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Letteratura scientifica selezionata sul tema "Pasteurizations of raw milk"

Autore: Grafiati

Pubblicato: 10 dicembre 2022

Ultima modifica: 28 gennaio 2023

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Articoli di riviste sul tema "Pasteurizations of raw milk"

1

MARTINEZ, CECILIA E., PATRICIA G. MENDOZA, FRANCISCO J. ALACRON e HUGO S. GARCIA. "Reactivation of the Lactoperoxidase System during Raw Milk Storage and its Effect on the Characteristics of Pasteurized Milk". Journal of Food Protection 51, n. 7 (1 luglio 1988): 558–61. http://dx.doi.org/10.4315/0362-028x-51.7.558.

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The Lactoperoxidase (LP) system was activated periodically during raw milk storage, and after pasteurization. Raw milk was stored at 4°C for 4, 6 or 8 d, and after pasteurization at 8 or 16°C, until a laboratory-trained taste panel reported the presence of off-flavors. When treated milk was stored raw for 4 d, then pasteurized it maintained its quality for 12 d at 8°C; pasteurized control milk had a shelf-life of 9 d only. Shelf-life of pasteurized milk stored at 16°C after pasteurization was 6 d for LP-treated and 5 d for control milk. LP-treated milk that was stored raw for 6 d retained its quality after pasteurization for 11 d at 8°C and 5 d at 16°C, while shelf-life for control milk of this experiment was 5 d at 8°C and 1 d at 16°C. When storage of raw milk was extended to 8 d, control milk showed off-flavors right after pasteurization, whereas LP-treated milk developed a “stored” or “unclean” taste after 1 d of pasteurized storage. Reactivation of the LP system is proposed to extend the shelf-life of pasteurized milk, when raw milk storage for over 2 d is necessary.

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2

Semko, Tetyana, e Liudmyla Kolianovska. "HIGH TEMPERATURE PROCESSING OF RAW MILK". Grail of Science, n. 20 (6 ottobre 2022): 80–85. http://dx.doi.org/10.36074/grail-of-science.30.09.2022.013.

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Modes of pasteurization of raw milk, which are used in the production of hard rennet cheeses, do not destroy all microflora. Even pasteurization of milk at a temperature of 75...76 °C for 20-25 seconds, which corresponds to the upper limit of heat treatment of raw milk in the production of hard rennet cheeses, provides only 94.6% efficiency of heat-resistant bacteria. Adopted modes of short-term pasteurization for most rennet cheeses at the level of 72...76 °C with a holding time of 20-25 s allow to achieve the residual amount of bacterial contamination of milk at 72 °C pasteurization mode - 3.2%, at 76 °C pasteurization mode - 0.7 %

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GUY, E. J., K. B. HICKS, J. F. FLANAGAN, T. A. FOGLIA e V. H. HOLSINGER. "Effect of Storage of Raw and Pasteurized Goats' Milk on Flavor Acceptability, Psychrotrophic Bacterial Count, and Content of Organic Acids". Journal of Food Protection 48, n. 2 (1 febbraio 1985): 122–29. http://dx.doi.org/10.4315/0362-028x-48.2.122.

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Pasteurization of raw goats' milk either at 63°C for 30 min or 72°C for 15 s within 1 d of milking ensures a better tasting product both initially and during storage at 4.5°C for 6 weeks than if the raw milk is aged for several days at 4.5°C before being pasteurized. Pasteurized milks processed from high-count raw milks aged 1 to 2 weeks had lower acceptability ratings (on a 9-point hedonic scale), which decreased further in cold storage and were independent of bacterial increases in the log phase of growth. Pasteurized milks processed from raw milk 7 or more days old were subject to rapid increases in bacterial numbers in storage if they were trace-contaminated during pasteurization even though initial counts were <100 psychrotrophs/ml. For all raw and pasteurized milks, three peaks were consistently observed from an HPLC analysis designed to monitor some organic acids. Two of the components decreased and the third appeared and increased during storage. Disappearance of one component coincided with appearance of another. These compounds may be associated with loss of flavor quality of the milk since in some instances these changes significantly correlated with the decrease in hedonic ratings of the stored milks.

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Ribeiro Júnior, José Carlos, Aline Marangon de Oliveira, Fernando Godoi Silva, Lorena Natalino Haber Garcia, Cátia Maria de Oliveira Lobo, Bruna Alexandrino, Ronaldo Tamanini e Vanerli Beloti. "Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk". Semina: Ciências Agrárias 40, n. 4 (7 giugno 2019): 1469. http://dx.doi.org/10.5433/1679-0359.2019v40n4p1469.

