Optimization of Molecular Genetic Method for Identification of Dairy Raw Materials

Improving the quality of milk and dairy products is a key area of sustainable development and a determining factor in the competitiveness of milk production and processing in today's business environment. In order to produce high-quality and safe dairy products, an enterprise must comply with a set of preventive sanitary and hygienic measures, starting with the process of milk production, collection, transportation, and ending with processing and sales. The article discusses modern methods of control and management of technological processes of high-quality milk production. Veterinary and sanitary requirements for milk are the basis for controlling the safety and quality of dairy products. The reasons for the decline in these indicators may be violations of sanitary rules, milking technology, primary milk processing, and storage conditions on commercial farms. The article presents regulatory and legal acts that ensure the safety of dairy products. The main conditions that ensure the improvement of raw milk quality are presented. The factors influencing the milk production of cows, composition and properties of milk are determined. The methods of controlling the adequacy of feeding of high-yielding cows are described. The main consequences of nutrient imbalance in animal diets and ways to optimize them are presented. It has been established that the provision of dairy laboratories with modern equipment allows for control over technological parameters in the production process and timely adjustments to the production process. Another source of contamination of dairy raw materials is poor-quality washing and disinfection of equipment at dairy processing farms. Sanitation measures for equipment must be strictly controlled. The level of components in milk can be used to monitor the metabolic state and control the adequacy of feeding dairy cows. Determination of the content of somatic cells in milk allows to quickly assess the health of the udder of animals, reliably record the manifestation of a subclinical form of mastitis, as well as assess the condition of milking equipment, and indirectly judge the balance of diets. It has been established that in the management of production on dairy farms, laboratory analysis of milk allows to control the adequacy of feeding, timely diagnose animal diseases and evaluate the operation of machinery and equipment.

Application of QuEChERS for Analysis of Contaminants in Dairy Products: A Review.

This community service program is carried out as a form of student service to the community, with a focus on increasing the added value of livestock products through appropriate technological innovations. Fermentation of cow's milk into yogurt requires proper temperature control to produce quality products. The purpose of this program is to design and build an automatic incubator tool that is able to control the temperature stably during the fermentation process, so as to improve the quality and safety of dairy products. The methods used include field studies, microcontroller-based system design, prototyping, and direct trials with community partners. The result of this activity is the creation of a simple incubator prototype with an automatic temperature control system using a temperature sensor and heater that can maintain the ideal fermentation temperature in the range of 41-43°C. The implication of this activity is an increase in the production capacity of processed fermented milk in a hygienic and sustainable manner, as well as community empowerment in the utilization of appropriate technology that is easy to operate and apply at the household and MSME scale. This program aims to be a practical solution for rural milk-producing areas.

The present study was undertaken to evaluate the effect of Hibiscus rosa-sinensis and Delonix regia flower extracts on the quality and storage stability of buffalo milk paneer under refrigeration (4±1°C). Aqueous extracts of both flowers were incorporated individually and in combination into buffalo milk prior to coagulation. Physico-chemical, microbiological, and sensory attributes of treated paneer samples were assessed at regular intervals during storage. Paneer treated with combined extracts (T4) showed the highest total phenolic content and lowest TBARS values, indicating higher antioxidant activity. During storage, decrease in pH and increase in titratable acidity was noticed in all treatments. Microbial growth (SPC, psychrophilic, yeast & mould, and coliform counts) increased with progress of storage but remained within limits prescribed by FSSAI for a longer duration in treated samples than in control. Sensory scores for colour, flavour, texture, juiciness, and overall acceptability were significantly higher in the T4 group. The synergistic effect of both flower extracts effectively retarded lipid oxidation and microbial spoilage, extending the shelf life of paneer up to 15 days under refrigeration. The findings support the potential of natural flower extracts as promising natural preservatives for enhancing the quality and safety of dairy products.

The paper established that, in addition to the challenges of modern times, the dairy industry of Ukraine on its way of formation, development and functioning daily confronts long-standing problems, among which the key was and remains the imperfection of the current legislation. It was found that the Law of Ukraine "On Milk and Dairy Products" is basic in the field of regulation of the dairy industry. The research shows the main shortcomings and problematic issues of the specified legal act, including: duplication and contradictions with other laws; uncertainty and opacity; restriction of freedom of economic activity; imperfect state support system; deficiencies in determining quality and safety indicators; imperfection of the documentation system; negative impact on the development of small and medium enterprises; imperfection of the marking system; shortcomings in the field of foreign trade. It is substantiated that the specified shortcomings lead to the creation of artificial barriers for the development of the dairy industry, a decrease in the competitiveness of Ukrainian producers, a decrease in revenues to the budget, a deterioration in the quality and safety of dairy products, and a limitation of consumer access to high-quality and affordable dairy products. Ways to solve these problems are also proposed. We see the solution of these problems by implementing the following steps: Repeal the Law of Ukraine "On Milk and Dairy Products"; Develop and adopt a new law that will meet market needs and international standards; Ensure clear and transparent regulation of the industry; Create an effective system of state support for the development of the dairy industry. In addition to what has been said, it is worth noting that this study does not completely exhaust the existing problem and involves further study and research, the introduction of new forms and methods of enriching the scientific analysis of the conceptual and categorical apparatus in the field of post-war state reconstruction.

