Nutritional quality and adulterants of cow raw milk, pasteurized and cottage cheese collected along value chain from three regions of Ethiopia

Zebib, Haftom; Abate, Dawit; Zewdu, Ashagrie

doi:10.1016/j.heliyon.2023.e15922

Cited by 10 publications

(3 citation statements)

References 31 publications

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“…However, the lack of available capital, lack of electricity, less-developed road systems, high operational costs, frequent equipment breakdowns, a lack of spare parts, and difficulties in equipment repair in rural areas are major challenges to milk collection centers [2]. There is also the informal addition by the farmers of formalin to raw milk for preservation, to increase the shelf life for the long-distance transportation to milk collection centers in Ethiopia [3]. Formalin is highly toxic, causes liver and kidney damage, and is considered carcinogenic.…”

Section: Introductionmentioning

confidence: 99%

Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia

Ashenafi,

Zebib,

Woldegiorgis

2024

Foods

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Lactoperoxidase systems (LPSs) can enhance the microbiological quality of raw milk when there is lack of cooling facilities. In this study, a total of 250 milk samples were collected from farmers, collectors, and factories. Experimental samples were both LPS-activated morning and overnight milk. The samples were tested with several chemical and microbiological tests, such as total bacterial count (TBC), total coliform count (TCC), and Escherichia coli count (EC). Results indicated that all LPS-activated milk samples had a higher quality than all the control samples. For instance, both the morning and overnight farm milk samples had mean TBCs of 5.79 log and 6.55 log cfu/mL, which is significantly (p < 0.05) lower than the control samples’ mean TBC of 6.73 log and 7.31 log cfu/mL, respectively. When this was compared with the Ethiopian Standard, 51.4% of morning and 39.5% of overnight farm milk with LPS activation met the acceptable quality, while only 28% of morning and 15.7% of overnight control milk met the standard. Moreover, LPS activation has also significantly improved the shelf life of collectors’ raw milk and pasteurized milk at the factories. Therefore, a better hygienic practice with LPS application can be practiced in conditions that lack cooling infrastructure and electricity.

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Section: Introductionmentioning

confidence: 99%

Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia

Ashenafi,

Zebib,

Woldegiorgis

2024

Foods

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“…Among fermented foods, fermented milk has attracted much attention due to its great digestibility, rich taste, and ability to alleviate lactose intolerance, and accordingly, multidimensional studies have been carried out on its technical and industrial uses. Currently, most of the commercially available fermented milk is produced on the basis of cow's milk substrate, which is more acceptable to consumers when considering the nutritional value and benefits compared to other substrates due to its safety, high nutritional value [4], popularity in terms of taste and flavor, wide availability, as well as systematic development and promotion [5]. More and more consumers are recognizing the benefits of fermented products, and the production and consumption of fermented milk are growing dramatically worldwide [6].…”

Section: Introductionmentioning

confidence: 99%

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

Li,

Wang,

et al. 2023

Foods

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The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905(S. thermophilus JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of S. thermophilus JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of Streptococcus thermophilus JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains.

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“…Adulterated milk and cheese can have detrimental effects on human health. Chemical contaminants added during adulteration can lead to acute and chronic illnesses, ranging from gastrointestinal problems to organ damage [4]. Moreover, individuals with pre-existing allergies or sensitivities may experience adverse reactions due to allergens or other harmful substances.…”

Section: Introductionmentioning

confidence: 99%

Cheese and Milk Adulteration: Detection with Spectroscopic Techniques and HPLC: Advantages and Disadvantages

Vlasiou

2023

Dairy

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Cheese and milk are stapled dairy products consumed globally. However, adulterants in these products pose significant health risks and compromise their quality. Analytical techniques are crucial in detecting and quantifying adulterants to combat adulteration. This opinion explores the problem of cheese and milk adulteration, highlights the role of spectroscopic techniques (fluorescence spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, and infrared (IR) spectroscopy) in adulteration detection, and compares their effectiveness with the well-established high-performance liquid chromatography (HPLC) method. The advantages and limitations of each technique are discussed, providing valuable insights into their applications to ensure the authenticity and safety of cheese and milk products.

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Nutritional quality and adulterants of cow raw milk, pasteurized and cottage cheese collected along value chain from three regions of Ethiopia

Cited by 10 publications

References 31 publications

Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia

Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

Cheese and Milk Adulteration: Detection with Spectroscopic Techniques and HPLC: Advantages and Disadvantages

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