Raw cow milk has short supply market in summer and over supply in winter, which causes consumers and dairy industry concern about the quality of raw milk whether is adulated with reconstituted milk (powdered milk). This study prepared 307 raw cow milk samples with various adulteration ratios 0%, 2%, 5%, 10%, 20%, 30%, 50%, 75%, and 100% of powdered milk. Least square support vector machine (LS-...

Microbiological safety is one of the cornerstones of quality control in the food industry. Identification and quantification of spoilage bacteria in pasteurized milk and meat in the food industry currently relies on accurate and sensitive yet time-consuming techniques which give retrospective values for microbial contamination. Matrix-assisted laser desorption/ionization time-of-flight mass spe...

Milk proteins provide a natural source of bioactive peptides with potential health benefits and applications in the food industry. The release of these peptides from milk proteins is achieved either by hydrolysis using digestive proteases or by lactic acid bacteria fermentation. Peptides, particularly those derived from milk proteins, can exert a wide range of nutritional, functional and biolog...

Microorganisms have been empirically used since ancestral times to produce fermented dairy products from milk. In the actual dairy industry, milk is subjected to large scale fermentation processes that involve microorganisms mostly belonging to the Lactic Acid Bacteria (LAB) group. Bacteriophages that infect LAB have been claimed as one of the principal sources of fermentation failure (spoilage...

* Current address: Fonterra Co-operative Group Ltd, Private Bag 11029, Palmerston North, New Zealand Email: [email protected] ABSTRACT Fouling of heat exchangers in the dairy industry has been investigated extensively and a large number of studies are reported in literature. This review focuses on the mechanisms of milk fouling, detailing the role of protein denaturation and aggregation...

Lameness of dairy cattle is an economic and welfare issue. It is the third most important health related economic loss facing the dairy industry, following fertility and mastitis. Most economic loss due to lameness results from costs of premature culling, veterinary treatment, increased labor, discarded milk, prolonged calving interval, and reduced milk production (Kossaibati and Esslemont, 199...

Milk conservation and its organoleptic quality are greatly affected by different microbial contaminants (Table 1). These microorganisms are present either directly on the animal, in the farm environment or on the milking equipment. Industry requirements and country regulations require that the number of bacteria in raw milk be under a specific amount, often of 100 000 bacterial cells ml-1. Rece...

Mastitis is probably the most important health disorder on dairy farms. This is reflected in a relatively high incidence of clinical mastitis and, on many farms a high prevalence of subclinical mastitis. Additionally, mastitis causes the quality of the milk to decrease, resulting in a loss of production and/or a less than optimal product. To this end, the dairy industry faces worldwide penalty ...

The original discovery of the genetic polymorphism of )8-Lg by A s c h a f f e n burg & D r e w r y i n 1955 has initiated considerable research activities on milk protein variants. In view of the immense literature dealing with these subjects, reference should be made here to some comprehensive reviews recently publis­ hed (29, 37, 49, 55, 71). In many studies, possible relationships between m...