BACKGROUND It is a common practice to process milk before consumption. Processing generally involves boiling, addition of sugar and/or condiments, dilution with water, etc. The boiled milk is stored for subsequent use either at room temperature or under refrigerated conditions. OBJECTIVE The purpose of this study was to see the effect of household practices on the nutritional profile of milk....

Four batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout the ripening period, and assayed for the evolution of free amino acid (FAA) content, total nitrogen content (TN), water-soluble nitrogen content (WSN), trichloroacetic acid-soluble nitrogen content (TCASN) and phosphotungstic acid-soluble nitrogen content (PTASN). The WSN content increased from ...

OBJECTIVES The aim of this study was to determine the fluoride levels in breast milk and plasma of lactating mothers who regularly consumed drinking water with low levels of fluoride. METHODS One hundred twenty five healthy mothers aged between 20-30 years old who had given birth within 5-7 days were included in the study. Besides being otherwise healthy, the primary selection criteria stipul...

The practice of refrigerating raw milk at the farm has provided a selective advantage for psychrotrophic bacteria that produce heat-stable proteases and lipases causing severe quality problems to the dairy industry. In this work, a protease (AprX) and a lipase (LipM) produced by Pseudomonas fluorescens 041, a highly proteolytic and lipolytic strain isolated from raw milk obtained from a Brazili...

Raw goat milk is recognized as one kind of nutritious food owed to its originality and medicinal values. This study aimed to evaluate the physico-chemical and microbiological qualities of locally produced raw goat milk prior any processing steps during storage. Milk samples passed organoleptic test and C.O.B. test were mostly (88.89 %) failed in alcohol test. AOAC Official method of oven drying...

Two Pseudomonas strains, identified as closely related to Pseudomonas tolaasii, were isolated from milk of a farm with frequent false-positive Delvotest results for screening putative antibiotic residues in raw milk executed as part of the regulatory quality programme. Growth at 5 to 7°C of these isolates in milk resulted in high lipolysis and the production of bacterial inhibitors. The two mai...

Cow milk, a highly nutritious food item, is amenable to quality degradation due to lipolysis and proteolysis, as a sequel to the growth of spoilage microorganisms, particularly under ambient condition in tropical countries, with consequential loss of aesthetic appeal and product output. Prescription antibiotics used for milk preservation have many undesirable side effects on the health of consu...