Quality Of Raw Milk Research Articles

The Impact of Raw Milk Quality, particularly Thermoduric, and Storage Temperatures on the Keeping Quality of Pasteurized Milk

Abstract This study was aimed to investigate the effect of raw milk qualities on their corresponding pasteurized milk stored at different chilled temperatures. Raw milk collected from two different sources, Banhong (BH) milk farm and Mae Tha (MT) collection center, were pasteurized at 78 ± 2ºC for 30 s and kept for 21 days at 4-8ºC. During the storage period, representatives of milk treatments were assessed for their chemical, microbiological and sensorial characteristics. Collected data revealed that there was only minor alteration for the chemical properties of pasteurized milk throughout the studied storage period. The microorganism numbers in the pasteurized milk were significantly increased during storage and higher at higher storage temperatures. Poorer microbial quality of raw milk, including thermoduric bacteria, strongly contributed to higher microbial load of the correspondence pasteurized milk during chilled storage. The coliform number of all the pasteurized milk samples was found to be below 1 cfu/ml during 21 days of storage, while no Escherichia coli, Listeria monocytogenes and Staphylococcus aureus was detected in the pasteurized milk samples. The appraisal of the sensory features of pasteurized milk, including color, flavor, odor, creamy taste, texture and overall acceptance, were gradually decreased with longer storage period. Keywords: Pasteurized milk, Storage temperatures, Raw milk, Microbial quality, Chemical properties

Hygiene and Safety of Hard Cheese Made from Raw Cows' Milk.

Simple SummaryRaw cheeses have gained the preference of some consumers because of their intense and stronger taste compared with that of pasteurised cheeses. The pasteurization of raw milk causes the inactivation of the pathogenic and beneficial microorganisms of milk and of enzymes such as proteases and lipases which play a significant role in enhancing the unique flavour of raw cheeses. This study was conducted to evaluate the microbiological status of cheese made from unpasteurized cows’ milk, to examine the safety of the cheese and to observe the changes that occurred in its microbial community during ripening and storage. The microbiological quality of raw milk was found generally good and was improved throughout the experiments. For the cheese samples, a small increase in the prevalence of indicator microorganisms in curd and cheese samples was observed for the first few days, followed by a relatively stable condition as manufacturing proceeded and throughout the ripening of the final product. The outcome of our study was that the use of good-quality raw milk under sanitary conditions, the application of good manufacturing practices and a maturation period in a controlled environment were found to be the necessary prerequisites for the production of safe raw cheese products.This study was conducted to evaluate the microbiological status of cheese made from unpasteurized cows’ milk, to examine the safety of the cheese and to observe the changes that occurred in its microbial community during ripening and storage. Furthermore, the pH, the moisture and salt concentration were also monitored throughout processing, ripening and storage. Seven cheesemaking trials took place along with the microbiological and physicochemical analysis of the milk, curd and cheese produced. The milk used for the cheesemaking, two curd samples before the heating and two after the heating, two cheese samples at days 3, 7, 15, 30, 60 and 90 were subjected to microbiological analysis for total mesophilic bacterial count (for milk only), Enterobacteriaceae, E. coli, Staphylococcus, Salmonella, Listeria, and Clostridium. The microbiological quality of raw milk was found to be good. It was initially slightly above the EU limit but improvements associated with farm biosecurity and milking equipment hygiene led to a significantly improved milk quality. A small increase in the prevalence of indicator microorganisms in curd and cheese samples was observed for the first few days, followed by a relatively stable condition as manufacturing proceeded and throughout the ripening of the final product. In two cheesemaking trials, Clostridium perfringens and Salmonella spp. were detected, the first originating from the milk and the second from the environment. The use of good-quality raw milk under sanitary conditions, the application of good manufacturing practices and a maturation period in a controlled environment were found to be the necessary prerequisites for the production of safe raw cheese products.

