Total Number Of Germs Research Articles

Characteristics of Raw Milk from Vending Machines in the Transylvania region, Romania

Milk is a source of proteins, lipids, vitamins and minerals and its quality can be assessed according to hygienic, nutritional, technological and sensory parameters. The main parameters are: somatic cells count, total number of germs, fat content, protein, lactose, nonfat dry matter, pH. The aim of this study was to analyze and compare the characteristics of raw milk from vending machines in a period that includes the July-August summer months and comply qualitative standards: European Regulations 853/2004 and 854/2004 and National Veterinary and Food Safety Authority of Romania (A.N.S.V.S.A.) no. 111/2008 and no. 55/2010. Samples were collected simultaneously from 3 vending machines during a 2-year period, while the ambient temperature at the time of collection varied between 23…31 0C at the time of collection from vending machines. The following parameters were determined: total plate count (TPC), the somatic cell count (SCC), and the content of fat, protein, lactose, casein. All data were analyzed with R Studio soft-ware. Graphic analysis of results was performed with “vegan” package, based on both influence of year and automatic vending machine and related to NTG values.

INVESTIGATIONS REGARDING THE PRESENCE OF MICROORGANISMS IN THE MILK FOOD PRODUCTS COMMERCIALIZED IN REPUBLIC OF MOLDOVA

"The scientific research reflected in this study constituted the determination of microorganisms in some categories of milk used in human consumption: raw cow milk and raw goat milk, pasteurized milk sold in the store according to the indicators of the total number of germs, microscopy and bacteriology. The recorded results of the number of bacterioscopic microorganisms, microbial colonies after the classification results and milk categories were evaluated, which recorded various microbiological values of a normal bacterial microflora in the milk food product. The bacterioscopic and bacteriological values obtained allow consumers to be safe and use this food product in their consumption."

Formulation and antibacterial effectiveness of fermented soybean husk extracts from industrial waste of tempe as eco-friendly hand sanitizer gel

This study aims to determine the formulation and antibacterial effectiveness of fermented soybean seed husk extract from tempe industrial waste as an environmentally friendly hand sanitizer gel. This type of research is an experimental study with variations in fermented soybean husk extract concentration, namely 0%, 5%, 15%, 20%, 50%, and 100%. Observational data were tested by analysis of variance ANOVA at a 5% level using Co-Stat software. Suppose there is a significant difference, a further test of Honest Significant Difference (BNJ) (organoleptic test), a further test of Orthogonal Polynomial Method (MOP) (spreadability, pH, viscosity), descriptive analysis test (flavonoid test, homogeneity test, antibacterial activity test is carried out) and test the total number of germs). The results showed that the fermented extract of soybean seed husk was positive for flavonoids, characterized by a bright yellow color change when added with 10% NaOH. The concentration of fermented soybean husk extract significantly affected the hand sanitizer gel's organoleptic properties, dispersion, total pH, and viscosity. Based on the organoleptic test, the panelists preferred the clear gel color in the F1 treatment (0%) and the thick, slightly liquid gel form with a slightly scented soybean husk in the F3 treatment (10%). The concentration treatment of soybean husk fermented extract (50%) was the best treatment based on good homogeneity, total pH 4.35, viscosity 2405 cPs, following SNI No.06-2588, and spreadability of 4.47 cm which was close to hand gel. For commercial sanitizers, the diameter of the inhibition zone against Escherichia coli bacteria ATCC 2922 and Staphylococcus aureus ATCC 2923 is 14 mm and 12 mm.

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage.

Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.

Economic Benefits of Using Essential Oils in Food Stimulation Administrated to Bee Colonies

Bees are the most important pollinators of agricultural plants. The decline of bee colonies is caused by a multitude of factors of which diseases, pesticides, and climate change seem to be the most important. Losses can be huge when several factors act together. In recent years, there has been a growing interest in the use of alternative sources such as medicinal plants in the form of extracts or essential oils. The purpose of our research was to evaluate the economic efficiency of the use of essential oils of basil (Ocimum basilicum), cinnamon (Cinnamomum veruum), clove (Syzgium aromaticum), juniper (Juniperus communis L.), oregano (Oreganum vulgare), mint (Mentha piperita), rosemary (Rosmarius officinalis), and thyme (Thymus vulgaris L.) in the additional feeding of bee colonies in the spring. Ninety colonies of Apis mellifera bees were used, which were additionally fed with sugar syrup and one of the essential oils. Our results showed strong positive correlations between the total number of germs in the gut of worker bees and the number of brood cells when using the essential oil of oregano (Oreganum vulgare) (R2 = 0.786) and thyme (Thymus vulgaris L.) (R2 = 0.729), and between the total number of germs and the yield of honey obtained at the first harvest in the case of the essential oil of basil (Ocimum basilicum) (R2 = 1), mint (Mentha piperita) (R2 = 0.718), oregano (Oreganum vulgare) (R2 = 0.621), and Thyme (Thymus vulgaris L) (R2 = 0.859). The best profit from the sale of honey was obtained in the case of the use of essential oils of mint, oregano, thyme, and basil, in a range of EUR 139.16–144.73/bee colony.

