Essay Quantitave Plating

2.2: There are all varieties of formula milk, so they should be used in accordance to the needs of each child, as certain children may need a different formula to another child. Using the wrong formula, adding to much/little or not having the feed, at the right temp can affect the health of babies. If the feed has been left or stored to long it can cause the growth of bacteria. If the person or surrounding areas have not been washed/cleaned thoroughly that can also cause bacteria growth, and bacteria transfer onto sterilised equipment. If equipment has not been cleaned or sterilised properly then that can also cause bacteria to grow and not be eliminated.

Fermented milk products have had probiotics added to them (such as Streptococcus thermophiles or Lactobacillus bulgaricus). These microorganisms ferment milk products so that lactose is no longer present or hardly present. These microorganisms are able to endure low pH environments, such as that found in the stomach (McWilliams, 2012). Because of this, probiotics similar to these microorganisms are sometimes used as a form of treatment for lactose intolerance. Treatment through probiotics varies in its success because of the differences in individuals who suffer from the condition (Lomer et al.,

During the Dilution factor tube #2 has a higher number than tube #3. Based on the cell density using the cell number in tube #1, tube #2 has a higher cell number than tube#3. But comparing the cell density in each tube, tube#1 had the higher number of cell density than the other tubes, then tubes #2 and tube#3. My hypothesis was correct based on what we added in each tube. Tube #1 only had cell solution, in tube #2 I had cell solution that was diluted with buffer, For tube #3 we put less cell solution and added buffer which diluted the cells, even more, making tube #3 have the least amount of cells. Adding buffer to the cells diluted our cell solution and made tube #2 and tube #3 to have fewer cells than tube#1. Cell counting lab was interesting but tidies’ based on having to pipette cell solution correctly, and by having to count all the cells that are seen in the

In accordance to whole mastitis milk examined, the percentage of MRSA, VRSA, MSSA, and VSSA was 20.4, 41.9, 37.6, and 50.5% respectively while the percentage of both (MRSA + VRSA) and (MRSA + VSSA) were representing 7.5 and 12.9 %

How does dairy production effect the environment? Why is milk processed? Milk is a nutritious food that has a short shelf-life and needs to be handled carefully. Milk is highly perishable because it is an excellent place for the growth of microorganisms, mostly bacterial pathogens. These pathogens can cause spoilage and diseases. Milk processing conserves milk for days, weeks or months and it also helps to reduce food-borne illness (Food and Agriculture Organization of the United Nations 2016). The majority of milk is thermally processed at least once during its manufacture. Energy input and the increased resources needed to clean the spoiled heat exchangers are major parts of this process and the remaining plant processing equipment. Cleaning also has an impact on energy use and waste generation. Using more chemicals in the cleaning process increases the global waste production, but makes it less costly and takes less time to clean it. The manufacture of polyethylene or aluminum for packaging is the cause of the highest solid waste in the raw material production stage. Water use is seen as both the consumption and quality of waste and

The Your Family Cow dairy, in conjugation with Pennsylvania Department of Health, sent some samples of raw milk that were produced during the week of outbreak be pathogen tested. However, there was no any single pathogen found in the samples, including Campylobacter jejuni, Salmonella, Listeria monocytogenes, and Ecoli 0157:H7. Even though their pathogen test didn’t show any sign of contamination, the farm had decided to voluntarily stop their raw milk sale for a moment. After passing a health inspection, on February 6 the farm was allowed to continue production [10]. The Pennsylvania Department of Agriculture will continue to monitor Family Cow’s raw milk. They also keep suggesting people to avoid raw milk even it’s legal to drink

The number food companies that are now using strains of Lactic acid bacteria and Bifidobacteria in their food products has increased considerably and it is now diary probiotic products that are making between 60%-70% of the functional food market (Mohammadi, 2012). Fermented milk and yogurt beverages are the main source of probiotics in supermarkets but there are also capsule and powder formations in addition. The popularity of these products has increased due to the number of documented benefits of consuming probiotic bacteria and support from media and marketing.

monocytogenes. Pasteurization effectively inactivates this organism. However, fluid milk that is contaminated after pasteurization and stored under refrigeration may achieve very high populations of L. monocytogenes after one week; Furthermore, temperature abuse may enhance the multiplication of bacterial cells.

