The microbiological quality of milk produced in the Balearic islands

Soler, Arlan Luís Dal; Ponsell, C.; Paz, M. De; Núñez, Manuel

doi:10.1016/0958-6946(94)p1599-9

Cited by 28 publications

(20 citation statements)

References 12 publications

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“…In addition result of the tests done on pasteurized milk a negative present of E. coli of all test samples. These results are with full agreement with those of Solrer et al [17]. The result shown in Figure 3 indicated a decrease in all bacteria percentages with the increase in time of heating in microwaves.…”

Section: Resultssupporting

confidence: 92%

Milk Flash Pasteurization by the Microwave and Study its Chemical, Microbiological and Thermo Physical Characteristics

Al‐Hilphy¹

2013

J Food Process Technol

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Section: Resultssupporting

confidence: 92%

Milk Flash Pasteurization by the Microwave and Study its Chemical, Microbiological and Thermo Physical Characteristics

Al‐Hilphy¹

2013

J Food Process Technol

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“…This is in agreement with the conclusions of a study carried out under Mediterranean climate (Soler et al 1995), where all microbial groups reached their maximum levels in summer. The higher temperature favors bacterial growth, increases somatic cell counts due to heat stress in lactating cows, and leads to the use of dirty water from wells to wash equipments.…”

Section: Milk Production On the Farmsupporting

confidence: 93%

Effects of season and agro-ecological zone on the microbial quality of raw milk along the various levels of the value chain in Uganda

Grimaud

Sserunjogi

Wesuta

et al. 2008

Trop Anim Health Prod

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Dairy production in Uganda is pasture-based and traditional Ankole cattle make up 80% of the cattle herd, reared in both pastoral and agro-pastoral ecological zones. Regardless of the zone, milk quality is lowest in production basin during the dry season when ambient temperatures are highest and water is scarce. Poor hygiene and quality management contributed to the deterioration of raw milk quality during its storage and delivery to the final consumer, and concealed the seasonal effect when milk reached urban consumption areas. Poor milk quality is a challenge for the Ugandan Dairy Development Authorities who wish to make the milk value chain safe. This study provides baseline information for the implementation of an HACCP-based system to ensure the hygienic quality of milk from the farm to the market place.

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“…However, the observed values were significantly related to the period of sample collection. Microbial contamination increased with higher environmental temperatures (Soler et al 1995;Zweifel et al 2005). Cows' dirtiness score increased Coliforms counts in milk because the cows became muddied by their faecal matter (Beerens et al 2000).…”

Section: Discussionmentioning

confidence: 99%

Effect of cattle management practices on raw milk quality on farms operating in a two-stage dairy chain

Sraïri

Benhouda

Kuper

et al. 2008

Trop Anim Health Prod

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In many developing countries, milk production varies greatly according to farm size, cattle breed, and milking practices. However, production systems often are dominated by smallholder farms. Therefore, relatively small volumes of milk are delivered daily from numerous farms to intermediate cooperatives which supply industrial units. This paper argues that in such two-stage dairy chains, milk quality could be improved by focusing on farming practices rather than on the testing of individual deliveries. Indeed, it is difficult to analyze their quality due to technical, economic, and logistic limitations. The objective of this study is to link on-farm practices with milk chemical quality parameters (fat and protein) and hygienic quality criteria (Aerobic Plate Count, APC and Coliforms). Cattle management practices were monitored monthly over one year on 23 farms located on an irrigation scheme in Morocco. 276 milk samples were analyzed. The monthly variability of milk quality parameters was then characterized. Results show that average cow milk chemical parameters vary within a normal range. They remain primarily linked to the genetic type of cows, the lactation stage, and the conversion of feed concentrates' net energy into milk. Overall milk hygienic quality was poor (APC and Coliforms counts were 100 fold international norms), due essentially to a lack of hygiene and inadequate milking conditions (hands, udder, and teat washing, type of bucket used, dirtiness of cows...). It is suggested that a close monitoring of herd management practices may allow the indirect control of milk quality parameters, thereby avoiding costly analyses of numerous smallholder milk deliveries.

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The microbiological quality of milk produced in the Balearic islands

Cited by 28 publications

References 12 publications

Milk Flash Pasteurization by the Microwave and Study its Chemical, Microbiological and Thermo Physical Characteristics

Milk Flash Pasteurization by the Microwave and Study its Chemical, Microbiological and Thermo Physical Characteristics

Effects of season and agro-ecological zone on the microbial quality of raw milk along the various levels of the value chain in Uganda

Effect of cattle management practices on raw milk quality on farms operating in a two-stage dairy chain

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