Preservation Of Milk Research Articles

Telelactation with a Mobile App: User Profile and Most Common Queries.

Background: Mobile applications related to health issues are currently expanding. Different uses of new technologies have produced positive results regarding breastfeeding support. Breastfeeding applications are increasing. Objective: We conducted a descriptive analysis of a mobile application for breastfeeding (LactApp) to study the user profile and the most frequent queries. Materials and Methods: This was a retrospective, comparative, and descriptive ecological time-series study of LactApp from 2016 to 2019. Google Analytics and the app itself were used for data collection. The data were analyzed in Excel, and for the time series, Prais-Winsten autoregressions were applied based on the Durbin-Watson method in Stata. Results: A total of 115,830 users and 71,780 infants were registered in the application. A total of 1.91% of these users obtained the medical version. The application was used for both queries and surveys and for users to interact through chat. A total of 30.17% of the responses were related with "baby's sleep" (8.94%), 8.91% were related to "preservation of milk," 6.16% were related to "breastfeeding crisis," and 6.15% were related to "physiological evolution of breastfeeding," all with an increasing trend. Conclusion: LactApp is a resource for breastfeeding that is widely downloaded and used by a substantial number of individuals. The most recurring topics were baby's sleep, milk extraction and preservation, breastfeeding crisis and physiological evolution of breastfeeding.

Egyptian Honey Bee Products as Alternative Agents for Antibacterial Activity and Milk Preservation

Egyptian Honey Bee Products as Alternative Agents for Antibacterial Activity and Milk Preservation

Combined Effect of γ-Irradiation and Antibacterial Formulations Based on Natural Compounds for Preservation of Mother's Milk

Combined Effect of γ-Irradiation and Antibacterial Formulations Based on Natural Compounds for Preservation of Mother's Milk

Effect of storage, temperature, and extraction kit on the phylogenetic composition detected in the human milk microbiota.

Human milk is considered the optimum feeding regime for newborns and is a source of bacteria for the developing infant gastrointestinal tract. However, as with all low biomass samples, standardization across variabilities such as sample collection, storage, and extraction methods is needed to eliminate discrepancies in microbial composition across studies. The aim of this study was to investigate how different storage methods, temperatures, preservatives, and extraction kits influence the human milk microbiome, compared to fresh samples. Breast milk samples were processed via six different methods: fresh (Method 1), frozen at −80°C (Method 2), treated with RNAlater and stored at 4°C or −80°C (Methods 3 and 4), and treated with Milk Preservation Solution at room temperature (Methods 5 and 6). Methods 1‐5 were extracted using PowerFoodTM Microbial DNA Isolation kit (Mobio), and Method 6 was extracted using Milk DNA Preservation and Isolation kit (Norgen BioTek). At genus level, the most abundant genera were shared across Methods 1‐5. Samples frozen at −80°C had fewest significant changes while samples treated and extracted using Milk Preservation and Isolation kit had the most significant changes when compared to fresh samples. Diversity analysis indicated that variation in microbiota composition was related to the method and extraction kit used. This study highlighted that, when extraction from fresh milk samples is not an option, freezing at −80°C is the next best option to preserve the integrity of the milk microbiome. Furthermore, our results demonstrate that choice of extraction kit had a profound impact on the microbiota populations detected in milk.

Lactoperoxidase system in the dairy industry: Challenges and opportunities

The objective of this review was to search the literature for studies on the lactoperoxidase system (LPS) as milk natural preservation, action mechanisms, usage methods and perspectives for the dairy industry. A comprehensive literature review approach was conducted for collecting evidence in scientific publications. The biological properties of milk promote the development of microorganisms which compromise its quality, therefore demanding the use of techniques for preserving the milk matrix from its collection until processing. Within this context, LPS could represent an alternative to guarantee the safety of this food in are as where refrigeration is not possible; in addition, studies on applying this system in the dairy industry have been explored, as is the case in the test for verifying pasteurisation efficiency according to determining the lactoperoxidase enzyme activity. Natural antimicrobial properties of LPS make it a promising alternative for the industrial preservation and processing of milk, especially when considering the current quality standard demanded by the market. However, the potential of LPS as a biopreservative is still little technically and scientifically explored, which implies the need to develop new studies.

