DOCSLIB.ORG

V111n2a06e.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
V111n2a06e.Pdf Original article Arch Argent Pediatr 2013;111(2):115-119 / 115 Comparison of the risk of microbiological contamination between samples of breast milk obtained at home and at a healthcare facility Vera Vanina Serra, M.D.,a Sergio Teves, M.D.,b Agustina López de Volder, M.D.,b Fabiana Ossorio, M.D.,cNora Aguilar, R.N.,aand Marcelo Armadans, M.D.a ABSTRACT capitis), streptococci (salivarius, mitis, Introduction. Breast milk is the best food for parasanguis and peroris), lactobacilli preterm infants. Due to their inadequate suc- tion-swallowing action, the administration of (gasseri, rhamnosus, acidophilus, planta- expressed breast milk should be done with an rum and fermentum) and enterococci orogastric tube. There is little information avail- (faecium) are bacteria commonly isola- able regarding the microbiological safety of ex- ted in breast milk that can be conside- pressed breast milk. The aim of this article was to evaluate if there red part of the natural flora instead of were any differences regarding the contamina- contaminating microorganisms. The- tion of breast milk obtained at a healthcare fa- se bacteria have a protective action cility versus at home. against other microorganisms poten- Methods. Cross-sectional study that analyzed 3 pairs of breast milk samples (one obtained at tially harmful for the preterm infant. home and the other one at a healthcare facility, The importance of feeding breast the same day) from mothers of hospitalized new- milk to preterm infants has resulted born infants with a gestational age ≤35 weeks. in its manipulation. Expressed mi- Samples with over 105CFU/mL of mesophilic aerobic bacteria, or with the presence of Esch- lk should be given via an orogastric erichia coli, Staphylococcus aureus, Streptococcus tube because premature infants’ suc- faecalis, enterobacterias, Pseudomonas, Salmonella, tion-swallowing action is usually in- fungi, and yeast were considered contaminated. adequate.4 Results. A total of 280 breast milk samples (140 pairs) from 53 mothers were analyzed; Despite the enormous populari- 139 samples (49.6%; 95% CI: 43.6 to 55.6) were ty of this practice, there is little infor- contaminated; contamination was significantly mation about the microbiological safe more frequent in the samples obtained at home a. Neonatology preparation of expressed breast milk. than in those obtained at a healthcare facility Division, Instituto 5 (59.6% versus 39.6%; p = 0.0008; OR 2.25; 95% By and large, less than 10 CFU/mL Argentino de 5,6 IC: 1.36 to 3.7). of mesophilic aerobic bacteria, with Diagnóstico y Conclusion. Half of the breast milk samples had Tratamiento, a total count of enterobacteria lower bacterial growth, which was more frequent in the Marcelo T. de than 10 CFU/mL is considered bacte- samples obtained at home than those obtained Alvear 2346, Buenos at a healthcare facility. riologically acceptable. The presence Aires, Argentina Key words: breast milk, nutrition, newborn infant, of pathogenic bacteria such as Esche- b. Microbiology Chair, preterm baby. School of Pharmacy richia coli, Staphylococcus aureus, Strep- and Biochemistry, tococcus faecalis, Enterobacter sakazakii, Universidad de http://dx.doi.org/10.5546/aap.2013.115 (β-hemolytic) Streptococcus pyogenes, Buenos Aires species of Pseudomonas, Proteus and c. Department of Pediatrics, School Salmonellais considered unacceptable. of Medicine, INTRODUCTION The presence of fungi and yeast would Universidad de Breast milk is considered the best indicate unsatisfactory hygiene con- Buenos Aires food for preterm newborn infants, ditions.7,8 Mail: not only for its nutritional value but Even though food intolerance (vo- Marcelo Armadans, M.D. also for its capacity to provide pro- miting, abdominal bloating, diarrhea, marmadans@speedy. tection from infections.1,2 Part of this or gastric retention) is frequent in the com.ar protective effect would be given by feeding process of preterm infants,9,10 the natural microflora present in mi- it is difficult to prove whether breast Conflict of interest: lk, an important factor in the develop- milk bacterial contamination is the None. ment and composition of the newborn cause of such intolerance because the- Received: 4-4-2012 infant’s intestinal microflora. Sta- re are many other factors that might Accepted: 2-11-2012 phylococci (epidermidis, hominis and have an impact on this event. 