Modern Laboratory Practices—Analysis of Dairy Products

Bintsis, Thomas; Angelidis, Apostolos S.; Psoni, Lefki

doi:10.1002/9780470697634.ch6

Cited by 14 publications

(9 citation statements)

References 308 publications

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“…The SCC is performed routinely in laboratories approved for official milk control, using the fluoroopto-electronic method equipment to count disk cytometry or, currently more commonly, by flow cytometry (Bintsis et al, 2008).…”

Section: Counting Methodsmentioning

confidence: 99%

Factors affecting somatic cell count in dairy goats: a review

Jiménez-Granado

Sánchez-Rodríguez

Arce

et al. 2014

Span. j. agric. res.

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Somatic cell count (SCC) in monitoring udder health has been described in numerous studies as a useful method for the diagnosis of intramammary infection (IMI), and it is considered in standards of quality and hygiene of cow's milk in many countries. However, several authors have questioned the validity of SCC as a reliable IMI diagnosis tool in dairy goats. This review attempts to reflect the importance of different infectious and non-infectious factors that can modify SCC values in goat milk, and must, therefore, be taken into account when using the SCC as a tool in the improvement of udder health and the quality of milk in this species. In dairy goats, some investigations have shown that mammary bacterial infections are a major cause of increased SCC and loss of production. In goats however, the relationship between bacterial infections and SCC values is not as simple as in dairy cattle, since non-infectious factors also have a big impact on SCC. Intrinsic factors are those that depend directly on the animal: time and number of lactation (higher SCC late in lactation and in aged goats), prolificity (higher SCC in multiple births), milking time (higher SCC in evening compared to morning milking) and number of milkings per day, among others. Extrinsic factors include: milking routine (lower SCC in machine than in manual milking), seasonality and food. In addition, milk secretion in goats is mostly apocrine and therefore characterized by the presence of epithelial debris or cytoplasmic particles, which makes the use of DNA specific counters mandatory. All this information is of interest in order to correctly interpret the SCC in goat milk and to establish differential SCC standards.Additional key words: infectious and non-infectious factors; milk quality; mastitis; benchmarking.

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Section: Counting Methodsmentioning

confidence: 99%

Factors affecting somatic cell count in dairy goats: a review

Jiménez-Granado

Sánchez-Rodríguez

Arce

et al. 2014

Span. j. agric. res.

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“…Similar counts were also observed in raw milk sampled from smallholder producers in the central highlands of Ethiopia (Yilma and Faye, 2006;Yilma et al, 2007a). Higher counts of different species of Enterobacteriaceae were reported with Escherichia coli being the most abundantly isolated species (Yilma et al, 2007a), which is a good indicator of recent fecal contamination (Bintsis et al, 2008).…”

Section: Whole Milkmentioning

confidence: 99%

Microbial Properties of Ethiopian Marketed Milk and Milk Products and Associated Critical Points of Contamination: An Epidemiological Perspective

Yilma¹

2012

Epidemiology Insights

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“…Previous workers reported similar values of coliform counts in raw cow milk sampled from different part of the country that range between 4.03 log cfu/ml to 6.57 log cfu/ml (Fekadu, 1994;Alganesh, 2002;Zelalem and Faye, 2006;Asaminew and Eyassu, 2010;Asrat et al, 2012;Abebe et al, 2012). Higher counts of different species of Enterobacteriaceae were reported with E. coli being the most abundantly isolated species (Zelalem et al, 2007a), which is a good indicator of recent fecal contamination (Bintsis et al, 2008). Similarly, the mean coliform counts of raw milk in different part of Ethiopia are similar with the reports of Rai and Dawvedi (1990) from India (5.89 log cfu/ml); Kurwijila et al (1992) from Tanzania (5 cfu/ml), and Ombui et al (1995) from Kenya (4.67log cfu/ml) and Bonfoh et al (2003) from Mali (6 log cfu/ml).…”

Section: Milkmentioning

confidence: 99%

Microbial properties of Ethiopian dairy products: A review

Bereda¹,

Eshetu²,

Yilma³

2014

Afr. J. Microbiol. Res.

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Milk is considered as nature's most perfect food known to man. It provides nutrients to all ages of the human race. Similarly, it is a good growth medium for spoilage and pathogenic micro-organisms. The purpose of this review was to synthesize the earlier report on microbial properties of milk and fermented milk products in different parts of Ethiopia. The dairy products reviewed included milk, ergo (naturally fermented milk), Kibe (traditional butter), Arerra (defatted sour milk) and Ayib (Ethiopian cottage cheese). The existing microbial quality of dairy product produced in rural part of the country was substandard when compareds from standards set by various bodies. The problem was compounded from limited knowledge on the hygienic handling practices of dairy products coupled with inadequate dairy infra structures. This is good entry point monitoring the handling, processing and transportation of dairy products is to bring safe product to the consumer.

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Modern Laboratory Practices—Analysis of Dairy Products

Cited by 14 publications

References 308 publications

Factors affecting somatic cell count in dairy goats: a review

Factors affecting somatic cell count in dairy goats: a review

Microbial Properties of Ethiopian Marketed Milk and Milk Products and Associated Critical Points of Contamination: An Epidemiological Perspective

Microbial properties of Ethiopian dairy products: A review

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