During storage, the organic substances of milk undergo a number of complex changes in composition and properties, and new chemical compounds are also formed that radically change the nutritional value, normal appearance, taste and smell of the product under the influence of a number of factors. factors. Regulation of biochemical and microbiological processes during storage and processing of milk is a current trend in the dairy industry. The purpose of the experiment is to determine the effect of antibiotics on the chemical composition, microbiological parameters and organoleptic properties of raw milk and fermented milk products. During the research, it was found that with increasing concentration of penicillin, the consistency of yogurt becomes liquid and heterogeneous, with an off taste and odor. The number of lactic acid bacteria was 3.1 × 104 CFU/ml with the maximum amount of antibiotics in the product (0.1 mg/kg) and 3.4 × 108 CFU/ml without it. Statistically significant differences in the organoleptic properties of yogurt were obtained at the highest concentration of chloramphenicol (0.1 mg/kg). In the remaining samples studied, antibiotic concentrations did not affect the consistency, taste and smell of the product.

Milk microbiota has a great influence on the safety and quality of dairy products. However, few studies have investigated the variations of bacterial composition in raw milk. In this study, raw milk samples were collected in 12 successive months, and their bacterial compositions were determined by 16 S rRNA gene sequencing. The highest diversity of bacterial composition was detected in June, while the lowest was in December. Firmicutes, Proteobacteria and Actinobacteria were the most abundant phyla and exhibited a counter-balanced relationship. Pseudomonas, Lactococcus and Acinetobacter were the most prevalent genera (>1%), and a tiny core microbiota (Acinetobacter and Pseudomonas) was observed. Temperature and humidity were the determining factors for most variation in bacterial compositions at both the phylum and genus levels. Higher abundances of Pseudomonas, Propionibacterium and Flavobacterium were correlated with low temperature. Furthermore, Pseudomonas/Propionibacterium and Lactobacillus/Bifidobacterium were two pairs of genera that had synergistic effects. Associations between the microbiota and milk quality parameters were analyzed. The abundances of Propionibacterium and Pseudoalteromonas were negatively correlated to total bacterial count, which meant that they helped to maintain milk quality, while a series of environmental microorganisms contributed to the spoilage of raw milk.

This study aimed to investigate enterococci recovered from eight Portuguese cheeses made with raw ewe's milk, regarding antibiotic resistance, virulence genes, minimum inhibitory concentration (MIC) of benzalkonium chloride (BAC), biofilm formation capacity, and biofilm eradication (MBEC) by BAC. Antimicrobial resistance against seven antibiotics of five groups was evaluated using the disk diffusion method. The presence of the genes that encode resistance to the antibiotics penicillin (blaZ), erythromycin (ermA, ermB, and ermC), vancomycin (vanA and vanB), aminoglycoside (aac(6')-Ie-aph(2″)-Ia), and β-lactam (pbp5) and the genes that encode virulence factors, frsB, cylA, gelE, esp, and agg, were investigated via multiplex PCR. The susceptibility of planktonic cells to BAC was evaluated by the MIC and MBC values of the isolates, using the broth microdilution method. To assess the biofilm-forming ability and resistance of biofilms to BAC, biofilms were produced on stainless steel coupons, followed by exposure to BAC. The results showed a high resistance to the antibiotics vancomycin (87.5%), erythromycin (75%), tetracycline (50%), and penicillin (37.5%). Multidrug resistance was observed in 68.8% of the isolates. Genes encoding the virulence factors FrsB (frsB) and gelatinase E (gelE) were detected in all isolates. The esp and cylA genes were found in 56.3% and 37.5% of the isolates, respectively. All isolates exhibited a biofilm-forming ability, regardless of incubation time and temperature tested. However, after 72 h at 37 °C, E. faecium and E. faecalis biofilms showed significant differences (p ≤ 0.05). Although most isolates (62.5%) were susceptible to BAC (MIC ≤ 10 mg/L), biofilms of the same isolates were, generally, resistant to the higher concentration of BAC (80 mg/mL) tested. This study using Enterococcus isolates from a ready-to-eat food, such as cheese, reveals the high percentages of vancomycin resistance and multidrug resistance, associated with the presence of virulence genes, in isolates also capable of producing biofilms resistant to BAC, an important active ingredient of many disinfectants. These results emphasize the need for effective control measures to ensure the safety and quality of dairy products.

