Microbiological quality of raw milk used for small-scale artisan cheese production in Vermont: Effect of farm characteristics and practices

This study 1) evaluated the overall milk quality and prevalence of 4 target pathogens (Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., and Escherichia coli O157:H7) in raw milk used for small-scale artisan cheesemaking and 2) examined specific farm characteristics and practices and their effect on bacterial and somatic cell counts (SCC). Raw milk samples were collected weekly from 21 artisan cheese operations (6 organic) in the state of Vermont that manufactured raw-milk cheese from cow (12), goat (5), or sheep (4) milk during the summer of 2008. Individual samples were examined for standard plate counts (SPC), coliform counts (CC), and SCC. Samples were also screened for target pathogens both quantitatively and qualitatively by direct plating and PCR. Overall, 86% of samples had SPC <10,000 cfu/mL, with 42% <1,000 cfu/mL. Additionally, 68% of samples tested were within pasteurized milk standards for coliform bacteria under the United States’ Grade A Pasteurized Milk Ordinance at <10 cfu/mL. Log₁₀ SPC and CC did not differ significantly among species. Similarly, method of sample delivery (shipped or picked up), farm type (organic or conventional), and duration of milking (year-round or seasonal) did not have significant effects on farm aggregated mean log₁₀ SPC, CC, or SCC. Strong positive correlations were observed between herd size and mean log₁₀ SPC and between log₁₀ SPC and CC as well as SCC when data from all animal species were combined. Although SCC for cow milk were significantly lower than those for goat and sheep milk, 98, 71, and 92% of cow, sheep, and goat milk samples, respectively, were within the compliance limits of the United States’ Grade A Pasteurized Milk Ordinance for SCC. Fourteen of the 21 farms (67%) were positive for Staph. aureus, detected in 38% of samples at an average level of 20 cfu/mL. Neither L. monocytogenes, E. coli O157:H7, or Salmonella spp. were detected or recovered from any of the 101 samples tested. Our results indicate that the majority of raw milk produced for small-scale artisan cheesemaking was of high microbiological quality with no detectable target pathogens despite the repeat sampling of farms. These data will help to inform risk assessments that evaluate the microbiological safety of artisan and farmstead cheeses, particularly those manufactured from raw milk.     

Short communication: Microbiological quality of raw cow milk and its association with herd management practices in Northern China

Contamination of raw milk with bacterial pathogens is potentially hazardous to human health. The aim of this study was to evaluate the total bacteria count (TBC) and presence of pathogens in raw milk in Northern China along with the associated herd management practices. A total of 160 raw milk samples were collected from 80 dairy herds in Northern China. All raw milk samples were analyzed for TBC and pathogens by culturing. The results showed that the number of raw milk samples with TBC <2 × 10⁶ cfu/mL and <1 × 10⁵ cfu/mL was 146 (91.25%) and 70 (43.75%), respectively. A total of 84 (52.50%) raw milk samples were Staphylococcus aureus positive, 72 (45.00%) were Escherichia coli positive, 2 (1.25%) were Salmonella positive, 2 (1.25%) were Listeria monocytogenes positive, and 3 (1.88%) were Campylobacter positive. The prevalence of S. aureus was influenced by season, herd size, milking frequency, disinfection frequency, and use of a Dairy Herd Improvement program. The TBC was influenced by season and milk frequency. The correlation between TBC and prevalence of S. aureus or E. coli is significant. The effect size statistical analysis showed that season and herd (but not Dairy Herd Improvement, herd size, milking frequency, disinfection frequency, and area) were the most important factors affecting TBC in raw milk. In conclusion, the presence of bacteria in raw milk was associated with season and herd management practices, and further comprehensive study will be powerful for effectively characterizing various factors affecting milk microbial quality in bulk tanks in China.     