LISTERIA MONOCYTOGENES IN COW’S MILK PRODUCED BY FAMILY-OWNED DAIRY FARMS

Refrigeration is an important milk preservation method. However, milk quality may deteriorate if the product is refrigerated for long periods, mainly due to the growth of psychrotrophic bacteria. This group of microorganisms includes pathogenic genera, most notably Listeria monocytogenes. The detection of this bacterium in food is important, given its pathogenic effects on human and animal health and also its economic relevance. This study focused on detecting the presence of L. monocytogenes in milk samples collected at small family-owned dairy farms. Samples were cultivated on PALCAM and ALOA agars for microbiological analysis and a molecular analysis by polymerase chain reaction was performed for the detection of L. monocytogenes. Despite the negative results obtained in both these analyses, further studies are recommended to confirm or refute the negligible effect of L. monocytogenes on small dairy farms.

LISTERIA MONOCYTOGENES IN COW’S MILK PRODUCED BY FAMILY-OWNED DAIRY FARMS

Refrigeration is an important milk preservation method. However, milk quality may deteriorate if the product is refrigerated for long periods, mainly due to the growth of psychrotrophic bacteria. This group of microorganisms includes pathogenic genera, most notably Listeria monocytogenes. The detection of this bacterium in food is important, given its pathogenic effects on human and animal health and also its economic relevance. This study focused on detecting the presence of L. monocytogenes in milk samples collected at small family-owned dairy farms. Samples were cultivated on PALCAM and ALOA agars for microbiological analysis and a molecular analysis by polymerase chain reaction was performed for the detection of L. monocytogenes. Despite the negative results obtained in both these analyses, further studies are recommended to confirm or refute the negligible effect of L. monocytogenes on small dairy farms.

Lactoperoxidase enzyme activity and thiocyanate levels in raw milk of Girolando cows

Considering the importance of milk enzymes in milk preservation and animal protection, this study aimed to identify the factors that influence lactoperoxidase activity and levels of thiocyanate in raw milk of Girolando cows, as well as to verify the correlation between these components and the number of somatic cells in cooled raw milk. A total of 181 of milk samples from Girolando cows were used to determine the lactoperoxidase activity, thiocyanate levels, somatic cell number, and serum protein content. The genetic group and the sampling period influenced lactoperoxidase activity. Thiocyanate levels were influenced by the sampling period and by the interaction between the genetic group and the sampling period. The number of somatic cells was influenced by the number of days in lactation, animal age, and sampling period. Milk of animals from the group 1/2 Holstein x Gyr had the highest lactoperoxidase activity and there was no influence of the genetic group on the levels of thiocyanate.

Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality.

Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.

ROLE OF KNOWLEDGE MANAGEMENT IN ACHIEVING FOOD SECURITY AND NUTRITION IN GARISSA COUNTY, KENYA

Food is a primary need that is basic to all human needs and a fundamental human right (Maxwell, 2001; Ingram, 2011). Improved food security is vital in the alleviation of poverty, promotion of people’s health and labor productivity, contributes to the political stability of a country and ensures sustainable development of citizens (FAO, 2011). Food and nutrition security are achieved adequate food is available, accessed and satisfactorily utilized by all individuals at all times to live a healthy and happy life. Nutrition security goes beyond food security by considering adequate access to essential nutrients, not just calories. Nutritional security means guaranteed constant adequate dietary intake that helps the body to resist and recover from disease. Food insecurity leads to severe health problems for individuals and to the society including malnutrition, obesity, disease and poverty (Hammond & Dube, 2011). Indigenous knowledge refers to the knowledge and know-how unique to a given society or culture which encompasses “the cultural traditions, values, beliefs and worldviews of local people” (UNESCO, 2016). The fundamental differences between indigenous and scientific knowledge paradigms are characterized by an old African proverb which states when a knowledgeable old person dies, a whole library disappears (Naanyu, 2013). The study explored the role of indigenous knowledge in achieving food security and nutrition in Garissa county whose major economic is livestock keeping. The study found out that in the dry season resources are rare; the pastoralist manage their herd composition in regard to age and sex to preserve herd viability; and splitting up herds during wet and dry season, milk preservation is through gourds cleaning, drying and disinfecting for long-term, milk preservation is via spontaneous fermentation or back slopping and drying remain to be the most use approach for raw cereal grains, supported by the addition of ash, minerals or activated charcoal to absorb moisture and oxygen. The study concludes that despite the rich practices, indigenous knowledge is marginalized in favor of high-tech modern knowledge. The agro-pastoralist have no clearly defined channels through which they can share their lived indigenous knowledge, experiences and practice and it is rational and easy for pastoralist to practice indigenous methods of control of pests and diseases learnt over generations. The study recommends that documentation of indigenous knowledge from aging experts for future references, repackage indigenous knowledge towards food security and sustainable pastoral production in communal ranches. Article visualizations:

