Basic Facts About Dairy Processing and Technologies

Sudhakaran, Aparna; Minj, Jagrani

doi:10.1007/978-981-15-2608-4_1

Cited by 3 publications

(1 citation statement)

References 28 publications

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“…Indeed, when whole milk was contaminated with E. coli, all subsequent dairy products, namely cream, matured cream and butter were also contaminated and did not satisfy food process hygiene criterion defined by the European regulation. This phenomenon was already reported by Sudhakaran & Minj (2020), revealing the importance of guaranteeing hygiene from farm to fork. As such, butter manufacturing process does not provide sufficient hurdles to inhibit the growth of E. coli.…”

Section: Discussionsupporting

confidence: 60%

What are the potential sources of on-farm contamination of raw milk butter with Escherichia coli?

Gérard¹,

Barbosa²,

Tanna³

et al. 2022

Biotechnol. Agron. Soc. Environ.

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Description of the subject. According to Regulation (EC) No 2073/2005, Escherichia coli must be enumerated in raw milk butter before sales. Hygiene of batches is acceptable when a maximum of two samples out of five have levels of E. coli between 10 and 100 cfu·g-1. E. coli is still a threat to the safety of raw milk butter. Objectives. This study aimed to identify sources of E. coli in six farms facing recurrent contaminations in butter. Method. Farms were visited three times between March and May 2021. Surface samples and dairy products samples were collected throughout the process for E. coli enumeration and assessment of potential correlations between equipment contamination and hygienic quality of food products. Results. Two major sources of contamination were identified: the lack of efficacy of cleaning and disinfection practices on milk pipelines, junctions and cream separators, and absence of milk cooling in case of time-lapse of more than 2 h between milking and skimming. The use of lactic acid starters could be a helpful way to control E. coli during cream maturation, in association to adequate good manufacturing practices. Conclusions. Levels of E. coli in the considered raw milk butter batches were really high. A new decision tree is proposed that could help manufacturers and food controllers to improve hygienic quality of raw milk butter.

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Section: Discussionsupporting

confidence: 60%

What are the potential sources of on-farm contamination of raw milk butter with Escherichia coli?

Gérard¹,

Barbosa²,

Tanna³

et al. 2022

Biotechnol. Agron. Soc. Environ.

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Potential of Using Saccharomyces Boulardii to Produce Fermented Milk Products

Khablenko¹,

Danylenko²,

Yalovenko³

et al. 2022

FST

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The analysis of the literature allows us to characterise the potential of the new probiotic yeast strain S. boulardii. The paper describes the long period of formation of fundamental knowledge and introduction of some technological methods into the production of different fermented milks products. Besides the historical aspect, the microbiological diversity of fermented milks products is considered, and the technological differences in manufacturing them are shown. It is known that yoghurt is one of the most famous fermented milk products. This dairy product has been very popular for years due to its taste characteristics and ease of manufacture. With the accumulation of knowledge about probiotics and the yoghurt production technology, there has appeared a tendency to further enrichment of the product with certain probiotics, prebiotics, and minerals. Today, yoghurt manufacturing actively uses the method of enriching the finished product with probiotics. This allows creating a qualitatively new functional food product that not only has nutritional value for the consumer, but also produces a certain positive effect on intestinal microbes and thus on the consumer’s health. Bacteria are known to be the main probiotics, but the recent discovery of the probiotic properties of certain genera and species of yeast opens up new prospects of their use, both in the pharmaceutical industry and in creating functional foods. The recently discovered yeast strain S. boulardii, phylogenetically related to S. cerevisiae, has many therapeutic effects and significant advantages over bacterial probiotics, in particular, it is resistant to antibiotics. S. boulardii is a probiotic strain that can be used to enrich yoghurt. The physiological properties of the strain and therapeutic properties of the products of its metabolism along with the technological parameters of yoghurt processing make a combination of the probiotic and this beneficial fermented milk very promising. It has been determined that to produce enriched yoghurt, it is possible to use both a lyophilised culture of S. boulardii and a microencapsulated one. On analysing the economic aspect, especially the sale of yoghurts and the further tendency towards an increase in its consumption, we can say that the introduction of S. boulardii as an enrichment strain is a promising issue of current importance.

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Technological Innovations and Livestock Animal Welfare: The Case of the Dairy Cow

Zarba,

Pappalardo,

Chinnici

et al. 2023

SGEM International Multidisciplinary Scientific GeoConference� EXPO Proceedings

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Technological devices, which promote animal welfare in livestock farming and contribute to a reduction in environmental impact, have known increasing interest in the European Union (EU). For dairy cows, the contact technologies (sensors) on the body of animals not only facilitate animal welfare, but also support the milk productivity and better quality, thus economic production efficiency. According with available statistical data, showing a boost on productivity, the aim of the present work was to test whether the increase in the realised levels of raw milk could derive from technological factors. To validate this hypothesis a study on the evolutionary development of the reported statistical indicators of the two biologically related variables (cow, raw milk) was presented. The method chosen, made statistically significant, i.e. comparable in the statistical unit of measurement (coefficient of variation) to establish the strength of the linear relationship between the two variables and the corresponding evolution r2, relied on the intensity of the correlation (correlation coefficient r) between two statistical indicators, dairy cattle (independent variable) and raw milk (dependent variable). The results showed that EU quantity of raw cows�s milk realised in EU dairy farms, even in the presence of breaking events, never stopped growing. The representation of the variables� trends showed, a part of an exception, situations where the respective evolution were not perfectly linear between them. The values of the determination coefficient r2, from 2012-2016 to 2017-2021, in most of the Countries examined decreased. Thus, there were increases in cow�s milk, which conclusively could also be attributed to the adoption of digital devices and specifically to the contact sensors on the cow�s body adopted to ensure animal welfare, to optimize the use of production factors and to detect animal�s physiological activities.

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Basic Facts About Dairy Processing and Technologies

Cited by 3 publications

References 28 publications

What are the potential sources of on-farm contamination of raw milk butter with Escherichia coli?

What are the potential sources of on-farm contamination of raw milk butter with Escherichia coli?

Potential of Using Saccharomyces Boulardii to Produce Fermented Milk Products

Technological Innovations and Livestock Animal Welfare: The Case of the Dairy Cow

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