116 / Arch Argent Pediatr 2013;111(2):115-119 / Original article Quite often mothers of preterm infants who were stored at 4 ºC until the time of processing are admitted to the neonatal intensive care units (less than 8 hours) performed in the Microbiology (NICU) are at home while their babies are hos- Laboratory (School of Pharmacy and Biochemis- pitalized, therefore milk sometimes is expressed try, Universidad de Buenos Aires) by staff blin- somewhere else rather than in the healthcare fa- ded at their origin (expressed at home or at the cility. Precautions are necessary to prevent conta- healthcare facility). mination; it is quite likely that expressing breast Case selection: samples were collected once a milk at home, where there is less control, will week due to operative reasons. In order to ensu- result in a more significant contamination than re their representatation, the day of each week in doing it at the healthcare facility. which collection would take place was determi- The objective of this study was to compare the ned a priori based on a table of random numbers degree of contamination of breast milk expressed (by assigning a consecutive number from 1 to 5). at a healthcare facility versus at home. On each selected day, a couple of milk samples were collected from each participating mother POPULATION, MATERIAL AND METHODS (one previously expressed at home and the other A cross-sectional study was performed to test one at the healthcare facility). All those mothers breast milk samples obtained from mothers of who met the inclusion criteria accepted to parti- newborn infants with ≤35 weeks of gestational cipate in the study. age who received enteral feeding between April Microbiological screening: for the purpose of 17, 2009 and January 6, 2011. All mothers of hos- this study, a milk sample that had more than 105 pitalized preterm infants were included; breast CFU/mL of mesophilic aerobic bacteria,6 presen- milk samples from mothers with infectious con- ce of Escherichia coli, enterobacteria, Staphylococcus ditions considered a contraindication to breast- aureus, Streptococcus faecalis, Pseudomonas, Salmo- feeding or who used illegal drugs or medications nella or fungi was considered to be contaminated. not allowed during breastfeeding were excluded. Microbiological test: quantitative tests of me- Newborn infant status: in all cases the gesta- sophilic aerobic bacteria, fungi and yeast count, tional age, birth weight, and presence of food in- and enterobacteria count were done as indica- tolerance (vomiting, abdominal bloating, diarrhea tors of microbiological safety, as well as the exa- or gastric retention ≥25% of the volume) or necro- mination in 1 mL of milk of species of Salmonella, tizing enterocolitis were recorded. coliforms, Escherichia coli, Staphylococcus aureus, Breast milk samples: pairs of breast milk ex- Pseudomonas aeruginosa and Burkholderia cepacia. pressed at home or at the NICU on the same day Mesophilic aerobic count: it was done by deep- were obtained. Instructions describing all the pro- seeding in Plate Count Agar (PCA), by adding cedures related to milk expression were provided 0.1% of skimmed milk powder, and incubated together with a sterilized bottle and a thermal bag during 48 hours at 35°C. for storage and transportation. Milk expressed at Fungi and yeast count: it was performed by the breast pumping room in the NICU was ob- deep-seeding in Yeast Extract Glucose Chloram- tained via an aseptic technique with an electrical phenicol (YGC) agar plates, and incubated during pump, a milk pump sterilized in steam during 90 5 days at 25°C. minutes and with simple packing, hair tied back, Enterobacteria count: it was performed by no jewelry, rolled up sleeves and hands washed deep-seeding in Violet Red Bile Glucose Agar with liquid soap before milk expression. (VRBGA) plates, and incubated during 24 days Though breast milk could be expressed at ho- at 35°C. me manually or with a milk pump, all mothers Testing for E. coli and coliforms: 1 mL of milk used a milk pump and transported the milk to was incubated during 24/48 hours at 35°C in lac- the healthcare facility in a sterilized bottle inside tose broth. After this period of enrichment, it was an insulated container, packed in ice. Milk expres- inoculated in a hooded tube that contained bright sion procedures were different at the healthcare green broth; in those tubes that presented growth facility in comparison to procedures used at ho- (turbidity and