• Korean Journal of Veterinary Service
• /
• v.16 no.1
• /
• pp.1-10
• /
• 1993

Samples of bulk herd milk, foremilk, last milk (stripping) and individual cow sample were collected and their somatic cell number were counted with Fossomatic counter (FCC), Coulter counter(CC), direct microscopic somatic cell count(DMSCC) and Califormia mastitis test (CMT), The results were compared and summarized as follows : 1. Mean somatic cell counts of 120 bulk herd milk samples obtained by DMSCC, FCC and CC were 433,203, 481,213 and 676,245 respectively. 2. Mean somatic cell counts of 116 foremilk samples obtained by DMSCC, FCC and CC were 515,035, 611,845 and 725,051 respectively 3. Mean somatic cell counts of 87 last milk samples obtained by DMSCC, FCC and CC were 718,506, 839,874 and 1,041,160 respectively. 4. Mean somatic cell counts of 57 individual cow samples obtained by DMSCC, FCC and CC were 449,258, 491,018 and 521,315 respectively. 5. Mean somatic cell counts of all samples increased with the increasing CMT score, and the cell counts were higher by CC than by FCC. 6. The correlation coefficients between the somatic cell counts by CMT and CC were 0.926 in bulk herd milk, 0.707 in foremilk 0.688 in last milk and 0.675 in individual cow sample, respectively 7. The correlation coefficients between the somatic cell counts by CMT and FCC were 0. 945 in bulk herd milk, 0.705 in foremilk 0.694 in last milk and 0.727 in individual cow sample, respectively. 8. The correlation coefficients between the somatic cell counts by CC and FCC were 0.978 in bulk herd milk, 0.997 in foremilk 0.983 in last milk and 0.985 in individual cow sample, respectively.

• Korean journal of food and cookery science
• /
• v.7 no.4
• /
• pp.71-86
• /
• 1991

This study was attempted to enhance nutritional value of cooked rice by adding milk in cooking water. Cooked and soaked rice with five different levels of milk in cooking water (0%, A: 30%, B: 50%, C: 70%, D: 100%, E) was tested for rheological parameters, fine structural changes, sensory evaluation. 1. Water absorbance of raw rice in cooking water with varying amountes of milk, was tested at $5^{\circ}C$ and $15^{\circ}C$ for 2 hours. Water absorption ratio was decreased as milk content was increased and soaking temperature was low. Time for maximum water absorption of sample A was 40 min at 1$15^{\circ}C$ but for sample B to D, it was not reached until 120 min. 2. Electronmicroscopic observation revealed that starch granules of rice lost their regular forms by soaking for 90 minutes, but recovered most of initial regularity after 24 hours. Increase in milk content of soaking water decreased marginal sharpness of the starch granule, presumably due to reduced swelling of the granule. 3. Degree of gelatinization of cooked rice was highest in sample A and progressively decreased as milk content was increased. It was, however, increased in all samples when the cooking water to rice ratio was raised from 160% to 180%. During 4 hour storage, rates of retrogradation were not different between A and B samples, but those of C, D and E were about 2.5 times higher than A and B under the optimal condition of 170% cooking water to rice ratio. This was in the order reverse to hardness order of AC>A, D＞E at cooking water to rice ratios of 160% and 170%, above which A sample surpassed the rest of samples. 4. Sensory evaluation conducted by fifteen university students as panelists showed that there were more significant differences among five samples in flavour, texture than appearance and a notable preference for b and C over A, D and E.