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The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

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RUAS-MADIEDO, PATRICIA, JUAN CARLOS BADA-GANCEDO, ESTRELLA FERNANDEZ-GARCIA, DOLORES GONZALEZ DE LLANO e CLARA G. de los REYES-GAVILAN. "Preservation of the Microbiological and Biochemical Quality of Raw Milk by Carbon Dioxide Addition: A Pilot-Scale Study". Journal of Food Protection 59, n. 5 (1 maggio 1996): 502–8. http://dx.doi.org/10.4315/0362-028x-59.5.502.

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Carbon dioxide treatment of refrigerated raw milk was evaluated as a method for extending storage life by inhibiting growth of psychrotrophic bacteria and other bacterial groups in raw milk. The effect of CO2 acidification followed by degasification and pasteurization on biochemical and microbiological properties of cold stored milk was studied on a pilot scale, Two CO2 treatments (acidification to pH 6.2 and to pH 6.0) were compared with a control (untreated) milk during 4 days of storage at 4°C. Total bacterial counts in the categories of milk established in this study were mainly determined by the proteolytic psychrotroph levels. The inhibitory capability of CO2 was greater in the low-quality than in the high-quality milk category. Acidification at pH 6.0 was more inhibitory than that at pH 6.2, especially against proteolytic psychrotrophs. Neither caseins nor whey proteins were affected by CO2 treatment and pasteurization. Organic acid (orotic, citric, uric, formic, acetic, propionic, and hippuric) concentrations did not change after CO2 treatment, cold storage, or the pasteurization process; the lactic acid content of CO2-treated milks remained constant during the refrigeration time but increased slightly in the control. In general, lower amounts of volatile compounds were produced in CO2-treated milks during refrigeration than in control milk. Ethanol and 2-propanol levels were most affected by degasification and pasteurization. Sensory evaluation revealed no significant differences between CO2-treated milk after degasification and pasteurization and the untreated milk used as control. It was concluded that degasification and pasteurization on a pilot scale eliminated CO2 from milk with minimum detrimental effects on its biochemical and sensory properties, making this process acceptable for milk preservation.

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Soares, C. F., L. M. Fonseca, M. O. Leite e M. C. P. P. Oliveira. "Application of Scharer's quantitative method for the determination of residual alkaline phosphatase activity in standard Minas". Arquivo Brasileiro de Medicina Veterinária e Zootecnia 65, n. 4 (agosto 2013): 1223–30. http://dx.doi.org/10.1590/s0102-09352013000400039.

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Milk pasteurization is a critical issue in the dairy industry, and failures in this process can affect final product safety. Scharer's enzymatic method is still traditionally used to verify pasteurization efficiency compliance, and it is based on screening for residual alkaline phosphatase in milk. Although several methods are used to quantify enzymatic activity to assess milk pasteurization efficiency, there is a small amount of published data regarding the use of these methods to quantify alkaline phosphatase in cheese. In this study, the Scharer's modified method was used to determine the levels of residual alkaline phosphatase in standard minas cheese, before and after 20 days of ripening. The cheeses were made using raw or pasteurized milk with the addition of different concentrations of raw milk (0; 0.05%; 0.10%; 0.20%; and 0.50%). In the fresh cheese samples, the method showed a sensitivity of only 0.50% with the addition of raw milk to the pasteurized milk used to make cheese. In addition, levels of up 0.20% of raw milk in pasteurized milk, the concentrations of phenol was inferior to 1μg phenol/g of dairy product which is the preconized indicator value for adequate pasteurization.

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Bhattarai, Bedananda, e Siyaram Prasad Singha. "Quality Evaluation of Milk at Different Levels of Milk Chain System in Makwanpur District, Nepal". Journal of Food Science and Technology Nepal 6 (29 giugno 2013): 80–83. http://dx.doi.org/10.3126/jfstn.v6i0.8265.

