The aim of this study was to investigate the effect herd management practices on milk quality according somatic cell count, standard plate count and electrical conductivity. experimental work carried out at El-Bayoumi dairy farms in Gamasa, Dakahlia Governorate 2016. Managing cows parity, cleanliness score, stocking rate, feeding regime, stage lactation, daily level milking shift had a higher s...

In hygiene and technology of foods, almost all the species within the group of lactic acid bacteria have their meaning, as in the positive (fermentation, antimicrobial activity, sensory characteristics of products, probiotic effect), so in the negative sense spoilage bacteria, biogenic amines producers, antimicrobial resistance). Certain species of lactobacilli are “specialized” for use in some...

background and objectives: the aim of this study was to explore the food safety knowledge and behavior of housewives in the city of tehran, iran in 2015. materials and methods: in this qualitative study 12 focus group discussions by directed content analysis method (n= 96), were conducted among the women who were responsible for food handling in their households in 10 health centers. each sessi...

Milk products consumption has become a new trend of healthy lifestyle among students in order to meet appropriate daily nutrients. This study was aimed measure the total number microbes found milk drinks sold around IPB Dramaga and Cilibende determine factors that influence it. Samples were collected from 13 vendors within radius 2 kilometers outermost point campus taken with 3 repetitions. Cal...

BACKGROUND Mastitis is a disease of major economic importance in dairy industry worldwide. It is of particular concern in developing countries like Ethiopia, where milk and milk products are scarce. The objectives of the study were to estimate the prevalence of mastitis, identify the cow-and herd-level potential risk factors and isolate Staphylococcus aureus, one of etiological agents for conta...

Traditional products and related processes must be safe to protect consumers' health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B). Three batches of each cheese were considered. The following seven samples of each batch were collected: raw milk, milk at 38°C, curd, cheese at 7, 30, 60, 90 days o...

The water used during handling and processing of milk products can be potential sources of microbial contamination with possible negative consequences on food safety. Especially, the water used in keeping the hygiene of milking and milk storage utensils is crucial to keep the quality and safety of the products. Therefore, the current study was designed to assess the bacteriological quality of w...

Effects of bedding with recycled sand and season on lying behaviors, hygiene, and preferences of late-lactation Holstein cows were studied. It was hypothesized that recycled sand will decrease lying time and increase hygiene scores due to increased moisture content and organic matter, and thus a preference for the control sand will be evident. Cows (n = 64) were divided into 4 groups (n = 8 per...