BACKGROUND Milk is highly prone to contamination and can serve as an efficient vehicle for human transmission of foodborne pathogens, especially gram-negative bacteria, as these are widely distributed in the environment. METHODS This cross-sectional study of gram-negative staining bacterial contamination of milk meant for human consumption was carried out from October 2010 to May 2011 in Gond...

The present work analyzed soy milk prepared from whole dehulled soybeans. The traditional method of soy milk preparation leads to wastage of about 35% of soybean solids in the form of okara, which gets filtered out. In the current study, soy milk was prepared with practically 100% recovery of soybean solids and treated with continuous flow high pressure processing (207 and 276 MPa pressure, 121...

background & objectives: direct addition of antimicrobial materials to food during food processing is an effective method for controlling microbial contaminants of food and extending the shelf-life of food products. objective of this research was to study the antimicrobial effect of zinc oxide (zno) nanoparticle and potential applications of zno nanoparticles in terms of controling two food...

An economic-engineering model is used to derive the theoretically m in imu m cost of processing and distributing fluid white milk for the s ta te of Maine. This model represents a s tate-of-the-art mi lk processing facility and is used to evaluate three questions: 1) the components of total processing costs; 2) whe the r the cost of milk processing declines wi th increasing p lant size; and 3) ...

Milk consumption in the semi-arid regions of Kenya is not well understood. A study was carried out on consumption of milk and milk products in the semi-arid region of eastern Kenya. A total of 135 rural and 126 urban households were interviewed. Raw milk was the most popular and was consumed by 99% and 84% of rural and urban households, respectively. Generally as degree of processing increased,...

Abstract Spore-forming bacteria form the most diverse and complex group of in terms their elimination from dairy chain, due to ability highly resistant spores. As ubiquitous microorganisms, spore-formers can enter product along milk-processing continuum different sources, subsequently cause spoilage various types products. The important classes spore-forming relevant industry are Bacilli Clostr...

Kefir milk is one of the fermented products which contains lactic acid bacteria and yeast. a functional probiotics drink. Giripurno Village suppliers pure cow's in KUD Batu City. Milk produced by residents still not being utilized optimally, because marketing only depends on cooperatives. The main objective community service activities to maximize utilization through training related processing...

Growing clinical evidences indicate the benefits of human milk (HM) for appropriate growth and development of a newborns: the particular composition make it a unique and inimitable nutrient [1]. Mother’s own milk is the first choice for all neonates including preterm infants, when it is unavailable or in short supply, donor milk (DM) is an important alternative. DM should be provided from an es...