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This study assessed the quality of raw milk produced by District Milk Producers Co-operative Union (DMPCU) Makawanpur, Nepal. Five different stages (i.e. farmers, co-operative, chilling center, raw milk storage tank and pasteurization) were taken. The study revealed that adulteration was not common problem, however water addition was found to be 2.6% at farmer.s level with increase up to the 18.7% at pasteurization. Decrease in the level of conductivity from 4.32 to 3.25 mS/cm, ash from 0.76 to 0.64 %, fat from 5.38 to 2.96 %, SNF from 9.06 to 7.93%, Lactose 4.44 to 3.81% and protein from 3.1 to 2.5% was noticed from farmer.s to pasteurization level. Increase in Coliform from 4.9 log10 CFU/ml to 5.5 log10 CFU/ml from farmer.s level at raw milk to storage tank was noticed with simultaneous decreased in MBRT from 237 to 99min. Pasteurization reduced Coliform up to zero with increased in MBRT up to 309min. J. Food Sci. Technol. Nepal, Vol. 6 (80-83), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8265

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BRADSHAW, JOE G., JAMES T. PEELER e ROBERT M. TWEDT. "Thermal Resistance of Listeria spp. in Milk". Journal of Food Protection 54, n. 1 (1 gennaio 1991): 12–14. http://dx.doi.org/10.4315/0362-028x-54.1.12.

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The thermal resistance of one strain each of Listeria ivanovii, L. seeligeri, and L. welshimeri and three L. monocytogenes strains was determined in raw and sterile milk. Listeria spp. suspended in milk at concentrations of 1 × 105 cells/ml were heated at temperatures ranging from 52.2 to 71.1°C for various contact times. The heat resistance of L. monocytogenes appeared somewhat greater than that of the other Listeria spp. in both milks, but the difference was not statistically significant (α = 0.05). High-temperature, short-time processing is adequate for pasteurization of raw milk.

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BYRNE, R. D., e J. R. BISHOP. "Evaluation of a Dry Medium Culture Plate (3M Petrifilm AC) for Laboratory Pasteurized Counts". Journal of Food Protection 54, n. 4 (1 aprile 1991): 308–9. http://dx.doi.org/10.4315/0362-028x-54.4.308.

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In this study Petrifilm AC was evaluated for its ability to enumerate thermoduric bacteria in raw milk by the laboratory pasteurized count (LPC). LPC's were conducted on agar pour plates and Petrifilm plates. Both plating techniques were conducted immediately following laboratory pasteurization, and plating was also conducted after incubations of 2 and 4 h at room temperature. Uninoculated raw milk samples, raw milk inoculated with Bacilluscereus, Micrococcus luteus, and raw milk isolates (Streptococcus, Corynebacterium, and Micrococcus species) were enumerated. A total of 270 samples was analyzed. Uninoculated raw milk samples and raw milk samples inoculated with B. cereus, Corynebacterium, Streptococcus, and some Micrococcus species showed no significant difference between agar pour plates and Petrifilm AC. Other Micrococcus species were recovered at lower numbers on the Petrifilm after laboratory pasteurization. Some of these were comparable to the agar plates after a 4-h incubation at room temperature. This study indicates that Petrifilm AC could be used in place of agar pour plates to conduct the LPC.

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Novella-Rodríguez, Sonia, M. Teresa Veciana-Nogués, Artur X. Roig-Sagués, Antonio J. Trujillo-Mesa e M. Carmen Vidal-Carou. "Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk". Journal of Dairy Research 71, n. 2 (maggio 2004): 245–52. http://dx.doi.org/10.1017/s0022029904000147.

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The effect of the hygienic quality of milk on changes in microbial counts and biogenic amine content was evaluated during ripening of goat cheeses manufactured from pasteurized and raw milks at 1, 14, 30, 60 and 90 d. The original milk, rennet, curd and whey were also included in the study. The pH, salt content and extent of proteolysis in the cheese were also evaluated. Spermidine and spermine were the main amines in raw milk, while they were minor amines in cheeses. Other amines increased markedly during ripening, tyramine being the main amine in cheese made from raw milk and cadaverine and putrescine in those produced from pasteurized milk. Enterobacteriaceae counts decreased during ripening whereas those of lactic acid bacteria increased, especially lactobacilli and enterococci. Cheese made from raw milk showed higher microbial counts during ripening than those made from pasteurized milk, especially for Enterobacteriaceae and enterococci, counts being 2 or 3 log units higher. Raw milk cheese showed remarkably higher biogenic amines compared with pasteurized milk cheeses. Therefore, pasteurization of milk causes a decrease in final biogenic amine content of cheese as a result of the reduction of its microbial counts.

