The quality has always been a requirement of safety in the modern economy in Algeria; it is also an ongoing concern, if not a priority or a necessity as well and foremost for the consumer and for the producer and the processor, activating within the chain of production and marketing of milk and dairy products. Series of analyzes were performed on milk powder as raw material and the reconstitute...

The aim of this study was to determine the prevalence of clinical mastitis and somatic cell count (SCC) in six dairy herds which had different milking management and hygiene conditions. Four hundred thirty one Holstein Friesian cows were used in the study. The herds were classified to be good (Group 1, n=2), medium (Group 2, n=1) or bad (Group 3, n=3) according to milking management and hygiene...

Magnusson, M. 2007. Bacillus cereus in the housing environment of dairy cows – Contamination routes, effect of teat-cleaning, and measures to improve hygiene in the cubicles and alleys. Doctor’s dissertation. ISSN 1652-6880, ISBN 978-91-576-7341-1 The spore-forming bacterium Bacillus cereus can survive pasteurisation and thus a limiting factor for the shelf life of pasteurized milk. The occurre...

BACKGROUND Mastitis prevalence, milking procedures and management practices were investigated in 25 big dairy herds supplying milk to an Estonian dairy company. The aim of the study was to provide information for the company to be used in their new udder health improvement program to be set up after the completion of this study. METHODS Quarter milk samples were collected from 3,166 cows for ...

OBJECTIVE To evaluate the quality of the human milk expressed at home and at a human milk bank. METHODS This a retrospective, analytical, and observational study, performed by assessing titratable acidity records and the microbiological culture of 100 human milk samples expressed at home and at a human milk bank, in 2014. For the statistical analysis, generalized estimating equations (GEE) an...

INTRODUCTION Milk is considered to be a healthy, nutritious food product. Microbiological quality is an important aspect in evaluating the quality of milk. METHODOLOGY A total of 603 bulk tank milk samples from 221 farms distributed across ten different regions were collected for milk quality assessment. Quality was judged by total viable count, and the prevalence of two foodborne pathogens (...

Mastitis is characterized by physical, chemical and bacteriological changes in the milk and pathological changes in the glandular tissue of the udder and affects the quality and quantity of milk. The bacterial contamination of milk from the affected cows render it unfit for human consumption and provides a mechanism of spread of diseases like tuberculosis, sore-throat, Q-fever, brucellosis, lep...

Although milk and dairy products are important components of a healthy diet, if consumed unpasteurized, they also can present a health hazard due to possible contamination with pathogenic bacteria. These bacteria can originate even from clinically healthy animals from which milk is derived or from environmental contamination occurring during collection and storage of milk. The decreased frequen...