Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions.This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage....Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions.This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage.In this study,packaged pasteurized milk products collected from dairy processing factories in China were stored at 0,4,10,15,and 25℃ for 0−15 days and subjected to microbial identification using high-throughput sequencing.Accordingly,6 phyla and 44 genera were identified as the dominant microbiota.Moreover,the changes in nutritional composition of the pasteurized milk,including in 16 free amino acids,7 taste values,and 8 chemical constituents,were analyzed using principal component and multi-factor analyses.The Pearson correlation analysis identified Pseudomonas,Aeromonas,Paenibacillus,and Serratia genera as the core functional microbiota that significantly affects the nutritional composition of pasteurized milk.Hence,the results provide a comprehensive understanding of the safety and shelf-life of stored pasteurized milk.展开更多
Objective:To monitor antibiotic residues in pasteurized milk in West Azerbatjan province,North West of Iran.Methods:In this study,848 pasteurized milk samples were collected from factories and tested for the presence ...Objective:To monitor antibiotic residues in pasteurized milk in West Azerbatjan province,North West of Iran.Methods:In this study,848 pasteurized milk samples were collected from factories and tested for the presence of antibiotic residues using the Copan test kit based on the manufacturer's instructions.Results:Results indicated that 30.14%of samples were contaminated with a variety of antibiotics based on the detection of associated residues and 3.19%of these samples were suspected.Given the current rise of antimicrobial resistance among microbial pathogens,these findings amplify the need to ensure continuous monitoring of pasteurized milk that intended for human consumption.Conclusions:Continuous monitoring of pasteurized milk may improve human health but also limit the development and transmission of antibiotic resistant strains in the environment.展开更多
This study was conducted to analyze obtained data by consumer survey about packaged milk as long-life (UHT, ultra-high temperature) and pasteurized fluid milk (PFM). To achieve a 2.83% sampling tolerance, 1222 consume...This study was conducted to analyze obtained data by consumer survey about packaged milk as long-life (UHT, ultra-high temperature) and pasteurized fluid milk (PFM). To achieve a 2.83% sampling tolerance, 1222 consumers were interviewed in person, and the data were collected. Although 76.4% of urban consumers (UCs) preferred UHT and PFM, the potential customer rate was 51.1% to 56.9%. In addition, the consumers who identify PFM with negative expression were identified as a high level of 68.4%. The definitions used for UHT can be considered as more neutral. 52.6% of consumers consider that there is a change in the composition of UHT and PFM during the production. The consumer groups (51.3%) thinking that this change is due to the addition of additives stand out. It is possible to assert that the main motivation factor for the negative attitudes of consumers towards UHT and PFM is the distrust of the technology in use.展开更多
基金supported by the National Natural Science Foundation of China(31871831,32172279)Liaoning Provincial Natural Science Foundation regional Joint Fund project(2020-MZLH-34)+1 种基金Shenyang City Youth Science and Technology Innovation Leading Talent Project(RC200495)Shenyang Science and technology innovation platform project(21-103-0-14,21-104-0-28).
文摘Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions.This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage.In this study,packaged pasteurized milk products collected from dairy processing factories in China were stored at 0,4,10,15,and 25℃ for 0−15 days and subjected to microbial identification using high-throughput sequencing.Accordingly,6 phyla and 44 genera were identified as the dominant microbiota.Moreover,the changes in nutritional composition of the pasteurized milk,including in 16 free amino acids,7 taste values,and 8 chemical constituents,were analyzed using principal component and multi-factor analyses.The Pearson correlation analysis identified Pseudomonas,Aeromonas,Paenibacillus,and Serratia genera as the core functional microbiota that significantly affects the nutritional composition of pasteurized milk.Hence,the results provide a comprehensive understanding of the safety and shelf-life of stored pasteurized milk.
基金Supported by Food and Drug,Urmia University of Medical Sciences,Urmia,Iran(Grant number of this work research is 324-6543-92).
文摘Objective:To monitor antibiotic residues in pasteurized milk in West Azerbatjan province,North West of Iran.Methods:In this study,848 pasteurized milk samples were collected from factories and tested for the presence of antibiotic residues using the Copan test kit based on the manufacturer's instructions.Results:Results indicated that 30.14%of samples were contaminated with a variety of antibiotics based on the detection of associated residues and 3.19%of these samples were suspected.Given the current rise of antimicrobial resistance among microbial pathogens,these findings amplify the need to ensure continuous monitoring of pasteurized milk that intended for human consumption.Conclusions:Continuous monitoring of pasteurized milk may improve human health but also limit the development and transmission of antibiotic resistant strains in the environment.
文摘This study was conducted to analyze obtained data by consumer survey about packaged milk as long-life (UHT, ultra-high temperature) and pasteurized fluid milk (PFM). To achieve a 2.83% sampling tolerance, 1222 consumers were interviewed in person, and the data were collected. Although 76.4% of urban consumers (UCs) preferred UHT and PFM, the potential customer rate was 51.1% to 56.9%. In addition, the consumers who identify PFM with negative expression were identified as a high level of 68.4%. The definitions used for UHT can be considered as more neutral. 52.6% of consumers consider that there is a change in the composition of UHT and PFM during the production. The consumer groups (51.3%) thinking that this change is due to the addition of additives stand out. It is possible to assert that the main motivation factor for the negative attitudes of consumers towards UHT and PFM is the distrust of the technology in use.