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Raw milk. --- Unpasteurized milk --- Milk
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Suite à la demande de certains producteurs wallons de beurre au lait cru confrontés à un problème récurrent de contamination de leur produit en E. coli, DiversiFerm a souhaité étudier cette problématique pour mieux la comprendre et pouvoir apporter aux producteurs des conseils afin d’y remédier. L’étude de la contamination en E coli du beurre au lait cru fait l’objet de ce travail. E. coli est une bactérie dont la présence ou non est un indicateur d’hygiène du procédé de fabrication. Les normes énoncées dans le Règlement (CE) n°2073/2005 encadrent le taux de contamination dans les denrées alimentaires afin d’offrir une garantie d’hygiène aux consommateurs. Le processus de fabrication du beurre compte plusieurs étapes : la traite, qui n’entre pas dans le cadre de ce travail, l’écrémage, la maturation, le barattage, le lavage, le malaxage et le conditionnement. L’étude repose sur le suivi de trois cycles de production de beurre au lait cru dans six fermes distinctes confrontées à la présence répétée d’E. coli dans le beurre produit. La méthode de travail pour cette étude a consisté à prélever des échantillons de surfaces (cinq points de prélèvement et trois répétitions) et des produits présents au cours du processus de fabrication du beurre : lait entier, crème, lait écrémé, crème maturée et beurre (cinq répétitions par produit). Ces prélèvements ont eu lieu à différentes étapes du processus de fabrication, à savoir avant et après l’écrémage, après la maturation et après le barattage. La présence et les dénombrements de E. coli ont été réalisés à l’aide de Petrifilms. La contamination mesurée traduit la qualité du nettoyage de l’équipement en ce qui concerne les échantillons de surfaces, et de la qualité microbiologique pour cette bactérie dans les produits laitiers. Selon la classification du règlement européen, sur les 18 lots de beurres échantillonnés et testés dans cette étude, un seul lot était de qualité satisfaisante, trois étaient acceptables et les 14 autres insatisfaisants, soit 78%. Les résultats des prélèvements de surfaces montrent qu’un point critique de contamination est le tuyau d’arrivée du lait entier. Un deuxième point a pu être mis en évidence : l’orifice de passage du lait entier vers l’écrémeuse. La propreté de ces deux points est donc primordiale. Pour ce qui est de la contamination en E. coli dans les produits laitiers, l’étude a essayé d’identifier les facteurs pouvant l’influencer. Une corrélation pour le taux d’E. coli ou de coliformes a pu être établie par régression linéaire entre plusieurs couples de produits. Des tests statistiques ANOVA ont, eux, permis de révéler l’importance de la qualité microbiologique en E. coli du lait entier utilisé, la qualité étant liée dans cette étude au type d’équipement de traite utilisé (salle ou robot de traite) et à la propreté de cet équipement évaluée à la sortie du lactoduc. En effet, dans les exploitations de l’étude utilisant des robots, le lait entier était mis en attente d’être écrémé dans un réservoir tampon pendant plusieurs heures sans refroidissement, permettant ainsi le développement d’E. coli. Des tests GLM ont montré l’impact favorable de l’utilisation de ferments pour la maturation de la crème. Enfin, l’effet du mélange de différents lots de crème maturée pour un même barattage a également pu être mis en évidence dans les résultats. Des pistes de solution ont été émises pour remédier à la contamination en E. coli chez les producteurs de l’étude. Celles-ci pourraient être appliquées à d’autres producteurs confrontés à une problématique semblable. Ces pistes consistent en l’amélioration du nettoyage de l’équipement, la diminution du temps d’attente du lait entier non refroidi avant l’écrémage, et l’ensemencement de la crème avec des ferments lactiques pour la maturation. Des études ultérieures pourront approfondir le sujet et vérifier les hypothèses émises. Following the request of some Walloon raw milk butter producers faced with a recurrent problem of E. coli contamination of their product, DiversiFerm wished to study the issue to understand it better and to be able to provide producers with recommendations to remedy it. The study of Escherichia coli contamination in raw milk butter is the subject of this paper. E. coli is a bacterium whose presence or absence is an indicator of hygiene for the manufacturing process. The standards set out in