gas), an isolation on chromogenic me because the former were monitored following agar was done to confirm E. coli and coliforms. the standard hospital procedures while at home Testing for Salmonella: from the lactose broth, it was not, as it happens in “real life”. Date of ex- two tubes were seeded, one with Rappaport- pression, sample temperature, volume and appea- Vassiliadis broth and one with tetrationate broth, rance were recorded in all the cases. All samples which were incubated during 24 hours at 35°C Comparison of the risk of microbiological contamination between samples of breast milk obtained at home and at a healthcare facility / 117 and then isolated on xylose-lysine-desoxycholate The frequency of categorical variables is des- (XLD) and bismuth-sulfite (BS) agar plate surfa- cribed by percentages with their 95% confidence ces. In case of yielding typical colonies, biochemi- intervals. The association between the contamina- cal tests with API 20E were done. tion and the source of the breast milk was evalua- Testing for Staphylococcus aureus: 1 mL of ted with a χ2 test, assuming a two tailed p < 0.05 breast milk was incubated during 24/48 hours at significance level; the OR was estimated with its 35°C in trypticase soy broth (TSB), after this pe- corresponding 95% confidence intervals.
Load more

Recommended publications
  • Initiating Maternal Milk Supply
    Initiating Maternal Milk Supply www.medelaeducation.com The Value of Human Milk Medela, Inc., 1101 Corporate Drive, McHenry, IL 60050 Phone: (800) 435-8316 or (815) 363-1166 Fax: (815) 363-1246 Email: [email protected] Medela is registered in the US Patent and Trademark Office and elsewhere. 1908576 A 0416 © 2016 Medela, Inc. Printed in the USA. Innovating Practice through Research and Evidence Technological Advances for Initiating Maternal Milk Supply: Implications for Successful Lactation Introduction This edition of Innovating Practice through Research and Evidence explores the use of pumping technology to enhance a woman’s ability to initiate and maintain breast milk production. For several years the American Academy of Pediatrics1 has recommended infants receive exclusive human milk feeding for the fi rst six months, and continue breastfeeding with additional foods up to a year and beyond. Yet data from the 2014 CDC Breastfeeding Report Card2 indicates fewer than 20% of mothers met this objective. There are multiple reasons women do not exclusively breastfeed or sustain lactation through and beyond the fi rst year. However, evidence indicates mothers who breastfeed immediately and frequently after birth have a greater likelihood of successful milk production. Unfortunately not all women are able to have this experience. The intent in this article is to highlight several studies related to a breast-pumping program specifi cally designed to enhance human milk production. Research suggests the secretory activation phase of lactation
    [Show full text]
  • Food Fortification
    FOOD FORTIFICATION Fortifying foods Normal food can be fortified with: . Dried milk powder . Evaporated milk . Cream . Butter . Cheese . Jam . Sugar . Dried milk powder Weight Calories (kcals) Protein (g) 15g/ 1tablespoon 50 5.5 The easiest way of adding dried milk powder to milk is to mix up 2 - 4 tablespoons of dried milk powder to 1 pint of whole milk. Patients can start using 2 tablespoons and increase to 4 after a few days. Dried milk powders (own label, Marvel etc.) is recommended rather than ones with added vegetable fats. Weight Calories (kcals) Protein (g) I pt semi-skimmed milk 300 19.4 1 pt whole milk 396 19.2 1 pt whole milk + 4 570 37.2 tablespoons dried milk powder How to make fortified milk: Mix the dried milk powder with a little milk to form a paste and gradually whisk in the rest of the milk using a fork or a small whisk or in a liquidiser. This milk can then be used to make coffee, other milk based drinks, porridge and milk puddings etc. If 1 pint is used per day, then this goes a long way towards calorie requirements. It is not recommended that it is used in tea. Weight Calories (kcals) Protein (g) Porridge made with water 49 1.5 Porridge made with whole 116 4.8 milk Porridge made with 144 6.2 fortified milk Weight Calories (kcals) 200ml supplement e.g. Ensure/ Fresubin 300 Energy 260ml milkshake (fortified milk, 1 scoop ice- 300 cream & milkshake syrup) . Evaporated milk Evaporated milk can be poured over fresh, tinned and stewed fruit or added to other puddings.