Milking system and premilking routines have a strong effect on the microbial community in bulk tank milk

In this study, we investigated the variation in the microbial community present in bulk tank milk samples and the potential effect of different farm management factors. Bulk tank milk samples were collected repeatedly over one year from 42 farms located in northern Sweden. Total and thermoresistant bacteria counts and 16S rRNA gene-based amplicon sequencing were used to characterize microbial community composition. The microbial community was in general heterogeneous both within and between different farms and the community composition in the bulk tank milk was commonly dominated by Pseudomonas, Acinetobacter, Streptococcus, unclassified Peptostreptococcaceae, and Staphylococcus. Principal component analysis including farm factor variables and microbial taxa data revealed that the microbial community in milk was affected by type of milking system. Milk from farms using an automatic (robot) milking system (AMS) and loose housing showed different microbial community composition compared with milk from tiestall farms. A discriminant analysis model revealed that this difference was dependent on several microbial taxa. Among farms using an automatic milking system, there were further differences in the microbial community composition depending on the brand of the milking robot used. On tiestall farms, routines for teat preparation and cleaning of the milking equipment affected the microbial community composition in milk. Total bacteria count (TBC) in milk differed between the farm types, and TBC were higher on AMS than tiestall farms (log 4.05 vs. log 3.79 TBC/mL for AMS and tiestalls, respectively). Among tiestall farms, milk from farms using a chemical agent in connection to teat preparation and a more frequent use of acid to clean the milking equipment had lower TBC in milk, than milk from farms using water for teat preparation and a less frequent use of acid to clean the milking equipment (log 3.68 vs. 4.02 TBC/mL). There were no significant differences in the number of thermoresistant bacteria between farm types. The evaluated factors explained only a small proportion of total variation in the microbiota data, however, despite this, the study highlights the effect of routines associated with teat preparation and cleaning of the milking equipment on raw milk microbiota, irrespective of type of milking system used.     

Effects of season, milking routine and cow cleanliness on bacterial and somatic cell counts of bulk tank milk

The aim of the study was to investigate the effects of season, cow cleanliness and milking routine on bacterial and somatic cell counts of bulk tank milk. A total of 22 dairy farms in Lombardy (Italy) were visited three times in a year in different seasons. During each visit, samples of bulk tank milk were taken for bacterial and somatic cell counts; swabs from the teat surface of a group of cows were collected after teat cleaning and before milking. Cow cleanliness was assessed by scoring udder, flanks and legs of all milking cows using a 4-point scale system. Season affected cow cleanliness with a significantly higher percentage of non-clean (NC) cows during Cold compared with Mild season. Standard plate count (SPC), laboratory pasteurization count (LPC), coliform count (CC) and somatic cell count, expressed as linear score (LS), in milk significantly increased in Hot compared with Cold season. Coagulase-positive staphylococci on teat swabs showed higher counts in Cold season in comparison with the other ones. The effect of cow cleanliness was significant for SPC, psychrotrophic bacterial count (PBC), CC and Escherichia coli in bulk tank milk. Somatic cell count showed a relationship with udder hygiene score. Milking operation routine strongly affected bacterial counts and LS of bulk tank milk: farms that accomplished a comprehensive milking scheme including two or more operations among forestripping, pre-dipping and post-dipping had lower teat contamination and lower milk SPC, PBC, LPC, CC and LS than farms that did not carry out any operation.     

Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count

Milk samples were collected in the dry season ( n =  155) and in the rainy season ( n =  68) to establish a correlation between electronic flow cytometry and standard plate count for the determination of total bacterial count of raw milk. Results were expressed in individual bacterial count (ibc) and colony forming unit (cfu) for electronic flow cytometry (Bactocount) and standard plate count, respectively. The accuracy of Bactocount, denoted by the residual standard deviation ( s ( y,x )), was 0.309 log cfu/mL. The predictive interval of estimated values was broad and it is suggested that total bacterial count should be expressed in ibc without transformation to cfu.     

