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Zeitschriftenartikel zum Thema „Dairy microbiology“

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Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 27. Juli 2024

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1

Messer, James W. „Dairy Microbiology“. Journal of AOAC INTERNATIONAL 71, Nr. 1 (01.01.1988): 102. http://dx.doi.org/10.1093/jaoac/71.1.102.

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2

Messer, James W. „Dairy Microbiology“. Journal of AOAC INTERNATIONAL 72, Nr. 1 (01.01.1989): 101. http://dx.doi.org/10.1093/jaoac/72.1.101a.

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3

Jelen, P. „Applied dairy microbiology“. International Dairy Journal 10, Nr. 8 (Januar 2000): 586. http://dx.doi.org/10.1016/s0958-6946(00)00079-0.

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4

Bishop, J. Russell. „Food Microbiology—Dairy“. Journal of AOAC INTERNATIONAL 75, Nr. 1 (01.01.1992): 128. http://dx.doi.org/10.1093/jaoac/75.1.128a.

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5

Bishop, J. Russell. „Food Microbiology—Dairy“. Journal of AOAC INTERNATIONAL 76, Nr. 1 (01.01.1993): 153–54. http://dx.doi.org/10.1093/jaoac/76.1.153.

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6

Bishop, J. Russell. „Food Microbiology (Dairy)“. Journal of AOAC INTERNATIONAL 77, Nr. 1 (01.01.1994): 186–87. http://dx.doi.org/10.1093/jaoac/77.1.186a.

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7

Bishop, J. Russell. „Food Microbiology—Dairy“. Journal of AOAC INTERNATIONAL 78, Nr. 1 (01.01.1995): 181–82. http://dx.doi.org/10.1093/jaoac/78.1.181.

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8

Bishop, J. Russell. „Food Microbiology–Dairy“. Journal of AOAC INTERNATIONAL 79, Nr. 1 (01.01.1996): 253–54. http://dx.doi.org/10.1093/jaoac/79.1.253.

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9

Tatini, Sita R. „Food Microbiology-Dairy“. Journal of AOAC INTERNATIONAL 81, Nr. 1 (01.01.1998): 191–92. http://dx.doi.org/10.1093/jaoac/81.1.191.

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10

Tzora, Athina. „Food Microbiology: Dairy Products’ Microbiota“. Applied Sciences 13, Nr. 22 (07.11.2023): 12111. http://dx.doi.org/10.3390/app132212111.

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11

Andrews, Wallace H. „Committee on Microbiology and Extraneous Materials: Food Microbiology—Non-Dairy“. Journal of AOAC INTERNATIONAL 84, Nr. 1 (01.01.2001): 243–50. http://dx.doi.org/10.1093/jaoac/84.1.243.

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12

Hammak, Thomas S., und Wallace H. Andrews. „Committee on Microbiology and Extraneous Materials: Food Microbiology—Non-Dairy“. Journal of AOAC INTERNATIONAL 85, Nr. 1 (01.01.2002): 262–69. http://dx.doi.org/10.1093/jaoac/85.1.262.

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13

Andrews, Wallace H. „Committee on Microbiology and Extraneous Materials: Food Microbiology–Non-Dairy“. Journal of AOAC INTERNATIONAL 86, Nr. 1 (01.01.2003): 154–59. http://dx.doi.org/10.1093/jaoac/86.1.154.

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14

Vasavada, Purnendu C. „Rapid Methods and Automation in Dairy Microbiology“. Journal of Dairy Science 76, Nr. 10 (Oktober 1993): 3101–13. http://dx.doi.org/10.3168/jds.s0022-0302(93)77649-3.

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15

Andrews, Wallace H., Thomas S. Hammack und Stephen F. Tomasino. „Committee on Microbiology and Extraneous Materials: Food Microbiology, Non-Dairy: Efficacy Testing of Disinfectants“. Journal of AOAC INTERNATIONAL 88, Nr. 1 (01.01.2005): 346–58. http://dx.doi.org/10.1093/jaoac/88.1.346.

