The document analyzes the microbial quality of raw, pasteurized, and UHT milk samples in Bangladesh during preservation. Testing found that the total viable bacterial count (TVC) and coliform count increased over time for all milk samples. Specifically:
- The initial TVC in raw milk was 5.49±0.69 log cfu/ml and increased to 6.25±0.10 log cfu/ml after 6 days.
- For pasteurized milk, the initial TVC was 4.43±0.17 log cfu/ml and increased to 5.92±0.05 log cfu/ml after 6 days.
- UHT milk samples showed an
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
The Milk Microbiology ppt is useful to the under graduate students. This ppt may help to summarize the studied content related to the mentioned points in the given collection of slides.
BEST AND MOST COMPLETE OF ALL FOODS.
IT’S THE FIRST FOOD WE TASTE.
GOOD SOURCE OF PROTEINS, FATS, SUGARS, VITAMINES AND MINERALS.
CONTAINS ALL NUTRIENTS NECESSARY FOR GROWTH AND DEVELOPMENT.
Dr. Purnedu Vasavada - Current and Emerging Organisms in Raw Milk that Affect...John Blue
Current and Emerging Organisms in Raw Milk that Affect Public Health - Dr. Purnedu Vasavada, University of Wisconsin-River Falls, from NIAA's One Health: Implications for Animal Agriculture, March 15 - 17, 2010, Kansas City, MO, USA.
Microbial Quality of Raw and Pasteurized Milk Samples Collected From Differen...iosrjce
Milk is the fluid normally secreted by female mammals for the nourishment of their young ones. It is
a compulsory part of daily diet for the expectant mothers as well as growing children and also serves as good
medium for microbial growth and contamination 240 raw milk samples and 72 pasteurized milk samples from
different places of Madurai District for a period of six months were analysed for microbial quality. Among the
raw milk samples only 19.1% of samples were good quality and 28.3% are very poor quality. In the pasteurized
milk samples 81.9% of samples were good for human consumption. The bacteria isolated from milk samples
includes Lactobacilli, Staphylococcus aureus, Escheritia coli, Bacillus subtilis , Salmonella typhi, and feacal
coliforms
The Milk Microbiology ppt is useful to the under graduate students. This ppt may help to summarize the studied content related to the mentioned points in the given collection of slides.
BEST AND MOST COMPLETE OF ALL FOODS.
IT’S THE FIRST FOOD WE TASTE.
GOOD SOURCE OF PROTEINS, FATS, SUGARS, VITAMINES AND MINERALS.
CONTAINS ALL NUTRIENTS NECESSARY FOR GROWTH AND DEVELOPMENT.
Dr. Purnedu Vasavada - Current and Emerging Organisms in Raw Milk that Affect...John Blue
Current and Emerging Organisms in Raw Milk that Affect Public Health - Dr. Purnedu Vasavada, University of Wisconsin-River Falls, from NIAA's One Health: Implications for Animal Agriculture, March 15 - 17, 2010, Kansas City, MO, USA.
Microbial Quality of Raw and Pasteurized Milk Samples Collected From Differen...iosrjce
Milk is the fluid normally secreted by female mammals for the nourishment of their young ones. It is
a compulsory part of daily diet for the expectant mothers as well as growing children and also serves as good
medium for microbial growth and contamination 240 raw milk samples and 72 pasteurized milk samples from
different places of Madurai District for a period of six months were analysed for microbial quality. Among the
raw milk samples only 19.1% of samples were good quality and 28.3% are very poor quality. In the pasteurized
milk samples 81.9% of samples were good for human consumption. The bacteria isolated from milk samples
includes Lactobacilli, Staphylococcus aureus, Escheritia coli, Bacillus subtilis , Salmonella typhi, and feacal
coliforms
Slides explaining the different methods of food preservation. Informative for students studying AS or A2 Food Technology. A summary of preservative methods and short exam questions at the end.
This document explains about food preservation techniques like pulping, drying, dehydrating and its advantages in preserving food and controlling microorganisms
Chemical and Microbiological Quality Assessment of Raw and Processed Liquid M...Tanim Jabid Hossain
Twelve different liquid market milks of Bangladesh were examined to evaluate their chemical and sanitary quality. Six of these were open raw milk bought from local daily markets and the other six were processed packet milk (both pasteurized and UHT [Ultra High Temperature]-processed) available in shops. The twelve samples were examined for the determination of percentage of water, total soluble solids (TSS), fat, solids-non-fat (SNF), lactose, protein, and ash; measurement of titratable acidity; detection of adulterants; enumeration of total bacterial count, staphylococcal, coliform, fecal coliform, Salmonella and Shigella, Aeromonas hydrophila, and psychrophilic count. Results revealed that most of the raw and pasteurized milks were substandard in both chemical and sanitary quality whereas the quality of UHT-treated milks was excellent. Majority of the raw and pasteurized milks contained fair amounts of lactose, protein and ash, but a number of these had lesser amount of fat. All the raw and pasteurized milks were found to be contaminated with bacterial loads exceeding the acceptable limit. The indicator organisms ie coliforms and fecal coliforms were present in most of these samples in large numbers. Pathogenic bacterial genera (Aeromonas, Salmonella, and Staphylococcus) were also identified in some of these. High counts of psychrophilic bacteria were also found in the raw and pasteurized milk. But none of the UHT-processed milks contained any bacteria. Water had been added to five raw and one pasteurized milk whereas sucrose was found in five of the six heat-treated samples.
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Detection of the Antibacterial Activity of Bioactive Peptide Isolated from Fe...iosrjce
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Research Inventy : International Journal of Engineering and Scienceinventy
Research Inventy : International Journal of Engineering and Science is published by the group of young academic and industrial researchers with 12 Issues per year. It is an online as well as print version open access journal that provides rapid publication (monthly) of articles in all areas of the subject such as: civil, mechanical, chemical, electronic and computer engineering as well as production and information technology. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published by rapid process within 20 days after acceptance and peer review process takes only 7 days. All articles published in Research Inventy will be peer-reviewed.