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Tesi sul tema "Pasteurizations of raw milk"

1

Smith, Keith H. "Pasteurization of raw skim milk by pulsed electric fields and antimicrobials". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ61948.pdf.

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Suozzo, Andrea M. "Pasteurization and its discontents: Raw milk, risk, and the reshaping of the dairy industry". ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/320.

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Milk is something many Americans consume every day, whether over cereal, in coffee or in a cup; as yogurt, cream, cheese or butter. The vast majority of that milk is pasteurized, or heated to the point where much of the bacteria in the milk dies. Pasteurization both slows spoilage of the milk and eliminates potentially harmful bacteria. The fact that we call heat-treated dairy simply "milk" is a testament to pasteurization's widespread proliferation over the past century. Prior to the 1900s, "milk" was raw and unheated, and pasteurized milk was a radically new technology. My research delved into understandings of dairy in both the present and the past, looking in the first chapter at Vermont farmer resistance at the advent of pasteurization, and in the second at consumer resistance to pasteurization in the present time. A century ago, the dairy industry was in flux, facing pressure to change due to population shifts and rising demands. In lieu of food that could be traced to a neighbor or to a farm on the other side of town, urbanization meant that food could travel hundreds of miles before it reached its destination -- Vermont farmers could now send their fluid milk to the Boston and New York markets. Once milk got to the city, however, it was often riddled with bacteria and untraceable to its source. Cities and states struggled to regulate the safety of milk coming into their area. In 1908 the Vermont legislature passed a pasteurization law in an attempt to curb the spread of bovine tuberculosis, but farmers and creameries simply refused to follow it and the state legislature was forced to repeal the law two years later. Despite pushback to pasteurization, however, pressure from the cities forced its adoption, pushing the expense onto the middleman processors and distributors. This, in turn, helped to drive consolidation and bring about the dairy industry as we know it today -- an industry that many interviewees in my present-day research felt was deeply flawed. My second chapter focuses on raw milk consumers in Vermont. Those on each side of the raw milk discussion make broad -- and sometimes dire -- knowledge claims regarding the values and risks associated with consumption of the substance. Advocacy groups, agricultural associations, and various governmental authorities all voice divergent opinions regarding the safety and health benefits of raw milk consumption. As such, consumers navigate these contests of voices when deciding whether or not to drink raw milk. Yet raw milk consumers are not simply passive recipients of governmental, advocacy and media messaging, but rather consumers making rational decisions based on research, experience and values. In examining how raw milk consumers understand their actions and decisions, I bring this perspective to bear on the larger discussion of the risks and benefits of raw milk consumption. My investigation of the historical and present context of raw milk shed light not just on the subculture of those who choose to drink raw milk, or on the small group of farmers who fought back against pasteurization in 1909. It revealed common refrains over the course of more than a century, repeating patterns and, I hope, a lens through which to view the nuance and shifting possibilities in other issues in the food system, both past and current.

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Lind, David Hilty. "Encounter on a home-delivered raw milk route". Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/6003.

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Thesis (Ph. D.)--University of Missouri-Columbia, 2007.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 2, 2008) Includes bibliographical references.

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Garcia, Claudia [Verfasser]. "Biosensing for the analysis of raw milk / Claudia García". München : Verlag Dr. Hut, 2014. http://d-nb.info/1058285173/34.

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Toledo-Alonzo, Patricia. "Studies of raw milk from sustainable/organic production systems /". Uppsala : Sveriges lantbruksuniv, 2003. http://www-mat21.slu.se/publikation/pdf/Patricia.pdf.

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Fonteh, Florence Anyangwe. "Role of the lactoperoxidase system in raw milk preservation". Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.367749.

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Lachowsky, William M. "Enumeration of bacteria in raw milk, evaluation of various techniques". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ33243.pdf.

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Ataro, A., Robert Ian McCrindle, B. M. Botha, Cheryl Myra Ethelwyn McCrindle e P. P. Ndibewu. "Quantification of trace elements in raw cow’s milk by inductively coupled plasma mass spectrometry (ICP-MS)". Elsevier, 2008. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1000153.