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16

Andrews, Wallace H. „Committee onMicrobiology and Extraneous Materials: Food Microbiology, Non-Dairy“. Journal of AOAC INTERNATIONAL 87, Nr. 1 (01.01.2004): 296–302. http://dx.doi.org/10.1093/jaoac/87.1.296.

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17

Macori, Guerrino, und Paul D. Cotter. „Novel insights into the microbiology of fermented dairy foods“. Current Opinion in Biotechnology 49 (Februar 2018): 172–78. http://dx.doi.org/10.1016/j.copbio.2017.09.002.

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18

Boyer, Mickaël, und Jérôme Combrisson. „Analytical opportunities of quantitative polymerase chain reaction in dairy microbiology“. International Dairy Journal 30, Nr. 1 (Mai 2013): 45–52. http://dx.doi.org/10.1016/j.idairyj.2012.11.008.

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19

Brüssow, Harald. „Phages of Dairy Bacteria“. Annual Review of Microbiology 55, Nr. 1 (Oktober 2001): 283–303. http://dx.doi.org/10.1146/annurev.micro.55.1.283.

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20

Fleet, G. H. „Yeasts in dairy products“. Journal of Applied Bacteriology 68, Nr. 3 (März 1990): 199–211. http://dx.doi.org/10.1111/j.1365-2672.1990.tb02566.x.

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21

Agyei, Dominic, James Owusu-Kwarteng, Fortune Akabanda und Samuel Akomea-Frempong. „Indigenous African fermented dairy products: Processing technology, microbiology and health benefits“. Critical Reviews in Food Science and Nutrition 60, Nr. 6 (22.01.2019): 991–1006. http://dx.doi.org/10.1080/10408398.2018.1555133.

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22

Rowe, Michael T. „Predictive microbiology: Uses for assessing quality and safety of dairy products“. Journal of Industrial Microbiology 12, Nr. 3-5 (September 1993): 330–36. http://dx.doi.org/10.1007/bf01584210.

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23

Fegan, Narelle. „Qualitative vs quantitative microbiology“. Microbiology Australia 25, Nr. 3 (2004): 20. http://dx.doi.org/10.1071/ma04320.

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Escherichia coli O157 and Salmonella are food-borne pathogens of importance to the Australian beef and dairy industries. Cattle are a significant reservoir for both of these pathogens and beef has been the source of food-borne outbreaks of both E. coli O157 and Salmonella. The presence of pathogens in cattle can lead to contamination of carcasses during slaughter and products produced from these contaminated carcasses pose a risk to consumers. However, the magnitude of the risk is not clear. Until recently, almost all of the information published on E. coli O157 and Salmonella in cattle has consisted of only qualitative information i.e. the prevalence of these organisms in cattle. In order to estimate risk, it is important to understand not only how many cattle shed E. coli O157 and Salmonella but also the number of pathogens shed.
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24

Brouillaud-Delattre, Agnes, Murielle Maire, Catherine Collette, Cesar Mattei und Cecille Lahellec. „Predictive Microbiology of Dairy Products: Influence of Biological Factors Affecting Growth of Listeria monocytogenes“. Journal of AOAC INTERNATIONAL 80, Nr. 4 (01.07.1997): 913–19. http://dx.doi.org/10.1093/jaoac/80.4.913.

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Abstract The growth potential of Listeria monocytogenes was evaluated at low temperature in sterilized milk and raw dairy products. Sterilized and raw milk were inoculated with different strains of L. monocytogenes in 2 physiological states and at various contamination levels. Raw cheese was naturally contaminated with Listeria spp. The results suggest that some biological factors influence the growth capacity of L. monocytogenes in dairy products. Significant strain effect was observed at low temperature whatever the growth medium. By contrast, no inoculum effect was observed in the 3 dairy products. In raw matrixes, growth of L. monocytogenes was influenced greatly by bacterial interactions and physiological state of inoculum cells.
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25

Firkins, J. L., Z. Yu und M. Morrison. „Ruminal Nitrogen Metabolism: Perspectives for Integration of Microbiology and Nutrition for Dairy“. Journal of Dairy Science 90 (Juni 2007): E1—E16. http://dx.doi.org/10.3168/jds.2006-518.