Prevalence and antimicrobial resistance in Streptococcus agalactiae isolated from raw milk in Pasuruan and Lumajang districts, East Java, Indonesia

Abstract. Permatasari DA, Anggraeni F, Budiarto, Meles DK, Hamid IS, Puspitasari Y, Effendi MH, Khairullah AR, Wardhana DK, Ugbo EN. 2022. Prevalence and antimicrobial resistance in Streptococcus agalactiae isolated from raw milk in Pasuruan and Lumajang districts, East Java, Indonesia. Biodiversitas 23: 5050-5055. Milk and dairy products are nutritionally important in the diet worldwide. The microbiological quality of raw milk is essential for the quality of the final dairy product. The presence of Streptococcus agalactiae is frequently associated with high somatic cell counts in milk and decreased milk yield. Streptococcus agalactiae infections have major consequences for public health. This study aimed to identify the prevalence and antimicrobial resistance of Streptococcus agalactiae isolated from raw milk in Pasuruan and Lumajang, East Java, Indonesia. Raw milk samples were collected from three sub-districts in Pasuruan (Tutur, Grati and Purwosari) and three sub-districts in Lumajang (Senduro, Karangbendo, and Tekung). California mastitis test (CMT) was performed to confirm the presence of somatic cells, S. agalactiae was identified using standard microbiological methods, and antibiotic resistance was determined by Kirby-Bauer disc diffusion method using Mueller-Hinton agar. Results showed that 89 (79.46%) out of 112 dairy cows were positive for CMT, which indicated the presence of mastitis. Bacteria isolation was performed on CMT-positive samples and four samples were showed the presence of S. agalactiae (4.49%). Based on the sensitivity test against various antibiotics, it was observed that S. agalactiae isolates were resistant to ampicillin (75%), and erythromycin (50%), and were sensitive to cefotaxime (100%), tetracycline (75%), and chloramphenicol (100%). This research reported that Streptococcus agalactiae organism is one bacterium that is implicated in mastitis infections. Therefore, monitoring the antibiotic susceptibility profiles of this organism is needed in veterinary medicine, in order to make an appropriate choice of drug for treatment, improve high cure rates and minimize the increase of drug resistance.

Raw cow milk nutritional content and microbiological quality predictors of South Gondar zone dairy farmers in Ethiopia, 2020

BackgroundRaw milk is a good growth medium for microbes because of its neutral pH and nutrient content. In Ethiopia; few studies were done to assess the microbial quality of raw cow milk. But, none of them focused on the nutrient content of raw cow milk. Therefore; this study aimed at evaluating raw cow milk nutrient content and predictors of microbial quality of raw cow milk among milk in the dairy farmers of South Gondar zone (SGZ), Ethiopia. MethodsA community-based cross-sectional study was conducted from January to May 2020. 160 randomly selected raw cow milk, water, and utensil samples each were collected for microbial analysis. Besides, nutrient content indicators such as TotalSolid (TS), and Specific Gravity (SG) were analyzed from milk samples. Sequentially, The Knowledge, Attitude, and Practices (KAP) of millers were also assessed using a pretested structured questionnaire. Chi-square test and multiple linear regression models were used. ResultsThe overall mean SG and TS of raw cow milk were 1.027 (95% CI, 1.013–1.039) and 12.55% (95%CI, 12.20%–12.89%) respectively.38.13% had the better nutrient content, and the rest, 61.87% of raw cow milk hadn't the better nutrient content. Besides, the mean (SD) in log CFU/100mL-1of the Escherichia coli count of raw cow milk was 15 (0.3). Educational status, milk handling experience, KAP of milkers, water microbial count, Nutrient content, and microbial load of milk utensils were independently predicted microbial quality of raw cow milk. Conclusions and implicationsThe result signifies that the raw cow milk hadn't better nutrient content and the educational status and KAP of milkers, and the qualities of water were the major factors affecting the microbial quality of raw cow milk. It could greatly affect the Food and Nutrition Security of the country. Hence, measures should be taken to enhance the KAP of milkers for improving this enteropathy.