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The levels of trace elements are an important component of safety and quality of milk. While certain elements such as chromium are essential at low levels, an excess can result in deleterious effects on human health. International quality control standards for milk are published by the Codex Alimentarious Commission and levels of heavy metals in milk intended for human consumption are routinely monitored. This paper describes a new method for demonstrating the levels of V, Cr, Mn, Sr, Cd and Pb in raw cow’s milk, using an ICP-MS. Samples (n = 24) of raw cow’s milk were collected from dairy farms close to mines in Gauteng and North West Provinces of South Africa. In order to destroy organic matrix, each freeze dried milk sample was mineralised by using a microwave assisted digestion procedure. Concentrations of trace elements in digested milk samples were measured by ICP-MS. A whole milk powder reference material (NIST SRM 8435) was used to evaluate the accuracy of the proposed method. It was found that the levels of V, Cr, Mn, Sr, Cd and Pb obtained using the new method showed concordance with certified values.

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Giacometti, Federica <1982&gt. "Production and sale of raw milk: risk factors for milk contamination and risk assessment for consumers". Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2011. http://amsdottorato.unibo.it/3914/.

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Mark, Alyssa Marie. "Raw Milk Versus Conventional Milk Intake and its Effect on Nutrient Intake, Obesity and Central Adiposity". The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1306898153.

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Libri sul tema "Pasteurizations of raw milk"

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Sally, Fallon, a cura di. The untold story of milk: Green pastures, contented cows and raw dairy foods. Washington, DC: New Trends Pub., 2003.

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Momani, Jana. Raw milk: Production, consumption and health effects. Hauppauge, N.Y: Nova Science Publishers, 2011.

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New Mexico. Environmental Improvement Division. Regulations governing the retail sale of raw milk. Santa Fe, N.M: Environmental Improvement Division, 1988.

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Commission, Monopolies and Mergers. Milk: A report on the supply in Great Britain of raw cows' milk. London: Stationery Office, 1999.

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Sayuri's raw dream sweets. Indonesia: PT. Benih Hayati, 2015.

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Symposium, on Bacteriological Quality of Raw Milk (1996 Wolfpassing Austria). Symposium on Bacteriological Quality of Raw Milk, Wolfpassing, Austria, 13-15 March 1996: Proceedings. Brussels: IDF, 1996.

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Gumpert, David E. The raw milk revolution: Behind America's emerging battle over food rights. White River Junction, Vt: Chelsea Green Pub., 2009.

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Gumpert, David E. The raw milk revolution: Behind America's emerging battle over food rights. White River Junction, Vt: Chelsea Green Pub., 2009.

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Gumpert, David E. The raw milk revolution: Behind America's emerging battle over food rights. White River Junction, Vt: Chelsea Green Pub., 2009.

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The raw milk revolution: Behind America's emerging battle over food rights. White River Junction, Vt: Chelsea Green Pub., 2009.

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Capitoli di libri sul tema "Pasteurizations of raw milk"

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Early, R. "Contamination of Raw Milk". In Microbial Toxins in Dairy Products, 132–53. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118823095.ch5.

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Gandhi, Kamal, Rajan Sharma, Priyae Brath Gautam e Bimlesh Mann. "Quality Assessment of Raw Milk". In Chemical Quality Assurance of Milk and Milk Products, 33–67. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-4167-4_3.

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Chambers, James V. "The Microbiology of Raw Milk". In Dairy Microbiology Handbook, 39–90. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/0471723959.ch2.

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Harding, F. "The impact of raw milk quality on product quality". In Milk Quality, 102–11. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2195-2_8.

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Jervis, D. I. "The Effect of Raw Milk Hygienic Quality on the Quality of Dairy Products". In Milk, 845–53. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_95.

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Wainess, Harold. "Raw Milk Quality, Prerequisite for Excellent Milk and Dairy Products Farm Inspection and Quality Control". In Milk, 829–35. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_93.

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Hahn-Hägerdal, Bärbel, e Anneli Svensson. "A Chromogenic Substrate Limulus Assay Applied to Raw Milk". In MILK the vital force, 132. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_110.

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Robinson, R. K., e R. A. Wilbey. "Milk as a raw material for cheesemaking". In Cheesemaking Practice, 37–66. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-5819-4_5.

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Zhang, Xiaomei, Qian Li e Hongjiang Yang. "Characteristics of Staphylococcus aureus Isolates from Raw Milk". In Lecture Notes in Electrical Engineering, 629–35. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-662-46318-5_65.

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Zhang, Xiaomei, e Hongjiang Yang. "Prevalence Investigation of Tetracycline Resistant Bacteria in Raw Milk". In Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), 1219–27. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37922-2_131.