Crimson Publishers-Nutritional and Sensory Properties of Cashew Seed ( Anaca...CrimsonpublishersMCDA
Nutritional and Sensory Properties of Cashew Seed (Anacardium occidentale) Milk by Muhammad Faisal Manzoor in Modern Concepts & Developments in Agronomy
ABSTRACT- The present study was undertaken to make paneer enriched with fiber otherwise fiber deficient paneer. Coconut powder is in the form of fiber was included in the preparation of paneer. Paneer is one such product which is a regular dietary favorite among the Indians. Paneer has short life span at room temperature. So, the present study was aimed to assess the shelf life of salted paneer at different intervals in refrigeration temperature and physico-chemical attributes also. Paneer is prepared by combined action of acid coagulants and heat treatment of buffalo and cow milk or a combination thereof. Paneer have pleasant odour and characteristic mild acidic flavour. No extraneous coloring matter should be added to paneer at any stage. Paneer is a highly perishable product and has limited shelf life, largely because of its high moisture content. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. The growth of microorganisms can be delayed and shelf life of paneer be increased by addition of salt in the paneer. All treatment combinations were analyzed for a total viable count (bacteria) on nutrient agar and fungi on PDA and Coliform on Mcconkey agar. All the samples had bacteriological count ranging from 1x104 to 14x104 cfu/gm. And in all samples coliform was absent, so the product was found to be good and proper hygienic condition were maintain during the preparation, handling, and storage.
Key words: Paneer, Standard Plate Count, Chemical analysis, Yeast and mould count, Fiber
Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya MilkIJEAB
This study investigated the effect of milk type and mixture ratio on the proximate composition and microbial profile counts of couscous yoghurt. Yoghurts were first made from cow milk (CM), soya milk (SM) and equal mixture of both types of milk at ratio 50:50. Couscous was then mixed with yoghurts from cow milk (CMCY); soya milk (SMCY) and cow-soya milk (CSCY) at ratios of 90:10, 80:20 and 70:30 (yoghurt: couscous), w/w for the three respectively. The experiment was designed based on 2 factors (milk type and mixing ratio) at 3 levels, each resulting in a total of 9 treatments. Cow milk yoghurt without couscous was used as the control. Proximate compositions were determined using standard methods. Total viable microbial counts of samples were also determined. There were significant differences (p<0.05) in the proximate composition and CSCY at ratio 70:30 had the highest crude protein. In addition, CMCY at ratio 90:10 recorded the highest mean value for fat, while SMCY at ratio 80:20 and 70:30 recorded the least mean value for fat. All the couscous yoghurt samples had total viable cell counts of (<9 log CFU) that are within the acceptable range according to Codex Standards. In conclusion, the study has shown that CSCY at 70:30 had the highest nutrient content. Moreover, the products were also found to have low levels of microbial profile.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
Expiry Date of Set Yoghurt under Sudanese ConditionsIJERA Editor
The objective of this research is to study the stability of set yoghurt during its shelf life in different storage and
distribution conditions of temperature and time span. Yoghurt samples were collected starting from factory gates
though distribution and storage locations for period of 21 days. Titratable acidity, pH, temperature, wheying off
and microbiological characteristics of the set yoghurt samples were investigated using standard method set by
Sudanese standard and metrology organization and other internationally recognized methods. The results
showed that the pH- values decreased progressively (4.50 – 4.29) and the titratable acidity significantly
increased (0.97%– 1.37%) during the specified period of 21 days. There was a significant increase in wheying
off of the set yoghurt samples at the end of storage period especially for the off road transported samples and it
reaches 5.78ml/400gm which could be attributed mainly to shaking and heat during transportation. The E.coli,
yeast and mold recorded no growth in all samples of set yoghurt under the specified storage conditions except in
the 21st day in samples collected from small groceries and long distance transported samples. It could be
concluded that storage and distribution conditions had significant effects on all set yoghurt properties at the end
of their storage period. The study recommended that processing , distribution and storage conditions stipulated
by Sudanese standard and metrology organization are to be strictly followed to allow the shelf life to be
extended far after the specified period of 10 days recommended by the same organization. It is also
recommended to conduct further studies on the issue and to disseminate the culture of preserving food products
at their optimal conditions of storage and distribution
CHITINASE AS THE MOST IMPORTANT SECONDARY METABOLITES OF STREPTOMYCES BACTERISIJSIT Editor
Fungal phytopathogens pose serious problems worldwide in the cultivation of economi cally
important plants.
Chemical fungicides are extensively used in current agriculture.However, excessive use of chemical
fungicides in agriculture has led to deteriorating human health , environmental pollution, damaged to
ecosystem and development of pathogen resistance to fungicide.
Because of the worsening problems in fungal disease control , a serious search is needed to identify
alternative methods for plant protection, which are less dependent on chemicals and are more
environmentally friendly. Microbial antagonists are widely used for the biocontrol of fungal plant diseases.
Many species of actinomycates, particulary those belonging to the genus sterptomyces, are well known as
antifungal biocontrol agents that inhibit several plant pathogenic fungi.
Another way biological control has been developed as an alternative of chemicals to tock with plant
pathogenic fungi. Considering high presence of chitin in fungal cell wall, chitinase enzyme is camped as an
effective biocontrol agent against phytopathogenic fungi. Streptomyces bacteria are able to produce various chitinase enzymes, chitinases produced by streptomyces belong to the families 18 and 19 glycosyl hydrolases.
The antifungal activity is mostly shown by fomily 19 Chitinases. In comparison with bacterial family 18
chitinases, the specific hydrolyzing activity of chitinase 19 against soluble and in soluble chitinous substrates
has been markedly higher. Considering the importance of family to investigate antifungal potential of
streptomyces bacteria isolated from east Azarbijan region soils based on molecular identification of family 19
chitinase. encoding gene in these bacteria.
To aim the purpose 110 soil samples were collected from East Azarbaijan and 310 strepomyces
isolates were selected using macroscopic and microscopic observations. DNA genomic of all of the isolates
were extracted and PCR reactions was done using chitinase 19 designed primers as marker.
Totally isolates were selected with molecular selection and antagonistic test were done. One of the isolates
exhibit the most strong antifungal activity.
The strain was identified using 16srDNA gene, and the chitinase encoding gene were amplified partially to
prove the PCR selection. Finally the bacterium were introduced as potentially biological fertilizer.
MOLECULAR ANALYSIS OF BACTERIAL GENE CODING CHITINASE ENZYMES, FAMILY 19 STR...IJSIT Editor
Fungal phytopathogens pose serious problems worldwide in the cultivation of economically
important plants.
Chemical fungicides are extensively used in current agriculture.However, excessive use of chemical
fungicides in agriculture has led to deteriorating human health , environmental pollution, damaged to
ecosystem and development of pathogen resistance to fungicide.
Because of the worsening problems in fungal disease control , a serious search is needed to identify
alternative methods for plant protection, which are less dependent on chemicals and are more
environmentally friendly. Microbial antagonists are widely used for the biocontrol of fungal plant diseases.
Many species of actinomycates, particulary those belonging to the genus sterptomyces, are well known as
antifungal biocontrol agents that inhibit several plant pathogenic fungi.