Next, streak plates of the demonstration flasks were prepared. As was expected, demonstration flasks without mixed bacterial culture inoculum did not show signs of colony growth on the streak plate. In contrast, the streak plate that was prepared using the experimental flask (no inoculum, surfactant

Human breast milk has being known to play a vital role in providing nutrition to babies. Human breast milk is a natural source of supply for the baby while producing enzymatic, immunologic, and hormonal elements to the baby (Kennaugh & Lockhart-Borman, 2011). During the early 20th century nearly all babies where fed either with maternal breast milk or donated breast milk. (THE HISTORY OF MILK BANKING, 2016, p. 1) As time progressed on supplement feeding through the use of artificial milk became more popular then breast milk. Through history mothers have taken a huge interest in utilizing supplements of donor breast milk to feed their babies nutritious breast milk. “When maternal milk is inadequate or lacking particularly for high risk or premature infants pasteurized donor milk is the next best option. Donor milk banking plays an important role in meeting these recommendations”. (THE HISTORY OF MILK BANKING, 2016, p. 1)

Mastitis is an inflammatory disease that affects the udder of dairy cows. The disease can be caused by as many as 100 different pathogens1, and can present as either a clinical or subclinical infection. A clinical infection results in visible changes to the affected cow’s udder including harness and redness as well as producing flakes and clots in the milk. The immune response to the pathogen is also reflected in an elevated Somatic Cell Count (SCC)2, which is tested as one of many quality control checks performed on dairy products between production on the farm and purchase by the consumer.

In present study, in the case of SCC in healthy milk was belongs to 16-614 cells/µL whereas in infected breast milk increase in SCC was observed ranging from 572 -17588 cells/µL. In case of one infected mother breast milk sample, SCC was found lower than 104 cells/µL (572 cells/µL) because of the maternal was treated with antibiotic. Box plots are reflected overall patterns of response for a group. They offer a useful way to visualize the range and other characteristics of responses for a large group. In the box and whisker plot, it was clearly observed that the endpoint maximum value of SCC (614 cells/ µL) in healthy breast milk and starting lowest value of SCC (572 cells/ µL). According to present observation log103 cells/µL could be a critical value to differentiate the SCC in healthy

coli classes was highly skewed toward NLNS (non-LEE non-STEC E. coli; negative for all 4 tested E. coli virulence factors), in 85-95% of milk samples. The authors did not find a correlation between seasonal effects and presence of virulence factors.

"Raw milk, usually only commercially available in health-food stores, has not been pasteurized. Advocates say it's better nutritionally because vitamins and natural enzymes have not been destroyed by heat. The dairies that are certified to sell raw milk have rigid hygiene standards and their herds are inspected regularly. However the milk is still not pasteurized and therefore carries some potential risk of disease"(Pro). Although better sanitary practices are being implemented in dairies to reduce the chances of raw milk being contaminated with harmful bacteria, Pasteurized milk is a healthier commodity because Pasteurized milk is just as nutritious as raw milk and Pasteurization eliminates all the harmful bacteria in raw milk. Raw milk can lead to severe consequences such as illnesses or even worse, death. There are many positive outcomes to drinking pasteurized milk in comparison to raw milk.

Mastitis in dairy animals is caused by a number of bacteria that include the major pathogens such as Streptococcus uberis, Staphylococcus aureus and E. coli. Other mastitis causing pathogens are Streptococcus agalactiae, Streptococcus dysgalactiae, Corynebacterium bovis, Mycoplasma spp., Staphylococcus spp., Klebsiella spp., Citrobactor spp., Enterobacter spp., Pseudomonas aeruginosa, Pasteurella spp. and Bacillus spp. Sometimes fungi, yeasts and moulds are