Regulation (EC) No 2073/2005 govern the level of contamination in food products in order to provide consumers with a guarantee of hygiene. The butter manufacturing process includes several stages: milking, which is outside the scope of this work, skimming, maturation, churning, washing, kneading and packaging. The study relies on the monitoring of three production cycles of raw milk butter on six different farms faced with the repeated presence of E. coli in the resulting butter. The method of work for this study consisted of taking samples of surfaces (five sampling points and three repetitions) and samples of the products present during the butter production process: whole milk, cream, skimmed milk, ripened cream and butter (five repetitions per product). These samples were taken at different stages of the manufacturing process, i.e. before and after skimming, after maturation and after churning. The E. coli in the samples were cultured on Petrifilm on the same day so that they could be enumerated. The level of E. coli measured on the Petrifilms reflects the quality of the cleaning of the equipment for the surface samples and the microbiological quality for this bacterium in the dairy products. Based on the classification of the European Regulation, out of 18 batches of butter sampled and tested in this study, only one batch was of satisfactory quality, three were acceptable and the other 14 unsatisfactory, i.e. 78%. The results of the surface sampling show that a critical point of contamination is the whole milk supply pipe. A second point was found to be the whole milk inlet to the skimmer. The cleanliness of these two points is therefore of paramount importance. As for E. coli contamination in dairy products, the study tried to identify possible contributing factors. A correlation for E. coli or coliform levels could be established by linear regression between several product pairs. Statistical ANOVA tests revealed the importance of the microbiological quality in E. coli of the whole milk used, the quality being linked in this study to the type of milking equipment used (parlour or milking robot) and to the cleanliness of this equipment rated at the outlet of the milk duct. Indeed, on those farms participating in the study which use robots, the whole milk was left to stand in the buffer tank for several hours without cooling before skimming, thus allowing the development of E. coli. GLM tests showed the favorable impact of using ferments for cream maturation. Finally, the effect of mixing different batches of ripened cream for the same churning could also be seen in the results. Suggestions for solutions to the E. coli contamination of the producers in the study were made. These solutions may be applicable to other producers facing a similar problem. The solutions include improving equipment cleaning, reducing the waiting time of uncooled whole milk before skimming, and inoculating the cream with lactic ferments for maturation. Additional studies may further investigate the subject and verify the hypotheses.
Beurre --- Lait cru --- Escherichia coli --- E. coli --- Petrifilm --- Hygiène alimentaire --- Normes microbiologiques --- Butter --- Raw milk --- Escherichia coli --- E. coli --- Petrifilm --- Food safety --- Microbiological standards --- Sciences du vivant > Microbiologie
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The domestic sheep (Ovis aries) and goat (Capra aegagrus hircus) are small ruminant species widely distributed throughout the world. They were among the first animals to be domesticated. Owing to their small stature and versatility, sheep and goats still are one of the most important food source in many arid regions. Traditionally, autochthonous breeds with a strong milk production seasonality were reared in extensive production systems, on a smallholder farming basis. The huge number and variety of their dairy products reflect the different cultures and traditions of vast areas of the world. However, today the traditional ovine and caprine dairy production chain, from farmers to exporters, is facing the challenges of innovation, sustainability, safety, and productivity, while at the same time protecting each product’s individual characteristics. This Special Issue is dedicated to the field of ovine and caprine dairy production with ground-breaking perspectives and approaches, from physical-chemistry studies on milk and dairy, to new feeding strategies, herd management, nutritional quality, animal welfare, sustainability, and omics studies.