    [Show full text]
  • Dairy Start Up
    Last updated 1/1/2014 Starting up a Dairy in New Hampshire Regulation: The production and processing of milk and milk products in New Hampshire is regulated by the Department of Health and Human Services, Food Protection Section, Dairy Sanitation Program, 29 Hazen Drive, Concord, NH 03301 (603) 271-4673. www.dhhs.state.nh.us/dhhs/dairysanitation State Law: RSA 184. Administrative Rules: He-P 2700 Milk Producers, Milk Plants, Producer/Distributors, and Distributors - rules for permitting of farms and licensing milk plants and producer/distributors. Mil 300 Milk Sanitation - this rule adopts the 2011 revision of the federal Pasteurized Milk Ordinance. The PMO is available from FDA by writing to: Department of Health & Human Services, Public Health Services, Food and Drug Administration (HFS-626), 5100 Paint Branch Parkway, College Park, MD 20740-3835 or on line at www.fda.gov/downloads/Food/GuidanceRegulation/UCM291757.pdf Milk and milk products include: fluid milk, cultured fluid milk, cream, yogurt, raw milk yogurt, sour cream, eggnog, butter, ice cream, and cheese. Products made from milk or cream, such as puddings, candies, etc., are not classified as milk products and are regulated by the Department of Health and Human Services, Bureau of Food Protection, Food Sanitation Section. They can be reached at (603) 271-4589. www.dhhs.state.nh.us/dhhs/foodprotection Permits and licenses: All facilities which process or pasteurize milk or make cheese must have a Milk Sanitation License, except as exempted below. This is an annual license. All licenses expire on the 1st of January after the year of issuance.
    [Show full text]
  • Beginners Guide to Dairy Goats
    American Goat Breeding and Kidding The American Goat Society Society Purebred Herd For many goat owners, kidding time is the most exciting time of the year. But Has been dedicated to preserving pure- books Since if those adorable kids are to mature bred dairy goat herd books since 1936. 1936 into good milkers and show animals, AGS is a democratic, member-run proper planning must take place before breeding, during pregnancy, at birth organization committed to the support Beginners Guide and beyond. and advancement of the dairy goat Chose your potential sire well. Don’t Industry through programs such as: To Dairy Goats be swayed by a “pretty face”. Know your doe’s strengths and weaknesses DHI Milk Testing and, ideally, pick a buck that that is proven to be strong in the areas you Official Classification want to improve. Show Sanctions Breeds Maintain your doe’s healthy diet and Judges Training condition during pregnancy, not letting Youth Scholarships Purchasing her get too fat or too thin. Follow your vet’s recommendations for vaccinations and worming. Contact AGS to find out more or Housing Kidding usually occurs 145 to 155 days Contact this AGS member: from the breeding date. Attend the Feeding birth! Most does kid with no trouble but sometimes a little assistance can Health Care make all the difference. Dip navel cords in iodine and make sure the kids start nursing well either on mom or start Milking them on colostrum from a bottle. Follow recommendations for vaccina- Breeding tions and boosters, and control coc- cidia and parasites.
    [Show full text]
  • Let's Make Butter!