Public health threat with consumption of unpasteurized milk: Systematic review

Unpasteurized milk consumption is common throughout the globe, despite the negative consequence for consumer health. This review paper identified public health risks resulting from unpasteurized milk. Several keywords were used to search online, including Google Scholar, PubMed, Science Direct, and academic publications. Significant data were rigorously extracted and reported as per the PRISMA statement guideline. Individuals' risk from consuming raw milk was examined in 15 studies. According to a laboratory investigation report, raw milk contained several parasites and harmful bacteria in unpasteurized milk. These include campylobacteriosis, brucellosis, Staphylococcus aureus, streptococcus, salmonellosis, E. coli 0157, and other hazardous poisons like Aflatoxin M1. People are exposed to pathogenic microorganisms, parasites, and other dangerous toxic agents while consuming raw milk. Therefore, ensuring the safety and quality of raw milk through implementing hazard-critical control points during production and distribution is mandatory in the dairy industry to safeguard general public health.

Bacterial Milk Quality along the Value Chain in Smallholder Dairy Production.

This study aimed to evaluate the microbial quality of raw milk along the milk value chain at Africa University (AU). Eighteen Holstein-Friesian cows were used in this experiment. A total of 270 milk samples were collected for laboratory analysis at three different stages, during milking (DM), from the bulk tank (BT), and at the dining hall (DH), to determine the total bacterial count (TBC), Escherichia coli, and Salmonella enterica. Samples were cultured in Petri dishes using an appropriate medium for 48 hours. The plate count method was used to determine the quantity of bacteria. Data were analyzed using GLM SPSS. The results indicated that TBC increased (P < 0.05) from one site to the next along the value chain, yet it undulates when measured over time. Escherichia. coli and S. enterica counts increased (P < 0.05) at the last site of collection and the highest counts were recorded in week two. In conclusion, the current study indicates the hygiene of the dairy parlor with very low TBC, E. coli, and S. enterica counts during milking and bulk tank storage and that the relationship between TBC and E. coli is nonlinear with respect to time.

Effect of time and wattage power levels of microwave treatment on the microbial quality and safety of bovine raw milk

Raw milk is sterile when secreted by healthy cows, however it is contaminated with different microorganisms and Streptococci commonly present in the milk ducts as well as teats. The bacterial count in raw milk ranges from a few hundred to several thousand per mL of milk, however it is harmful to human health under unpasteurized condition. Milk sanitization methods rely on the principle of preventing the growth and development of microbes and thus maintaining their nutritional quality. This study was carried out to investigate the effect of microwave radiation on the microbial quality and safety of bovine raw milk. To do so, the effect of microwaves at a frequency of 35 KH and powers of 180, 300 and 850 W for 0, 30, 60 and 90 s on the destruction of pathogens and reduction of microbial load of milk (total bacterial count, coliforms, Escherichia coli, Staphylococcus aureus, molds and yeasts) was investigated. The results showed that microwave treatment had a significant effect on reducing the number of microorganisms in milk samples (p&lt;0.0) with the power of 850 W being the most effective power for reducing the number of S. aureus, coliforms, molds, yeasts as well as total bacterial count. Faster heating with higher energy efficiency is the main advantage of the microwave process for foods. In fact, the microwave method can be a potential and effective method for decreasing the microbial load of raw milk.

Physicochemical and adulteration study of fresh milk collected from different locations in Pakistan

The present research was carried out to assess raw milk's quality as collected from the commercial markets of the Mardan district (Khyber Pakhtunkhwa). The locality from which milk samples were collected included; Bijligar (BG), Manga (M), Chamthara (CM), Main Bazar Mardan (MB), Mahidherai (MD), and Sharif Abad (SB), located in district Mardan, Khyber Pakhtunkhwa (KP). A total of 36 milk samples were collected at the rate of 6 samples per location. The outcome of the data exhibited that the percentage of protein content was highest (3.34%) in MB and SA (3.30%), while lower percentages were recorded in sample M (3.03%) and CM 93.06%). Maximum pH were shown in M and BG to be 7.55 and 7.33, respectively. For fats content, the highest percentage of fats was witnessed in MB as 4.04%, and minimum fats content was noted in Sample M as 3.57%. Water content was highest in Sample SA and BG at 15.85% and 15.64%, respectively. Qualitative analysis of adulterants like detergents, Formalin, starch, and Hydrogen peroxide was also carried out for all the collected samples. Adulteration results were positive for all the milk samples, with the highest being in samples MB (30%), while all the remaining samples had adulteration at 20% each. Both MB and CM samples were adulterated with urea, while the remaining 4 were adulterated with neutralizers. Thus, it may be summarized from the whole analysis that the milk available in commercial markets of district Mardan was adulterated with different adulterants and is not recommended for consumption.