Research & information: general --- Biology, life sciences --- GC-MS --- metabolomics --- feeding systems --- sheep dietary supplement --- ovine milk --- cheese safety --- foodborne pathogens --- sheep milk --- Listeria monocytogenes --- Salmonella spp. --- Escherichia coli O157:H7 --- Staphylococcus aureus --- raw milk --- thermization --- sheep and goat milk --- cheese --- odd and branched chain fatty acids --- mass spectrometry --- animals management --- thyroid hormone metabolism --- ubiquinol-10 biosynthesis --- magnetic resonance imaging (MRI) --- image analysis --- Fiore Sardo --- microstructure --- dairy chemistry --- thermised milk --- protected designation of origin --- Lactobacillus --- antifungal activity --- fresh cheese --- biopreservation --- GC-MS --- metabolomics --- feeding systems --- sheep dietary supplement --- ovine milk --- cheese safety --- foodborne pathogens --- sheep milk --- Listeria monocytogenes --- Salmonella spp. --- Escherichia coli O157:H7 --- Staphylococcus aureus --- raw milk --- thermization --- sheep and goat milk --- cheese --- odd and branched chain fatty acids --- mass spectrometry --- animals management --- thyroid hormone metabolism --- ubiquinol-10 biosynthesis --- magnetic resonance imaging (MRI) --- image analysis --- Fiore Sardo --- microstructure --- dairy chemistry --- thermised milk --- protected designation of origin --- Lactobacillus --- antifungal activity --- fresh cheese --- biopreservation
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Consumers are looking for healthier foods. Animal nutrition is one of the most important environmental factors in product quality, and significantly influences meat and milk and its dairy products. So emphasis is often placed on improving quality though animal feeding. A main target in improving meat and dairy nutritional characteristics is the enhancement of lipid quality, which can be achieved by increasing the content and composition of beneficial fatty acids. Factors such as forage: concentrate ratio, dietary fat supplements, etc. have an essential effect on animal dairy and meat quality. A few studies have shown that meat and dairy from ruminants in pasture is enriched in bioactive substances of natural origin. These animals are also able to utilize increasing amounts of by-products or “unconventional” animal feedstuffs, which can improve the healthful properties of products. Epidemiological studies that find inverse associations between eating red meat and health do not distinguish between meat from livestock fed high-grain diets and livestock foraging on phytochemically rich mixtures of plants. Despite their alleged benefits, research has not elucidated linkages among plant diversity or alternative feedstuffs with potential functional properties in ruminant diets and human health. In addition, dietary manipulations favoring polyunsaturated FA incorporation in dairy and meat lipids increase the risk of lipoperoxidation, which can be efficiently prevented by use of dietary antioxidants. This book collected articles addressing optimal dietary composition for ruminant production to improve the quality of meat and dairy.
Research & information: general --- Biology, life sciences --- fatty acid profile --- mineral profile --- CLA --- milk yield --- circular economy --- concentrate --- silage --- modified atmosphere --- vacuum --- texture --- fatty acids --- water holding capacity --- consumer acceptability --- pecorino cheese --- pasture --- management system --- fatty acids profile --- sensory properties --- consumer liking --- grass silage --- zero-grazing --- grazing --- milk --- antioxidants --- organic beef --- ageing --- tenderisation speed --- meat quality --- sarcomere --- goat cheese --- odour --- raw milk --- volatile compounds --- antioxidant capacity --- dairy product quality --- n-3 and n-6 fatty acids --- retinol --- Roja Mallorquina sheep --- tocopherol --- total phenolic compounds --- fatty acid profile --- mineral profile --- CLA --- milk yield --- circular economy --- concentrate --- silage --- modified atmosphere --- vacuum --- texture --- fatty acids --- water holding capacity --- consumer acceptability --- pecorino cheese --- pasture --- management system --- fatty acids profile --- sensory properties --- consumer liking --- grass silage --- zero-grazing --- grazing --- milk --- antioxidants --- organic beef --- ageing --- tenderisation speed --- meat quality --- sarcomere --- goat cheese --- odour --- raw milk --- volatile compounds --- antioxidant capacity --- dairy product quality --- n-3 and n-6 fatty acids --- retinol --- Roja Mallorquina sheep --- tocopherol --- total phenolic compounds
Choose an application
The domestic sheep (Ovis aries) and goat (Capra aegagrus hircus) are small ruminant species widely distributed throughout the world. They were among the first animals to be domesticated. Owing to their small stature and versatility, sheep and goats still are one of the most important food source in many arid regions. Traditionally, autochthonous breeds with a strong milk production seasonality were reared in extensive production systems, on a smallholder farming basis. The huge number and variety of their dairy products reflect the different cultures and traditions of vast areas of the world. However, today the traditional ovine and caprine dairy production chain, from farmers to exporters, is facing the challenges of innovation, sustainability, safety, and productivity, while at the same time protecting each product’s individual characteristics. This Special Issue is dedicated to the field of ovine and caprine dairy production with ground-breaking perspectives and approaches, from physical-chemistry studies on milk and dairy, to new feeding strategies, herd management, nutritional quality, animal welfare, sustainability, and omics studies.