    KANSAS FARM BUREAU’S AG LEARNING ZONE YOUTH ACTIVITY: LET’S MAKE BUTTER! OBJECTIVE: YOUTH WILL UNDERSTAND THAT BUTTER COMES FROM DAIRY COWS. Vocabulary Words Churning – a process that separates butterfat (solid) from buttermilk (liquid). Milking Parlor – a building where cows’ udders are washed and then attached to a milking machine that functions as a vacuum to extract milk. Udder – a large bag between a cow’s rear legs where milk is stored. It can hold 25 to 50 pounds of milk! Milk Comes from a Cow? Lesson Ask youth if they know how butter is made. Allow time for a short discussion. Read “Milk Comes from a Cow?” to those in attendance. Discuss where milk comes from and how milk is made into many products, including butter. Explain that butter is the dairy product made from churning milk or cream. The butter we most often buy from the store is made from cow’s milk, although other varieties – made from the milk of sheep, goat, yak or buffalo – are also available. Fun Facts About Dairy Milk products come from dairy cows. Examples of products made from milk include: o Cheese, Butter, Yogurt, Sour Cream, Cream Cheese and Ice Cream Twenty-five gallons of milk can make 11 pounds of butter. Dairy cows are milked two times daily, every day of the year. Milking by hand, a farmer can milk six cows in an hour. Today, machines in milking parlors can milk up to 100 cows an hour. Assessments True or false? Milk comes from a milk machine at the store.
    [Show full text]
  • Download Canadian Dairy Goat Industry Profile (PDF)
    Last updated: February 2006 Table of Contents: 1.0 THE INTERNATIONAL DAIRY GOAT MARKET ................................................... 1 2.0 GOATS IN CANADA................................................................................................ 2 3.0 THE CANADIAN DAIRY GOAT INDUSTRY............................................................ 4 3.1 OVERVIEW..................................................................................................... 4 3.2 CANADIAN TRADE ......................................................................................... 5 4.0 PROVINCIAL SCENE............................................................................................... 6 4.1 ONTARIO......................................................................................................... 6 4.2 QUEBEC.......................................................................................................... 7 4.3 WESTERN CANADA ....................................................................................... 9 4.3.1 BRITISH COLUMBIA .............................................................................. 9 4.3.2 ALBERTA................................................................................................ 9 4.3.3 SASKATCHEWAN................................................................................ 10 4.3.4 MANITOBA ........................................................................................... 10 4.4 ATLANTIC PROVINCES .............................................................................
    [Show full text]
  • Journal of Milk Technology
    '-/· .> Ί ' JOURNAL OF MILK TECHNOLOGY Volu 14 Number 2 MARCH-APRIL, 1941 Official Publication of International Association of Milk Sanitarians (Association Organized 1911) Alto designated publication of California Association of Dairy and Milk Inspectors Central States Milk Sanitarians Chicago Dairy Technology Society Connecticut Association of Dairy and Milk Inspectors Indianapolis Dairy Technology Club Massachusetts Milk Inspectors’ Association Metropolitan Dairy Technology Society Michigan Association of Dairy and Milk Inspectors Missouri Association of Milk Sanitarians New York State Association of Dairy and Milk Inspectors Pacific Northwest Association of Dairy and Milk Inspectors Pennsylvania Association of Dairy Sanitarians Philadelphia Dairy Technology Society Texas Association of Milk Sanitarians West Virginia Association of Milk Sanitarians II A dvertisements PERHAPS as a boy you took many a drink from it without a thought about how insanitary it might be. N ot so today. The patient work of sanitation and pub­ YOUR DAIRY CUSTOMERS can actually lic health officers has taught you to say see the safe protection of the Welded “nix” to the public drinking cup. And Wire Hood —and seeing is believing. their science, too, has solved many They recognize that you are safeguard­ problems of dairy sanitation—including ing their health when they see how you how to protect the pouring lip of your protect that pouring lip from contami­ sterilized milk and cream bottles. nation. Vet, even though the Hood is locked on with welded wire, it comes off HEALTH OFFICERS themselves say that quickly, without effort. they prefer the complete protection of the Welded Wire Hood Seal. It covers FREE INFORMATION-W rite for details the entire pouring lip and top against on Hood Capping and our interesting insanitary dust and filth.
