OBJECTIVE Determining the presence of antibiotics in raw and processed milk in the city of Monteria. MATERIALS AND METHODS Three samplings were three samples were taken in a dairy company in the city of Monteria at two-month intervals. Pasteurised milk samples were taken from six trademarks. All milk samples were tested for acidity by alcoholometry; the presence of antiseptic H2O2 was determi...

The characteristics of microbial populations in raw milk at the time of processing has a significant influence on shelf life, organoleptic quality, spoilage and yields of the raw milk, processed milk as well as on the other dairy products. Unfortunately, cold and extended storage of raw milk, as a common practice in dairy sector today, favour the growth of psychrotrophic bacteria. Therefore, th...

A rapid and accurate method to identify bovine and ewe milk adulteration of fresh water buffalo mozzarella cheese by using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) is described. The differentiation among mozzarella made from water buffalo milk and from mixtures of less expensive bovine and, more recently, ewe milk with water buffalo milk is achi...

Cow's milk is economically important to the agricultural industry with the nutritive value of milk being routinely measured. This does not give full insight into normal mammary tissue turnover during the course of lactation, which could be important for both an understanding of milk production and animal welfare. We have previously demonstrated that submicron particles, including extracellular ...

The aim of this study was to verify the existence of a nitric oxide (NO) cycle in goat milk and to study how changes in it affect milk composition during subclinical mastitis. Fifteen lactating dairy goats in which one udder-half was free from bacterial infection and the contra-lateral one was naturally infected with various species of coagulase-negative staphylococci were used. In comparison t...

The increasing interest in a healthy diet is stimulating innovative development of novel scientific products in the food industry. The viable lactic acid bacteria in fermented milk products, such as yoghurt, have been associated with increased lactose tolerance, a well-balanced intestinal microflora, antimicrobial activity, stimulation of the immune system and antitumoural, anticholesterolaemic...

BACKGROUND The dairy industry has undergone substantial structural changes as intensive farming has developed during recent decades. Mastitis continues to be the most common production disease of dairy cows. Nationwide surveys of mastitis prevalence are useful in monitoring udder health of dairy herds and to study the impact of structural changes on the dairy industry. This survey on bovine sub...

Raw bovine milk is highly nutritious as well as pH-neutral, providing the ideal conditions for microbial growth. The microbiota of raw milk is diverse and originates from several sources of contamination including the external udder surface, milking equipment, air, water, feed, grass, feces, and soil. Many bacterial and fungal species can be found in raw milk. The autochthonous microbiota of ra...

Colostrum and milk provide a complete diet for the neonate. In ruminants, colostrum is also the sole source of initial acquired immunity for the offspring. Milk therefore plays an important role in mammalian host defense. In colostrum, the concentration of immunoglobulins is particularly high, with IgG being the major immunoglobulin class present in ruminant milk, in contrast to IgA being the m...

Milk is a complex biological fluid produced by the mammary gland which has three main functions: (i) nutritional; (ii) immunological; and (iii) physiological. Recently, the physiological role of milk has been emphasized in research, and consumer demand for high-quality products has increased. Consequently, the transformation industry has started to market ‘high-quality milk’ with particular nut...