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26

Ghoddusi, Hamid. „Applied Dairy Microbiology - Edited by Elmer H. Marth and Jame L. Steele“. International Journal of Dairy Technology 61, Nr. 1 (Februar 2008): 113–14. http://dx.doi.org/10.1111/j.1471-0307.2008.00349.x.

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27

FU, BIN, PETROS S. TAOUKIS und THEODORE P. LABUZA. „Predictive Microbiology for Monitoring Spoilage of Dairy Products with Time-Temperature Integrators“. Journal of Food Science 56, Nr. 5 (September 1991): 1209–15. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04736.x.

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28

Ruegg, Pamela L. „Realities, Challenges and Benefits of Antimicrobial Stewardship in Dairy Practice in the United States“. Microorganisms 10, Nr. 8 (11.08.2022): 1626. http://dx.doi.org/10.3390/microorganisms10081626.

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The use of antimicrobials for the treatment of food-producing animals is increasingly scrutinized and regulated based on concerns about maintaining the efficacy of antimicrobials used to treat important human diseases. Consumers are skeptical about the use of antibiotics in dairy cows, while dairy producers and veterinarians demonstrate ambivalence about maintaining animal welfare with reduced antimicrobial usage. Antimicrobial stewardship refers to proactive actions taken to preserve the efficacy of antimicrobials and emphasizes the prevention of bacterial diseases and use of evidence-based treatment protocols. The ability to broadly implement antimicrobial stewardship in the dairy industry is based on the recognition of appropriate antimicrobial usage as well as an understanding of the benefits of participating in such programs. The most common reason for the use of antimicrobials on dairy farms is the intramammary treatment of cows affected with clinical mastitis or at dry off. Based on national sales data, intramammary treatments comprise < 1% of overall antimicrobial use for food-producing animals, but a large proportion of that usage is a third-generation cephalosporin, which is classified as a highest-priority, critically important antimicrobial. Opportunities exist to improve the use of antimicrobials in dairy practice. While there are barriers to the increased adoption of antimicrobial stewardship principles, the structured nature of dairy practice and existing emphasis on disease prevention provides an opportunity to easily integrate principles of antimicrobial stewardship into daily veterinary practice. The purpose of this paper is to define elements of antimicrobial stewardship in dairy practice and discuss the challenges and potential benefits associated with these concepts.
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29

Redding, Laurel, Elizabeth Huang, Jacob Ryave, Terry Webb, Denise Barnhart, Linda Baker, Joseph Bender, Michaela Kristula und Donna Kelly. „Clostridioides difficile on dairy farms and potential risk to dairy farm workers“. Anaerobe 69 (Juni 2021): 102353. http://dx.doi.org/10.1016/j.anaerobe.2021.102353.

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30

Fusieger, Andressa, Mayra Carla Freitas Martins, Rosângela de Freitas, Luís Augusto Nero und Antônio Fernandes de Carvalho. „Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches“. Brazilian Journal of Microbiology 51, Nr. 1 (16.11.2019): 313–21. http://dx.doi.org/10.1007/s42770-019-00182-3.

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31

Biswas, Tethi, Debasmita Chatterjee, Sinchini Barman, Amrita Chakraborty, Nabanita Halder, Srimoyee Banerjee und Shaon Raychaudhuri. „Cultivable Bacterial Community Analysis of Dairy Activated Sludge for Value Addition to Dairy Wastewater“. Microbiology and Biotechnology Letters 47, Nr. 4 (28.12.2019): 585–95. http://dx.doi.org/10.4014/mbl.1901.01014.