The influence of unconventional ultrasonic pasteurization on the characteristics of curds obtained from goat milk with the low cholesterol content

This study aimed to evaluate the influence of different power-time ultrasound regimes of pasteurization on the physical, chemical, organoleptic properties, and lipid quality indices of goat curds characterized by a low cholesterol level. Cholesterol was eliminated by a percentage of 92.1 % by treating the raw goat milk with beta-cyclodextrin in the proportion of 0.6 %. Afterward, the goat milk was subjected to the following ultrasound regimes: 320 W for 1 (PA1), 3 (PA3), and 6 min (PA6) and 881 W for 1 (PP1), 3 (PP3), and 6 min (PP6) and then used for the curds production. Due to the ultrasound treatment, the milk suffered a concentration phenomenon, the most accentuated being registered for the PP6 sample. Considering the sensory properties, the most appreciated curd was the one obtained by the PP6 regime which recorded the highest scores for color and taste. Regarding the microbiological aspects, the ability of ultrasounds to inactivate microorganisms is observed and the most accentuated phenomenon is reported in the PP6 case. Thus, in comparison with the control sample, the total number of germs is reduced by a proportion of 91.85 %, the β-glucuronidase-positive Escherichia coli decreased by 93.15 %, while the coagulase-positive staphylococci were completely inactivated for the PP6 curd. The curds obtained for the PA6 and PP6 regimes registered the highest dry matter values as a cause of an accentuated syneresis process. The acidity values were higher for the curds obtained for PA1, PA3, and PA6 regimens due to more pronounced lactose hydrolysis and lower in the cases of PP3 and PP6 regimens compared to the control cheese. Twenty-five saturated, monounsaturated, and polyunsaturated fatty acids were identified in the curd samples and a rise in the unsaturated fatty acids proportion as the intensity of the applied ultrasound regime increased was observed. Also, AI, TI, and H/H lipid quality indices recorded better values as the power and time of the ultrasound action increased.

SKRINING PENGGUNAAN HAND SANITIZER KOMERSIAL DENGAN DAN TANPA KANDUNGAN EKSTRAK DAUN SIRIH TERHADAP JUMLAH KUMAN PADA TELAPAK TANGAN

The hands are one of the media for spreading pathogenic germs, which by washing hands are expected to reduce or kill these germs. Under certain conditions, running water sources and soap are not available. Hand sanitizer is an antiseptic that is used to clean the hands if no water and soap are found. The content of substances that are antiseptic, such as betel leaf extract in hand sanitizer is reported to reduce the number of germs. The goal of the study was to compare the total number of germs on the palms after using a commercial hand sanitizer that contained and did not contain betel leaf extract. This type of research uses comparative analytical observational studies using a cross-sectional approach. The sample used in this study was as many as 18 health workers at LabKesDa Surabaya who used commercial hand sanitizer products with and without betel leaf extract. Supporting data on the study was a questionnaire given to respondents. The results of the swab of the palm and between the fingers of the respondents after using the hand sanitizer were tested by Mann Whitney and obtained a significance value of 0.000 < a= 0.05, meaning that there is a difference in the total number of germs on the palm and between fingers that use hand sanitizer with and without betel leaf extract. The use of a commercial hand sanitizer with betel leaf extract is more effective in lowering the totalnumber of germs on the palm and between the fingersKeywords : Commercial hand sanitizer, betel leaf extract, total number of germs, palms

Experimental Investigation of a Pilot-Scale Concerning Ex-Situ Bioremediation of Petroleum Hydrocarbons Contaminated Soils

