نتایج جستجو برای: raw milk quality
تعداد نتایج: 865517 فیلتر نتایج به سال:
In general, the quality of raw milk and of dairy products has been considerably improved by the refrigeration on farms, and in processing plants. Unfortunately, the current practices for the collection and the storage of the raw milk favour the growth of psychrotrophic bacteria, able to grow below 7°C, regardless of their optimal growth temperature. Besides their rapid growth ability in refrige...
Raw bovine milk is highly nutritious as well as pH-neutral, providing the ideal conditions for microbial growth. The microbiota of raw milk is diverse and originates from several sources of contamination including the external udder surface, milking equipment, air, water, feed, grass, feces, and soil. Many bacterial and fungal species can be found in raw milk. The autochthonous microbiota of ra...
Background: Q fever is a widespread zoonotic disease that is caused by obligate intracellular bacteria, Coxiella burnetii. Raw milk or dairy products that are produced from unpasteurized milk may contain virulent Coxiella burnetii. The objective of this study was to determine the prevalence rate of C. burnetii in raw and unpasteurized cow bulk tank milk samples of traditional domestic dairy pro...
The aim of this chapter is to communicate the underlying principles for producing heattreated milk which is safe and of high quality, based on many years of experience which has been gained from teaching, research and troubleshooting. Although a small amount of milk is still sold as ‘untreated’ or raw, the two main heat treatments used for milk sold in the retail sector are pasteurisation and s...
Background and Objectives: Milk is a full meal that can provide an appropriate growing environment for different bacteria. Hence, it can be hazardous to human health in unpasteurized conditions. The present study was conducted in order to assess the prevalence and antimicrobial resistance of Staphylococcus aureus in raw and pasteurized milks of Sari City in the summer of 2014. Materials and ...
The microbiological quality of almost all commercially produced raw milk in the United Kingdom of Great Britain and Northern Ireland (UK) is determined by flow cytometry using BactoScan equipment. However, European Commission standards for raw milk are laid down as standard plate counts in Regulation (EC) No 853/2004 Annex III, Section IX, hence there is a need to have a conversion factor betwe...
Background: Milk is considered as one of the most complete foods, consumption of raw milk contained with aflatoxin M1 and antibiotics has raised consumer concerns. The aim of this study was to determine the level of aflatoxin and antibiotic residues in raw milk in Bojnurd, Khorasan province, Iran. Methods: In this study, 40 samples of raw milk from their distribution centers in the city of B...
Background & Objective: Campylobacter can be transmitted through the raw milk. The purpose of this study was to determine the prevalence of Campylobacter genus and Campylobacter jejuni (C. jejuni) species in raw milk samples. Materials & Methods: In this study, 72 samples of raw milk were collected of the platforms milk in the Amol city in summer. Phenotypic identification of Campylobacter genu...
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