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32

Focardi, Silvano. „The Microbiology of Cheese and Dairy Products is a Critical Step in Ensuring Health, Quality and Typicity“. Corpus Journal of Dairy and Veterinary Science (CJDVS) 3, Nr. 3 (25.07.2022): 1–9. http://dx.doi.org/10.54026/cjdvs1043.

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Cheese and dairy products require a rigorous observation of the procedures, strictly linked to the different indigenous components, such as the initial raw materials, the process chain, the ripening temperature, the water activity (aw), the pH and the contamination of the environment and operators. Microorganisms are key agents in the transformation of milk and in the subsequent phases which confer typicity and stability to cheese and dairy products. Contamination by pathogenic microorganisms may occur, compromising the safety of the final products. Meanwhile, beneficial microorganisms present in cheese and dairy products can produce antimicrobial compounds, thus avoiding spoilage of the products, ensuring their safety for human consumption. This mini review reports a description of the microorganisms involved in the fermentation of milk and in the subsequent processes concerning cheeses and derivatives, highlighting the aspects that microorganisms play in terms of quality, typicality and safety. New aspects emerged from this study, suggesting possible insights and future research. These include cultural approaches on the one hand, which allow for the isolation and characterization of new microbial strains that confer peculiarities in terms of quality and typicality to cheeses and dairy products, and the isolation of lactic acid bacteria that produce bacteriocins as important tools for combating microbial pathogens. On the other hand, investigations on cheese and dairy products using metagenomic approaches with DNA extraction followed by amplification and sequencing of microbial genes, allow the description and monitoring of the entire microbiota involved in the transformation processes of cheese and dairy products. Therefore, the combination of cultural dairy microbiology and metagenomic approaches can lead to improving the characteristics of cheeses and dairy products, while maintaining respect for traditions.
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33

ARIMI, SAMUEL M., ELLIOT T. RYSER, TODD J. PRITCHARD und CATHERINE W. DONNELLY. „Diversity of Listeria Ribotypes Recovered from Dairy Cattle, Silage, and Dairy Processing Environments“. Journal of Food Protection 60, Nr. 7 (01.07.1997): 811–16. http://dx.doi.org/10.4315/0362-028x-60.7.811.

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Listeria strains isolated over the past 10 years from farms and dairy processing environments were subjected to strain-specific ribotyping using the automated Riboprinter microbial characterization system, alpha version (E. I. du Pont de Nemours & Co., Inc.). A total of 388 Listeria isolates from 20 different dairy processing facilities were examined along with 44 silage, 14 raw milk bulk tank, and 29 dairy cattle (26 udder quarter milk, 1 brain, 1 liver, and 1 aborted fetus) isolates. These 475 isolates included 93 L. monocytogenes, 362 L. innocua, 11 L. welshimeri, 6 L. seeligeri, 2 L. grayi, and 1 L. ivanovii strains. Thirty-seven different Listeria ribotypes (RTs) comprising 16 L. monocytogenes (including five known clinical RTs responsible for foodborne listeriosis), 12 L. innocua, 5 L. welshimeri, 2 L. seeligeri, 1 L. ivanovii, and 1 L. grayi were identified. Greatest diversity was seen among isolates from dairy processing facilities with 14 of 16 (87.5%) of the L. monocytogenes RTs (including five clinical RTs) and 19 of 21 (90.5%) of the non-L. monocytogenes RTs detected. Sixty-five of the 93 L. monocytogenes isolates belonged to a group of five clinical RTs. These five clinical RTs included one RT unique to dairy processing environments, two RTs common to dairy processing environments and silage, and one RT common to dairy processing environments, silage, and dairy cattle with the last RT appearing in dairy processing environments, silage, raw milk bulk tanks, and dairy cattle. These findings, which support the link between on-farm sources of Listeria contamination (dairy cattle, raw milk, silage) and subsequent contamination of dairy processing environments, stress the importance of farm-based HACCP programs for controling listeriae.
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34

Aslam, Hajara, Wolfgang Marx, Tetyana Rocks, Amy Loughman, Vinoomika Chandrasekaran, Anu Ruusunen, Samantha L. Dawson et al. „The effects of dairy and dairy derivatives on the gut microbiota: a systematic literature review“. Gut Microbes 12, Nr. 1 (23.08.2020): 1799533. http://dx.doi.org/10.1080/19490976.2020.1799533.