The soil samples were taken from the site of a former oil products depot from an industrial area (Romania). The soil samples taken were analyzed from a physical and chemical point of view: texture, pH, soil micronutrient content, metals concentration and petroleum hydrocarbon concentration (PHCs). The soil contaminated with total petroleum hydrocarbon (TPH (4280 mg kg−1) was disposed in the form of a pile (L × W × H: 3000 × 1400 × 500 mm). Experiments on a pilot-scale were conducted over 12 weeks at constant pH (7.5–8), temperature (22–32 °C), nutrient contents C/N/P ratio 100/10/1, soil aeration time (8 h/day) and moisture (30%). Samples were taken every two weeks for the monitoring of the TPH and the microorganisms content. During the experiment, microorganisms were added (Pseudomonas and Bacillus) every two weeks. Results of the analyses regarding the concentration of PHCs were revealed a linear decrease of the concentration of PHCs after only two weeks of treatment. This decrease in concentration was also achieved in the following weeks. Following the analysis performed on the model at the pilot scale regarding the depollution process, it can be concluded that a soil contaminated with petroleum hydrocarbons can be efficiently depolluted by performing an aeration of 8 h/day, adding microorganisms Pseudomonas and Bacillus to ensure the conditions for increasing in the total number of germs (colony forming units–CFU) from 151 × 105 to 213 × 107 CFU g−1 soil, after 12 weeks of soil treatment—the depollution efficiency achieved is 83%.

MANAGEMENT OF URINARY TRACT INFECTIONS

Urinary tract infection (UTI) is one of the most common pathological conditions. The positive prediction for UTI of clinical symptoms oscillates around 0.5 even lower in the case of urethral syndrome in women. An appreciable number of UTIs evolve asymptomatically, and the child under the age of 2 years the symptoms of UTI are nonspecific. The total number of germs in the urine is determined and expressed in UCF / ml. No colonies appeared after 18-24 hours of incubation, so the negative result was released (under 1000UCF / ml or under 103 CFU / ml).

Evaluating some Quality Parameters of a Surface Water Source by Applying Simple Treatment Processes

The purpose of the research was to identify the most convenient treatment applied to a surface water source which is permanently under the influence of contamination, in order to reduce organic matter, temporary hardness and TNG/ml water. Following the sedimentation process, temporary hardness values are close to those of the control samples (raw water) but, reductions and extremely significant differences (*** P <0.001) were found after coagulation. The same, extremely significant differences are found in the CCOMn parameter after the same process, coagulation. Applying just a single treatment like: sedimentation, coagulation of raw water without being followed by disinfection does not guarantee the removal or reduction of the total number of germs in water. Disinfection with UV dose (3.40-3.88 mj/cm2) of control samples indicates a significant reduction in bacterial load depending on exposure time, with the best values obtained at the 30 minute exposure. The same positive results were obtained from samples subjected to sedimentation where, compared to the initial values (4159.2±1860.0 TNG/ml water), bacterial load is reduced by 78-99.82%. In 60% of samples coagulated and after that exposed to 30 minutes of UV irradiation, was found 0 TNG / ml water. In conclusion, the best option for reducing TNG/ml water is coagulation using alum, followed by UV disinfection for 30 minutes.

DETERIORATION OF WATER QUALITY BY STAGNATION IN STORAGE TANKS

This study presents the influence of the storage recipients material and of the use and the type of stirring on the drinking water quality. The kinetics of drinkable water quality alteration under stationary conditions and under magnetic and sonical stirring have been monitored for a two weeks period. The microbiological parameters (total number of germs developed at 37 C and 22 C, lactose-positive and lactose-negative bacteria, coliform bacteria and Echerichia coli), as well as the physico-chemical ones (turbidity and chlorine amount) have been determined on a daily basis, indicating different alteration degrees of the drinkable water, as a function of storage period and regime. It was found that glass not stimulate microbial growth while polyethylene recipients represents a high risk factor from the bacterial growth point of view. Mechanical stirring as well as sonication are able to significantly reduce the formation of the biofilm on the wall of the storage tanks, irregarding of the material from which the recipients are made of. Sonication has been proven to be inefficient for water storage in polyethylene recipients, due to the increase of the temperature and consequently of the planktonic bacteria activity.