Short communication: Incorporation of inulin and transglutaminase in fermented goat milk containing probiotic bacteria

Goat milk is a good carrier for probiotic bacteria; however, it is difficult to produce fermented goat milk with a consistency comparable to that of fermented cow milks. It can be improved by the addition of functional stabilizers, such as inulin, or treatment with transglutaminase. The aim of this study was to determine the effect of cold storage of inulin and microbial transglutaminase on the viability of Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp. lactis Bb-12 in fermented goat milk. Microbiological analysis included the determination of the probiotic bacteria cell count in fermented milk samples, whereas physico-chemical analysis included the analysis of fat content, titratable acidity, and pH of raw, pasteurized, and fermented goat milk samples. No positive influence of inulin or microbial transglutaminase on the viability of probiotics in fermented goat's milk samples was observed. Nevertheless, the population of probiotics remained above 6 log cfu/g after 8 wk of storage at 5°C.     

Effect of extended storage on microbiological quality, somatic cell count, and composition of raw goat milk on a farm

Dairy goat herds in the United States generally are small, widely scattered, and distant from processing facilities. Unlike the situation for cow milk, it is not cost-effective to collect goat milk everyday or every other day. In some areas, goat milk is collected only once each week, which is in violation of regulations specified in the Pasteurized Milk Ordinance for grade A milk. This study was conducted to determine the effect of up to 7 days of refrigerated bulk tank storage on composition, somatic cell count (SCC), pH, and microbiological quality of goat milk. Duplicate farm bulk tank samples were taken daily after the morning milking for seven consecutive days each month during the lactation season. Samples were analyzed immediately for all variables except free fatty acids. There were no significant changes (P > 0.05) detected in milk fat, protein, lactose, nonfat solids, SCC, or pH during extended storage, although significant effects of stage of lactation (P < 0.05) were observed. The mean standard plate count (SPC) increased to 1.8 x 10(5) CFU/ml after 6 days of storage, exceeding the grade A limit (i.e., 1.0 x 10(5) CFU/ml). The mean psychrotrophic bacteria count increased steadily to 1.5 x 10(4) CFU/ml after 6 days of storage, whereas the mean coliform count was approximately 500 CFU/ml for the first 3 days and less than 2500 CFU/ml throughout the 7 days of storage. No significant changes (P > 0.05) in the concentrations of free fatty acids, except for butyric and caprylic acids, were observed during milk storage. When stored under refrigerated and sanitary conditions, goat milk in farm bulk tanks met the grade A criteria for both SPC and SCC during 5 days of storage but was of low quality thereafter because of the growth of psychrotrophic bacteria.     

Associations among milk quality indicators in raw bulk milk

The objective of this study was to determine characteristics and associations among bulk milk quality indicators from a cohort of dairies that used modern milk harvest, storage, and shipment systems and participated in an intensive program of milk quality monitoring. Bulk milk somatic cell count (SCC), total bacteria count (TBC), coliform count (CC), and laboratory pasteurization count (LPC) were monitored between July 2006 and July 2007. Bulk milk samples were collected 3 times daily (n = 3 farms), twice daily (n = 6 farms), once daily (n = 4 farms), or once every other day (n = 3 farms). Most farms (n = 11) had direct loading of milk into tankers on trucks, but 5 farms had stationary bulk tanks. The average herd size was 924 cows (range = 200 to 2,700), and daily milk produced per herd was 35,220 kg (range = 7,500 to 105,000 kg). Thresholds for increased bacterial counts were defined according to the 75th percentile and were >8,000 cfu/mL for TBC, >160 cfu/mL for CC, and ≥310 cfu/mL for LPC. Means values were 12,500 (n = 7,241 measurements), 242 (n = 7,275 measurements), and 226 cfu/mL (n = 7,220 measurements) for TBC, CC, and LPC, respectively. Increased TBC was 6.3 times more likely for bulk milk loads with increased CC compared with loads containing fewer coliforms. Increased TBC was 1.3 times more likely for bulk milk with increased LPC. The odds of increased TBC increased by 2.4% for every 10,000-cells/mL increase in SCC in the same milk load. The odds of increased CC increased by 4.3% for every 10,000-cells/mL increase in SCC. The odds of increased CC increased by 1% for every 0.1°C increase in the milk temperature upon arrival at the dairy plant (or at pickup for farms with bulk tank). Laboratory pasteurization count was poorly associated with other milk quality indicators. Seasonal effects on bacterial counts and milk temperature varied substantially among farms. Results of this study can be used to aid the interpretation and analysis of indicators of milk quality intensively produced by dairy processors’ laboratories.     