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35

Fox, P. F. „Functional dairy foods“. International Dairy Journal 13, Nr. 12 (Januar 2003): 1003. http://dx.doi.org/10.1016/j.idairyj.2003.07.003.

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36

Aprea, Giuseppe, Ilaria Del Matto, Patrizia Tucci, Lucio Marino, Silvia Scattolini und Franca Rossi. „In Vivo Functional Properties of Dairy Bacteria“. Microorganisms 11, Nr. 7 (11.07.2023): 1787. http://dx.doi.org/10.3390/microorganisms11071787.

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This literature review aimed to collect investigations on the in vivo evidence for bacteria associated with fermented dairy foods to behave as probiotics with beneficial effects in the prevention and treatment of various diseases. All main bacterial groups commonly present in high numbers in fermented milks or cheeses were taken into account, namely starter lactic acid bacteria (SLAB) Lactobacillus delbrueckii subsp. bulgaricus and lactis, L. helveticus, Lactococcus lactis, Streptococcus thermophilus, non-starter LAB (NSLAB) Lacticaseibacillus spp., Lactiplantibacillus plantarum, dairy propionibacteria, and other less frequently encountered species. Only studies regarding strains of proven dairy origin were considered. Studies in animal models and clinical studies showed that dairy bacteria ameliorate symptoms of inflammatory bowel disease (IBD), mucositis, metabolic syndrome, aging and oxidative stress, cancer, bone diseases, atopic dermatitis, allergies, infections and damage caused by pollutants, mild stress, and depression. Immunomodulation and changes in the intestinal microbiota were the mechanisms most often involved in the observed effects. The results of the studies considered indicated that milk and dairy products are a rich source of beneficial bacteria that should be further exploited to the advantage of human and animal health.
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37

Krebs, Isabel, Yanchao Zhang, Nicole Wente, Stefanie Leimbach und Volker Krömker. „Bacteremia in Severe Mastitis of Dairy Cows“. Microorganisms 11, Nr. 7 (23.06.2023): 1639. http://dx.doi.org/10.3390/microorganisms11071639.

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The aim of this cross-sectional study was to investigate the occurrence of bacteremia in severe mastitis cases of dairy cows. Milk and corresponding blood samples of 77 cases of severe mastitis were bacteriologically examined. All samples (milk and blood) were incubated aerobically and anaerobically to also investigate the role of obligate anaerobic microorganisms in addition to aerobic microorganisms in severe mastitis. Bacteremia occurred if identical bacterial strains were isolated from milk and blood samples of the same case. In addition, pathogen shedding was examined, and the data of animals and weather were collected to determine associated factors for the occurrence of bacteremia in severe mastitis. If Gram-negative bacteria were detected in milk samples, a Limulus test (detection of endotoxins) was also performed for corresponding blood samples without the growth of Gram-negative bacteria. In 74 cases (96.1%), microbial growth was detected in aerobically incubated milk samples. The most-frequently isolated bacteria in milk samples were Escherichia (E.) coli (48.9%), Streptococcus (S.) spp. (18.1%), and Klebsiella (K.) spp. (16%). Obligatory anaerobic microorganisms were not isolated. In 72 cases (93.5%) of the aerobically examined blood samples, microbial growth was detected. The most-frequently isolated pathogens in blood samples were non-aureus Staphylococci (NaS) (40.6%) and Bacillus spp. (12.3%). The Limulus test was positive for 60.5% of cases, which means a detection of endotoxins in most blood samples without the growth of Gram-negative bacteria. Bacteremia was confirmed in 12 cases (15.5%) for K. pneumoniae (5/12), E. coli (4/12), S. dysgalactiae (2/12), and S. uberis (1/12). The mortality rate (deceased or culled) was 66.6% for cases with bacteremia and 34.1% for cases without bacteremia. High pathogen shedding and high humidity were associated with the occurrence of bacteremia in severe mastitis.
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38