Research & information: general --- Biology, life sciences --- GC-MS --- metabolomics --- feeding systems --- sheep dietary supplement --- ovine milk --- cheese safety --- foodborne pathogens --- sheep milk --- Listeria monocytogenes --- Salmonella spp. --- Escherichia coli O157:H7 --- Staphylococcus aureus --- raw milk --- thermization --- sheep and goat milk --- cheese --- odd and branched chain fatty acids --- mass spectrometry --- animals management --- thyroid hormone metabolism --- ubiquinol-10 biosynthesis --- magnetic resonance imaging (MRI) --- image analysis --- Fiore Sardo --- microstructure --- dairy chemistry --- thermised milk --- protected designation of origin --- Lactobacillus --- antifungal activity --- fresh cheese --- biopreservation --- n/a
Choose an application
The domestic sheep (Ovis aries) and goat (Capra aegagrus hircus) are small ruminant species widely distributed throughout the world. They were among the first animals to be domesticated. Owing to their small stature and versatility, sheep and goats still are one of the most important food source in many arid regions. Traditionally, autochthonous breeds with a strong milk production seasonality were reared in extensive production systems, on a smallholder farming basis. The huge number and variety of their dairy products reflect the different cultures and traditions of vast areas of the world. However, today the traditional ovine and caprine dairy production chain, from farmers to exporters, is facing the challenges of innovation, sustainability, safety, and productivity, while at the same time protecting each product’s individual characteristics. This Special Issue is dedicated to the field of ovine and caprine dairy production with ground-breaking perspectives and approaches, from physical-chemistry studies on milk and dairy, to new feeding strategies, herd management, nutritional quality, animal welfare, sustainability, and omics studies.
GC-MS --- metabolomics --- feeding systems --- sheep dietary supplement --- ovine milk --- cheese safety --- foodborne pathogens --- sheep milk --- Listeria monocytogenes --- Salmonella spp. --- Escherichia coli O157:H7 --- Staphylococcus aureus --- raw milk --- thermization --- sheep and goat milk --- cheese --- odd and branched chain fatty acids --- mass spectrometry --- animals management --- thyroid hormone metabolism --- ubiquinol-10 biosynthesis --- magnetic resonance imaging (MRI) --- image analysis --- Fiore Sardo --- microstructure --- dairy chemistry --- thermised milk --- protected designation of origin --- Lactobacillus --- antifungal activity --- fresh cheese --- biopreservation --- n/a
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Consumers are looking for healthier foods. Animal nutrition is one of the most important environmental factors in product quality, and significantly influences meat and milk and its dairy products. So emphasis is often placed on improving quality though animal feeding. A main target in improving meat and dairy nutritional characteristics is the enhancement of lipid quality, which can be achieved by increasing the content and composition of beneficial fatty acids. Factors such as forage: concentrate ratio, dietary fat supplements, etc. have an essential effect on animal dairy and meat quality. A few studies have shown that meat and dairy from ruminants in pasture is enriched in bioactive substances of natural origin. These animals are also able to utilize increasing amounts of by-products or “unconventional” animal feedstuffs, which can improve the healthful properties of products. Epidemiological studies that find inverse associations between eating red meat and health do not distinguish between meat from livestock fed high-grain diets and livestock foraging on phytochemically rich mixtures of plants. Despite their alleged benefits, research has not elucidated linkages among plant diversity or alternative feedstuffs with potential functional properties in ruminant diets and human health. In addition, dietary manipulations favoring polyunsaturated FA incorporation in dairy and meat lipids increase the risk of lipoperoxidation, which can be efficiently prevented by use of dietary antioxidants. This book collected articles addressing optimal dietary composition for ruminant production to improve the quality of meat and dairy.
fatty acid profile --- mineral profile --- CLA --- milk yield --- circular economy --- concentrate --- silage --- modified atmosphere --- vacuum --- texture --- fatty acids --- water holding capacity --- consumer acceptability --- pecorino cheese --- pasture --- management system --- fatty acids profile --- sensory properties --- consumer liking --- grass silage --- zero-grazing --- grazing --- milk --- antioxidants --- organic beef --- ageing --- tenderisation speed --- meat quality --- sarcomere --- goat cheese --- odour --- raw milk --- volatile compounds --- antioxidant capacity --- dairy product quality --- n-3 and n-6 fatty acids --- retinol --- Roja Mallorquina sheep --- tocopherol --- total phenolic compounds --- n/a
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Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.With this aim, we are preparing a Special Issue on the topic of ""Biogenic Amines in Food Safety"", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety.