• Agribusiness and Information Management
• /
• v.6 no.2
• /
• pp.32-39
• /
• 2014

The goal of this research was to develop a portable system that could be used to evaluate the quality of milk in real time at a raw milk production site. A real-time portable quality evaluation system for raw milk was developed to enable non-destructive quality evaluation of somatic cell count (SCC), fat, protein, lactose, and total solid (TS) in milk samples. A prediction model of SCC, fat, protein, lactose, and TS was constructed using partial least squares (PLS) and 200 milk samples were used to evaluate the prediction performance of the portable quality evaluation system and high performance spectroscopy. Through prediction model development and verification, it was found that the accuracy of high performance spectroscopy was 90% for SSC, 96% for fat, 96% for protein, 91% for lactose, and 97% for TS. In comparison, the accuracy of the portable quality evaluation system was relatively low, at 90% for SSC, 95% for fat, 92% for protein, 89% for lactose, 92% for TS. However, the measurement time for high performance spectroscopy was 10 minutes for 1 sample, while for the portable quality evaluation system it was 6 minutes. This means that the high performance spectroscopy system can measure 48 samples per day (8 hours), while the portable quality evaluation system can measure 80 (8 hours). Therefore, it was found that the portable quality evaluation system enables quick on-site quality evaluation of milk samples.

• Journal of Food Hygiene and Safety
• /
• v.24 no.4
• /
• pp.373-377
• /
• 2009

From April 2008 to January 2009, a total 458 raw milk samples were randomly collected from 15 stock raising farms located in northern area of Kyunggi province and cultured for the presence of Enterococci spp. A total 170 enterococcal isolates were recovered from the raw milk samples. Enterococcus faecalis was predominant species recovered (64.7%), followed by E. faecium (18.8%), E. avium (5.9%), E. gallinarum (5.9%) and E. durans (4.7%). Antimicrobial resistance patterns of 170 Enterococci spp. against ampicillin, erythromycin, tetracyclin, chloramphenicol, vancomycin, ciprofloxacin and streptomycin were tested. According to the result, they showed high level resistance to erythromycin and streptomycin (82,9% and 93,5% respectively), moderately resistance to ampicillin, chloramphenicol and tetracyclin (50%, 45.9% and 32%, respectively) but fortunately, vancomycin and ciprofloxacin are still effective against this species.

• Proceedings of the PSK Conference
• /
• 2002.04a
• /
• pp.175.1-175.1
• /
• 2002

• Korean Journal of Veterinary Service
• /
• v.18 no.2
• /
• pp.163-176
• /
• 1995

Triphenyl Tetrazolium Chloride(TCC) reduction test is simple and sensitive to some residual antibiotics (especially to penicillin) in milk, but comparatively insensible to sulfo-namides. The volumn of sample is also large. Thus this study was undertaken to increase the detectable level of sulfonamides in raw milk. In this study, we used small transparent plastic hole and pulp disc instead of 10m1 test tube and made test medium in which was added 0.08%TTC, 0.3% agar, 10% skim milk, approximately $10^6$ CFU/ml streptococcus thermophilus and 5ppm Trimethoprim to enhance the sensitivity for sulfonamides The results of TCC reduction test by disc plate method were summarized as follows : 1. sensitivity to residual sulfonamides were much higher than official TCC reduction test. Detectable limites of sulfamethazine, sulfamerazine, sulfathiazole, sulfachloropy-ridazine, sulfadimethoxine, sulfamononethoxine, sulfadiazine and sulfaquinoxaline were 0.1-0.5ppm levels. 2. Detectable limites to some antibiotics were simillar or good than that of official method as 0.005-0.1ppm to three ${\beta}$ -lactams, 0.25-0.5ppm to one macrolide, 2-10ppm to three aminoglycosides, 0.2-0.5ppm to three tetracycline, 0.1-0.5ppm to chloramphenicol. 3. Only 0.1ml of milk was needed to test and the test medium could be stored appnoximatly 7days in the refrigerator. So test procedure was convenient than offcial method. 4. These results suggest that disc plate method is more useful to detect bacterial growth inhibition substances including sulfonamides in raw milk.