    [Show full text]
  • 35 Fun Facts About Dairy
    35UNDENIABLY FUN FACTS ABOUT DAIRY 1. About 73% of calcium available in the food supply is provided by milk and milk products. 2. Milk is packed with essential nutrients including protein, calcium and vitamin D. 3. Chocolate milk’s combination of fluids, carbs, and protein helps rehydrate and refuel muscles after a workout. 4. It takes... » 12 pounds of whole milk to make 1 gallon of ice cream. » 21.2 pounds of milk to make 1 pound of butter. » 10 pounds of milk to make 1 pound of cheese. 5. Cheddar is the most popular natural cheese in the U.S. 6. Vanilla is America’s favorite flavor of ice cream. 7. To get the same amount of calcium provided by one 8-ounce glass of milk, you would have to eat 4.5 servings of broccoli, 16 servings of spinach or 5.8 servings of whole wheat bread. 8. The first cow arrived in America in Jamestown in 1611. Until the 1850’s nearly every family had its own cow. 9. June is National Dairy Month. 10. All 50 states have dairy farms. 11. 95% of U.S. dairy farms are family-owned and operated. 12. Milk arrives at your local grocery store within 48 hours of leaving the farm. 13. There are 6 breeds of dairy cows: Holstein, Jersey, Guernsey, Brown Swiss, Ayrshire and Milking Shorthorn. 14. A Holstein’s spots are like fingerprintsno two cows have exactly the same pattern of black and white spots. 15. The average cow produces 8 gallons of milk per day, that’s over 100 glasses of milk! 16.
    [Show full text]
  • Probiotic Viability, Viscosity, Hardness Properties and Sensorial Quality of Synbiotic Ice Creams Produced from Goat's Milk
    a ISSN 0101-2061 (Print) Food Science and Technology ISSN 1678-457X (Online) DOI: https://doi.org/10.1590/fst.39419 Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk Merve ACU1 , Ozer KINIK2 , Oktay YERLIKAYA2* Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bifidobacterium bifidum, Lactobacillus paracasei and Bifidobacterium longum combined culture. Frozen raspberry fruits, commercial raspberry and blackberry fruit purees were used as taste flavor enhancers in synbiotic ice cream. Four different ice cream types were produced including control sample. Probiotic bacteria viability, apparent viscosity, hardness and sensory properties were examined during the 120-day- storage. It was determined that frozen fruit and fruit purees addition and using prebiotics significantly affected the Lactobacillus paracasei and Bifidobacterium spp. viability and color, appearance, flavor, taste and overall sensory scores of the synbiotic goat’s milk ice creams (P < 0.05). Synbiotic ice cream samples maintained their probiotic properties during storage and were generally well appreciated in terms of sensory properties. Keywords: goat’s milk; ice cream; prebiotics; probiotic viability; synbiotics. Practical Application: In this study, ice cream production with functional properties has been developed by using goat’s milk. Within the scope of the study, probiotic cultures that were used less in probiotic products were tried and ice creams were enriched with fruit and fruit purees.
    [Show full text]
  • New Frozen Frontiers
    New Frozen Frontiers: by Karen Plourde, Weavers Way Communications Staff T ONE TIME, “VARIETY” IN A STORE’S ICE-CREAM With less Afreezer referred only to the number of flavors in there. space than Everything was made from cow’s milk. Everything except many, and a From Cows, Coconuts sherbet and ice milk contained a similar amount of fat. The need to fill and Others arrival of frozen yogurt in the 1980s changed the mix, but more niches, only a little. Co-op grocery staffers have their gloved hands full trying to Fast-forward to the present, in which most grocery respond to shoppers’ frozen-treat requests and requirements. stores, including Weavers Way, have to juggle space for tra- Here's the scoop on this summer's scoopables. (Bars, ditional ice cream with dairy-free options. And sorbet. And sandwiches and pops would take up a whole other story — gelato. And frozen yogurt (still). And, of late, low-sugar, but don't hesitate to try them on your own.) low-calorie and high-protein choices. Is it any wonder why stores keep adding freezers? TRADITIONAL & THEN SOME Both stores carry So Delicious and Coconut Bliss coconut milk ice creams. Mass-market ice cream is represent- The latter, also from Eugene, comes in ed at the Co-op by Breyer’s (vanilla an assortment of flavors. So Delicious only, in both stores) and Ben & Jerry’s choices are limited to chocolate and va- in Chestnut Hill. Then there’s Bassett’s, nilla. In addition, Chestnut Hill stocks born in Salem, NJ, and a mainstay of Almond Dream almond milk frozen the Reading Terminal Market.
