Milk conservation and its organoleptic quality are greatly affected by different microbial contaminants (Table 1). These microorganisms are present either directly on the animal, in the farm environment or on the milking equipment. Industry requirements and country regulations require that the number of bacteria in raw milk be under a specific amount, often of 100 000 bacterial cells ml-1. Rece...

Milk in its natural state is a highly perishable material because it is susceptible to rapid spoilage by the action of naturally occurring enzymes and contaminating microbes. Good hygiene practice from the farm to dairy, effective refrigeration regimes, reduction of storage times and technologies for reduction of spoilage and pathogenic microorganisms are basic measures needed to be accomplishe...

the aim of the present study was to investigate the physico-chemical quality of raw milk of one-humped camel coming from khur and biabanak known as a camel-rearing area located in isfahan province of iran. 500 milliliters of raw milk from thirty individual one-humped camels were randomly collected and subjected for proximate analyses indicating the amounts of total solid, protein, fat, lactose,...

Background: Staphylococcus aureus is one of the major causes of food poisoning. Since milk is a nutritious source of proteins and vitamins, it could provide the optimal conditions for the growth of several bacterial pathogens, such as S. aureus. The present study aimed to assess the frequency of Staphylococcus aureus classical enterotoxin genes in raw milk samples in Zanjan, Iran. Methods: In ...

introduction: there are a lot of fungi in the air and our environment that grow and reproduce if the temperature and humidity are suitable. aspergillus flavus and parasilicus are among the most important food contaminants which have a role in food poisoning. these fungi secrete poisons which contaminate animal feed as well as the milk we get from the animals fed with these foods. methods: in th...

Two Pseudomonas strains, identified as closely related to Pseudomonas tolaasii, were isolated from milk of a farm with frequent false-positive Delvotest results for screening putative antibiotic residues in raw milk executed as part of the regulatory quality programme. Growth at 5 to 7°C of these isolates in milk resulted in high lipolysis and the production of bacterial inhibitors. The two mai...

The existent knowledge about the use of the Lactoperoxidase system (LPs) on the preservation of raw milk confirms its innocuity to human health, which allowed the lifting of the restriction for system to be used for milk products for international dairy market. Under tropic conditions, thiocyanate concentration needed for activating LPs can be reduced to about half of the established in the Cod...

Raw milk acid cheeses are manufactured and consumed in some tropical regions in America, North Africa and in the East Mediterranean countries. For tropical cheeses, little information is available on its microbial safety. This review give some insights of the microbiological safety of some raw milk acid cheeses around the world which are traditionally made at a pH below 4.7 and which contain ot...