Guidelines for monitoring bulk tank milk somatic cell and bacterial counts

This study was conducted to establish guidelines for monitoring bulk tank milk somatic cell count and bacterial counts, and to understand the relationship between different bacterial groups that occur in bulk tank milk. One hundred twenty-six dairy farms in 14 counties of Pennsylvania participated, each providing one bulk tank milk sample every 15 d for 2 mo. The 4 bulk tank milk samples from each farm were examined for bulk tank somatic cell count and bacterial counts including standard plate count, preliminary incubation count, laboratory pasteurization count, coagulase-negative staphylococcal count, environmental streptococcal count, coliform count, and gram-negative noncoliform count. The milk samples were also examined for presence of Staphylococcus aureus, Streptococcus agalactiae, and Mycoplasma. The bacterial counts of 4 bulk tank milk samples examined over an 8-wk period were averaged and expressed as mean bacterial count per milliliter. The study revealed that an increase in the frequency of isolation of Staphylococcus aureus and Streptococcus agalactiae was significantly associated with an increased bulk tank somatic cell count. Paired correlation analysis showed that there was low correlation between different bacterial counts. Bulk tank milk with low (<5000 cfu/mL) standard plate count also had a significantly low level of mean bulk tank somatic cell count (<200,000 cells/mL), preliminary incubation count (<10,000 cfu/mL), laboratory pasteurization count (<100 cfu/mL), coagulase-negative staphylococci and environmental streptococcal counts (<500 cfu/mL), and noncoliform count (<200 cfu/mL). Coliform count was less likely to be associated with somatic cell or other bacterial counts. Herd size and farm management practices had considerable influence on somatic cell and bacterial counts in bulk tank milk. Dairy herds that used automatic milking detachers, sand as bedding material, dip cups for teat dipping instead of spraying, and practiced pre-and postdipping had significantly lower bulk tank somatic cell and/or bacterial counts. In conclusion, categorized bulk tank somatic cell and bacterial counts could serve as indicators and facilitate monitoring of herd udder health and milk quality.     

Evaluation of calf milk pasteurization systems on 6 Pennsylvania dairy farms

Waste milk has been fed to calves for many years, but concerns with bacterial contamination as well as possible transmission of diseases have discouraged widespread use of this feed. Pasteurization of waste milk is one option to reduce management risk while utilizing a valuable, low-cost, liquid feed source for calves. However, many farms currently pasteurizing waste milk lack a system to adequately monitor the efficiency of the process. A study was carried out to evaluate 6 on-farm pasteurization systems, including high-temperature, short-time pasteurizers and low-temperature, batch pasteurizers. Milk samples were taken pre- and postpasteurization as well as from the calf buckets and immediately frozen for later bacterial culture. Samples were collected twice daily for 15 d. Milk samples were examined for standard plate count (SPC), coagulase-negative staphylococci count, environmental streptococci count, coliform count, gram-negative noncoliform count, Streptococcus agalactiae count, and Staphylococcus aureus count. Before pasteurization, 68% of the samples had SPC <20,000 cfu/mL, and 39% of samples contained <100 cfu/mL of coliform bacteria. After pasteurization, 96% of samples had SPC <20,000 cfu/mL, and 92% had coliform counts <100 cfu/mL. Bacteria counts were significantly reduced by pasteurization, and pasteurized milk contained acceptable numbers of bacteria in >90% of samples. These results indicate that pasteurization can be very effective in lowering bacterial contamination of milk. However, bacteria numbers significantly increased after pasteurization and, in some cases, bacteria counts in milk fed to calves were similar to prepasteurization levels. Milk handling after pasteurization was identified as an important issue on the farms studied.     

