Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iran

Detalhes bibliográficos
Autor(a) principal: HAJMOHAMMADI,Marzieh
Data de Publicação: 2021
Outros Autores: VALIZADEH,Reza, EBDALABADI,Mohammad Norouzi, NASERIAN,Abassali, OLIVEIRA,Carlos Augusto Fernandes de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600718
Resumo: Abstract In this trial, 60 samples of raw cow’s milk collected during summer and winter in five collective centers from Khorasan Razavi Province of Iran were analyzed for penicillin residues, somatic cell counts (SCC), mesophilic counts (TMC) and adulteration materials. The mean penicillin level (0.57 ± 0.20 μg/L) was much lower than the maximum permitted level (MPL) recommended by the Codex Alimentarius Commission (4 μg/L). However, the mean SCC and TMC (Log 5.71 ± 0.08 cells/mL and Log 6.18 ± 0.11 colony forming units (CFU)/mL, respectively) exceeded their respective MPLs adopted in Iran for grade C milk (Log 5.69 cells/mL and Log 6.0 CFU/mL, respectively), with higher counts (P < 0.05) in the summer. High frequencies of samples containing salt (53-60%), detergents (16-20%) and formalin (7-10%) were observed in milk samples, stressing the need for stringent control measures to improve the quality of milk delivered in the evaluated collection centers.
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spelling Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iranantibiotic residuesomatic cell countsmesophilic countsmilk adulterationAbstract In this trial, 60 samples of raw cow’s milk collected during summer and winter in five collective centers from Khorasan Razavi Province of Iran were analyzed for penicillin residues, somatic cell counts (SCC), mesophilic counts (TMC) and adulteration materials. The mean penicillin level (0.57 ± 0.20 μg/L) was much lower than the maximum permitted level (MPL) recommended by the Codex Alimentarius Commission (4 μg/L). However, the mean SCC and TMC (Log 5.71 ± 0.08 cells/mL and Log 6.18 ± 0.11 colony forming units (CFU)/mL, respectively) exceeded their respective MPLs adopted in Iran for grade C milk (Log 5.69 cells/mL and Log 6.0 CFU/mL, respectively), with higher counts (P < 0.05) in the summer. High frequencies of samples containing salt (53-60%), detergents (16-20%) and formalin (7-10%) were observed in milk samples, stressing the need for stringent control measures to improve the quality of milk delivered in the evaluated collection centers.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600718Food Science and Technology v.41 suppl.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.35120info:eu-repo/semantics/openAccessHAJMOHAMMADI,MarziehVALIZADEH,RezaEBDALABADI,Mohammad NorouziNASERIAN,AbassaliOLIVEIRA,Carlos Augusto Fernandes deeng2021-12-06T00:00:00Zoai:scielo:S0101-20612021000600718Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iran
title Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iran
spellingShingle Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iran
HAJMOHAMMADI,Marzieh
antibiotic residue
somatic cell counts
mesophilic counts
milk adulteration
title_short Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iran
title_full Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iran
title_fullStr Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iran
title_full_unstemmed Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iran
title_sort Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iran
author HAJMOHAMMADI,Marzieh
author_facet HAJMOHAMMADI,Marzieh
VALIZADEH,Reza
EBDALABADI,Mohammad Norouzi
NASERIAN,Abassali
OLIVEIRA,Carlos Augusto Fernandes de
author_role author
author2 VALIZADEH,Reza
EBDALABADI,Mohammad Norouzi
NASERIAN,Abassali
OLIVEIRA,Carlos Augusto Fernandes de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv HAJMOHAMMADI,Marzieh
VALIZADEH,Reza
EBDALABADI,Mohammad Norouzi
NASERIAN,Abassali
OLIVEIRA,Carlos Augusto Fernandes de
dc.subject.por.fl_str_mv antibiotic residue
somatic cell counts
mesophilic counts
milk adulteration
topic antibiotic residue
somatic cell counts
mesophilic counts
milk adulteration
description Abstract In this trial, 60 samples of raw cow’s milk collected during summer and winter in five collective centers from Khorasan Razavi Province of Iran were analyzed for penicillin residues, somatic cell counts (SCC), mesophilic counts (TMC) and adulteration materials. The mean penicillin level (0.57 ± 0.20 μg/L) was much lower than the maximum permitted level (MPL) recommended by the Codex Alimentarius Commission (4 μg/L). However, the mean SCC and TMC (Log 5.71 ± 0.08 cells/mL and Log 6.18 ± 0.11 colony forming units (CFU)/mL, respectively) exceeded their respective MPLs adopted in Iran for grade C milk (Log 5.69 cells/mL and Log 6.0 CFU/mL, respectively), with higher counts (P < 0.05) in the summer. High frequencies of samples containing salt (53-60%), detergents (16-20%) and formalin (7-10%) were observed in milk samples, stressing the need for stringent control measures to improve the quality of milk delivered in the evaluated collection centers.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600718
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600718
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.35120
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 suppl.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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