The field of biotechnology has made significant contributions to the dairy field and has had impacts on both dairy farming and the processing of milk. Advances in dairy farming through biotechnologies based on synthetic hormones, such as recombinant Bovine Somatotropin (rBST), are associated with increases in milk production while genetic selection using genomic-based methods, including marker-assisted selection (MAS), utilizes desirable genetics to enhance herd health and milk production. In the processing of milk, enzymes are significantly important in the production of several dairy products. Enzymes that are produced biotechnologically, e.g., rennet, are integral to cheesemaking while enzymes such as lactase enable the production of lactose-free dairy products. Probiotics are also biotechnological additions to products, such as yogurt or kefir, where probiotic secondary fermentations add nutritional profile enhancements and gut health benefits. Biopreservation (based on the use of microorganisms) is another process using biotechnological approaches and can contribute to extended shelf life of dairy products through the inhibition of spoilage microorganisms. More recently, in the dairy field, biotechnology has also had an impact with the safety and quality of dairy products with potential products focusing on faster pathogen detection through the use of molecular diagnostics as well as other products with improved nutrient content and fortification. These products utilize biotechnology to meet increased consumer demands for functional foods and products that enhance sustainability through improved efficiency and reduced environmental impacts. In the depth and breadth of applications related to dairy, biotechnology will continue to offer solutions directed at more efficient production systems, increased food safety related to milk and dairy products.

This research aims to design and develop a temperature control device for the pasteurization process of pure milk using Arduino based on the Internet of Things (IoT). The device is designed to monitor and regulate the temperature automatically during the pasteurization process to ensure its quality and safety. Arduino, as the main platform, is used to collect temperature data through temperature sensors that are directly connected to the system. The temperature data is then sent to a server through the internet network for real-time processing and monitoring. Intelligent temperature control algorithms are implemented in Arduino to adjust heating or cooling during the pasteurization process according to the set temperature point. The results of this research are expected to provide an efficient and accurate solution for temperature control in the pasteurization process of pure milk, as well as improve the overall safety and quality of dairy products.

The article examines the main strategic challenges to the development of the dairy industry in Ukraine during the war. The start of the full-scale Russian invasion became a serious test for the dairy industry in Ukraine: the war affected all stages of milk production and processing. In particular, in the first months of the war, thousands of cows died in agricultural farms in the areas of military action. As a result, milk production and, accordingly, milk processing products decreased. Infrastructure was also damaged and logistics were disrupted. The lack of feed and veterinary drugs led to a decrease in animal productivity, and in some frontline areas forced farms to slaughter cows for meat in order to avoid huge losses. As a result of the increase in the cost of dairy raw materials, milk processing enterprises were forced to raise prices for their products. A significant challenge to the development of the dairy industry is the growth of the shadow sector for milk processing. The desire of producers to sell dairy products for export forces them to comply with international standards for the safety and quality of dairy products. And this, in turn, requires additional costs for the installation of innovative technologies both in the production of dairy raw materials and in its processing. The decrease in the purchasing power of the population and the decrease in the number of Ukrainians are significant factors in the decrease in demand for dairy products, and, accordingly, in the income of producers. Unequal conditions for the functioning of large industrial and household farms create risks for the latter in the availability of financial resources for updating the genetics of cows and production technology. State regulation of the dairy industry should stimulate farms and milk processing enterprises by abolishing the value-added tax on farm equipment and significantly reducing it for processors of raw milk, introducing preferential lending and state interventions in the event of sharp fluctuations in milk prices to stabilize price fluctuations in the market. Despite the challenges that arose during the war, Ukraine has significant potential for the development of the dairy industry and after the war can become a dominant participant in the European dairy industry.