Jones, Suzanna E., Jonathan M. Burgos, Marvin M. F. Lutnesky, Johnny A. Sena, Sanath Kumar, Lindsay M. Jones und Manuel F. Varela. „Dairy Farm Age and Resistance to Antimicrobial Agents in Escherichia coli Isolated from Dairy Topsoil“. Current Microbiology 62, Nr. 4 (12.12.2010): 1139–46. http://dx.doi.org/10.1007/s00284-010-9839-3.

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39

Lind, Helena, Anders Broberg, Karin Jacobsson, Hans Jonsson und Johan Schnürer. „Glycerol Enhances the Antifungal Activity of Dairy Propionibacteria“. International Journal of Microbiology 2010 (2010): 1–9. http://dx.doi.org/10.1155/2010/430873.

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Dairy propionibacteria are widely used in starter cultures for Swiss type cheese. These bacteria can ferment glucose, lactic acid, and glycerol into propionic acid, acetic acid, and carbon dioxide. This research examined the antifungal effect of dairy propionibacteria when glycerol was used as carbon source for bacterial growth. Five type strains of propionibacteria were tested against the yeastRhodotorula mucilaginosaand the moldsPenicillium communeandPenicillium roqueforti. The conversion of13C glycerol byPropionibacterium jenseniiwas followed with nuclear magnetic resonance. In a dual culture assay, the degree of inhibition of the molds was strongly enhanced by an increase in glycerol concentrations, while the yeast was less affected. In broth cultures, decreased pH in glycerol medium was probably responsible for the complete inhibition of the indicator fungi. NMR spectra of the glycerol conversion confirmed that propionic acid was the dominant metabolite. Based on the results obtained, the increased antifungal effect seen by glycerol addition to cultures of propionibacteria is due to the production of propionic acid and pH reduction of the medium.
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40

Rivera-Espinoza, Yadira, und Yoja Gallardo-Navarro. „Non-dairy probiotic products“. Food Microbiology 27, Nr. 1 (Februar 2010): 1–11. http://dx.doi.org/10.1016/j.fm.2008.06.008.

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41

Weber, Laura Patricia, Sylvia Dreyer, Maike Heppelmann, Katharina Schaufler, Timo Homeier-Bachmann und Lisa Bachmann. „Prevalence and Risk Factors for ESBL/AmpC-E. coli in Pre-Weaned Dairy Calves on Dairy Farms in Germany“. Microorganisms 9, Nr. 10 (12.10.2021): 2135. http://dx.doi.org/10.3390/microorganisms9102135.

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The objectives of this study were to ascertain the fecal ESBL/AmpC-E. coli prevalence and to detect risk factors for their occurrence in young pre-weaned calves and their dams on large dairy farms in Germany. From 2018–2019 we investigated 2816 individual fecal samples from pre-weaned dairy calves and their dams, representing seventy-two farms (mean = 667 milking cows) from eight German federal states. To assess possible risk factors associated with ESBL/AmpC-E. coli prevalence in calves and dams, a questionnaire was performed, collecting management data. We observed an ESBL/AmpC-E. coli prevalence of 63.5% (95% CI: 57.4–69.5) among the sampled calves and 18.0% (95% CI: 12.5–23.5) among the dams. On all farms, at least one positive sample was obtained. To date, this is the highest ESBL/AmpC-E. coli prevalence observed in dairy herds in Europe. Feeding with waste milk was identified as a significant risk factor for a high prevalence of ESBL/AmpC-E. coli in calves. Many calves at large dairies in Germany are fed with waste milk due to the large amounts generated as a result of antibiotic dry-off routines and mastitis treatment with antibiotics. Other notable risk factors for high ESBL/AmpC-E. coli in calves were the general fitness/health of dams and calves, and the quality of farm hygiene. Taken together, these findings suggest that new or improved approaches to animal health management, for example, antibiotic dry cow management (selective dry cow therapy) and mastitis treatment (high self-recovery), as well as farm hygiene, should be researched and implemented.
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42