    [Show full text]
  • Regulation and Quality of Goat Milk-1
    59 THE DAIRY PRACTICES COUNCIL® GUIDELINES FOR THE PRODUCTION AND REGULATION OF QUALITY DAIRY GOAT MILK Publication: DPC 59 Single Copy: $5.00 April 2006 First Edition July 1994 Second Edition May 2000 Third Edition April 2006 Prepared by SMALL RUMINANTS TASK FORCE Lynn Hinckley, Director Daniel L. Scruton, Lead Author Frank Fillman Lynn Hinckley Chris Hylkema John Porter Sponsored by ® THE DAIRY PRACTICES COUNCIL Jeffery Bloom, President Don Briener, Vice President Terry B. Musson, Executive Vice President APPROVED COPY EXCEPTIONS FOR INDIVIDUAL STATE, IF ANY, WILL BE FOUND IN FOOTNOTES Order From: DPC, 51 E. Front Street Suite 2, Keyport, NJ 07735 TEL/FAX: 732-203-1947 http://www.dairypc.org ABSTRACT This guideline deals with milk quality standards as applied to goat milk and is considered an introductory guideline to goat milk production. The Dairy Practices Council has a Task Force dealing specifically with small ruminant issues and more detailed information is available in other DPC Guidelines. This guideline lists the regulatory standards and laboratory methods that have been identified as appropriate by the National Conference on Interstate Milk Shipments (NCIMS). The guideline also deals with production systems and procedures, as well as management practices, essential for producing high quality goat milk. PREFACE Henry Atherton, University of Vermont; Lynn Hinckley, University of Connecticut; and John Porter, University of New Hampshire Extension System wrote the 1st edition of this guideline in 1994. The second was edited by Daniel Scruton, Vermont Department of Agriculture; Lynn Hinckley, University of Connecticut; John Porter, University of New Hampshire Extension System; Henry Atherton, University of Vermont; Frank Fillman, Jackson-Mitchel; Andrew Oliver, Genzyme Transgenics; David Marzliag, Genzyme Transgenics; and Deborah Miller Leach, Vermont Butter and Cheese in 2000.
    [Show full text]
  • Transmembrane Pressure and Recovery of Serum Proteins During Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions
    foods Article Transmembrane Pressure and Recovery of Serum Proteins during Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions Manon Granger-Delacroix 1,2 , Nadine Leconte 1, Fabienne Garnier-Lambrouin 1, Françoise Le Goff 2, Marieke Van Audenhaege 2 and Geneviève Gésan-Guiziou 1,* 1 INRAE, Agrocampus Ouest, STLO, F-35042 Rennes, France; [email protected] (M.G.-D.); [email protected] (N.L.); [email protected] (F.G.-L.) 2 Sodiaal International, Department of Research & Innovation, 75014 Paris, France; francoise.legoff@sodiaal.fr (F.L.G.); [email protected] (M.V.A.) * Correspondence: [email protected] Received: 3 March 2020; Accepted: 18 March 2020; Published: 27 March 2020 Abstract: Milk pre-processing steps-storage at 4 ◦C (with durations of 48, 72 or 96 h) and methods for microbiological stabilization of milk (1.4 µm microfiltration, thermization, thermization + bactofugation, pasteurization) are performed industrially before 0.1 µm-microfiltration (MF) of skimmed milk to ensure the microbiological quality of final fractions. The objective of this study was to better understand the influence of these pre-processing steps and their cumulative effects on MF performances (i.e., transmembrane pressure, and transmission and recovery of serum proteins (SP) in the permeate). Results showed that heat treatment of skimmed milk decreased ceramic MF performances, especially after a long 4 ◦C storage duration (96 h) of raw milk: when milk was heat treated by pasteurization after 96 h of storage at 4 ◦C, the transmembrane pressure increased by 25% over a MF run of 330 min with a permeation flux of 75 L h 1 m 2 and a volume reduction ratio of 3.0.
    [Show full text]