(2009) Haptoglobin and serum amyloid A in bulk tank milk in relationto raw milk quality. Access to the published version may require journal subscription. Summary 25 The aim of the present study was to evaluate relationships between the presence of the 26 two major bovine acute phase proteins haptoglobin (Hp) and serum amyloid A (SAA) 27 and raw milk quality parameters in bulk tank milk samples...

There is little doubt that raw milk is the most scrutinized agricultural commodity. Appendix N of the Pasteurized Milk Ordinance requires that all bulk tank milk be tested for beta-lactam antibiotics. This document also sets the regulatory levels for somatic cell counts (SCC) and bacteria levels in raw bulk tank milk. Milk processors are required to perform the regulatory testing. Many progress...

Emerging economies have often poor hygiene practices in traditional milk and dairy production all over the world. Therefore, pathogenic bacteria in milk pose major public health concerns especially for those communities who still consume raw milk. Escherichia coli and coliforms are often used as indicator microorganisms, so their presence in food implies poor hygiene and sanitary practices. The...

Twelve different liquid market milks of Bangladesh were examined to evaluate their chemical and sanitary quality. Six of these were open raw milk bought from local daily markets and the other six were processed packet milk (both pasteurized and UHT [Ultra High Temperature] processed) available in shops. The twelve samples were examined for the determination of percentage of water, total soluble...

Milk quality criteria and limits for somatic cell count (SCC) established in many countries make it difficult to maintain SCC of bulk tank goat milk below the threshold, due to non infection factors linked to goat physiology. The aim of this study was to objectively verify the effects of SCC on fresh caprine milk cheese. Somatic cells were recovered from pooled healthy goat milk, and added to l...

materials and methods: a total of 285 commercial and traditional dairy products as well as 267 pasteurized and raw milk samples were collected during one year. the samples were studied by culturing and the positive-culture samples were investigated using pcr techniques. results: the results of culture showed that 52 (9.42%) and 28 (5.07%) of the total 552 milk and dairy samples were positive fo...

The dairy farmer has the responsibility of producing milk under clean and hygienic conditions, employing appropriate techniques to clean and disinfect the milking equipment and the milking parlour. The ability of raw milk to retain its quality under storage, and the safety of the product for the consumer, can both be directly related to the bacterial content of the milk. In most countries, bact...

OBJECTIVE The control of psychrotrophic bacteria causing milk spoilage and illness due to toxic compounds is an important issue in the dairy industry. In South Korea, Gangwon-do province is one of the coldest terrains in which eighty percent of the area is mountainous regions, and mainly plays an important role in the agriculture and dairy industries. The purposes of this study were to analyze ...