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Proteolysis in raw milk in relation to microbiological indicators
primary amino groups proteolytic enzymes psychrotrophic microorganisms quality of bovine raw milk somatic cell count total count of microorganisms
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2016/12/9
Proteolysis in raw milk is a crucial parameter indicating both cow’s mastitis and the technological problems or spoilage risk of final products. However, a suitable analytical method for its early det...
Persistence of bifidobacteria in the intestines of calves after administration in freeze-dried form or in fermented milk
probiotic bacteria technological properties storage conditions gut young ruminants
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2016/2/23
In order to improve the gut microbiome of calves, probiotic bacteria can be fed as active living-cells (fermented milk), or as live but inactive (freeze-dried) cultures. Ten bifidobacterial strains wi...
Relationship between somatic cell count and milk casein level obtained by two different methods
raw milk proteins cow
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2016/2/23
The purpose of the present work was to investigate the impact of somatic cell count (SCC) on the content of milk casein and to compare the sensitivity of different methods for the determination of the...
Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milk
microbiological test antibiotic erytromycin tylosin tilmicosin
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2016/2/23
The microbiological method to attain a sensitive detection of macrolides using Bacillus megaterium in agar medium with fusidic acid was designed. To this aim, Mueller-Hinton medium fortified with gluc...
Effects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine MilkEffects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine Milk
Effects of Pasteurization Ultra-High Temperature
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2016/6/2
The aim of this work was to evaluate the effects of pasteurization and ultra-high temperature processes on proximate and physicochemical composition, microbiological parameters and fatty acid profile ...
Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic
exposure assessment risk characterisation Monte Carlo simulations
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2014/7/10
Quantitative risk assessment of Bacillus cereus using data from pasteurised milk produced in Slovakia was performed. Monte Carlo simulations were used for probability calculation of B. cereus density ...
A plate diffusion method for detecting fluoroquinolone residues in raw cow’s milk
residues milk quinolones microbiological method
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2014/7/10
The plate diffusion method is a reference method in the Czech Republic for determination of residues of antimicrobial agents in raw materials and foodstuffs of animal origin. A new method using the E....
Use of chemometric techniques to design a microbiological method for sulfonamide detection in milk
B. subtilis microbial inhibition method bioassay experimental design logistic regression model
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2014/2/24
We proposed an experimental design of a microbial bioassay of dichotomous response (positive or negative) using Bacillus subtilis BGA for the detection of sulfonamide residues. In the first stage, the...
Effect of Enzyme Type, Enzyme Substrate Ratio and Temperature on Phenylalanine Removal from Milk
Effect of Enzyme Type Enzyme Substrate Ratio
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2016/6/1
Phenylketonuria (PKU) is a metabolic disease in which the untreated patients can show irreversible mental retardation and the use of milk by phenylketonurics patients is forbidden. With the aim of pre...
Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology
high power ultrasound total mesophilic bacteria count D values
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2014/2/25
High-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diamete...
Comparison of detection sensitivity of five microbial inhibition tests for the screening of aminoglycoside residues in fortified milk
antibiotic residues microbial screening detection limits
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2014/2/25
The assessment of detection sensitivity of five microbial inhibition tests (MITs), STAR (screening test for antibiotic residues) with the test strain Bacillus subtilis BGA, Delvotest® S P-NT, To...
Methods for detection of Bacillus sp., B. cereus, and B. licheniformis in raw milk
cultivation method chromogenic medium genera-specific PCR species-specific PCR
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2014/2/26
Totally 75 raw milk samples were analysed with the methods employing the media compared – MYPA, PEMBA, BrillianceTM Bacillus cereus agar, and HiCrome Bacillus agar. The reference method with MYPA seem...
Antioxidant Activity of Whey from Milk Fermented with Lactobacillus Species Isolated from Nigerian Fermented Foods
antioxidant activity DPPH· scavenging activity fermented foods lipid peroxidation
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2011/2/24
Eight Lactobacillus isolates obtained from five indigenous fermented foods (ogi, ogi
baba, wara, kunnu and ugba) were investigated. Wara is a dairy-based food while the others
are not dairy-based. T...
Optimization and Thermodynamics Studies on Enzymatic Milk Fat Splitting Process using Soybean Lecithin
Activation energy fat splitting lecithin optimization
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2010/9/30
Lecithin a natural product with unique surface active properties makes it ideal in food processing particularly for fat splitting applications. In the present work the effect of initial fat content, p...
Occurrence of Disease Causing Organisms Including Bacteriophages in Indigenous Fermented Milk Products
Coliphages dahi lassi shrikhand total bacterial count
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2010/9/30
The objective of this investigation is to focus on such microbial changes, which are a consequence of unhygienic practices during production, incomplete fermentation and poor storage conditions. In In...