Integrating Behavior and Technology-based Quality Management System to Improve Raw Milk Quality Collected by Bandung Dairy Cooperative

Abstract. Milk quality is represented by Total Plate Count (TPC) value, the indicator of microbial contamination number in milk after production. The standard value is determined and set by the Codex and SNI 3141:1:2011 standards. The higher the TPC value, the lower the quality of the raw milk. This value determines the category of milk quality which impacts the payment scheme and the quantity of milk supplied to the Milk Processing Industry. As a consequence, farmers who collected lower quality milk received unfavorable financial outcomes.The aim of the research was to eliminate defects in milk quality by focusing on the quality control in the production system using Six Sigma approach. The Defects per Million Opportunity (DPMO) calculation was used to measure the quality of product in every one million opportunities. In this study, the DPMO showed 155,854 defects in every one million milk bulk collection held in 5 TPK. Two factors which decreased milk quality were the contamination in the milking process and in the milk collection process.To overcome the issue, technology and behavioral-based quality management systems are integrated to control the milk production and collection effectively and efficiently. Digital milk collection point is proposed to avoid contamination during milk collection through digitalization of data recording, milk test performed to individual samples, and access to test results. The digitalization can decrease the required time of milk collection and testing process. To raise the awareness of farmers towards quality and good farming practice, barn inspection is implemented using farming procedure infographics, Good Farming Practice training, and farmer certification.Keyword. quality management system; dairy industry; digital milk collection; technology; behavior

Graduate Student Literature Review: Farm management practices: Potential microbial sources that determine the microbiota of raw bovine milk.

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

MODERN METHODS OF MILK ANALYSIS

Milk is a product of the mammary gland obtained by proper and regular milking of healthy, properly fed cows, sheep, goats, without adding or taking anything away.This paper describes modern methods used for milk analysis and their working principle. 30 samples of raw milk were collectedas follows: 10 samples of cow, 10 samples of goat and 10 samples of sheep raw milk.The obtained results of raw milk quality parameters were processed, analyzed and compared with the maximum permissible concentrations prescribed by the Ordinance on raw milk.The work was written by the method of prospective study (experimental research). Milk testing was conducted during the period from 1 March 2020 to May 1, 2020.Samples were collected from primary producers of raw milk from the territory of Canton 10 in the manner prescribed by the Regulation on the method of sampling milk. They were transported and analysed in the Laboratory for Quality and Microbiology of Raw Milk - Department of Food and Veterinary Medicine of Canton 10.During this period, tests of raw milk were performed on the MilkoScan 7 device , a milk analyzer that works on the principle of close infrared spectroscopy with Fourier transform.

Serological identification, virulence factors, antibiogram and plasmid profile of Escherichia coli serotypes in raw milk and pasteurized milk products

Milk is an excellent medium that supports microbial growth with resultant spoilage of the products. Thus, this study determined the antibiogram, presumptive location of antibiotic resistance markers (ARM), and plasmid DNA molecular weight of pathogenic Escherichia coli serotypes in raw milk (n = 76) and pasteurized milk products (n = 77). Quality of raw milk and pasteurized milk products was evaluated using Methylene Blue Reduction Test (MBRT). Occurrence of E. coli in the samples was determined by Cefixime tellurite-sorbitol MacConkey agar and latex agglutination kits. The virulence factors, antibiotic susceptibility, location of ARM, and plasmid DNA molecular weight of E. coli serotypes were assayed using bacteriological media, disc diffusion, acridine orange and agarose gel electrophoresis, respectively. Based on the MBRT, 2.6% samples were graded as excellent, 9.8% samples were of good quality, while 22.2% samples were of a very poor quality as decolourization of methylene blue occurred in ˂ 20 min. E. coli 0157 and E. coli 0145 had the highest and lowest percentage of occurrence, respectively; ≤ 29 E. coli serotypes were caseinase, amylase and lecithinase producers. E. coli serotypes were highly sensitive to Ciprofloxacin and Gentamycin with percentage sensitivity ranging from 74.6 % to 81.4 %; ≤ 50.0 % E. coli 0125 were sensitive to Ofloxacin; between 33.3 % and 50.0 % E. coli 0103 were resistant to Nalidixic Acid and Ofloxacin; ≥ 53.7 % E. coli serotypes were multi-drug resistant; 19.0 % had their entire ARM located on the plasmids, while 50.0 % had their ARM residing both on the plasmids and chromosomes with plasmids sizes ranging from 0.54 kb to 43.5 kb. The occurrences of pathogenic E. coli in the milk samples indicated the need to enlighten milkers on the hygienic practices to adopt during milking and as well showed that post-pasteurization contamination of milk products should be avoided.