Milk preservation: Enhancing the anti-Staphylococcus aureus potency using essential oils specific mixture

This study aims to calculate the optimal formula combining Syzygium aromaticum, Cinnamomum zeylanicum, Myrtus communis, and Lavandula stoechas essential oils to enhance their anti-Staphylococcus aureus effects. Firstly, a chemical analysis of essential oils (EOs) was assessed. Secondly, their antibacterial activities were screened against several bacterial strains with a special emphasis on S. aureus one. Finally, a specific mixture design plan was elaborated to determine the combination presenting the highest protection against S. aureus. Thus, the complex simplex-centroid mixture design was adopted to build polynomial models detailing the relationship between the anti-S. aureus activity and the proportion of each essential oil. Obtained results indicated compositional variabilities between studied samples. Indeed, the major compounds were camphor (35%), α-pinene (75%), cinnamaldehyde (89%) and eugenol (75%) for lavender, myrtle, cinnamon, and clove EOs, respectively. Additionally, the antibacterial activity test illustrated that all studied EOs were potent antimicrobial agents especially cinnamon and clove ones (from 15 to 39 mm inhibition zone). The search for the most effective combination for milk preservation against S. aureus suggested that a mixture of 58.8% cinnamon, 34.4% clove, and 6.8% lavender presents the optimal efficiency (reduction to 1 ± 0.1 × 106 CFU.ml−1). Thereby, this formula could be considered as a potential alternative for food safety against S. aureus contamination, particularly in milk and dairy industries.

Donor Human Milk for Preterm Infants: A Cost-Consequence Analysis of Alternative Preservation Methods

ObjectivesTo perform cost-consequence and cost-effectiveness analyses of 2 methods of donor human milk (DHM) preservation—Holder pasteurization (HoP) and high-pressure processing (HPP)—in human milk banks in Poland. MethodsWe used the results of the LACTOTECHnology as an answer to special nutritional requirements of preterm infants (LACTOTECH) preclinical study on the impact of different preservation methods on the content of bioactive milk components. The cost analysis was performed from the hospital perspective. To estimate the Diagnosis-Related Group (DRG) tariff for enteral feeding with DHM preserved by HPP, the pricing process used by the Polish health technology assessment agency (Agencja Oceny Technologii Medycznych i Taryfikacji) was followed. One-way deterministic and probabilistic sensitivity analyses on costs and human milk component parameters were undertaken. ResultsHPP maintains an average of 55% more potentially beneficial DHM components than HoP, but is more expensive (€35 750 vs €5066). The DRG tariff relating to milk from human milk banks preserved by the HPP method should be about €54 (130%) higher than with HoP. The cost-effectiveness ratio ranged from €0.84 to €10.27 per 1% gain in the active compound content in a daily portion of DHM. Sensitivity analysis showed that the cost of an HPP device had the most significant impact on pascalization expenses. ConclusionsHPP is a potentially more beneficial method of DHM preservation than HoP, but it is also about 7 times more expensive. Because of high pascalization costs, the cost-effectiveness analysis based on clinically significant endpoints will play an important role in decision making regarding the implementation of HPP into clinical practice of human milk banking.

Suppressing of milk-borne pathogenic using new water-soluble chitosan-azidopropanoic acid conjugate: Targeting milk-preservation quality improvement

Dairy animals are major reservoirs for many milk-borne pathogens (MBPs) such as Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli O157:H7). Thus, dairy industries dedicate most of their processes to eliminate or minimize microbial contamination. Although pasteurization may offer an ideal solution for microbial decontamination; nevertheless, it may negatively impact organoleptic and nutritive values of dairy products. In this context, this work aimed to develop an innovative strategy, to tackle this challenge, based on the chemical preservation of milk. In this endeavor, we have succeeded to design a new safe multifunctional bio-preservative based on natural antimicrobials (water-soluble chitosan (WSC) and 2-azidopropanoic acid (APA), (WSC-APA) conjugate). Interestingly, the minimum inhibitory concentrations (MICs) of WSC-APA have the capacity to completely suppress the proliferation of E. coli O157:H7 and S. aureus cells (100% bacterial reduction) in refrigerated milk samples during 20 and 24 h, respectively. Moreover, no Staphylococci species could be detected in refrigerated milk samples remediated with WSC-APA (0.25 mg/mL) after 6 storage days. Meanwhile, the coliform count has reduced by 99.7% in conjugate-treated milk samples during 10 storage days. Thus, new bio-preservative (WSA-APA) can be safely used to increase the shelf-life of milk without sacrificing its organoleptic and nutritive values.