Microbial composition,including the incidence of pathogens,of goat milk from the bergamo region of italy during a lactation year

Sixty samples of raw goat milk intended for Caprino cheese-making were collected from ten farms in the Bergamo area over a 6-month period. Analyses of main microbial groups, somatic cell count (SCC) and pH were performed to determine the effect of origin (farm) and lactation period (April - September) on microbial composition and the incidence of pathogens in milk. Overall mean values were: standard plate count (SPC), 5.0 x 10(4) cfu/ml; yeasts, 2.5 x 10(2) cfu/ml; coliforms, 91 x 10(2) cfu/ml; Escherichia coli, 2.9 cells/ml: enterococci, 1.1 x 10(2) cfu/ ml; lactococci, 3 4 x 10(3) cfu/ml; lactobacilli, 3.0 x 10(3) cfu/ml; halotolerant bacteria, 8.2 x 10(3) cfu/ml; spores of mesophilic aerobic bacteria, 11 cfu/ml; SSC, 9.9 x 10(5) cells/ml; pH, 6.63. Moulds and spores of sulphite-reducing clostridia were found intermittently. Neither Salmonella spp. nor Listeria monocytogenes was detected, while Esch. coli O157: H7 was isolated from one milk sample (an incidence of 1.7%). Staphylococcus aureus was discovered at a level > 10(2) cfu/ml in 26 samples (43%) with an overall mean of 12 x 10(3) cfu/ml, whereas coagulase-negative staphylococci were found in 54 samples (90%) with an overall mean of 1.3 x 10(3) cfu/ml. Of Staph. aureus strains, 23% proved to be enterotoxinogenic with a prevalence of enterotoxin C producers. Staph. caprae was the coagulase-negative species most frequently isolated; none of the coagulase-negative staphylococci strains synthesized any of the enterotoxins tested for. Sample source was the major factor affecting the microbial composition of goat milk: significant differences (P < 0.01) were observed among samples from different farms for SPC, coliforms, lactococci, lactobacilli and halotolerant bacteria. Period of lactation had a significant effect (P < 0.025) on SCC and pH. SPC correlated well with coliforms, lactococci and lactobacilli; SSC did not reveal positive interactions with any microbial groups or pH.     

Effect of microbiological testing on subsequent mid-infrared milk component analysis of the same milk sample

Our objectives were to determine if mixing and sampling of a raw milk sample at 4°C for determination of total bacteria count (TBC) and if incubation at 14°C for 18 h and sampling for a preliminary incubation (PI) count influenced the accuracy of subsequent fat, protein, or lactose measurement by mid-infrared (IR) analysis of milk from the same sample container due to either nonrepresentative sampling or the presence of microbial metabolites produced by microbial growth in the milk from the incubation. Milks of 4 fat levels (2.2, 3, 4, and 5%) reflected the range of fat levels encountered in producer milks. If the portion of milk removed from a cold sample was not representative, then the effect on a milk component test would likely be larger as fat content increases. Within the milks at each fat level, 3 treatments were used: (1) 20 vials of the same milk sampled for testing TBC using a BactoScan FC and then used for a milk component test; (2) 20 vials for testing TBC plus PI count followed by component test; and (3) 20 vials to run for IR component test without a prior micro sampling and testing. This was repeated in 3 different weeks using a different batch of milk each week. No large effect on the accuracy of component milk testing [IR fat B (carbon hydrogen stretch) and fat A (carbonyl stretch)] due to the cold milk sample handling and mixing procedures used for TBC was detected, confirming the fact that the physical removal of milk from the vial by the BactoScan FC (Foss Electric, Hillerød, Denmark) was a representative portion of the milk. However, the representativeness of any other sampling procedure (manual or automated) of a cold milk sample before running milk component testing on the same container of milk should be demonstrated and verified periodically as a matter of routine laboratory quality assurance. Running TBC with a BactoScan FC first and then IR milk analysis after had a minimal effect on milk component tests by IR when milk bacteria counts were within pasteurized milk ordinance limits of <100,000 cfu/mL. Running raw milk PI counts (18 h of incubation at 13–14°C) with the BactoScan FC before milk component testing by IR milk analysis had an effect on component tests. The effect was largest on fat test results and would decrease the accuracy of milk payment testing on individual producer milks. The effect was most likely due to the absorption of light by bacterial metabolites resulting from microbial growth or other chemical degradation processes occurring in the milk during the PI count incubation, not by the sampling procedure of the BactoScan. The direction of the effect on component test results will vary depending on the bacteria count and the type of bacteria that grew in the milk, and this could be different in every individual producer milk sample.     