• Korean Journal of Veterinary Service
• /
• v.43 no.3
• /
• pp.147-154
• /
• 2020

Standard samples were prepared for this study, and applied for BactoScan^TM and BactoCount^TM in order for quality control evaluation for total bacterial count in raw milk. Accordingly, the preparation of two lots of standard samples for quality control were lyophilized, which contain Lactobacillus lactis. The standard samples were prepared into three different levels of bacterial counts, those were Low 30,000~40,000, Medium 70,000~90,000, High 150,000~220,000 CFU/mL, respectively. Then, the proficiency tests were performed in total 19 laboratories for measuring total bacterial counts. The total bacterial counts in the standard samples showed 37~42, 82~105, 214~240 CFU/mL in the first lot, and it showed 30~36, 67~75, 131~163 CFU/mL in the second lot in low, medium and high levels, respectively. Based on these results, the absolute values of z-scores of six standard samples in 18 laboratories were ≤2, which means the samples are satisfactory. However, z-score in one laboratory was ≤3, which means the sample is questionable. Using two standard samples, the correlation between BactoScan^TM and BactoCount^TM was 0.9982, which means the results of total bacterial count measurement of both equipment were equivalent. Therefore, the standard samples manufactured in this study for quality control of total bacterial count using BactoScan^TM and BactoCount^TM in the raw milk could be applied to proficiency tests.

• Journal of Dairy Science and Biotechnology
• /
• v.38 no.2
• /
• pp.112-120
• /
• 2020

This study was conducted to verify the physiological activity of heat-killed Enterococcus faecalis EF-2001 probiotics in fermented milk. The anti-inflammatory effects of fermented milk supplemented with different concentrations (0, 100, and 500 ㎍/mL) of E. faecalis EF-2001 were determined using MTT assay and nitric oxide inhibition assay. The MTT assay was performed using RAW 264.7 cells. Results revealed that the rates of cytotoxicity and cell survival decreased significantly with increase in the concentration of heat-killed probiotics (p<0.05). Moreover, fermented milk supplemented with 100 ㎍/mL EF-2001 (EFM1) and the fermented milk supplemented with 500 ㎍/mL EF-2001 (EFM2) exhibited higher nitric oxide inhibition than normal fermented milk (NFM). Additionally, EFM2 significantly reduced the ratio of prostaglandin E₂ compared to NFM (p<0.05). In conclusion, the treatment sample showed higher anti-inflammatory activity than NFM. The findings of this study could be used as a basic guideline for manufacturing of NFM supplemented with heat-killed probiotics.

• Food Science of Animal Resources
• /
• v.37 no.2
• /
• pp.264-273
• /
• 2017

The aim of this study was to investigate the effects of production systems and milk collection periods on the somatic cell count (SCC), some microbiological properties, total aerobic mesophilic bacteria (TAMB), coliform, Staphylococcus aureus (S. aureus), yeast and mould) and antibiotic residue of milk; in Turkey. Milk samples were collected from 9 conventional farms and 9 organic farms during one year time, at six different months (December 2013 to October 2014), and all farms were selected from the same geographical locations. All organically managed farms had organic production certificates given by the Republic of Turkey Ministry of Food, Agriculture and Livestock. The count of TAMB, coliform, and coagulase positive S. aureus were affected by production systems at the level of p<0.01; yeast and mold, and somatic cell count (SCC) were affected at the level of p<0.05. But, differences according to months were statistically significant only on TAMB (p<0.01) and coliform (p<0.05) counts. The general means of TAMB, coliform and yeast and mould counts of the organic milk (OM) were significantly lower (p<0.05), while the general means of SCC and coagulase positive S. aureus count of the OM was significantly higher (p<0.05) compared to conventional milk (CM). Antibiotic residue was determined in one of the CM sample and in two of the OM samples. Our study is the first research that compared conventional and organic milk in Turkey. This study indicated that the microbiological quality of OM was the higher in terms of TAMB, coliform and yeast and mould, whereas was the lower in relation to SCC and coagulase positive S. aureus counts. But, the quality of both milk types should be improved.