Goat milk Kefir with ACE inhibitory activity: Preparation and storage stability evaluation

In this study, the Box–Behnken response surface method was used to optimize the conditions of Kefir grain fermented goat milk, and the angiotensin-converting enzyme (ACE, EC 3.4.15.1) inhibitory activity and sensory evaluation were improved. The results showed that the optimum fermentation conditions were 23 hr fermentation at 24°C, and the inoculum size was 2.5%. Under optimal conditions, the ACE inhibition rate increased significantly from 73.34 ± 0.37% to 85.97 ± 0.62% (p < .05), and the sensory evaluation increased significantly from 75.83 ± 0.46 to 84.65 ± 0.76 (p < .05), close to the predicted values of 86.54% and 85.20%. The storage stability of Kefir goat milk was studied. The results showed that there was a post-acidification process during the 14-day preservation of Kefir goat milk, with the acidity increasing, the pH value decreasing, and the sensory evaluation value increasing. This study can provide a good reference for the preparation and storage of goat milk Kefir. Practical applications In recent years, Kefir's health function has been found by more and more researchers, so it has gained the favor of the majority of consumers. In this study, response surface method was used to optimize the technological parameters of Kefir grain fermented goat milk and to explore the stability of Kefir milk during storage. The storage stability of Kefir is better.

Efficiency of bronopol and kathon in preservation of milk and milk products samples stored for analytical purpose

Formalin (0.4%) is the only legally permitted preservative by FSSAI for preservation of milk and milk product samples which are kept for analytical analysis. However, formalin is reported to interfere with the estimation of milk fat which results in lower fat values than original. In the present investigation, the efficiency of bronopol and kathon was evaluated in preservation of milk and milk products. Bronopol and kathon both are broad spectrum antimicrobial compounds. Kathon (0.40%) and bronopol (0.40%) did not have significant effect on fat, SNF and protein content. However, lactose content increased significantly in milk samples added with kathon. A preservative formulation (combination of kathon and bronopol) was standardized and addition of 0.6% it, all microbiological counts were nil in first dilution as well as there was no significant effect on fat, SNF, lactose and protein content of milk. Moreover, on addition of this preservative formulation 1.0 1.2 and 1.2 % in khoya, paneer and dahi samples respectively, there was a significant reduction of microbiological counts of khoya, paneer and dahi. The optimized formulation (combination of bronopol and kathon) was found to be stable at 37 ° C as well as refrigeration temperature for 120 days in amber colour bottle based on microbiological study.

Effects of the vat pasteurization process and refrigerated storage on the bovine milk metabolome

This study is the first to investigate the evolution of cow milk metabolites throughout the vat pasteurization process and storage using untargeted metabolomics based on a multiplatform approach. Nuclear magnetic resonance and ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry were used for fingerprinting water-soluble nutritional compounds, and headspace gas chromatography-mass spectrometry was used to fingerprint the volatile organic compounds. This study demonstrated that vat pasteurization was an efficient and mild means of milk preservation resulting in only minor changes to the metabolites. The pasteurized milk samples exhibited a stable metabolome during the first 8 d of refrigerated storage. However, at the latter stage of storage, the concentrations of pantothenic acid and butyrylcarnitine decreased, whereas some fatty acids, organic acids, α-AA, peptides, and ketones increased. These selected metabolites that changed during milk storage could be used as potential biomarkers to track the storage conditions of pasteurized cow milk.

Current Status of Camel Dairy Processing and Technologies: A Review

Camel milk is unique because it is not easily processed into different dairy products that are common for cow milk. It lacks β-lactoglobulin and has low κ-casein that hinders processing of camel milk into different dairy products. Hence it needs different processing methods and technologies. To this effect attempts were made to manufacture dairy products such as feta cheese, soft brined cheese, and fermented milk from camel milk that had been produced at laboratory level. Camel milk powder has also been manufactures and marketed in Middle East and beyond. Currently there are remarkable progresses in camel dairy technologies that paved the way for production of different camel dairy products at small, medium and large scale. A number of experiments were conducted on camel milk processing technologies from preservation of camel milk using lactoperoxidase system activation using hydrogen peroxide (H2O2) and thiocyanate as well as by H2O2 producing lactic acid bacteria (LAB) to metagenomic characterization of LAB isolated from spontaneously fermented camel milk. Therefore, this review paper is going to present current status of camel dairy technologies in Ethiopia.