Influence of raw milk quality on fluid milk shelf life

Pasteurized fluid milk shelf life is influenced by raw milk quality. The microbial count and somatic cell count (SCC) determine the load of heat-resistant enzymes in milk. Generally, high levels of psychrotrophic bacteria in raw milk are required to contribute sufficient quantities of heat-stable proteases and lipases to cause breakdown of protein and fat after pasteurization. Sanitation, refrigeration, and the addition of CO2 to milk are used to control both total and psychrotrophic bacteria count. It is not uncommon for total bacterial counts of raw milk to be < 10,000 cfu/mL. In the past, fluid milk processors have not focused much attention on milk SCC. Increased SCC is correlated with increased amounts of heat-stable protease (plasmin) and lipase (lipoprotein lipase) in milk. When starting with raw milk that has a low bacterial count, and in the absence of microbial growth in pasteurized milk, enzymes associated with high SCC will cause protein and fat degradation during refrigerated storage, and produce off-flavors. As the ability to kill, remove, or control microbial growth in pasteurized refrigerated milk continues to improve, the original milk SCC will be the factor limiting the time of refrigerated storage before development of an off-flavor in milk. Most healthy cows in a dairy herd have a milk SCC < 50,000 cell/mL. Bulk tank SCC > 200,000 cell/mL are usually due to the contribution of high SCC milk from a small number of cows in the herd. Technology to identify these cows and keep their milk out of the bulk tank could substantially increase the value of the remaining milk for use in fluid milk processing. To achieve a 60- to 90-d shelf life of refrigerated fluid milk, fluid processors and dairy farmers need to work together to structure economic incentives that allow farmers to produce milk with the SCC needed for extended refrigerated shelf life.     

Short communication: Repeatability of differential goat bulk milk culture and associations with somatic cell count, total bacterial count, and standard plate count

The aims of this study were to assess how different bacterial groups in bulk milk are related to bulk milk somatic cell count (SCC), bulk milk total bacterial count (TBC), and bulk milk standard plate count (SPC) and to measure the repeatability of bulk milk culturing. On 53 Dutch dairy goat farms, 3 bulk milk samples were collected at intervals of 2 wk. The samples were cultured for SPC, coliform count, and staphylococcal count and for the presence of Staphylococcus aureus. Furthermore, SCC (Fossomatic 5000, Foss, Hillerød, Denmark) and TBC (BactoScan FC 150, Foss) were measured. Staphylococcal count was correlated to SCC (r = 0.40), TBC (r = 0.51), and SPC (r = 0.53). Coliform count was correlated to TBC (r = 0.33), but not to any of the other variables. Staphylococcus aureus did not correlate to SCC. The contribution of the staphylococcal count to the SPC was 31%, whereas the coliform count comprised only 1% of the SPC. The agreement of the repeated measurements was low. This study indicates that staphylococci in goat bulk milk are related to SCC and make a significant contribution to SPC. Because of the high variation in bacterial counts, repeated sampling is necessary to draw valid conclusions from bulk milk culturing.     