ABSTRACTCleaning of the production environment is vital to ensure the safety and quality of dairy products. Although cleaning with chlorine-based agents is widely adopted, it has been associated with detrimental effects on milk quality and safety, which has garnered increasing interest in chlorine-free cleaning. However, the influence of these methods on the milk microbiota is not well documented. This study investigated the factors that influence the raw milk microbiota, with a focus on the differences when chlorine-based and chlorine-free cleaning of milking equipment are used. Bulk tank raw milk was sampled during three sampling months (April, August, and November), from farms across Ireland selected to capture the use of different cleaning methods, i.e., exclusively chlorine-based (n = 51) and chlorine-free cleaning (n = 92) and farms that used chlorine-free agents for the bulk tank and chlorine-based cleaning agents for the rest of the equipment (n = 28). Shotgun metagenomic analysis revealed the significant influence of seasonal and geographic factors on the bulk tank milk microbiota, indicated by differences in diversity, taxonomic composition, and functional characteristics. Taxonomic and functional profiles of samples collected in November clustered separately from those of samples collected in other months. In contrast, cleaning methods only accounted for 1% of the variation in the bulk tank milk bacterial community, and samples collected from farms using chlorine-based versus chlorine-free cleaning did not differ significantly, suggesting that the chlorine-free approaches used did not negatively impact microbiological quality. This study shows the value of shotgun metagenomics in advancing our knowledge of the raw milk microbiota.IMPORTANCE The microbiota of raw milk is affected by many factors that can control or promote the introduction of undesirable microorganisms. Chlorine-based cleaning agents have been commonly used due to their effectiveness in controlling undesirable microorganisms, but they have been associated with the formation of chlorine residues that are detrimental to product quality and may impact consumer health. Chlorine-free alternatives have been recommended in some countries, but the influence of cleaning agents on the milk microbiota is unknown. Here, we investigated the influence of cleaning methods and other factors on bulk tank raw milk. Results showed that season and location had a greater influence on the milk microbiota than the cleaning agents used. Indeed, the similar microbiota compositions of raw milk from farms that used chlorine-based and those that used chlorine-free cleaning methods supports the further use of chlorine-free cleaning agents in dairy production.

This study was designed to explore traditional milk handling practices and the perceived role of the practice on the quality of traditional fermented milk. Data were collected through in-depth interviews and focus group discussions. In the study area, fresh milk is stored in a smoked, traditional pear-shaped container called gorfa and left to ferment naturally at ambient temperature. The whey (fluid) part is removed every 2–3 days, and more fresh milk is added into the container continuously. The fermentation process can take 7 days to 3 months, resulting in a product locally called ititu . Fermented milk plays a vital nutritional role in the diet, contributing significantly to food and nutrition security. Apart from natural fermentation, there is no standard culture in the area. Smoking of milk containers using specific woods is widely practised in Borana to sanitise the containers. Smoking of milk utensils is perceived to assure the quality and safety of milk and dairy products. However, because of the absence of standardised hygiene practices, smoking alone may not guarantee the safety of the product. Integrating basic food safety principles with indigenous knowledge can improve the microbiological quality of milk products. Information © The Authors 2025

Three dairy open houses as part of June Dairy Month events were conducted to provide the public the opportunity to experience and learn first-hand about the efforts made daily on modern dairies to achieve cow care, cow comfort and health, hygienic milking procedures, local cropping systems that provide quality feed for the dairy herd, manure management and land stewardship, respect for family and non-family workers, and overall quality and safety of milk and dairy products. These events were a product of industry partnerships. The three events reached 4200+ participants. Surveys performed at one event showed that many participants had trust in dairy farmers and the dairy industry prior to the event, but post tour surveys showed enhancement in their knowledge of modern dairy practices that assure animal health and comfort, product quality and safety, and environmental stewardship and preservation.

Aim: Assess the nutritional and microbiological quality of local dairy products marketed in the Kozah municipalities. Study Design: This research focused on evaluating the nutritional and microbiological quality of dairy products from Kozah municipalities. Aleatory sampling was used. Place and Duration of Study: This study took place in Kozah municipalities (Kozah1, Kozah2, Kozah3 and Kozah4) from January to August 2023. Methodology: Water, ash, protein, lipid, and total sugar content of 29 samples of wagashi, lait caillé, raw, and pasteurized milk were determined using standard AOAC methods. Total flora, Coliforms and E. coli, Listeria monocytogenes, Staphylococci, Salmonella, Yeasts, Moulds, Lactobacillus spp. and Streptococcus spp. were also enumerated. Results: The findings show water content ranging from 94.22% ± 0.27 to 95.65% ± 0.22. Sugar or carbohydrate content ranges from 20.45% (lait caillé) to 52.99% (raw milk). Fat content was 3.77% for wagashi, 2.52% for Pasteurized milk, 1.19% for raw milk and 4.91% for lait caillé. Protein contents were 2.67%, 1.62%, 6.54% and 1% in raw and pasteurized milk, wagashi and lait caillé respectively. Total ash levels ranged from 1.25% to 2.21%. The study found high total flora values in raw and pasteurized milk from Kozah3 and Kozah4, and yeasts and moulds concentrations ranging from 3.71 Log₁₀ to 4.80 Log₁₀CFU/ml. Total coliforms, faecal coliforms, E. coli, Salmonella spp., Staphylococcus spp., Listeria monocytogenes, Lactobacillus spp. and Streptococcus spp. were enumerated in all collected dairy samples. Conclusion: The contamination of Kozah dairy products by coliforms, E. coli, Salmonella spp., Listeria monocytogenes, yeasts, moulds and Staphylococcus spp. shows the lack of mastery and knowledge of good manufacturing practices by those involved in the milk chain in this area. So, the actors must be trained in good manufacturing practices.