Use of biosensor technology in analysing milk and dairy components: A review

Biosensor technology is relatively new to the dairy industry although it has been used successfully elsewhere including medical devices. This review summarises biosensors with different combinations of biological receptors and transducers which were used to analyse components in milk. Quantification of individual milk proteins and specific detection of lactose were clearly demonstrated. Strain‐specific enumeration of pathogens were also reported along with analyses of raw milk quality parameters relevant for processing. The advantages of using biosensors were consistently shown across numerous studies. Biosensors provide rapid, simple and analyte‐specific techniques, offering unique solutions to support continued innovation in dairy products and processes.

Production of butter paste with dihydroquercetin technology

The study proposes a technology for producing butter paste with dihydroquercetin. For the production of butter paste with dihydroquercetin, a method of converting high-fat cream has been chosen. Organoleptic, physico-chemical characteristics of the quality of raw materials have been studied. The technology of butter paste with dihydroquercetin was developed. Butter paste with dihydroquercetin was obtained as follows. The quality of raw milk and dihydroquercetin was assessed. Milk was separated, and the resulting cream was pasteurized. Further, high-fat cream was obtained by secondary separation, and their normalization was carried out. Then, dihydroquercetin was added to the normalized mixture according to the recipe. The normalized mixture was converted into butter paste and directed to thermostatting. Butter paste with dihydroquercetin is a low fat product with functional properties. The product is intended for systematic use by the population of all age groups.

Epigenetic effects of climate on dairy parameters of Prim’Holstein breed in west coast Algeria

This research aimed to evaluate the effect of the epigenetic climatic factor of heat stress expressed by the THI on some parameters of milk production of Prim'Holsteins cows kept in the climate of the Algerian West coast. The THI was used as an indicator of the heat stress threshold. A sample of 75 lactating cows was divided into three groups according to THI level. The cows of group 1, with severe stress (THI&gt;78), those of group 2, with light stress (THI 72-78), and those of group 3 in thermal comfort (THI&lt;72). The daily milk production (DMY), the Physico-chemical quality (TB, TP, and EST), and the hygienic quality (total flora FMAT) of raw milk showed a decrease with the increase of the THI threshold. A significant effect (p&lt;0.05) of heat stress is recorded on the Physico-chemical and microbiological parameters of milk. The FMAT count values of raw milk samples were highest for groups 1 and 2, while a low bacterial load was recorded for group 3 (THI&lt;72). Heat stress had a negative impact on the performance of Prim'Holsteins cows. These preliminary results show the severity of the negative impact of heat stress in the littoral region on the production and the physicochemical and hygienic quality of milk and will serve as a useful guide for farmers to adopt actions to mitigate the impact within the barns for the sustainability of livestock.

A principal component analysis required in technical assistance guidance for chilled raw milk producers

The purpose of the present study was to evaluate the principal component analysis (PCA) to guide technical assistance regarding several dairy farms’ issues, which includes improving microbiological quality and physical-chemical composition of raw refrigerated milk. Data of monthly analysis of fat, protein, lactose, dry defatted stratum, somatic cell count, total bacterial count, milk temperature of 8,101 samples of milk from expansion tanks and production of 78 farms located in the northern region of Minas Gerais, Brazil were processed. Descriptive statistical measures and Pearson correlation coefficient were estimated involving all evaluated traits during the dry and rainy seasons. In addition, multivariate analyses were performed using PCA. The results showed that two farm sites were negatively related to milk quality in both seasons. One farm stood out positively, being able to be used as a herd management model to drive technical assistance actions. Thus, PCA is efficient in simplifying large amounts of data, allowing simpler and faster technical herd management interpretation.

