in the bacteriological control of milk supplies must avoid the danger of making too fine distinctions in establishing the maximum numerical limits for the various, so-called, grades of milk. Variations of 200 to 300 per cent have been frequently reported in counts made in well controlled laboratories. While it is true that some technicians, under exceptionally well controlled conditions, have been able to obtain smaller percentage variations, it should not be forgotten that we must be governed by limitations arising through practical application where many samples of milk are daily prepared for counting by technicians who do not have time to exercise that extreme care which is possible only in research laboratories where there always exists ample time in which to plate the half dozen or so samples. The direct microscopic count of individual cells per cubic centimeter varied from 4.8 to 6.2 times greater than the count of the groups of bacteria under the microscope, and from 3 to 4.5 times greater than the agar plate colony count. The plate count on either plain or lactose agar was greater than the corresponding microscopic group counts. This relationship is to be expected in most samples due to the breaking up of the groups into smaller components during the process of plating the milk. The individual cell count averaged 4.5 times greater than the plain agar plate count but where lactose was added this difference was reduced to 3 times. There was likewise a reduction in the variability as well as a noticeable increase in the correlation. Undoubtedly the addition of lactose to the medium would materially increase the accuracy of the plating method. Although the microscopic group count was more variable than either the count of individual cells by the microscopic method or the agar plate count, yet the probable error of the coefficients of variability showed little or no significant difference. There was a better correlation between the counts of the individual bacterial cells and groups of cells per cubic centimeter by the direct microscopic method than between the individual cell count and the agar plate count. The poorest correlation obtained was that between the microscopic group counts and the agar plate counts. This is undoubtedly largely due to the variations introduced in the former count by the arbitrary manner in which separate groups are determined and by the counting of dead organisms and in the latter by variations in the adaptability of different organisms to growth in cultural media, and also by variations in the breaking up of colonies during plating. A few excessively high counts may have a marked effect upon the degree of correlation. For example, the elimination from 439 counts in all, of nine which were excessively high and which represented over-crowded microscopic fields and agar plates, resulted in a markedly lower correlation throughout (see table 7). It is conceivable that with raw milk uniformly low in bacterial content that there might be very little if any correlation between the two methods. Although, while showing more or less lack of correlation as applied to individual samples of milk, yet a close agreement may, in general, be expected in the results obtained by the two methods in rating the whole supply. Arithmetic averages of bacteria counts are apt to be misleading as a measure of the central tendency. One high count among several that were uniformly low would give an erroneous idea of the numerical bacterial quality of a given milk supply. The median, which is the middle number of a series of counts arranged in sequence, is a much fairer measure. One method gives as reliable a picture of the bacterial condition of any given raw milk supply as does the other. There is no reason for believing that one method is significantly more accurate than the other; nor that one lends itself more advantageously to the dividing of a raw milk supply into classes than the other. The plating method, however, is more applicable to the counting of bacteria in milk where there are only a few thousand present per cubic centimeter. Irrespective of the wide variations and possible sources of error that may be pointed out, both methods, if properly administered, are sufficiently accurate to insure a marked reduction in the amount of carelessly handled milk, without inflicting an undue hardship upon anyone.

A Comparison of the Methylene Blue Reductase Test and the Direct Microscopic Count in Grading Milk at Milk Plants

During recent years the methylene blue reductase test has been advocated as a practical method to use for determining the approximate number of bacteria in milk. The test has been used quite extensively in some European countries and recently to some extent in this country at dairy manufacturing plants and milk receiving stations. The well established plate count method and the more recent direct microscopic count method have been adopted as official by the American Public Health Association. These tests are more expensive and complicated and demand more care and skill than is required in operating the reductase test. But the latter test has not been used in this country to such an extent that its place in the dairy industry has been definitely established. During the months of July, August, and September, 1924, a number of dairy manufacturing plants and milk receiving stations were visited by the writer and a sample of the milk delivered by each producer was tested for bacteria by both the methylene blue reductase test and the direct microscopic method. The obiect of the work was first, to determine the grade (A, B or C) of each producer's milk on the day it was tested and, second, to learn how the results obtained by the reductase test checked with those obtained by the direct microscopic count method.

The Influence of Certain Factors on the Methylene Blue Reduction Test for Determining the Number of Bacteria in Milk

Summary The importance of the bacterial content of milk in determining its quality is discussed and the need of some simple and inexpensive method for the bacteriological analysis of milk is presented. The methylene blue reduction test seems to meet the need. The literature treating of the reduction test has been reviewed and a study has been made of a number of factors which influence the results obtained with the test. In the work herein reported attention has been directed to the influence of the concentration of the dye, to the age of the solution of the dye, and to the source or brand of the methylene blue. The influence of temperature on the reduction time has been investigated. The direct dependence of the test on the vital activities of the cells is shown by the effect of heating the milk to relatively low temperatures and by the effect of antiseptics. The relationships which may exist between different groups of bacteria are discussed and data are presented to illustrate the effect of these relationships in influencing the reduction time. The reducing action of different groups of milk bacteria has been studied as well as the relation of reduction time to keeping quality. Directions for making the test are given.

The Effect of Pasteurization on the Number of Bacteria in Milk When This is Determined by the Direct Microscopic Count

The Effect of Pasteurization on the Number of Bacteria in Milk When This is Determined by the Direct Microscopic Count

The Comparative Value of Quantitative and Qualitative Bacteriological Methods as Applied to Milk, with Especial Consideration of the Methylene Blue Reduction Test

Summary The advantages and disadvantages of the various methods of determining the number of bacteria in milk are discussed as to their applicability to raw and pasteurized milk for the purpose of determining the past history of the milk, its future history, or for control purposes either in the milk plant or by the health officials. Original data are presented which show that the methylene blue reduction test measures with a high degree of accuracy the bacterial content of milk when applied to samples of milk, the bacterial content of which has been varied by the addition of different amounts of the same inoculum.

A Common, but Incorrect, Statement Concerning the Number of Bacteria in Milk

A Common, but Incorrect, Statement Concerning the Number of Bacteria in Milk

A Common, but Incorrect, Statement Concerning the Number of Bacteria in Milk

A Common, but Incorrect, Statement Concerning the Number of Bacteria in Milk

The Bacterial Flora of Milk Held at Low Temperatures

The value of milk and cream for human food, either alone or as constituents of more elaborate dishes, has led to efforts for their preservation for considerable periods of time. Such preservation is necessary in order to furnish a supply for places where the fresh product cannot be obtained, as on ocean steamships, or for a time of abnormal demand, such as that occasioned by the Fourth of July. The bacterial changes undergone by milk during its preservation at low temperatures have been made the subject of considerable study by Conn and Esten,1 and by Pennington,2 these investigators being preceded by Havemann,3 Schmidt-Nielson,4 Schmelk,5 Conradi and Vogt,6 Fischer,7 and Muller,8 who showed that certain bacteria can grow at a temperature as low as 00 C. The investigations of these earlier scientists consisted mainly in keeping various inoculated menstra at about 00 C. and making quantitative bacterial determinations at stated times. Their conclusions were that, altho growth does take place, it is comparatively slow. Conn and Esten showed that at 10 C. there is a period of from six to eight days during which there is no increase in the total number of bacteria in milk, and that when growth does start at this temperature the lactic bacteria fail to predominate over the other species, so that all types develop. They concluded that milk is not necessarily wholesome because it is sweet and that the species developing at this low temperature are more apt to be injurious than species developing at 200 C. Pennington concluded that at the low temperature (29-320 F.) employed in her experiments there were constantly present bacteria which formed acid and bacteria which acted on protein, the former