Gawkowski, D., und M. L. Chikindas. „Non-dairy probiotic beverages: the next step into human health“. Beneficial Microbes 4, Nr. 2 (01.06.2013): 127–42. http://dx.doi.org/10.3920/bm2012.0030.

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Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the host. The two main genera of microorganisms indicated as sources of probiotic bacteria are Lactobacillus and Bifidobacterium. Historically used to produce fermented dairy products, certain strains of both genera are increasingly utilised to formulate other functional foods. As the consumers’ understanding of the role of probiotics in health grows, so does the popularity of food containing them. The result of this phenomenon is an increase in the number of probiotic foods available for public consumption, including a rapidly-emerging variety of probiotic-containing non-dairy beverages, which provide a convenient way to improve and maintain health. However, the composition of non-dairy probiotic beverages can pose specific challenges to the survival of the health conferring microorganisms. To overcome these challenges, strain selection and protection techniques play an integral part in formulating a stable product. This review discusses non-dairy probiotic beverages, characteristics of an optimal beverage, and commonly used probiotic strains, including spore-forming bacteria. It also examines the most recent developments in probiotic encapsulation technology with focus on nano-fibre formation as a means of protecting viable cells. Utilising bacteria's natural armour or creating barrier mechanisms via encapsulation technology will fuel development of stable non-dairy probiotic beverages.
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Rohm, H., Frieda Eliskases-Lechner und Martina Bräuer. „Diversity of yeasts in selected dairy products“. Journal of Applied Bacteriology 72, Nr. 5 (Mai 1992): 370–76. http://dx.doi.org/10.1111/j.1365-2672.1992.tb01848.x.

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Utomo, B., A. N. Respati, A. Bakri, S. Anwar, R. A. Nurfitriani und A. Tanjungsari. „Microbiology Profile of Dairy Product Raw Materials to Prepare Superior Products for Politeknik Negeri Jember“. IOP Conference Series: Earth and Environmental Science 1338, Nr. 1 (01.05.2024): 012047. http://dx.doi.org/10.1088/1755-1315/1338/1/012047.

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Abstract The government continues to make efforts to reduce the incidence of stunting through education on the provision of animal protein food products especially Ultra High Temperature (UHT) milk product. Tefa (Teaching Factory) Polije (Politeknik Negeri Jember) in preparation for UHT Milk production required several product tests, one of them is the Microbiology Profile. This study aimed to determine microbiology profile of Tefa UHT Polije milk products. The method used were descriptive quantitative consisting using fresh milk samples from Tefa Dairy Cows and water quality with 2 replications each used Total Plate Count (TPC) test. The results showed the Total Bacteria content in fresh milk raw materials was normal, namely 1.45 x 104 ml/cfu. The quality of water as a raw material for made superior Tefa UHT milk products is <1 x 101 cfu/ml. The quality of pH value and water were normal (6.8 and 6.9), and the quality of milk density 1.028 and water 1 (normal). The conclusion was the quality of Tefa Polije UHT milk raw materials was of good quality to prepare UHT milk production as Polije’s superior product.
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Dezhatkina, S. V., V. V. Akhmetova, N. V. Sharonina, L. P. Pulycherovskaya, S. V. Merchina, N. A. Provorova und M. E. Dezhatkin. „New feed additives generation in dairy cattle breeding“. Agrarian science, Nr. 9 (02.11.2021): 67–72. http://dx.doi.org/10.32634/0869-8155-2021-352-9-67-72.