Another way biological control has been developed as an alternative of chemicals to tock with plant
pathogenic fungi. Considering high presence of chitin in fungal cell wall, chitinase enzyme is camped as an
effective biocontrol agent against phytopathogenic fungi. Streptomyces bacteria are able to produce various chitinase enzymes, chitinases produced by streptomyces belong to the families 18 and 19 glycosyl hydrolases.
The antifungal activity is mostly shown by fomily 19 Chitinases. In comparison with bacterial family 18
chitinases, the specific hydrolyzing activity of chitinase 19 against soluble and in soluble chitinous substrates
has been markedly higher. Considering the importance of family to investigate antifungal potential of
streptomyces bacteria isolated from east Azarbijan region soils based on molecular identification of family 19
chitinase. encoding gene in these bacteria.
To aim the purpose 110 soil samples were collected from East Azarbaijan and 310 strepomyces
isolates were selected using macroscopic and microscopic observations. DNA genomic of all of the isolates
were extracted and PCR reactions was done using chitinase 19 designed primers as marker.
Totally isolates were selected with molecular selection and antagonistic test were done. One of the isolates
exhibit the most strong antifungal activity.
The strain was identified using 16srDNA gene, and the chitinase encoding gene were amplified partially to
prove the PCR selection. Finally the bacterium were introduced as potentially biological fertilizer.
THE EFFECTS OF HELPING BACTERIA (PSEUDOMONAS SPP.) IN NITROGEN GREEN BEANS F...IJSIT Editor
Some- bacteria settle in the rhizosphere of legume plants and enhance the performance of ribosome
bacteria to nitrogen fixation and nodulation. In this paper, we used four isolated from two species of
Pseudomonas containing P.putida, P.fluorescens Chao, P.Flouresence Tabriz, P.flouresence B119 and Rhizobium
leguminosarumbv.phaseoli. In a factorial experiment with complete randomized blocks were used 5 levels of
helping bacteria(Pseudomonas spp.) and two rhizobium levels, four replicates were employed. Jamaran418
green bean was utilized as host plant. At the end, nodulation, growth and plant’s nitrogen indexes were
measured. The results showed that all above mentioned helping bacteria enhance the growth and nodulation
performance of green bean. It should be said that P.putida had the highest effect on the green bean
nodulation increase along with rhizobium (130%) followed by P.fluorescens Tabriz, P. fluorescens Chao and
P.fluorescens B119, ( 83, 63 and 17%, respectively). Also, we observed 45, 33, 22 and 8% performance
increase under the effect of P.putida, P. fluorescens Chao, P. fluorescens Tabriz and P. fluorescens B119,
respectively.
ANTIMICROBIAL PROPERTY OF AQUEOUS AND PETROLEUM ETHER LEAF EXTRACTS OF JATRO...IJSIT Editor
The experiment was carried out to investigate the antimicrobial property of aqueous and Petroleum
ether leaf extracts of Jatrophacurcas against some gram positive micro-organisms: Staphylococcus aureus,
Bacillus subtilis and some gram negative micro-organisms: Escherichia coli, Salmonella typhi using
antibiotics; Gentamycin as control. The phytochemical screening of aqueous and petroleum ether extracts
showed the presences of cardiac glycosides, steroids and terpenes, tannins, phlobatannins, anthraguinones
and saponins. The disc diffusion techniques was used to test the sensitivity of the micro-organism to the
extracts of Jatrophacurcas the results obtained show mean zones of inhibition between (19 + 0.6mm) to (30 +
0.3mm) for aqueous extract and (24 + 0.5mm) to (35 + 0.8mm) for petroleum ether extract. Micro-organisms
showed sensitivity in the following order: E.coli;(17 + 0.3mm) and (25 + 0.8mm), S.aureus; (26 + 0.2mm) and
(28 + 0.6mm), B.subtilis; (16 + 0.1mm) and (20 + 0.7mm), and S.typhi (25 + 0.2mm) and (27 + 0.6mm) for
aqueous and petroleum ether extracts respectively. The minimum inhibition concentration (MIC) for both
extracts show that the extracts inhibited the growth of the entire test organism at concentration 0.6mg/ml.
This result thus suggests the potency of Jatrophacurcas as an antimicrobial agent especially at the
concentration employed.
BIO CHEMICAL EFFECT OF 1, 5-BIS (3, 5-DIMETHYLPYRAZOL-1-YL)-3- OXAPENTANE-DIA...IJSIT Editor
The present study provides evidence that 1,5-Bis (3,5-Dimethylpyrazol-1-yl)-3-oxapentane-diacetatocopper has an antidiabetic effect, as hypoglycemic agent and as antilipolytic agent, but with many abnormalities. It affected blood and liver biochemistry in rats. Sera of animals treated with 1,5-Bis(3,5-Dimethylpyrazol-1-yl)-3-oxapentane-diacetatocopper in the present study revealed a significant decrease in serum glucose and albumin, while reported a significant increase in ALT and AST. Moreover, significant decrease in body weight.
THE EFFECT OF ALSTONEA BOONEI STEM BARK PLUS CISPLATININDUCED RENAL INSUFFIC...IJSIT Editor
The bark of Alstoniaboonei stem was analysed for the medicinal and the effect of extracts on induced
renal insufficiency. The plant material was collected in August-September 2012 and Rats 100-150g body
weights were subjected to the study. Normal saline as control, Cisplatin, and cisplatin plus Alstoneiboonei
stem bark extract were administered and the result summary for serum creatinine in cisplatin treated Rats
(2.69±0.32mg/dl) and in Rats administrates cisplastin plus Alstoniaboonei stem bark extract
(2.5±0.01mg/dl) were elevated compared to saline control (1.89±0.89mg/dl). Serum urea in cisplatin treated
Rats was (38.4 ±2.98mg/dl) compared to Rats administrates with cisplatin plus the extract (38.4±2.98mg/dl)
and saline control (24.94±3.76mg/dl). The study indicates Alstoniaboonei stem bark extract reduced the
renal insufficiency in rats.