Chemical Composition and Antimicrobial Potential of Satureja hortensis L. in Fresh Cow Cheese

This study presents data about the chemical composition and antimicrobial effect of Satureja hortensis L. used as both dry plant and essential oil, on fresh cow’s cheese, in order to extend its shelf-life. The proximate and elemental composition of dry plant of Satureja hortensis L. highlights important level of microelements. The content of microelements increases even when small amounts of Satureja hortensis in fresh cheese were added. The addition of Satureja hortensis dry plant leads to an increase in Fe (13.46–65.54%) and Mn (8.33–88.33%) content of fresh cheese, depending on the amount of plant added. The composition of essential oil isolated from Satureja hortensis L. was analyzed by GC-MS and the main compounds found were carvacrol (19.68%), o-cymene (30.86%), and p-cymene (28.07%). In order to use Satureja hortensis L. as natural preservative in food industry, in vitro effect of plant extract and essential oil against Staphylococcus aureus Gram-positive bacteria was tested. The oil of Satureja hortensis L. showed antimicrobial activity at 0.50–1.5%, while the alcoholic extract does not inhibit Staphylococcus aureus mycelial growth. The antimicrobial effect of Satureja hortensis L. dry plant in various proportions (0.5–1.5%) and essential oil (0.1%; 0.25%; 0.5%), on fresh cow’s cheese, was assessed after 3 and 7 days by counting colonies obtained at 30°C. Results have shown that the addition of Satureja hortensis L. dry plant and essential oil led to a reduction in the total number of germs, this reduction being more significant when the essential oil was used. Regarding the effect of Satureja hortensis L. essential oil against Staphylococcus aureus inoculated in fresh cow’s cheese, the results highlight that the essential oil of Satureja hortensis L. may be a natural solution to prevent the development of this bacteria, while the ethanol extract does not prove to be effective.

The Hygienic Quality of Raw Romanian Goat Milk Depending on the Milking Season

The milk samples were yielded by manual milking from a goat farm that was maintained in extensive system, at monthly intervals during the production period (spring, summer, autumn). Goat milk from a traditional stall in the Maramures County, depending on the lactation period and the season has been analyzed in this study. The milk samples were collected aseptically and transported in laboratory for microbiological analysis. During springtime, when milking is done three times a day, and the amount of milk is higher, the total number of germs is 77.8×103 CFU/ml. A smaller number compared to the number of microorganisms recorded in the summer (97.3×103 CFU/ml) when milking is done twice a day and there are higher temperatures. During autumn, in the conditions of low milk production, at the end of the lactation period and when the samples are harvested only once a day, the number of microorganisms was 81.5×103 CFU /ml. Somatic cells from milk indicating an excess of the normal values especially towards the end of the lactation period. Particular attention should be paid to hygiene conditions when handling milk, to improve its quality. Thus, goat milk has a higher bacterial load (SPC) during summer, and SCC exceeds the recommended limits, especially in the autumn.

The antibacterial effect of the combined Er,Cr:YSGG and 940 nm diode laser therapy in treatment of periodontitis: a pilot study

The aim of the study was to accurately assess the antibacterial effect of the combined Er,Cr:YSGG and InGaAsP 940 nm laser therapy on nine pathogenic bacteria in the treatment of periodontitis. Fifty-six patients were selected for this pilot study. Five patients were excluded, whereas 51 of them completed the study. The patients were randomly allocated to either the combined 2780 nm Er,Cr:YSGG (Waterlase, Biolase) and 940 nm InGaAsP diode laser (EPIC, Biolase) therapy, adjunct to scaling and root planning (SRP) (experimental group), or to scaling and root planning alone (control group). The quantitative and qualitative analysis of the total number of bacteria and nine specific germs was performed using quantitative real-time polymerase chain reaction. The total bacterial load inside the periodontal pockets was reduced both for the laser plus SRP and for the SRP alone group at the 1-month and 6-month follow-ups (p < 0.05). The laser therapy group showed a more significant bacterial reduction than the control group at the 1-month and 6-month follow-ups. The germ number reduction was statistically strongly significant for the total number of germs and for eight out of nine analyzed bacteria. The present study suggests that a combined Er,Cr:YSGG 2780 nm and diode InGaAsP 940 nm laser therapy added to the nonsurgical periodontal treatment brings an important benefit in bacterial reduction and stands as a reliable alternative to antibiotic prescriptions in periodontal treatment. The positive changes are also reflected in significant improvement of clinical periodontal parameters. The results suggest that newly formed bacterial microbiome inside the sulcus appears to be more beneficial, durable, and stable in the lased group.