Assessment of hygiene practices and microbial safety of milk supplied by smallholder farmers to processors in selected counties in Kenya

Smallholder farmers dominate the Kenyan dairy sector producing 95% of the total milk. However, several concerns have been raised on the quality and safety of the milk they produce. This study assessed the hygienic practices and microbial safety of milk supplied by smallholder farmers to processors in Bomet, Nyeri, and Nakuru counties in Kenya. Interviews and direct observations were carried out to assess hygiene and handling practices by farmers and a total of 92 milk samples were collected along four collection channels: direct suppliers, traders, cooperatives with coolers, and cooperatives without coolers. Microbial analysis was done following standard procedures and data analysed using GenStat and SPSS. This study revealed that farmers did not employ good hygienic practices in their routine dairy management. They used plastic containers for milking and milk storage (34.2%); they did not clean sheds (47.9%) and did not set aside cows that suffered from mastitis factors (83.6%), resulting in poor microbial quality of raw milk along the collection channels. The highest mean total viable counts (8.72 log10 cfu/ml) were recorded in Nakuru while Nyeri had the highest mean E. coli counts (4.97 log10 cfu/ml) and Bomet recorded the highest mean counts of 5.13 and 5.78 log10 cfu/ml for Staphylococcus aureus and Listeria monocytogenes respectively. Based on all above-mentioned parameters, the microbial load in most samples from all three counties exceeded the set Kenyan standards. Farmer training, improving road infrastructure, use of instant coolers at cooperatives, and quality-based payment systems are recommended as measures to curb microbial growth.

Quality and categories of raw milk

Milk is one of the oldest foods in the human diet, and as such, it has been used since ancient times. It is one of the most important and most meaningful food, because it serves to reproduce the species. It didn't take to much time to the man to see this and use the fresh milk of mammals for his diet. The milk contains many nutrients, among them proteins, calcium, vitamins B2, and B12, phosphorus and potassium stand out. Nowadays, approximately 82% of the milk production in the world is produced by cows and the other 18% of buffalos, goats, sheeps and camels. Other rare milk animals are yaks, horses, reindeer and donkeys. The presence and importance of each species varies significantly between regions and countries. The key elements to be determined by the dairy species held are food, water and climate. Other factors that may affect the presence of dairy species are market demand, nutritional habits and socio-economic characteristics of individual domains. Milk is processed in order to obtain dairy products which are more durable, have higher nutritional value and collate the milk offer, and they include cheese, yogurt, butter, condensed milk, milk powder and ice cream. In the 10-year period (1990‒ 2000), the total world production of all types of milk had increased for 5,67% and it was 568.480.000 tonnes in 2000. Up to 2018, the total world milk production increased for 48% compared to 2000 by reaching 841.840.000 tonnes. In 2019, the world's milk production remained on a stable path of growth of more than 2%. Production in the region with a lack of milk, in Asia and other dairy markets, is highlighted by strong local demand growth, as well as on average affordable milk prices. The second growth factor is the production of buffalo milk, which has an annual growth rate of 4,0% in the period 2010-2019, which is higher than twice the growth rate of cow's milk (1,9%) This consistently higher increase in buffalo milk production caused increasing share of buffalo milk in world milk production from 8% in 1990 and 13% from 2010 to a level of 15% in 2019. The first ten countries in the world with the most consumed and processed milk per capita are in Europe, led by Finland, Sweden, and Holland. The region of former Yugoslavia is led by Montenegro, which ranks in the high level 6 in the world with 305 pounds [305 кг] of milk per capita in the year, which shows that an exceptionally small cattle fund and total milk production has no impact on its consumption. The production of fresh raw milk in Republika Srpska and BiH is one of the most important agricultural branches with the potential to be a stable backbone of agricultural and rural development. The importance of the dairy sector in BiH is reflected in the fact that dairy farming is among sectors with a major value of primary production of 300 million SGUs per year, a sector which is extremely important for the food security of the country, one of the most demanding in the standards to be met in the EU accession and the sector in which BiH has significant potential for further development. The number of dairy cows in the last decade has decreased in Republika Srpska by one third (32,4%). Thus, the significant reduction of dairy cows number led to a noticed drop in the amount of milk produced in Republika Srpska. For the period 2009‒2018, there was a reduction in the total quantity of milk produced by 25% or by 106 million litres per year. During the same period average milk production per dairy cow showed significant increase. In addition, a notable increase of the high milk quality share was recorded, i.e. milk that met all the conditions laid down by the rules. In 2016, such milk was 67.80% while 75.70% in 2000 (more than 95% in the developed countries).