catecholamines --- radish kimchi --- Chonggak kimchi --- cheese --- biogenic amines --- herby cheese --- Kkakdugi --- serotonin --- screening method --- storage conditions --- putrescine --- quality control --- decarboxylase enzymes --- food products --- iodine feed --- intervention methods --- bowel diseases --- tyramine --- decarboxylase activity --- plant-origin foods --- nutrition --- high hydrostatic pressure --- Lactobacillus brevis --- physico-chemical composition --- artisanal cheese --- free amino acid --- histamine --- gastrointestinal tract --- culinary process --- meat species --- food quality --- Bacillus spp. --- inflammation --- fermented soybean foods --- quality index --- polyamines --- HPLC --- public health --- cadaverine --- gastric cancer --- kimchi --- colon cancer --- quality indexes --- control --- lactic acid bacteria --- legislation–regulation --- food safety --- raw milk cheese --- starter cultures --- analytical determination --- histamine intolerance --- low-histamine diet --- starter culture
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Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.
chemical refining --- Lactic acid bacteria --- grapevine --- sourdough --- vegetable oil --- platelet-activating factor --- biogenic amines --- aglycones --- food fermentation --- food by-products --- beer --- Blakeslea trispora --- ?-aminobutyric acid (GABA) --- fish oil --- ?-glucosidase --- Thunnus thynnus --- lycopene --- histidine decarboxylase (hdc) gene --- fermentation --- wine --- ?-aminobutyric acid GABA --- thrombin --- isoflavones --- polar lipids --- phenolic compounds --- lactobacilli --- fatty acid profile --- antithrombotic --- UHPLC/ESI-QTRAP --- orange powder --- tyrosine decarboxylase (tdc) gene --- Sparus aurata --- amaranth flour --- soybean extract --- Penicillium citrinum --- indoleamines --- cardiovascular disease --- brewer’s spent grain --- Pecorino di Farindola --- liquid chromatography --- by-products --- lactic acid bacteria --- grains --- bioactive peptides --- Dicentrarhus labrax --- fungi --- raw milk ewe’s cheese --- ?-aminobutyric acid --- bioactive compounds --- hops --- volatile components
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Consumers are looking for healthier foods. Animal nutrition is one of the most important environmental factors in product quality, and significantly influences meat and milk and its dairy products. So emphasis is often placed on improving quality though animal feeding. A main target in improving meat and dairy nutritional characteristics is the enhancement of lipid quality, which can be achieved by increasing the content and composition of beneficial fatty acids. Factors such as forage: concentrate ratio, dietary fat supplements, etc. have an essential effect on animal dairy and meat quality. A few studies have shown that meat and dairy from ruminants in pasture is enriched in bioactive substances of natural origin. These animals are also able to utilize increasing amounts of by-products or “unconventional” animal feedstuffs, which can improve the healthful properties of products. Epidemiological studies that find inverse associations between eating red meat and health do not distinguish between meat from livestock fed high-grain diets and livestock foraging on phytochemically rich mixtures of plants. Despite their alleged benefits, research has not elucidated linkages among plant diversity or alternative feedstuffs with potential functional properties in ruminant diets and human health. In addition, dietary manipulations favoring polyunsaturated FA incorporation in dairy and meat lipids increase the risk of lipoperoxidation, which can be efficiently prevented by use of dietary antioxidants. This book collected articles addressing optimal dietary composition for ruminant production to improve the quality of meat and dairy.
Research & information: general --- Biology, life sciences --- fatty acid profile --- mineral profile --- CLA --- milk yield --- circular economy --- concentrate --- silage --- modified atmosphere --- vacuum --- texture --- fatty acids --- water holding capacity --- consumer acceptability --- pecorino cheese --- pasture --- management system --- fatty acids profile --- sensory properties --- consumer liking --- grass silage --- zero-grazing --- grazing --- milk --- antioxidants --- organic beef --- ageing --- tenderisation speed --- meat quality --- sarcomere --- goat cheese --- odour --- raw milk --- volatile compounds --- antioxidant capacity --- dairy product quality --- n-3 and n-6 fatty acids --- retinol --- Roja Mallorquina sheep --- tocopherol --- total phenolic compounds --- n/a
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