Research About the Efficency of Using Alternative Methods of Microbiological Food Expertise

In order to verify the efficiency of the rapid diagnosis alternative methods, in the Sanitary Veterinary and Food Safety Laboratory Brasov-Romania, we have examined a total of 9952 samples, collected from various processing units. The examinations that were performed are: the quality indicators enumeration using TEMPO equipment; food pathogens detection using the VIDAS equipment and bacterial identification using the VITEK 2 COMPACT. It was found that 4.3% of the examined samples showed positive results, most non-compliances parameters being recorded as Total Number of Germs (8.9%), Enterobacteriaceae (8.6%), and Staphylococcus spp. (8.3%) and the less at the parameters of Salmonella spp. (0.9%) Listeria spp. (1.8%) and E. coli O157 (0.0%). Part of the serovarians identified by the Vitek 2 Compact method, have been additional confirmed to establish the degree of correlation, using the Kaufmann-White method. Salmonella spp., serovars identified were: Salmonella enterica serovars: saintpaul, infantis, newport, enteritidis and taksony, and the species of Listeria spp., were: L. monocytogenes, L. ivanovii and L. innocua. Pathogenic serovars, Salmonella enterica serovar enteritidis and Listeria monocytogenes, were confirmed as 100%. In the case of non-pathogenic Salmonella spp., the correlation between the two methods was 83.3% and in the case of Listeria spp, it was 100%. Infantis serovar identified by the Vitek 2 Compact method was confirmed by the Kaufmann-White method as taksony. These values express the situation of the analysed samples, in terms of microbiological contamination and the results formed the basis for corrective measures implemented in the processing units and for the sanctions imposed on the origin lots in case, of the identification of bacterial species with toxigenic potential.

Correlative analysis of the freezing point and of the microbial content of milk produced by indigenous cows bred in a sub-Carpathian mountain area

Introduction: Mountainous geo-climatic conditions exert major beneficial influences on the health and welfare of lactating cows and by default on the compositional and microbiological parameters of milk and also on the sensory characteristics of traditional milk products from those areas. Aims: Through research in this paper we propose to analyze new criteria for evaluation of freshness and health of milk obtained in conditions of sub-Carpathian mountain areas, based on the freezing point - TNG (total number of germs) correlation. Materials and methods: During a time of 2 years there were investigated physicochemical (analyzer Ekomilk M) and microbiological (with automatic system Soleris) milk samples commodity from the mountain area Gurghiu Valley. Milk samples were taken from cows of indigenous breed belonging to traditional households (n=650), to microfarms (n=11) and commercial farms (n=2). From each source were analyzed 10 samples of milk each month, having a total of 240 sample/lot or 720 per entire amount of processed milk. According to the followed objectives, the interpretations were mainly focused on development of the freezing point and of TNG. Statistical analysis was focused on the correlations between these parameters and seasonal influences. Results: The evolution of the freezing point was characterized by insignificant statistically differences (p = 0.071) and very close mean values (between - 0.5660C and - 0.5650 C) among 3 samples and by significant statistically differences (p = 0.0001) between winter seasons with the highest values (- 0.5600C) and autumn, with the lowest levels (-0.5710C). Regarding the evolution of the microbial content of raw milk is important to note the oscillations of TNG, which are influenced by variables: sampled and season. At the level of the lot, TNG has reached higher levels (71.210 CFU/mL) in the case of milk from individual farms. The evolution of the seasonal influences revealed minimal levels (64.300 CFU/mL) in summer and the maximum levels in the autumn (76.720 CFU/mL), with statistically significant differences (p = 0.0001). Conclusions: We believe that seasonal patterns, with statistically significant differences, marked by significant decreases of the freezing point during autumn, associated with minimum values of TNG in summer and maximal in autumn, support the implementation of the freezing point - TNG correlation in the evaluation of the freshness and health of milk obtained in mountainous areas.

Angka kuman di ruang rawat inap RSUD Dr. M. Haulussy Ambon

The number of bacteria in the inpatient rooms of RSUD Dr. M. Haulussy Ambon HospitalPurpose The purpose of this study was to determine the total number of germs and identify factors related to the number of germs in the inpatient wards of RSUD dr. M. Haulussy Ambon Hospital.MethodsThis observational study used a cross-sectional design. The space objects used for samples were internal wards, surgical wards, and neurological wards of RSUD. Dr. M. Haulussy Ambon.ResultsThe temperature had a significant relationship with the number of morning air germs. Lighting had a significant relationship with the numbers of germs in the afternoon air and on the afternoon floor.ConclusionsThis study showed that the number of germs in the air, on the walls, and floors in the hospital wards of Dr. M. Haulussy Ambon did not fulfil the requirements according to Kepmenkes no. 1204/Menkes/SK/X/2004. It is necessary to improve the quality of temperature and lighting in order to reduce the number of germs in hospital wards.