Efficacy of Reuterin and Bacteriocins Nisin and Pediocin in the Preservation of Raw Milk from Dairy Farms.

SUMMARYResearch backgroundIn the current scenario of milk production in developing and developed countries, several factors influence the shelf-life of raw milk and add significant numbers of microbial contaminants that drastically lower the initial microbial quality leading to milk spoilage by the time it reaches the processing units.Experimental approachThe present study was undertaken to investigate the biopreservative efficacy of reuterin system along with different combinations of bacteriocins in controlling the initial microflora of raw milk at farm level. Lactobacillus reuteri strain LR47, having effective antimicrobial activity, was shortlisted from our previous study and further characterized for reuterin production and tested in raw milk system.Results and conclusionsPreliminary testing of the cell-free supernatant from L. reuteri LR47 demonstrated significant growth inhibition of the majority of the tested bacterial indicators of milk spoilage. Further genetic analysis of the L. reuteri LR47 revealed the presence of two genes (pduC and dhaB) involved in the utilization of glycerol to produce reuterin via two different pathways. The strain LR47 was also found to possess comparatively higher capacity to convert glycerol into reuterin when checked through colorimetric assay. In the raw milk biopreservation experiment with reuterin alone or in combination with bacteriocins, the highest level of growth suppression in the total bacterial load and coliform counts was observed in the sample that was treated with a combination of reuterin, nisin and pediocin. The treatment combining these three natural biopreservatives at specific concentrations was able to maintain the initial microbial quality and extend the shelf-life of raw milk by 6 h at 37 °C based on the microbial counts and physicochemical properties, viz. pH and titratable acidity. In conclusion, the results confirm that the use of reuterin in combination with bacteriocins is a promising approach for temporary control of the raw milk microflora and extension of its shelf-life until further processing.Novelty and scientific contributionThis study demonstrates for the first time the use of reuterin for the extension of shelf-life of raw milk as an alternative treatment method.

Preservation of Raw Camel Milk by Lactoperoxidase System Using Hydrogen Peroxide Producing Lactic Acid Bacteria

This study was conducted to investigate the effect of lactic acid bacteria (LAB) activated lactoperoxidase system (LPs) on keeping quality of raw camel milk at room temperature. Camel milk samples were collected from Errer valley, Babile district of eastern Ethiopia. The level of hydrogen peroxide (H2O2) for activation of LPs was optimized using different levels of exogenous H2O2. Strains of LAB (Lactococcus lactis 22333, Weissella confusa 22308, W. confusa 22282, W. confusa 22296, S. Infatarius 22279 and S. lutetiensis 22319) with H2O2 producing properties were evaluated, and W. confusa 22282 was selected as the best strain to produce H2O2. Storage stability of the milk samples was evaluated through the acidification curves, titratable acidity (TA), total bacterial count (TBC) and coliform counts (CC) at storage times of 0, 6, 12, 18, 24 and 48 hours. The LP activity and the inhibitory effect of activated LPs were evaluated by growing E. coli in pasteurized and boiled camel milk samples as contaminating agent. Results indicated that the W. confusa 22282 activated LPs generally showed significantly (P < 0.05) slower rates of acidification, lactic acid production and lower TBC and CC during the storage time compared to the non-activated sample. The H2O2 producing LAB and exogenous H2O2 activated LPs in pasteurized camel milk significantly reduced the growth of E. coli population compared to non-activated pasteurized milk. Overall, the result of acid production and microbial analysis indicated that the activation of LPs by H2O2 producing LAB (i.e. W. confusa 22282) maintained the storage stability of raw camel milk. Therefore, it can be concluded that the activation of LPs by biological method using H2O2 producing LAB can substitute the chemical activation method of LPs in camel milk.

Efficacy of Raw Milk Preservation by Tulsi (Ocimum sanctum) and Neem (Azadirachta indica) Aqueous Extracts

Efficacy of Raw Milk Preservation by Tulsi (Ocimum sanctum) and Neem (Azadirachta indica) Aqueous Extracts