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Atti di convegni sul tema "Pasteurizations of raw milk"

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Sergeeva, N. V., e S. A. Grigoryan. "Vertical integration as a way to increase the economic efficiency of agricultural enterprises". In II All-Russian Scientific Conference "Science, Technology, Society". Krasnoyarsk Science and Technology City Hall, 2022. http://dx.doi.org/10.47813/nto.2.2022.5.239-243.

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One of the forms of manifestation of corporate management strategies is the internal vertical integration of agroindustrial production. Agribusiness was one of the first to respond to the limited import of imports and other prohibited sanctions against Russia, having discovered a free niche of certain food products. Agricultural and processing enterprises quickly moved to the implementation of the import substitution program. Many dairy cattle farms are switching to partial processing of their raw materials by pasteurization of milk, production of cottage cheese, cheese or other fermented dairy products. The article provides a partial example of the organization of milk processing into cottage cheese using the OLITPRO technological line, the volume of one-time investments and sources of financing are determined. The volume of processing of 4 tons daily is planned, the unit cost of the finished and packaged product is determined, the financial results from the implementation and the indicators of the economic efficiency of the project solutions. The role of integrated processes for the production of raw materials and finished products of the agricultural cooperative "Forward" of the Tver region has been confirmed and justified, the profitability of production can be about 23%. Such events can be used in the practice of many Russian agricultural companies of small or medium-sized businesses.

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Drekalovic, Natalija. "Raw Milk Quality Monitoring System". In 2021 10th Mediterranean Conference on Embedded Computing (MECO). IEEE, 2021. http://dx.doi.org/10.1109/meco52532.2021.9460257.

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Lemiasheuski, V. O., M. M. Ozcan e K. S. Ostrenko. "MILK AND MILK BY PRODUCTS AND ALTERNATiVE ASSESSMENT METHODS". In SAKHAROV READINGS 2021: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute, 2021. http://dx.doi.org/10.46646/sakh-2021-1-225-228.

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There are always byproducts and residues in the processing of raw material into final crops. These constitute parts of the original material that are not evaluated. In the dairy industry, various residues remain in the processing of the raw material milk into crops. “Skimmed milk, cheese water and buttermilk” are left over from the separation of milk into cream, processing into cheese and butter and making butter from yogurt. In terms of utilizing these substances, preventing the loss of nutritionally important nutrients, and also using them in animal and human nutrition, commercial products such as glue, oil paint, artificial fabric contain raw materials such as acetone, alcohol, acid. They are of great importance in terms of food supply and economy.

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Mukhtarhanova, R. B., A. I. Matibayeva, B. S. Dzhetpisbaeva, S. A. Abzhanova e N. K. Abilmazhinova. "CREATING THE TECHNOLOGY OF MILK DELIVERY FROM EXTRAORDINARY MILK ADDITIONAL SUPPLEMENTS". In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.598-601.

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The data demonstrate the relevance of research on the production of lactic acid by adding lentils as cereals and leguminous raw materials to goat milk. The physicochemical and technological properties of goat milk used as the main raw material for the production of lactic acid, and ways of adding lentils as milkand-vegetable raw materials to dairy products were studied.

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Ananeva, Tatiana, Vera Ostroukhova e Elena Vasilyeva. "Electromagnetic exposure effect on microbiological characteristics of raw milk". In 17th International Scientific Conference Engineering for Rural Development. Latvia University of Agriculture, 2018. http://dx.doi.org/10.22616/erdev2018.17.n117.

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Ovsyannikova, Galina, Elena Uhina e Marina Sysoeva. "New Aspects in Technology of Production of Raw Milk". In International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/agrosmart-18.2018.140.

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Dabija, Adriana. "EXPERIMENTAL STUDIES ON QUALITY OF RAW MILK FROM SUCEAVA COUNTY". In 13th SGEM GeoConference NANO, BIO AND GREEN � TECHNOLOGIES FOR A SUSTAINABLE FUTURE. Stef92 Technology, 2013. http://dx.doi.org/10.5593/sgem2013/bf6/s25.011.

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Zhang, Wenli, Tingting Cheng, Huamin Chen, Xiang Guo e Guohua Gao. "Design of Whole Chain Temperature Monitoring System for Raw Milk". In 2018 14th IEEE International Conference on Signal Processing (ICSP). IEEE, 2018. http://dx.doi.org/10.1109/icsp.2018.8652315.

