The bacteriocin nisin at various concentrations (50, 100, 200, 300 IU/ml) was studied as a bio-preservative to extend the shelf life of standardized, pasteurized milk. A minimum of one-week extension in shelf life was obtained for standardized milk at 4°C. Higher concentrations of nisin showed no additional effect. The effect of nisin on physico-chemical, microbial and sensory qualities were also studied. Addition of nisin had significantly reduced the development of acidity and standard plate count during storage. Addition of higher levels of nisin had significantly affected the sensory scores.

Forty-nine fresh goat’s milk samples produced by local farmers and sold in market for public consumption as well as raw goat milk in Johor, Malaysia were analysed for total plate count(TPC) , E. coli, Coliform, Brucella melitensis, Brucella abortus,Coxiella burnetii as well as aflatoxin M1 (AFM1) content, as measures for food safety. The mean counts per ml for TPC were 4.90 x 105, 6.50 x 105, 1.60 x 105 and 1.48 x 106 for pasteurised, unpasteurised and unknown (status of pasteurisation) milk sold in the market as well as the raw milk from milkcollection center (MCC), respectively. Among pasteurised samples, only one had TPC count higher than the permitted level whereas the rest were all within the permitted level. The mean counts per ml for E. coli were <1.00 x 102 for pasteurised and unknown milkwhereas 1.67 x 101 for unpasteurised and 1.18 x 102 for raw milk. The mean counts per ml for coliform were 9.53 x 103, 9.76 x103, 1.20 x 102 and 1.16 x 104 for pasteurised, unpasteurised, unknown milk and raw milk, respectively. Overall, no significantdifferences on the bacterial counts in both pasteurised and unpasteurised milk. All milk samples were negative of B. melitensis and B. abortus, but one unknown sample fromthe market and two raw samples from MCC were positive of C. burnetii through the ELISA test. The unknown sample from the market showed the presence of C. burnetii when further analysed microscopically. Meanwhile, no sample exceeded the permitted level of AFM1 in milk.

Log-linear methodology was used to examine relations among caprine arthritis-encephalitis virus (CAEV) seroreactivity and host/management factors in a cross-sectional study of 2,826 goats on 13 California dairies. The CAEV serologic status was associated with age and feeding method (pasteurized/unpasteurized milk), but not with breed. Data from a prevalence survey of 321 goats from 2 additional dairies demonstrated very good fit of the selected log-linear model (P = 1.00), indicating that the model was very appropriate to describe the relations. Odds of seropositivity and odds ratios were generated by use of a logit model derived from the log-linear model. Goats raised by the unpasteurized feeding method were estimated to have been 3.3 times more likely to be CAEV-seropositive than goats fed by the pasteurized method, when adjusted for the effects of age. Goats aged 2, 3, 4, and 5 or greater years were estimated to have been 1.7, 2.6, 4.5, and 5.7 times, respectively, more likely to be CAEV-seropositive than were yearling goats when ratios were adjusted for pasteurization status. Breed, gender, and herd of origin were not associated with CAEV seroreactivity when the effects of other factors were considered. Estimated odds of CAEV seroreactivity and the associated odds ratios for combinations of factor levels are reported. In this study, the magnitude and direction of the associations among CAEV serologic status, age, and pasteurized feeding methods were demonstrated.

Objective: This study aimed to assess the organoleptic, physico-chemical, and microbial quality as well as the presence of any adulterants in different commercial and local milk samples. Materials and Methods: Three brands of ultra-high temperature (UHT) milk, three brands of pasteurized milk, and three raw milk samples were procured and analyzed for different quality tests. Consumer preference about the milk samples were studied by evaluating the organoleptic properties by a testing panel of 15 panelists. Physico-chemical, adulteration, and microbial analysis of the milk samples were performed by following different standard methods. Results: Most of the organoleptic properties were varied significantly at p &#8804; 0.05 for UHT and pasteurized milk samples, while raw milk samples were equally acceptable to the panelists in most cases. From physico-chemical analysis, it was found that raw milk contained the highest amount of moisture (90.68%), whereas UHT had the lowest (87.60%), and other components were ranged as 0.68%0.78% ash, 3.20%3.58% protein, 3.15%3.56% fat, 4.35%4.62% lactose, 0.14%0.22% acidity, 6.17%8.95% solid not fat, 9.32%12.40% total solid, and 1.026%1.034% specific gravity. All adulteration tests responded negatively for raw samples, whereas commercial milk samples showed positive response only on added sugar test. Total standard plate count and coliform count tests showed that there was no microorganism in a detectable range in commer¬cial milk samples, though raw samples had a significant amount. Conclusion: Though there were some fluctuations in some parameters of the three milk categories, but this study concluded that the quality of UHT and pasteurized milk were excellent with respect to parameters studied. [J Adv Vet Anim Res 2020; 7(1.000): 26-33]

Objectives: The objective of this study was to evaluate the impact of the antimicrobials nisin and lysozyme to control the growth of spoilage bacteria of pasteurized milk during cold storage. Materials and Methods: Nisin, lysozyme, and a mixture of them were inoculated into freshly pasteurized milk at 500 IU/ml concentrations each. The acidity, sensory evaluation, and bacteri¬ological quality of the treated pasteurized milk samples were examined at zero time and every 3 days till the samples showed the signs of spoilage, that were checked every day. Results: Obtained results showed that there was a slight increase of the titratable acidity of the control and treated samples during refrigerated storage, but the acidity increase was significantly lower in samples containing lysosomes and/or nisin than the control samples. Nisin and lyso¬zyme at 500 IU/ml concentration possessed inhibitory effect on the total bacterial, aerobic spore-formers, and psychrotrophic bacterial counts and extended the shelf-life of the treated samples. The efficacy of nisin 500 IU/ml combined with lysozyme 500 U/ml was assessed and synergistic activity has been detected, that was expressed in the form of higher inhibitory effect and extend¬ing the shelf-life of the samples up to 15 days at cold storage. Moreover, the sensory evaluation showed that nisin and lysozyme does not affect the acceptability of the examined samples. Conclusion: The obtained data indicate that nisin and lysozyme have the potential to enhance the post-process bacteriological safety of pasteurized milk during the storage period and could aid in the elimination of post-process contamination and prolong its shelf-life. [J Adv Vet Anim Res 2019; 6(3.000): 403-408]