The study was carried out to investigate the effect of the aqueous extracts of
Myristicafragrans(Nutmeg), Murrayakoenigi(curry leaf) and Aframomummelegueta(Guinea pepper) on Some
Biochemical and haematologicalParameters. Sixteen (16) wister strain rats weighing between 130 – 180g
were divided into four (4) groups of four (4) rats each and for 21 days fed the following diets: Group A –
normal diet + myristicafragrans (Nutmeg) aqueous extract, Group B – normal diet + murrayakoenigi (curry
leaf) aqueous extract, Group C – normal diet + aframomummelegueta (Guinea pepper) aqueous extract, Group
D – normal diet (control). After a period of 21 days the rats were sacrificed and the serum was taken for the
following estimations: total protein, albumin, total bilirubin, direct bilirubin, aspartate transaminase, alanine
transaminase, alkaline phosphatase, total cholesterol, triglyceride, HDL cholesterol, LDL cholesterol and
glucose. The whole blood was taken for packed cell volume and white blood cell count. The results indicated
that oral administration of myristicafragrans, murrayakoenigi and aframomummelegueta to rat’s exhibit
remarkable hypolipidaemic activity and lowering glucose concentration. The oral administration of these
three spices exhibit protein increasing activities compared with the control rats. The packed cell volume and
white cell values of all the rats decreased after feeding with experimental diet (aqueous extract) compare
with the control rats. It is clear from this study thatMyristicafragrans(Nutmeg), Murrayakoenigi(curry leaf)
andAframomummelegueta (Guinea pepper) contain significant amounts of phytochemicals and exhibit
hypolipidaemic activity when consumed.
THE INFLUENCE OF SILICONE ANTIFOAM FROM LEATHER AND DYING WASTE WATER EFFLUE...IJSIT Editor
This study investigates the influence of silicone antifoam agent on waste water from Gashash leather
and Nigerian Spinning and Dying industries (NSD). Waste water from the outlet of the industries were
collected and analyzed for physicochemical parameters. Silicone antifoam was added to the wastewater to
determine the impact of the silicone antifoam on turbidity and chemical oxygen demand (COD)
concentrations. The result shows that both turbidity and COD values significantly increased even when small
concentration of the silicone antifoam was added. Further, independent t-test was used to identify the
variance between the mean value of the wastewater from leather, spinning and dying industries, the results
indicated that there are no significant differences (observed t 0.544, critical t 2.015, and p value 0.589)
between the waste water in leather and dying industries.
WATER INTAKE CHARACTERISTICS OF DIFFERENT SOIL TYPES IN SOUTHERN BORNO NIGERIA IJSIT Editor
The water intake characteristics of soils under arable crop practice were studied with a view to
obtaining useful information for the design of irrigation and drainage system and for effective soil
management techniques. Parameters determined; infiltration, hydraulic conductivity, permeability, bulk
density, particle density, porosity and moisture content. The textural class of the soils from the three sites
was found to be clay. The result obtained indicates that infiltration was high initially but decreases later. This
may be due to the soil reaching a saturation point. On the average the infiltration rate was observed to
decrease with time. The coefficient of permeability was found to be 9.26 x 10 , 7.66 x 10 and 2.15 x 10 cm/s
for site A, B and C respectively. Information on infiltration and permeability are useful tools in irrigation and
other engineering design.
DETERMINATION OF ENGINEERING PROPERTIES OF POMEGRANATE FRUIT TO CALCULATION ...IJSIT Editor
In avoiding damage to fruit species the permissible falling height and permissible static pressure are
of great importance. The former is important in planning harvesting and handling operations, the latter in
selecting the height of transport containers. Fruits are generally transported in containers. The static and
dynamic forces which then act on the fruit will cause damage if they exceed given value. The static force may
be calculated from the weight of the fruit column being transported while the dynamic load is a consequence
of vibration caused by transport. The permitted static load for a given fruit may be determined
experimentally. In this study, physical properties of interest were determined for fresh pomegranate fruit
then calculations for the design of a suitable height were conducted based on the measured properties using
Ross and Isaacs’s theory. Maximum height for packing and storing of fresh pomegranate fruit in the box was
determined to be less than 123 cm based on a rupture force of 40.7 N.
COMPARSION OF ANTIOXIDANT POTENTIAL OF DIMOCARPUS LONGAN LOUR. EXTRACTS AND ...IJSIT Editor
The present study was carried out to evaluate antioxidant activity of Dimocarpus longan stems
extracts and also to investigate the main phytoconstituents in the bio-active extract. N-hexane,
dichloromethane, ethyl acetate and methanol 80% extract were tested for free radical scavenging activity on
model reaction with stable 2,2-diphenyl-1-picrylhydrazyl radical (DPPH). The results showed that ethyl
acetate was the most active one as antioxidant agent and phytochemical analysis of that extract revealed the
presence of triterpenes, flavonoids, tannins and carbohydrates. The results may help to discover new
chemical classes of natural antioxidant substances that could serve as selective agents for infectious diseases.
DIRECT EXPANSION GROUND SOURCE HEAT PUMPS FOR HEATING AND COOLINGIJSIT Editor
This article is an introduction to the energy problem and the possible saving that can be achieved
through improving building performance and the use of ground energy sources. The relevance and
importance of the study is discussed in the paper, which, also, highlights the objectives of the study, and the
scope of the theme. This study discusses some of the current activity in the GSHPs field. The basic system and
several variations for buildings are presented along with examples of systems in operation. Finally, the GCHP
is presented as an alternative that is able to counter much of the criticism leveled by the natural gas industry
toward conventional heat pumps. Several advantages and disadvantages are listed. Operating and installation
costs are briefly discussed.
BIOMINERALISED SILICA-NANOPARTICLES DETECTION FROM MARINE DIATOM CULTURE MEDIAIJSIT Editor
Diatoms are unicellular algae the most spectacular among the microorganisms assemble into a
micro-shell with a distinct 3-D shape and pattern of fine nanoscale features. In this investigation, we present
results; Field Emission Scanning Electron Microscopy images show the presence of ordered arrays of silica
nanoparticles. A number of diatoms with partially opened valves were observed on the surface of the diatom,
which indicates that cell contents inside of diatoms could release the nanoparticles into the culture solution.
We believe that the film forming silica nanoparticles are either released by the diatoms during reproduction
or after cell death due to bacterial action. Further research will investigate whether the silica nanoparticles
are produced intracellular and then released or whether synthesis occurs in cell culture medium. This
approach provides an environmentally friendly means for fabricating silica nanoparticles for drug delivery,
disease diagnostics, artificial opal films, decorative coatings and novel optical materials.