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Zhang, Li, Yunxian Hou, Chang Liu e Wenzhuo Liang. "How to Improve the Quality of Raw Milk in China". In 6th International Conference on Electronic, Mechanical, Information and Management Society. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/emim-16.2016.170.

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Krisnawati, Kuncoro Rarto Widodo e Jumeri. "Risk Mitigation for Fresh Raw-Milk in the Rural Supply Chain". In 2018 4th International Conference on Science and Technology (ICST). IEEE, 2018. http://dx.doi.org/10.1109/icstc.2018.8528284.

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Rapporti di organizzazioni sul tema "Pasteurizations of raw milk"

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Skriabina, M. P., A. M. Stepanova, S. I. Parnikova e N. A. Oboeva. Probiotic fermented milk product based on bacterial strains Bacillus subtillis from secondary raw milk for young cattle cattle. СФНЦА РАН, 2018. http://dx.doi.org/10.18411/978-5-6041597-2018-202-203.

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Shpigel, Nahum, Raul Barletta, Ilan Rosenshine e Marcelo Chaffer. Identification and characterization of Mycobacterium paratuberculosis virulence genes expressed in vivo by negative selection. United States Department of Agriculture, gennaio 2004. http://dx.doi.org/10.32747/2004.7696510.bard.

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Mycobacterium avium subsp. paratuberculosis (MAP) is the etiological agent of a severe inflammatory bowel disease (IBD) in ruminants, known as Johne’s disease or paratuberculosis. Johne’s disease is considered to be one of the most serious diseases affecting dairy cattle both in Israel and worldwide. Heavy economic losses are incurred by dairy farmers due to the severe effect of subclinical infection on milk production, fertility, lower disease resistance and early culling. Its influence in the United States alone is staggering, causing an estimated loss of $1.5 billion to the agriculture industry every year. Isolation of MAP from intestinal tissue and blood of Crohn's patients has lead to concern that it plays a potential pathogenic role in promoting human IDB including Crohn’s disease. There is great concern following the identification of the organism in animal products and shedding of the organism to the environment by subclinically infected animals. Little is known about the molecular basis for MAP virulence. The goal of the original proposed research was to identify MAP genes that are required for the critical stage of initial infection and colonization of ruminants’ intestine by MAP. We proposed to develop and use signature tag mutagenesis (STM) screen to find MAP genes that are specifically required for survival in ruminants upon experimental infection. This research projected was approved as one-year feasibility study to prove the ability of the research team to establish the animal model for mutant screening and alternative in-vitro cell systems. In Israel, neonatal goat kids were repeatedly inoculated with either one of the following organisms; MAP K-10 strain and three transposon mutants of K-10 which were produced and screened by the US PI. Six months after the commencement of inoculation we have necropsied the goats and taken multiple tissue samples from the jejunum, ileum and mesenteric lymph nodes. Both PCR and histopathology analysis indicated on efficient MAP colonization of all the inoculated animals. We have established several systems in the Israeli PI’s laboratory; these include using IS900 PCR for the identification of MAP and using HSP65-based PCR for the differentiation between MAV and MAP. We used Southern blot analysis for the differentiation among transposon mutants of K-10. In addition the Israeli PI has set up a panel of in-vitro screening systems for MAP mutants. These include assays to test adhesion, phagocytosis and survival of MAP to/within macrophages, assays that determine the rate of MAPinduced apoptosis of macrophages and MAP-induced NO production by macrophages, and assays testing the interference with T cell ã Interferon production and T cell proliferation by MAP infected macrophages (macrophage studies were done in BoMac and RAW cell lines, mouse peritoneal macrophages and bovine peripheral blood monocytes derived macrophages, respectively). All partners involved in this project feel that we are currently on track with this novel, highly challenging and ambitious research project. We have managed to establish the above described research systems that will clearly enable us to achieve the original proposed scientific objectives. We have proven ourselves as excellent collaborative groups with very high levels of complementary expertise. The Israeli groups were very fortunate to work with the US group and in a very short time period to master numerous techniques in the field of Mycobacterium research. The Israeli group has proven its ability to run this complicated animal model. This research, if continued, may elucidate new and basic aspects related to the pathogenesis MAP. In addition the work may identify new targets for vaccine and drug development. Considering the possibility that MAP might be a cause of human Crohn’s disease, better understanding of virulence mechanisms of this organism might also be of public health interest as well.

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