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Relevance. Modern livestock breeders face an important task of producing organic products, in Russia this is regulated by the Federal Law “On Organic Products” (from 01.01.2020), it allows producers to enter in the state register and mark the products with the “organic” sign. There is a problem of deterioration of the quality of milk, low content of fat, protein, SOMO, deficiency of macro-and microelements, vitamins, which is associated with a violation of the proper feeding of animals. The use of innovative technologies for the activation and modification of silicon-containing minerals (diatomite and zeolite clinoptilolite) enhances their properties. This makes it possible to use them as an adsorbent, an ion exchanger and a source of readily available silicon and other mineral elements to produce high-quality organic products.Methods. To achieve this goal, in the Ulyanovsk region we organized a production experience in the conditions of a dairy farm of “Agrofirma Tetyushskoe” for a duration of 100 days. Three groups of 50 cows were formed: 1st — control, received only the basic diet (ОR), 2nd — experimental (ОR+ supplement based on modified zeolite enriched with amino acids), 3rd — experimental (ОR+ supplement based on modified diatomite enriched with amino acids). The supplement was given once a day, in the morning in a mixture with mixed feed, the input rate was 250 g/head/day. For the physiological experiment, 5 analog cows were selected in a group. To enrich the minerals, a complex of plant-derived amino acids of high purity and biological activity was used.Results The intake of additives based on silicon-containing natural minerals (zeolite and diatomite), processed with innovative technologies and enriched with plant-based amino acids, increases the level of animal productivity and ensures the yield of organic products high-quality. It has a prolonging effect.
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Jambor, Tomas, Zdenek Drotar und Jozef Bires. „MICROBIOLOGICAL ASPECTS OF RECYCLED MANURE USED IN DAIRY COWS BEDDING – REVIEW“. Bacterial Empire 5, Nr. 4 (30.12.2022): e584. http://dx.doi.org/10.36547/be.584.

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The economic and social value of cattle, especially dairy cows, is continuously increasing and is defined by the number of lactations during the production period or the milk yield of the individual itself. A significant influence on dairy production of dairy cows has housing comfort and therefore maintaining the quality parameters of the dairy farm is essential. The decreasing availability and increasing costs of traditional underlining materials have increased interest in finding and using alternative materials for underlaying. In this review, we focus on the separated fraction of livestock manure, which, after hygienization, can be a suitable bedding material for dairy cows. We identify possible negative impacts and risks in the context of human or animal health. This article also identifies pathogenic microorganisms that can initiate inflammation of the mammary glands in dairy cows and thus reduce the quality of final food products. Farmers using recycled livestock manure as bedding, reduce the total amount of nutrients which become part of the manure stream due to no net addition of nutrients in the form of bedding, thus increasing potential compliance with environmental regulations.
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Huppertz, Thom, und Jan T. M. Wouters. „Sixth NIZO Dairy Conference“. International Dairy Journal 20, Nr. 9 (September 2010): 561. http://dx.doi.org/10.1016/j.idairyj.2010.03.003.

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Ponnal, Rehana P., Jackie E. Wood, Brendon D. Gill, Carlos A. Bergonia, Wendy M. Longstaff, Valerie Slabbert, Lissa C. Bainbridge-Smith und Robert A. Crawford. „Colorimetry of dairy products“. International Dairy Journal 113 (Februar 2021): 104886. http://dx.doi.org/10.1016/j.idairyj.2020.104886.

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Kelly, Alan L. „Dairy processing: improving quality“. International Dairy Journal 14, Nr. 5 (Mai 2004): 465. http://dx.doi.org/10.1016/j.idairyj.2003.11.001.

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Zehntner, Ulrich. „Encyclopedia of Dairy Sciences“. International Dairy Journal 14, Nr. 3 (März 2004): 269. http://dx.doi.org/10.1016/j.idairyj.2003.12.001.

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