COMPARATIVE STUDIES ON NUTRITIONAL VALUE OF NORMAL AND TUMOR TISSUE, SARDINE...IJSIT Editor
Fish are at present in high demand in food markets, they are widely consumed in many parts of the
world because they posses high protein content, saturated fat and also contain omega fatty acids known to
support good health. The present study deals with biochemical composition of common fish,Sardinella
longiceps. The proximate composition of protein, carbohydrate, lipid, amino acids and fatty acids were
studied. The results of proximate composition in S. longiceps showed the percentage of protein was high in
the normal and tumor infected fish tissue (29.15 &18.93%), followed by the carbohydrate (5.81 & 2.42 %)
and lipid (15.61 & 9.28 %). The percentage compositions of essential and non-essential amino acids are
presented in normal tissue and tumor infected tissue were found to be as 46.09 % & 41.47 % and 37.23% &
40.63%. In the analysis, the fatty acid profile by gas chromatography revealed the presence of higher amount
of PUFA (Linolenic acid 32.74 %) in normal tissue. The details of the vitamins detected in S. longicepstissue.
Among them, vitamin A was found in higher levels (91.16 mg/gm) at normal tissue. In the present study,
totally 5 macro minerals and 2 trace minerals were reported. The S. longiceps normal and infected tissue
contributed maximum sodium (289.6 mg/gm) and Potassium (166.5 mg/gm) of minerals. The result shows
that marine fish (S. longiceps) tissue is a valuable food recipe for human consumption, due to its high quality
protein and well-balanced amino acids fatty acids and vitamins and minerals.
ANTIFUNGAL ACTIVITY OF SELECTED MEDICINAL PLANT EXTRACS AGAINST PLANT PATHOG...IJSIT Editor
The aim of this work was to find an alternative to chemical fungicides currently used in the control
plant pathogenic fungi Rhizoctoniasolani ,ColletotrichummusaeandFusariumoxysporum,. The antifungal
activity of the methanol extracts of six medicinal plants used in native medicine in Sri Lanka is reported.All
plant extracts were screened for their fungistatic, fungicidal activities and minimum inhibitory dilution (MID)
against above fungi. The media amended with methanol and recommended fungicide for respective fungal
strain were consider as negative and positive control respectively.Results showed that radial growth in all the
three tested organisms was significantly impaired (p<0.05) by the addition of the extracts in the culture
medium used. The test fungi differed in their reaction to the different extracts but on the whole, growth
inhibition increased with the concentration of each extract. The most active extracts, shows a marked effect of
the 20% methanol extracts from sweet flag with inhibition values of 91%, 86% and 84 % for F. oxysporum,R.
solani and C.muceawhereas those from wild basil inhibited the growth of the same pathogens by 89%, 84%
and 74%.The results showed minimal inhibitory concentrations (MIC) were 5 % (v/v) for sweet flag and wild
basil and 20% (v/v) for all other plant crude extracts. Out of six plants extract screened, wild basil and sweet
flag showed more than 80% fungal inhibition after 6 hour immersion and other extracts could not exceed
60% inhibition after any exposure time. The study revealed that methanol crude extract of sweet flag and
wild basil exhibit strong fungistatic and fungicidal activities against tested fungi. These results support the
potential use of these plant extracts in the management of diseases caused by tested plant pathogenic fungi.
OUTCOME OF TUNNELED CATHETERS IN HEMODIALYSIS PATIENTS: FIVE YEARS SINGLE CE...IJSIT Editor
Introduction: The tunneled hemodialysis catheters(THCs) are preferred for the patients who are expected to
poor survival and the attempts to arteriovenous fistulas (AVF) are failure. In our study,in hemodialysis
patients who are implemented tunneled catheter it is evaluated the mean duration for the catheters , their
complications and the factors which affect the period of the catheters.
Methods: At the Antalya Research and Education Center Hemodialysis Unit it is retrospectively evaluated the
data of 297 hemodialysis patients who are implemented tunneled catheter during 5 years .
Results: The mean duration time of the tunneled catheters has been 224.9+162.9 days. The duration time of
right internal jugular vein(RIJV) is considerably higher than left internal jugular vein(LIJV) and subclavian
veins (235.8+96.6 days). In diabetic hemodialysis patients, the duration time of the catheter is rather lower
than the other end stage renal disease reasons(184.4±72.1 days).
Conclusions: THCs must be considered as an alternative but not a permanent vascular access in hemodialysis
patients. Because of relatively short duration times than AVF, high infection risks and thrombosis , it must be
used only in patients who have problems with the creating permanent vascular access or patients with
expected low survival time. Moreover, it must be taken into consideration the duration time of the catheter is
low in diabetic hemodialysis patients. According to our results, catheter duration time was longer in RIJV than
in other insertion sites and RIJV must be preferred as first place to placement of THCs.
ANTIBACTERIAL ACTIVITY OF Citrus limonON Acnevulgaris (PIMPLES) IJSIT Editor
Research was carried out on antibacterial activity of Citrus limon on Acnevulgaris (Pimples). Samples
were obtained from individuals having Pimples, by swabbing their faces, backs and chests. Samples were
collected from Amanawa hospital in sokoto, Nigeria using Swab sticks. The sticks were transported to the
Microbiology Laboratory of the Usmanu Danfodiyo University Sokoto. Citrus limon juice was used at different
concentrations of (20%, 40%, 60%, 80% and 100%) on Propionibacteriumacnes, the bacteria that cause
Acnevulgaris (Pimples). The Citrus limon juice was found to be effective at all Concentrations used.
Conventional Cleanser was used as positive control, and it was only found to be effective at higher
concentrations of (60%, 80% and 100%) and was not effective at Lower Concentrations (20% and 40%). The
Minimum Inhibitory Concentration (MIC) of Citrulimon on Propionibacterium acnes was taken and presence
of growth was observed at concentrations of 20%, 40% and 60%, and absence of growth was observed at
80% and 100%. The minimum inhibitory concentration of conventional cleanser indicated the presence of
growth at 20% and 40% and absence of Growth at 60%, 80% and 100%. The Minimum bactericidal
Concentration (MBC) taken on Propionibacteriumacnes using both Citrus limon juice and cleanser all showed
absence of growth at all the concentrations used (20%, 40%, 60%, 80% and 100%). From the research
conducted it was observed that lemon juice have strong anti Acne vulgaris effect morethan the convensional
cleansers used for the treatment of Acne vulgaris.
COMPARATIVE STUDY ON HEAVY METAL CHARACTERISTICS OF LEACHATE FROM MUNICIPAL ...IJSIT Editor
Rapid urbanization and population growth are largely responsible for very high increasing rate of
solid waste in the urban areas, its proper management and recycling is major problems of Municipal
Corporation. The analytical analysis revealed that the leachate show high concentration of heavy metals viz.,
Pb, Zn, Fe, Mn and Cu. However, their high concentration in municipal solid waste leachate may cause
contaminants for environmental pollution. Therefore, present investigation deals with analyze the heavy
metals concentration in municipal solid waste leachate.