Perbedaan Variasi Suhu dan Lama Pemanasan Terhadap Angka Total Kuman Susu Murni Pada Pedagang Susu Hangat Di Wilayah Kecamatan Cimahi Utara

Milk is a food that contains the main nutrient for human needs but also as a medium suitable for microorganisms to multiply both pathogenic and non-pathogenic. Milk that has been contaminated with pathogenic bacteria can cause illness if consumed. Good handling can suppress contamination of microorganisms, such as by heating. This study aims to determine differences in variations in temperature and prolonged heating of the total number of germs in the pure milk warm milk traders in the District of North Cimahi. The type of research is applicable to the two experimental heat treatment temperature is 65oC and 75oC for 30 minutes for 15 seconds. Its population is whole milk sold by merchants of warm milk in the District of North Cimahi. Milk samples were used for each treatment equal to 250 ml. Data were collected by observation and laboratory tests. Data were analyzed using T test dependent. The results of this study indicate that the total number of germs in the group before the heat treatment temperature ranges from 65oC for 30 minutes 2,17x103-3,23x106 colonies/ml and groups prior to heat treatment temperature ranges from 75oC for 15 seconds 2,97x103-3,29x106 colonies/ml while the total number of germs in the treatment group after heating for 30 minutes 65oC temperature range between 8x101-4,9x104 colonies/ml and the total number of germs in the group after heating for 15 seconds 75oC temperature range between 2x101-3,4x104 colonies/ml. Dependent T test results obtained by value P value of 0.005 (<95% I±=0.05). Thus statistically significant difference between the temperature of 65oC for 30 minutes and the temperature of 75oC for 15 seconds to the total number of germs milk. Traders are advised to use warm milk variations in temperature and prolonged heating temperature of 75oC for 15 seconds by lowering the total number of germs on pure milk is greater. The recommendation is doing further research on the relationship between of the handling of milk and the total number of germs in milk. Keywords: temperature, time of heating, germs, milk

The Study of the Main Milk Production Traits of Red Holstein Breed, Raised in Conditions Salaj County

In order to increase the quantity and quality of milk production, animal fertility and natality, many dairy farmers grow specialized dairy breeds, including Red Holstein breed, or practice some crossbreeding with those breeds. The aim of this work was to determine the production potential of Red Holstein cows, and milk quality, in terms of somatic cell count and total germ number. The study was conducted on a herd of 20 Red Holstein cows from the S.C. Agro Laura farm, SAƒlaj County, which was analysed in terms of quantity and quality of milk produced in 2012-2014. The amount of milk was estimated based on daily production obtained from the total number of milked cows, while milk quality was established based on milk samples collected monthly and analysed by standard procedure in a specialised laboratory. In the analysis performed we found that daily milk production was on average about 22.4 kg/head, while somatic cell count and total number of germs were within the standard limits of 136-506 cells/ml x 103, with an average of 258 cells/ml x 103, and 24-279 germs/ml x 103, with an average of 120.5 germs/ml x 103. This research has confirmed the good potential for milk production of the studied cattle breed, with the productive performance over 10,000 kg milk, close to the real genetic potential of the breed.

Raw Milk Hygiene at Local Markets and Automatic Milk Dispenser Machines

In Romania, direct sales of raw milk to the final consumer is developed based on the local regulations. These are in accordance to European Regulation that must meet some quality requirements for the total number of germs, somatic cells, without antibiotics, coming from healthy animals who did not suffer from diseases that can be transmitted to humans through milk. Raw milk is sold in Romania in local markets and by automatic milk dispenser machines. Based on these regulations, a study regarding the quality and security to human health of raw milk was conducted on the commercialized milk in local markets and automatic milk dispensers. During May-June 2014 samples of raw milk were collected from Cluj-Napoca local markets and automatic milk dispensers. All samples were kept to refrigeration conditions until the moment of analyze which took place at the sampling day. The following parameters were taken into account: fat content, protein, casein, lactose, nonfat dry matter, pH, milk freezing point, added water, antibiotics residues, milk urea, number of germ cells and somatic cells. All obtained results were verified by the validated methods applied. Our research can be forward conducted in order to verify the hygiene and composition of milk from the whole dairy chain.