Search results for "dairy"
showing 10 items of 363 documents
Genomic structural diversity in local goats: Analysis of copy-number variations
2020
Copy-number variations (CNVs) are one of the widely dispersed forms of structural variations in mammalian genomes, and are present as deletions, insertions, or duplications. Only few studies have been conducted in goats on CNVs derived from SNP array data, and many local breeds still remain uncharacterized, e.g., the Sicilian goat dairy breeds. In this study, CNV detection was performed, starting from the genotypic data of 120 individuals, belonging to four local breeds (Argentata dell&rsquo
Effect of lambing season on ewe’s colostrum composition
2023
Colostrum provides newborns with nutrients and immunoglobulins that play a major role in the immune system. In this survey, the immunoglobulin G (IgG) content, gross composition, mineral content, and fatty acid composition were determined in the colostrum of Valle del Belice ewes with the aim of evaluating the effect of lambing of season. In total, we analysed 60 bulk tank colostrum samples taken after lambing during two seasons (summer and winter). The IgG con- tent and Brix mean values were 40.35 g/L and 21.02%, respectively. The colostrum fat, protein, casein, and lactose percentages were 8.01, 12.10, 8.51, and 3.13%, respectively. The lambing sea- son significantly influenced the pH and…
Polydimethylsiloxane composites containing 1,2-naphtoquinone 4-sulphonate as unique dispositive for estimation of casein in effluents from dairy indu…
2015
A unique dispositive to determine casein which is the most abundant protein in dairy sewages has been proposed. In this sensing technology, the derivatization reagent 1,2-naphtoquininone 4-sulphonate (NQS) is embedded into a polydimethylsiloxane-tetraethylortosilicate-SiO2 nanoparticles composite (PDMS-TEOS-SiO2NPs). When the composite is immersed into the samples, casein is extracted from the solution and derivatized inside the PDMS matrix after 10 min at 100°C. The sensing support changes its color from yellow to orange depending on the casein concentration. Quantitative analysis can be carried out by measuring the absorbance with a reflection probe or by image-processing tool (GIMP). Thi…
Effects of temperature on post-methanation of digested dairy cow manure in a farm-scale biogas production system.
2003
A post-methanation process that could be adopted at farm-scale, operating at temperatures prevailing in farm manure digester post-storage tanks, was evaluated. Digested manure samples from a farm digester (35 degrees C) and post-storage tank (5-10 degrees C) were incubated in parallel batches at 5-20 degrees C and as reference at 35 and 55 degrees C. Specific methane yields (kg(-1) volatile solids (VS)(added waste)) were 0.20-0.26 m3 at 35-55 degrees C and 0.085-0.09 m3 at 10-20 degrees C for digester material (345 days of incubation) and 0.16-0.21 m3 at 35-55 degrees C, 0.053-0.087 kg(-1) VS(added waste) m3 at 15-20 degrees C and 0.026 m3 at 10 degrees C for post-storage tank material (250…
Consumer expectations and perceptions of meat and meat product quality
2011
This paper presents the determinants of perceived quality viewed by different authors. Then, it sets the factors of quality from purchase to consumption and some mechanisms of change over time. After this general presentation, the distinctive features of food and the particular place of meat and meat products among foods are underlined. Important credence and experience attributes as well as quality cues for meat and meat products are then presented through results from previous works. Finally, the advantages but also the limitations of present methodologies used in quality research are presented and some orientations for future research are suggested.
New Trends in Molecular Techniques to Identify Microorganisms in Dairy Products
2018
International audience; Dairy products constitute one of the most important types of functional foods. Most of these functional properties have been attributed to their complex microbial ecosystem. Moreover, microorganisms are responsible for the broad diversity of tastes, aromas, and textures of dairy products. For instance, many bacteria make a positive contribution to the organoleptic quality of cheeses or fermented milk. However, some other bacteria may have adverse effects, or may even present a health risk from a safety point of view. Thus, it is of a paramount importance to control microbial ecosystem of dairy products. Traditionally culture-based methods have been used for the ident…
Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart senso…
2020
ABSTRACT The main hypothesis of this work was to evaluate the presence of lactic acid bacteria (LAB) intrinsically resistant to plant essential oils in sage (Salvia officinalis L.) and laurel (Laurus nobilis), for future applications in functional cheese production by addition of aromatic herbs. The effect of the drying process on the viability of LAB was evaluated with three biomass densities (3, 4 and 5 kg/m2). The drying densities did not affect weight loss, but influenced the levels of LAB of sage and laurel. A total of 10 different strains of Enterococcus faecium, Enterococcus mundtii, Enterococcus raffinosus and Leuconostoc mesenteroides were identified from laurel, while sage did not…
Methicillin-resistant Staphylococcus pseudintermedius as causative agent of dairy cow mastitis.
2013
Staphylococcus pseudintermedius is a coagulase-positive specie similar to Staphylococcus intermedius , frequently associated with pyoderma, otitis and urinary tract infections of dogs and cats (van Duijkeren and others 2011). No information about bovine mastitis caused by S pseudintermedius is available in the literature. Antimicrobial resistance among S pseudintermedius strains is increasing: in the past, susceptibility to most antibiotics was common (Bond and Loeffler 2012), but in the last few years methicillin-resistant S pseudintermedius (MRSP) strains have emerged as a significant animal health problem in veterinary medicine (Schwarz and others 2008, van Duijkeren and others 2008, Wee…
Staphylococcal food poisoning case and molecular analysis of toxin genes in Staphylococcus aureus strains isolated from food in Sicily, Italy.
2014
A case of staphylococcal food poisoning was observed in two individuals of the same family after consumption of primosale, a semiripened sheep cheese produced in Sicily. Staphylococcus aureus isolated from the cheese produced enterotoxin C (SEC) and carried both the enterotoxin C (sec) and the toxic shock syndrome toxin (tsst-1) gene. Following this case, an extensive survey was conducted on 971 food samples (raw milk, cheese, meat, and food preparations). S. aureus was detected in 102 of 971 food samples, from all types of food with the exception of ricotta cheese. The tsst-1 gene was present in 42% of the strains, either alone or in combination with other toxin genes. The enterotoxin C ge…
The spatial distribution of bacteria in Grana-cheese during ripening.
2012
The microbial composition and its spatial distribution of Grana Trentino, a hard Parmesan-like cheese, was determined, from vat milk to cheese. After cutting along the vertical axis of the cheese wheels, three layers were sampled diagonally across the cheese: under the cheese rind, an intermediate section and the cheese core. After two different ripening periods (9 and 18 months), the cheese samples were analysed using traditional culture dependent and culture independent methods. Milk samples were dominated by mesophilic and psychrophilic bacterial counts. Thermophilic bacteria (Lactobacillus helveticus) were found in high amounts in cooked whey and natural whey starter cultures. After 9 m…