Sampling strategies for total bacterial count of unpasteurized bulk milk

The purpose of this study was to assess bulk tank milk sampling strategies for estimating total bacterial count (TBC). Nine large dairies in Wisconsin that produced and shipped at least 1 milk load per day were selected for this study. Total bacteria count was performed for each milk load produced during a 13-mo period. The milk shipment frequency was once (n=3), twice (n=4), or 3 times daily (n=2 farms). A threshold of 8,000 cfu/mL was used to define increased TBC. The proportion of increased TBC (TBCref) during the study period was defined as the reference probability of an increased TBC for each farm. The number of milk loads that would need to be tested to estimate TBCref precisely (TBCref ± 0.05) in selected time periods (month, quarter, 6 mo, or a year) was calculated assuming independence among TBC measurements. Sampling simulations (systematic or simple random sampling) were used to assess the validity of the independence assumption and compare different sampling schedules (every second, every third, or every seventh milk load) used for estimating TBCref in a 13-mo or 30-d TBC series. The number of milk loads tested to estimate TBCref depended on the time period of interest. For farms with daily milk shipments, at least 94% of all milk loads produced would need to be tested to estimate TBCref during a 30-d period. In contrast, when the period of interest was a year, reductions of up to 88% in the number of milk loads tested could be achieved. As the probability of an increased TBC departed from 0.50 toward 1 or 0, fewer samples were needed to estimate TBCref. A sampling schedule based on TBC performed on every second milk load resulted in 100% of 5,000 random samples (taken from the 13-mo TBC series) within the range of TBCref ± 0.05, indicating that sampling half of the milk loads would precisely estimate TBCref. Results of this study suggest that dairy consultants and processors can adjust the frequency of testing of milk loads depending on the goal of the milk quality monitoring program.     

Identification of dairy farm management practices associated with the presence of psychrotolerant sporeformers in bulk tank milk

Some strains of sporeforming bacteria (e.g., Bacillus spp. and Paenibacillus spp.) can survive pasteurization and subsequently grow at refrigeration temperatures, causing pasteurized fluid milk spoilage. To identify farm management practices associated with different levels of sporeformers in raw milk, a bulk tank sample was obtained from and a management and herd health questionnaire was administered to 99 New York State dairy farms. Milk samples were spore pasteurized [80°C (176°F) for 12 min] and subsequently analyzed for most-probable number and for sporeformer counts on the initial day of spore pasteurization (SP), and after refrigerated storage (6°C) at 7, 14, and 21 d after SP. Management practices were analyzed for association with sporeformer counts and bulk tank somatic cell counts. Sixty-two farms had high sporeformer growth (≥3 log cfu/mL at any day after SP), with an average sporeformer count of 5.20 ± 1.41 mean log₁₀ cfu/mL at 21 d after SP. Thirty-seven farms had low sporeformer numbers (<3 log cfu/mL for all days after SP), with an average sporeformer count of 0.75 ± 0.94 mean log₁₀ cfu/mL at 21 d after SP. Farms with >25% of cows with dirty udders in the milking parlor were 3.15 times more likely to be in the high category than farms with ≤10% of milking cows with dirty udders. Farms with <200 cows were 3.61 times more likely to be in the high category than farms with ≥200 cows. Management practices significantly associated with increased bulk tank somatic cell count were a lack of use of the California mastitis test at freshening and >25% of cows with dirty udders observed in the milking parlor. Changes in management practices associated with cow cleanliness may directly ensure longer shelf life and higher quality of pasteurized fluid milk.     

Incidence, source and some properties of psychrotrophic Bacillus spp found in raw and pasteurized milk

Spores of psychrotrophic Bacillus spp were isolated from 58% of farm bulk tank milks and about 69% of pasteurized milks. Counts of Bacillus spp in about 10% of raw milk samples reached 1 × 10⁵ cfu/ml and above within seven days at 6°C. Psychrotrophic spore counts in pasteurized milks ranged from <0.5 to 170 spores/litre with an average of about 17/1. There was little correlation between the total bacterial count of the raw milk and presence of psychrotrophic Bacillus spores. There was some evidence that the bulk tank itself may be a source of contamination. The spores in pasteurized milk probably were not the result of postpasteurization contamination. The optimum germination temperature for psychrotrophic Bacillus spores was lower than that for spores of mesophilic strains. About 50% of the psychrotrophic Bacillus strains isolated from milk were capable of growth at 2°C.     