• 한국유가공학회:학술대회논문집
• /
• 2002.11a
• /
• pp.23-40
• /
• 2002

This study was conducted to investigate the quality changes of the UHT(ultra-high temperature), LTLT(law temperature long time) and HTST(high temperature short time) treated milk samples by storage conditions for 6 months from August 2000 to February 2001. The UHT treated milk samples collected from 3 plants(A, B and C) were stored at l0$^{\circ}$C and room temperature(dark and light exposure) for 6 months, and the LTLT and HTST treated milk samples(D and E) were also stored for 30 days. The UHT pasteurized milk of A, B and C plant was treated at 130$^{\circ}$C for 2-3s, 133$^{\circ}$C for 2-3s and 135$^{\circ}$C for 4s, respectively. The UHT sterilized milk of A and B plant was treated at 140$^{\circ}$C for 2-3s and 145$^{\circ}$C for 3-4s, respectively. The LTLT milk of D plant was treated at 63$^{\circ}$C for 30 mins, and the HTST milk of E plant was treated at 72$^{\circ}$C for 15s. All of the raw milk samples collected from storage tank in 5 milk plants were showed less than 4.0 X 10$^5$cfu/ml in standard plate count, and normal level in acidity, specific gravity, and component of milk. Preservatives, antibiotics, sulfonamides and available chloride were not detected in both raw and heat treated milk samples obtained from 5 plants. One(10%) of 10 UHT pasteurized milk samples obtained from B plant and 2 (20%) of 10 from C were not detected in bacterial count after storage at 37$^{\circ}$C for 14 days, but all of the 10 milk samples from A were detected. No coliforms were detected in all samples tested. No bacteria were also detected in carton, polyethylene and tetra packs collected from the milk plants. A total of 300 UHT pasteurized milk samples collected from 3 plants were stored at room(3$^{\circ}$C ${\sim}$ 30$^{\circ}$C) for 3 and 6 months, 11.3%(34/300) were kept normal in sensory test, and 10.7%(32/300)were negative in bacterial count. The UHT pasteurized milk from A deteriorated faster than the UHT pasteurized milk from B and C. The bacterial counts in the UHT pasteurized milk samples stored at 10$^{\circ}$C were kept less than standard limit(2 ${\times}$ 10$^4$ cfu/ml) of bacteria for 5 days, and bacterial counts in some milk samples were a slightly increased more than the standard limit as time elapsed for 6 months. When the milk samples were stored at room(3$^{\circ}$C ${\sim}$ 30$^{\circ}$C), the bacterial counts in most of the milk samples from A plant were more than the standard limit after 3 days of storage, but in the 20%${\sim}$30%(4${\sim}$6/20) of the milk samples from B and C were less than the standard limit after 6 months of storage. The bacterial counts in the LTLT and HTST pasteurized milk samples were about 4.0 ${\times}$ 10$^3$ and 1.5 ${\times}$ 101CFU/ml at the production day, respectively. The bacterial counts in the samples were rapidly increased to more than 10$^7$ CFU/ml at room temperature(12$^{\circ}$C ${\sim}$ 30$^{\circ}$C) for 3 days, but were kept less than 2 ${\times}$ 10$^3$ CFU/ml at refrigerator(l0$^{\circ}$C) for 7 days of storage. The sensory quality and acidity of pasteurized milk were gradually changed in proportion to bacterial counts during storage at room temperature and 10$^{\circ}$C for 30 days or 6 months. The standard limit of bacteria in whole market milk was more sensitive than those of sensory and chemical test as standards to determine the unaccepted milk. No significant correlation was found in keeping quality of the milk samples between dark and light exposure at room for 30 days or 6 months. The compositions of fat, solids not fat, protein and lactose in milk samples were not significantly changed according to the storage conditions and time for 30 days or 6 months. The UHT sterilized milk samples(A plant ; 20 samples, B plant ; 110 samples) collected from 2 plants were not changed sensory, chemical and microbiological quality by storage conditions for 6 months, but only one sample from B was detected the bacteria after 60 days of storage. The shelflife of UHT pasteurized milk in this study was a little longer than that reported by previous surveys. Although the shelflife of UHT pasteurized milk made a significant difference among three milk plants, the results indicated that some UHT pasteurized milk in polyethylene coated carton pack could be stored at room temperature for 6 months. The LTLT and HTST pasteurized milk should be sanitarily handled, kept and transported under refrigerated condition(below 7$^{\circ}$C) in order to supply wholesome milk to consumers.