in this survey aflatoxin contamination of fifty two samples of raw milk and nine samples of commercial milk were determined by t.l.c. method. the results showed that 92.31% of the samples of raw milk and all the samples of commercial milk were contaminated by aflatoxin m1 and m2. none of the samples contained alatoxin b1, b2, g1 and g2. the maximum amounts of 23/. g/lit and 20.1 g/lit were foun...

The Maghreb countries (Algeria, Morocco and Tunisia) have experienced since the early 1950s a rapid demographic growth coupled to a significant rhythm of urbanization. This has led to a marked increase in the demand of dairy products. In order to secure the supply, specific policies have been implemented. They mainly consisted in the establishment of a dairy industry, based on the processing of...

The hygienic condition of dairy cows and their udders in 128 small household farms different regions Serbia, producing mostly milk, having 5-15 cows, a milk cooler at least one milking machine, was evaluated by the following indicators: 1. general assessment body cleanliness, 2. visual inspection teats udder base, 3. maintenance rated on scale 0 1 or to 5. samples were taken each visit farm aft...

A new method for milk sample collection and storage, based on a dried milk sampling technique, is proposed. The method includes application of a whole milk sample to a porous membrane followed by drying. One hundred whole milk samples (dried and liquid) taken on day 21 post insemination were analysed for progesterone by ELISA and results for both dried and liquid samples were well correlated (r...

The paper surveyed the chemical composition and nitrogen distribution of Maiwa yak milk, and compared the results with reference composition of cow milk. Compared to cow milk, yak milk was richer in protein (especially whey protein), essential amino acids, fat, lactose and minerals (except phosphorus). The contents of some nutrients (total protein, lactose, essential amino acids and casein) wer...

Cheese-making technology aims to preserve milk so that consumption can be postponed for periods from a few days to several months. The preservation of the product is obtained mainly through lactic acidification and limited dehydration. These operations take place during the two first steps of processing, the setting (or coagulation) and draining phases. For many cheese types, a third phase know...

The objective of the current study was to examine whether step-down (STP) milk feeding method together with forage provision would improve performance, rumen fermentation, nutrient digestibility, blood metabolites, and structural growth of calves. Holstein bull calves ( = 40) were randomly assigned to 1 of 4 treatments in a completely randomized design with a 2 × 2 factorial arrangement. Treatm...

It is a valuable and good food source with the ingredients it contains in milk, but if hygienic conditions are not ensured during milking, storage processing, diseases related to milk dairy products likely occur. More than 90% of these bacterial origin. B. cereus, found Bacillaceae family, significant contamination due presence psychrotrophic strains. In recent years, has been reported that con...

Milk is a food product that easily destroyed, therefore it needs to be handled or processed. One form of milk processing pasteurized milk. The Langgeng Mulyo Farmer's Group group dairy cows have only produced fresh without being Efforts diversify products are carried out by involving wives from the Farmer group. It hoped women farmer’s productive, and can increase family income. This community ...

Milk production in compliance with dairy farm standards (DFS) assists farmers improving the quality of local raw milk, facilitating more efficient management, and potentially increasing milk prices. In addition, it helps consumers to consume that is safe for their health. This study aimed investigate factors affecting acceptance DFS among modernized Sakon Nakhon Udon Thani, Thailand. A total 20...