A study on the prevalence of gram-negative bacteria in bulk tank milk

Bulk tank milk from 131 dairy herds in eastern South Dakota and western Minnesota were examined for coliforms and noncoliform bacteria. Coliforms were detected in 62.3% of bulk tank milk samples. Counts ranged from 0 to 4.7 log10 cfu/ml. The mean count was 3.4 log10 cfu/ml. Gram-negative noncoliform bacteria were observed in 76.3% of bulk tank milk. Counts ranged from 0 to 6.2 log10 cfu/ml. The mean count was 4.8 log10 cfu/ml. A total of 234 isolates from bulk tank milk were examined to species level; 205 isolates belonged to 28 species. Coliforms and gram-negative noncoliform bacteria accounted for 32.9 and 67.1% of the total isolates, respectively. Organisms such as Agrobacterium radiobacter, Bordetella spp., Comamonas testosteroni, Listonella damsela, Ochrobactrum anthropi, and Oligella urethralis were isolated from bulk tank milk in this study. These organisms have not been reported previously in bulk tank milk. A total of 116 isolates of Pseudomonas spp. were isolated from raw milk; 98 isolates belonged to nine Pseudomonas spp., and the remaining 18 isolates could not be identified to their species level. Pseudomonas was the most predominant genus. Pseudomonas fluorescens was the most predominant species isolated from bulk tank milk and accounted for 29.9% of all isolates examined. The results of the study suggest that counts of coliforms and noncoliform bacteria in bulk tank milk vary considerably. The isolates represent a wide variety of Gram-negative bacterial species. Examination of bulk tank milk for coliforms and noncoliform bacteria could provide an indication of current and potential problems associated with bacterial counts and milk quality.     

Genetic diversity of thermoduric spoilage microorganisms of milk from Brazilian dairy farms

When correctly pasteurized, packaged, and stored, milk with low total bacterial counts (TBC) has a longer shelf life. Therefore, microorganisms that resist heat treatments are especially important in the deterioration of pasteurized milk and in its shelf life. The aim of this work was to quantify the thermoduric microorganisms after the pasteurization of refrigerated raw milk samples with low TBC and to identify the diversity of these isolates with proteolytic or lipolytic potential by RFLP analysis. Twenty samples of raw milk were collected in bulk milk tanks shortly after milking in different Brazilian dairy farms and pasteurized. The mean thermoduric count was 3.2 (±4.7) × 10² cfu/mL (2.1% of the TBC). Of the 310 colonies obtained, 44.2% showed milk spoilage potential, 32.6% were proteolytic and lipolytic simultaneously, 31% were exclusively proteolytic, and 48 (36.4%) were only lipolytic. Regarding the diversity, 8 genera were observed (Bacillus, Brachybacterium, Enterococcus, Streptococcus, Micrococcus, Kocuria, Paenibacillus, and Macrococcus); there was a predominance of endospore-forming bacteria (50%), and Bacillus licheniformis was the most common (34.1%) species. Considering the RFLP types, it was observed that the possible clonal populations make up the microbiota of different milk samples, but the same milk samples contain microorganisms of a single species with different RFLP types. Thus, even in milk with a high microbiological quality, it is necessary to control the potential milk-deteriorating thermoduric microorganisms to avoid the risk of compromising the shelf life and technological potential of pasteurized milk.     

饲养和挤奶方式对原料奶中细菌总数的影响

系统评价了昆明雪兰牛奶有限公司来自6个机械挤奶规模化奶牛场、6个机械挤奶奶牛合作社和6个手工挤奶奶站的原料奶的细菌总数。结果表明,机械挤奶规模化奶牛场、机械挤奶奶牛合作社原料奶和农户手工挤奶站原料奶细菌总数分别平均为346875mL-1,155206mL-1和2385167mL-1,农户手工挤奶站原料奶细菌总数显著高于机械挤奶规模化奶牛场和合作社(P<0.05),后两者之间无显著差异(P>0.05);