Characterization and Molecular Identification of Bacteria Isolated from Raw Camel’s Milk in Al-Ahsa, Saudi Arabia

Background: Camel’s milk has many benefits on human health, however, drinking fresh untreated camel’s milk may pose a serious health concern. Therefore, the current study aimed to determine the bacteriological quality of raw camel’s milk by isolating, characterizing and identifying bacterial strains from the untreated milk in Al-Ahsa region, Saudi Arabia. Methods: Three raw milk samples were collected under aseptic conditions and bacterial counts were determined using the serial dilution plate method. Discrete colonies were picked based on morphological differences. Five representative bacterial strains were characterized by phenotypic analysis, biochemical tests using the API 20E system and sequencing of 16S rRNA genes. Result: The results showed that the total bacterial counts in camel’s milk reached 3 × 107 CFU mL-1, which exceeds the limit specified by the Saudi Food and Drug Authority. The isolates formed colonies that were rounded, entire, convex and elevated from the surface of the agar. The diameter of the colonies ranged from 1 to 4 mm after a 48-h incubation at 30°C on the M17 medium. The isolates were able to metabolize 12 (60%) to 15 (75%) out of 20 different compounds as growth substrates present in the API 20E test system. Additionally, BLAST analysis of the 16S rRNA sequences of the five bacterial isolates revealed that they were closely related to various known bacterial genera (e.g., Bacillus, Kocuria and Pseudomonas), indicating the diverse composition of the microflora in raw camel’s milk. Unlike the other four bacterial isolates, a clear zone was noted around the growing one bacterial isolate, CMK1, highlighting a remarkable degradation of the hemoglobin in the erythrocytes, highlighting the potential existence virulence determinants. Good hygiene practices during milk production and handling are recommended to ensure high raw milk quality and avoid health risks. This study sheds light on the bacterial diversity of raw camel’s milk that has a direct impact on public health and the economy.

Determination of Heavy Metal Levels and Health Risk Assessment of Raw Cow Milk in Guelma Region, Algeria.

During the recent decades, adverse effects of unexpected contaminants, such as heavy metals on raw cow milk quality, have threatened human health. The objective of this study was to determine heavy metal levels in raw milk collected from autochthonous bovine breeds in the eastern region of Algeria. Eighty-eight pooled milk samples were analyzed using atomic absorption spectrometry for Pb, Cd, Cr, Cu, Ni, Fe, and Zn, and dietary risks were estimated for infants, children, and adults with minimum, average, and maximum milk consumption scenarios. Results revealed that Pb (0.94 ± 0.49mg/kg), Cd (0.03 ± 0.01mg/kg), and Cu (0.14 ± 0.08mg/kg) levels in all analyzed samples were higher than their corresponding maximum residue levels (MRLs). The task hazard quotient (THQ) values suggest potential risk for infants in the three scenarios from Pb, Cd, and Cr; for children in the three scenarios from Pb and in the high scenario from Cr; and for adults in the medium and high scenarios from Pb. The hazard index (HI) values were higher than 1, and the contributions of each metal to the overall HI followed a descending order of Pb, Cr, Cd, Ni, Zn, Cu, and Fe with values of 68.19%, 15.39%, 6.91%, 4.94%, 3.42%, 0.88%, and 0.28%, respectively. Our results indicated that there may be a potential risk of heavy metals, especially Pb, for infants through raw cow milk consumption. Moreover, data actualization and continuous monitoring are necessary and recommended to evaluate heavy metal effects in future studies.