The thermophilic spore-forming bacterium Anoxybacillus flavithermus is responsible for powdered milk product spoilage, and its presence in dairy processing environments is a concern. Here, the complete genome sequence of the A. flavithermus strain 52-1A isolated from a heat-processed powdered milk product concentrate in Switzerland is presented.

Volatile sulfur compounds have been reported to be responsible for the sulfurous off-flavors generated during the thermal processing of milk; however, their analysis has been a challenge due to their high reactivity, high volatility, and low sensory threshold. In this study, reactive thiols were stabilized and the volatile sulfur compounds in milk were extracted by headspace solid-phase microex...

the antibiotic residues in milk are a well-known serious problem and pose several health hazards to consumers. we have described a simple, rapid, and inexpensive dllme-hplc/uv technique for the extraction of chloramphenicol and florfenicol residues in milk samples. under the optimum conditions, linearity of the method was observed over the range 0.02-0.85 µg/l with correlation coefficients > 0....

BACKGROUND AND OBJECTIVES Pantoea agglomerans is a Gram-negative rod in the Enterobacteriaceae family. It is reported as both commensal and opportunistic pathogen of animals and humans. This organism is potential candidates as powdered infant milk formula-borne opportunistic pathogen. The aim of our study was to perform isolation, identification and antimicrobial susceptibility pattern of Panto...

Over a 17-month period (March 1999 to July 2000), a total of 814 cows' milk samples, 244 bulk raw and 567 commercially pasteurized (228 whole, 179 semi-skim, and 160 skim), from 241 approved dairy processing establishments throughout the United Kingdom were tested for the presence of Mycobacterium paratuberculosis by immunomagnetic PCR (to detect all cells living and dead) and culture (to detec...

Fresh cheese was prepared from caprine milk by isoelectric precipitation as a model experiment for reducing the allergenicity of milk. After acidic precipitation of casein, the beta-lactoglobulin content in curd was determined by ELISA using monoclonal antibody (MAb-beta209). The beta-lactoglobulin content was very high in the fresh cheese obtained from heat-treated (85 degrees C) bovine or cap...

In addition to a nutritive role, human milk also guides the development of a protective intestinal microbiota in the infant. Human milk possesses an overabundance of complex oligosaccharides that are indigestible by the infant yet are consumed by microbial populations in the developing intestine. These oligosaccharides are believed to facilitate enrichment of a healthy infant gastrointestinal m...

Gelation of camel milk is a challenge to the industrial utilization. This study investigated impact low-temperature long-time (LTLT) and high-temperature short-time (HTST) pasteurization, ultra-high temperature (UHT) treatment, high-pressure processing (HPP), at 300 600 MPa, on rheological properties fermented milk. Both bovine were by Lactiplantibacillus plantarum Ligilactobacillus salivarius....