Milk fat is a key factor affecting milk quality and is also a major trait targeted in dairy cow breeding. To determine how the synthesis and the metabolism of lipids in bovine milk is regulated at the miRNA level, primary mammary epithelial cells (pMEC) derived from two Chinese Holstein dairy cows that produced extreme differences in milk fat percentage were cultured by the method of tissue nub...

Twenty-four Comisana ewes, with no history of mastitis, were included in this study, with eight ewes each in parities 1, 2 and 3. Groups were separately penned on straw litter and ewes were individually checked for yield, composition, renneting properties and bacteriological characteristics of milk from January, when separated from their lambs (50+/-3 days after lambing), to May. Samples with m...

The present study was undertaken to clarify the factors that reduce the viable pathogen count in milk collected from the udders of subclinical mastitic cows during preservation. Milk was centrifuged to divide somatic cells (cellular components, precipitates) and antimicrobial peptides (soluble components, supernatants without fat layer); each fraction was cultured with bacteria, and the number ...

Milk is a key contributor to improving nutrition and food security. The virtues of milk as a food have long been recognized by human beings. Milk is however a good medium for bacterial growth and an efficient vehicle for bacterial infection when consumed without boiling or pasteurization. The aim of the present study was to evaluvate the presence of ESBL producing Klebsiella species present in ...

A simplified polymerase chain reaction (PCR) assay was developed for fast and easy screening of mycoplasma mastitis in dairy cattle. Species of major mycoplasma strains [Mycoplasma (M.) bovis, M. arginini, M. bovigenitalium, M. californicum, M. bovirhinis, M. alkalescens and M. canadense] in cultured milk samples were detected by this simplified PCR-based method as well as a standard PCR techni...

Fresh fermented dairy products in general are the oldest milk products. In the early days they were home-made and served as basic food. The introduction of industrial food processing allowed great diversification and a large variety of products is now available to the consumer. The combination of milk, sweet or ifermented, with other foods, primarily with fruits and herbs, as well as the deve­ ...

Received 24 April 2012; Accepted 7 November 2012 ABSTRACT: The “Encyclopedia of Fermented Fresh Milk” has classified Acidophilus and Bifidus milks as Non-traditional fermented milk products. These products contain Lactobacillus acidophilus and Bifidobacterium spp., respectively, that are known as probiotic microoganisms. In this study, some aspects of acidity development, pH measurement and bac...

The main objective of this work is to show a fermentation influence by some associations of two lactic acid bacteria and three bifidobacteria on proteolysis and the antigenicity of sheep milk proteins. This latter freshly collected is skimmed, sterilized and inoculated by a mixed culture. The mixture is homogenized and incubated at 40°C until it is a curd. On these fermented milks previously ly...

Nineteen strains of Lactobacillus isolated from goat's milk from farms in north-west of Algeria were characterized. Isolates were identified by phenotypic, physiological and genotypic methods and some of their important technological properties were studied. Phenotypic characterization was carried out by studying physiological, morphological characteristics and carbohydrate fermentation pattern...