PHARMACOGNOSTICAL AND PHYTO–CHEMICAL EVALUATION OF RAKTADUSHTIHAR YOGAIJSIT Editor
The Rakta has vital role in the maintenance of health. If Rakta is in proper quantity and having desirable
qualities too, it promotes health, improves complexion, strength and vigor. Raktadushtihara Yoga was
formulated to assess its role in the management of Raktadushti. The present study deals with the
standardization of Raktadushtihara Yoga through the Pharmacognostical and pharmaceutical standards.
Organoleptic features of coarse powder were within normal range. The pH value was 6.5, water soluble
extract 46.9% w/w, methanol soluble extract 25.9%, ash value 8.73%, loss on drying 9.63% and average
weight was 512 mg. HPTLC was carried out after organizing appropriate solvent system in which maximum 2
spots were distinguished at 254 nm.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
Delivering Micro-Credentials in Technical and Vocational Education and TrainingAG2 Design
Explore how micro-credentials are transforming Technical and Vocational Education and Training (TVET) with this comprehensive slide deck. Discover what micro-credentials are, their importance in TVET, the advantages they offer, and the insights from industry experts. Additionally, learn about the top software applications available for creating and managing micro-credentials. This presentation also includes valuable resources and a discussion on the future of these specialised certifications.
For more detailed information on delivering micro-credentials in TVET, visit this https://tvettrainer.com/delivering-micro-credentials-in-tvet/
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
MATATAG CURRICULUM: ASSESSING THE READINESS OF ELEM. PUBLIC SCHOOL TEACHERS I...NelTorrente
In this research, it concludes that while the readiness of teachers in Caloocan City to implement the MATATAG Curriculum is generally positive, targeted efforts in professional development, resource distribution, support networks, and comprehensive preparation can address the existing gaps and ensure successful curriculum implementation.
Safalta Digital marketing institute in Noida, provide complete applications that encompass a huge range of virtual advertising and marketing additives, which includes search engine optimization, virtual communication advertising, pay-per-click on marketing, content material advertising, internet analytics, and greater. These university courses are designed for students who possess a comprehensive understanding of virtual marketing strategies and attributes.Safalta Digital Marketing Institute in Noida is a first choice for young individuals or students who are looking to start their careers in the field of digital advertising. The institute gives specialized courses designed and certification.
for beginners, providing thorough training in areas such as SEO, digital communication marketing, and PPC training in Noida. After finishing the program, students receive the certifications recognised by top different universitie, setting a strong foundation for a successful career in digital marketing.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!
Study on physicochemical and microbial quality of available raw, pasteurized and uht milk during preservation ijsit 2.2.5
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STUDY ON PHYSICOCHEMICAL AND MICROBIAL QUALITY OF AVAILABLE
RAW, PASTEURIZED AND UHT MILK DURING PRESERVATION
S. Dey, M. H Karim
Department of Genetic Engineering and Biotechnology, Shahjalal University of Science and Technology, Sylhet
ABSTRACT
Milk is a very popular drink in Bangladesh. This study was conducted to evaluate the microbial
content of milk during preservation and to make a suitable decision on the effect of preservation on the
microbial population in milk. Major tests considered in the research work were titratable acidity, COB test,
total viable bacteria count (TVC) and Coliform count. The initial average TVC in raw milk was 5.49±0.69 log
c.f.u. /ml. which increased to 6.25±0.10 log c.f.u. /ml. indicated deterioration in milk quality. In case of
pasteurized milk samples initial average total viable count was 4.43±0.17 log. c.f.u. /ml. increased to
5.92±0.05 log c.f.u. /ml. after six days of preservation. UHT milk samples which should not contain microbial
contamination also provided with initial average total viable count of 3.32±0.06 log c.f.u. /ml. and 3.59±0.04
log c.f.u. /ml. during preservation at room temperature for four months. Coliform bacteria usually cannot
survive at the pasteurization temperature .The initial average coliform bacteria were estimated 3.55±0.12 log
c.f.u. /ml. and 2.08±0.11 log c.f.u. /ml. for pasteurized and UHT milk samples which increase to 3.81±0.06 log.
c.f.u. /ml. for pasteurized milk after six days of preservation and 2.43±0.10 log c.f.u. /ml. for UHT milk
samples after four months of preservation. These result of the experiment suggests that both raw and
pasteurized milk tends to increased in microbial population during refrigeration on the other hand, UHT milk
which regards as a readily drinkable drink must not be purchased or consumed after three months from the
production due to the microbial content especially coliform bacteria in milk sample increased by substantial
amount.
Key word: Milk, Preservation, Bacterial count, Coliform Bacteria.
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INTRODUCTION
Milk is considered as nature’s single most complete food (O'Mahony, 1988) and is definitely one of
the most valuable and regularly consumed foods. But at the same time, it is highly vulnerable to bacterial
contamination and hence is easily perishable (Kim et al., 1983; OECD, 2005). Though it is provided with high
nutritional value, but is an excellent medium for microbial growth (Uddin, 1999). Chemically, milk is a
complex mixture of fat, protein, carbohydrates, minerals, vitamins and other miscellaneous constituents
dispersed in water, make it a complete diet (Haug et al., 2007). Except high nutritional value, presence of
pathogenic bacteria in milk can results with high health danger and eventually may cause death of
consumers. In Bangladesh, milk is produced mostly in non-standardized way and is usually supplied to the
consumers from the urban and rural areas by milkmen. Although there is little milk pockets specially milk
vita, and some established dairy farms where surplus milk is readily available in Bangladesh, this perishable
product has never received particular attention in hygienic distribution to the consumers (Khan et al., 2008).
The concept of pasteurized and UHT milk in Bangladesh is not very old idea and proved to be very popular
among consumers. The microbial status of these heat treated milk gets attention nowadays. Although heat
treated milk like pasteurized and UHT milk shouldn’t contain pathogenic bacteria but if milk dose not
processed properly, it may results with high microbial load in milk. Pasteurized milk is recommended to be
consumed within seven days from the production and for UHT milk it is six months from the production date.
But poor initial milk quality, faulty processing, problem in preservation at the consumer side may results into
microbial contamination in milk and thus there are great chances of deterioration of milk much prior than the
recommended preservation time. The Bangladesh Standards and Testing Institution (BSTI) oblige various
chemical and sanitary requirements for the pasteurized milk (BSTI 2002). However, no standard is known to
be established for the raw and UHT-treated milk.
So far, no work had been conducted on the quality evaluation of raw and processed milk during
prolonged preservation in Bangladesh. The objectives of this study were to determine total bacterial count
and coliform bacterial count during preservation of raw and processed milk samples in order to evaluate the
soundness of milk processing plants available in Bangladesh as well as preservation condition in consumer’s
level. To make people aware of the milk quality they consumed every day is another objective of the present
study.
MATERIALS AND METHODS
Collection of samples:
In Bangladesh, milk is generally sold in two ways. In most cases, the farmers bring milk in open pots
and sell it directly in the market without any processing and packaging. In other cases, milk companies collect
milk from the farmers or dairy farms, process it via pasteurization or UHT treatment and package the
processed milk which is then sold in shops under specific brand name. In this study, raw milks were
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purchased from a local daily market while brand milks were bought from different shops. The samples were
chosen randomly. A total of nine samples were examined where three (designated as R-1, R-2, R-3) were of
raw milk samples bought from different vendors. Of the remaining six, three (P-1, P-2, P-3) were pasteurized
milks each of different brand and the other three (U-1, U-2, U-3) were UHT-processed also from different
brands. All the samples were collected in the sellers’ usual form (plastic packets), instantly transported to the
laboratory maintaining cold state and examined immediately.
Chemical Analysis:
COB test: Approximately 2ml. of milk sample was taken in a test tube and was treated over sprit
lamp. Then it was allowed to boil for 1 to 2 minutes and was noted whether the milk sample in test tube
clotted or not.
Acidity test: Acidity was measured by titration with 0.1 N sodium hydroxide solutions and using 1%
ethanol solution of phenolphthalein as indicator (Agrarwala and Sharma, 1961). Bacteriological analysis
Standard Plate Count (SPC) method recommended for dairy products (APHA, 1960) was followed for
quantitative analysis of bacteria:
Enumeration of total viable bacteria: Nutrient agar medium (Difco) was used for enumeration of total
viable bacteria. pH of the medium was adjusted at 6.8 prior to sterilization. Inoculated plates were incubated
at 37°C for 24 to 72 hours to facilitate viable bacterial growth. After incubation, the inoculated plates having
30 to 300 colonies were considered for counting using colony counter (Gallenkamp, England) and total count
was expressed as colony forming units per milliliter (c.f.u. /ml.).
Enumeration of total coliform bacteria: Total coliform was determined by the same method used in
the enumeration of total viable bacteria. The medium used for coliform was MacConkey agar. Inoculated
plates were incubated at 37°C for 24 hours. After incubation, typical pinkish and centrally red colonies were
counted by using colony counter and total coliform was calculated.
RESULTS AND DISCUSSION
Acidity Percentage:
Titratable acidity is a measure of freshness and bacterial activity in milk. Popescu and Angel (2009)
reported that high quality milk essentially needs to have less than 0.14 percent acidity. Acidity percentage of
milk samples are given in the Table 1. The acidity of the raw milk samples varied largely from one sample to
another during the storage period. The average acidity percentage for raw milk samples was 0.211±0.008 for
the first day of preservation and after six days of preservation the average acidity percentage was
0.241±0.010 which indicating high bacterial activity and risk of consuming milk with such high acidity
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percentage. The average acidity of the pasteurized milk samples ranged from 0.169±0.010 to 0.200±0.013
during the six days examination period, where BSTI (2002) allows a maximum acidity of 0.15% for the
pasteurized milks. Elmagli and El Zubeir (2006) observed a greater range of acidity (0.14 to 0.86%) in
pasteurized milks. The most thrilling result was found with UHT milk samples during the preservation period.
The average initial acidity percentage was recorded for UHT milk samples was 0.145±0.011 which emphasize
two possibilities. The initial high acidity may suggest that the high acidity might have developed prior to the
heat treatment and in the same time improper heat treatment may results into presence of bacterial
population in treated milk which might also results into high initial acidity in UHT milk (Hossain et al., 2011).
After six months of preservation the average acidity percentage in UHT milk samples was 0.199±0.008,
suggesting deterioration in milk quality.
Table 1: Acidity (%) test of different milk samples
[For raw and pasteurized milk samples difference between two stages is two days, in case of UHT milk,
difference between two stages is one month, starting from one month of preservation to four months of
preservation. R-1, R-2, and R-3 stands for Raw milk samples, P-1: Aarong pasteurized milk, P-2: Pran
pasteurized milk, P-3: Milk Vita pasteurized milk, U-1: Pran UHT milk, U-2: Farm Fresh UHT milk and U-3: RD
UHT milk]
Titratable acidity of milk has long been recognized and employed as an indicator of quality (Griffiths
et al., 1988). It is expressed in terms of percentage lactic acid since lactic acid is the principal acid produced
by fermentation after milk is drawn from the udder. Fresh milk, however, does not contain any appreciable
amount of lactic acid and therefore an increase in acidity is a rough measure of its age and bacterial activity
(O'Mahony 1988; Lampart 1947). Within a short time after milking, the acidity increases perceptibly due to
bacterial activity. The degree of bacterial contamination and the temperature at which the milk is kept are the
chief factors influencing acid formation. Therefore, the amount of acid depends on the cleanliness of
production and the temperature at which milk is kept. For this reason, determination of acid in milk is an
important factor in judging milk quality. Acidity affects taste as well. When it reaches about 0.3%, the sour
taste of milk becomes sensible. At 0.4% acidity, milk is clearly sour, and at 0.6% it precipitates at
normal temperature. At acidity over 0.9%, it moulds (Heineman 1919; Torkar and Teger 2008).
Stage Raw Milk Pasteurized Milk UHT MILK
(Time) R-1 R-2 R-3 Average P-1 P-2 P-3 Average U-1 U-2 U-3 Average
1st
4.70 5.86 5.91 5.49±0.69 4.25 4.44 4.60 4.43±0.17 3.34 3.25 3.36 3.32±0.06
2nd
5.95 6.01 6.14 6.03±0.09 4.51 4.63 4.72 4.62±0.12 3.44 3.39 3.47 3.43±0.12
3rd
6.06 6.09 6.20 6.12±0.07 4.79 4.85 4.92 4.85±0.06 3.51 3.43 3.53 3.49±0.02
4th
6.14 6.27 6.34 6.25±0.10 5.87 5.93 5.98 5.92±0.05 3.63 3.55 3.61 3.59±0.04
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Bacterial Distribution:
Table 2: Total viable bacterial count in milk samples
[For raw and pasteurized milk samples difference between two stages is two days, in case of UHT milk,
difference between two stages is one month, starting from one month of preservation to four months of
preservation. R-1, R-2, and R-3 stands for Raw milk samples, P-1 : Aarong pasteurized milk, P-2: Pran
pasteurized milk, P-3: Milk Vita pasteurized milk, U-1: Pran UHT milk, U-2: Farm Fresh UHT milk and U-3:
RD UHT milk.
The results of bacterial distribution in the samples are presented in Table 2. All the raw milks had
high bacterial load which ranged from 4.70 to 6.34log c.f.u./ml during the preservation period. The most
frequent cause of high bacterial load is poor cleaning of the milking system. Bacterial count was high due to
milking dirty udders, maintaining an unclean milking and housing environment and failing to rapidly cool
milk to less than 40°F. The TVC (total viable bacterial count) of the pasteurized milk samples ranged from
4.25 to 5.98 log c.f.u./ml, much higher than that recommended by BSTI and USPHS (not exceeding 20,000
c.f.u./ml) (BSTI 2002; Jay 2003). The reason for high bacterial count in the pasteurized milks may include
defective pasteurization machinery, surviving pasteurization, and post-pasteurized contamination due to
poor processing and handling conditions and/or poor hygienic practices by workers. During the preservation
period of pasteurized milk in refrigeration temperature, it was also monitored that the bacterial population
tends to increase by many fold. At the end of six days monitoring it was found that the average TVC in
pasteurized milk sample was 5.92±0.05 log. c.f.u. / ml. which were 4.43±0.17 log. c.f.u./ml. in the initial stage
of preservation. However, TVC of each of the UHT-processed milks were very little although according to the
definition of UHT process, UHT milk should contain very little or no active bacteria (Hassan et al., 2009). After
four months of preservation, the average bacterial count in UHT milk samples was 3.59±0.04 log
c.f.u./ml..Bacterial presence indicating that there might be problem in UHT process. The presence of bacteria
in UHT milk might be due to many factors including the milk quality, sanitation of process plant, status of
packaging material and also the handling process (Tekinsen et al., 2007). The high bacterial content in UHT
process milk after four months of preservation also unearth the fact that though milk companies recommend
high quality of UHT milk till six months from the manufacturing date, in reality UHT milk quality deteriorate
Stage Raw Milk Pasteurized Milk UHT MILK
(Time) R-1 R-2 R-3 Average P-1 P-2 P-3 Average U-1 U-2 U-3 Average
1st
0.203 0.210 0.220 0.211±0.008 0.160 0.169 0.180 0.169±0.010 0.147 0.153 0.155 0.145±0.011
2nd
0.217 0.221 0.227 0.226±0.009 0.172 0.175 0.198 0.183±0.012 0.154 0.161 0.160 0.158±0.005
3rd
0.224 0.234 0.236 0. 231±0.009 0.178 0.179 0.207 0.188±0.016 0.184 0.172 0.180 0.178±0.007
4th
0.232 0.241 0.250 0.241±0.010 0.195 0.190 0.216 0.200±0.013 0.191 0.200 0.208 0.199±0.008
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much prior than six months.
Coliform Count:
Coliforms are considered as ‘indicator organisms’ because their presence in food indicates some form
of contamination. The results of coliform count in the samples are presented in Table 3. Average coliform
count in the raw milks ranged from 3.97±0.13 log c.f.u../ml. to 4.40±0.26 log c.f.u./ml. during the six days
preservation which was higher than that obtained by Saitanu et al. (1996), who found TCC (total coliform
count) of <1000 c.f.u./ml. However, TCC obtained in the study of Sraïri et al. (2006) varied from less than 30
to 2.08 × 107 c.f.u./ml. in raw milk. Poor herd hygiene, contaminated water, unsanitary milking practices, and
improperly washed and maintained equipment can all lead to higher coliform counts in raw milk (CDFA
2008). Pasteurized milk shouldn’t contain any coliform bacteria as though coliform bacteria can’t survive the
pasteurization temperature but the presence of TCC of the pasteurized milk samples indicates either defect in
pasteurization process or post pasteurization contamination which includes contamination in packaging
materials, defects in pipe lines. The average TCC in pasteurized milk after four days of refrigeration was
3.72±0.17 log c.f.u./ml. which was very high than the standard threshold set by BSTI,2002 which recommend
less than 10 colonies/ml. in milk samples. USPHS allows not over 10 colonies for ‘Grade A’ pasteurized milk
(Jay, 2003). Coliforms do not survive pasteurization (CDFA 2008). So their presence in the pasteurized milks
indicates recontamination after pasteurization. The experiment also demonstrated that UHT-milks under
consideration were not free from coliform. The initial average coliform count for UHT milk samples was
2.08±0.11 log c.f.u. /ml. which became 2.43±0.10 log c.f.u./ml after four months of preservation at room
temperature. These daunting results of coliform bacteria test indicates that processed milk available in
Bangladesh are not properly processed and may cause high health risk to consumers.
Table 3: Total Coliform Bacteria Count in milk samples
[For raw and pasteurized milk samples difference between two stages is two days, in case of UHT milk,
difference between two stages is one month, starting from one month of preservation to four months of
preservation. R-1, R-2, and R-3 stands for Raw milk samples, P-1: Aarong pasteurized milk, P-2: Pran
pasteurized milk, P-3: Milk Vita pasteurized milk, U-1: Pran UHT milk, U-2: Farm Fresh UHT milk and U-3: RD
UHT milk].
Stage Raw Milk Pasteurized Milk UHT MILK
(Time
)
R-1 R-2 R-3 Average P-1 P-2 P-3 Average U-1 U-2 U-3 Average
1st
3.82 4.02 4.08 3.97±0.13 3.60 3.65 3.42 3.55±0.10 2.17 2.11 1.95 2.08±0.11
2nd
3.93 4.18 4.11 4.07±0.12 3.74 3.72 3.51 3.66±0.13 2.30 2.17 2.04 2.17±0.13
3rd
4.21 4.30 4.27 4.26±0.04 3.82 3.89 3.58 3.72±0.17 2.27 2.30 2.16 2.24±0.07
4th
4.35 4.48 4.39 4.40±0.26 3.85 3.97 3.61 3.81±0.09 2.39 2.36 2.55 2.43±0.10
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CONCLUSION
All the milk samples under consideration failed to maintain the standard quality of milk both
chemically and microbiologically. The presence of bacterial population in processed milk indicates defect in
processing plants. The presence of the pathogenic organisms, the high counts of coliforms and the high levels
of adulteration in milk are indicative of a potentially hazardous product which is likely to be posing a
serious health risk to the consumers. The government therefore should conduct frequent inspection of the
marketed milks to check whether they meet the minimum legal standards and should monitor the overall
hygienic condition surrounding the production and handling of milk. Realistic standards for the raw milks
need to be devised and appropriate training should be given to the raw milk producers in hygienic handling
of milk.
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