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style="font-size:.9rem"><span class="badge badge-info">4554</span> Bifidobacterial Postbiotics as Health-Promoting Agents in Dairy Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Saba%20Kamalledin%20Moghadam">Saba Kamalledin Moghadam</a>, <a href="https://publications.waset.org/abstracts/search?q=Amir%20M.%20Mortazavian"> Amir M. Mortazavian</a>, <a href="https://publications.waset.org/abstracts/search?q=Aziz%20Homayouni-Rad"> Aziz Homayouni-Rad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the recent decade, bioactive-enriched foods, as well as natural health products, have caught the intention of the general and health-conscious population. In this regard, naturally occurring beneficial microorganisms have been successfully added to various dairy products during fermentation. Bifidobacteria, known as probiotics with a broad range of bioactivities, are commonly used in the dairy industry to naturally enrich dairy products. These bioactive metabolites are industrially and commercially important due to health-promoting activities on the consumers (e.g., anti-hypertensive, anti-diabetic, anti-oxidative, immune-modulatory, anti-cholesterolemic, or microbiome modulation, etcetera). This review aims to discuss the potential of bifidobacteria for the elaboration of dairy foods with functional properties and added value. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy" title="dairy">dairy</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotic" title=" probiotic"> probiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=postbiotic" title=" postbiotic"> postbiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=bifidobacteria" title="bifidobacteria">bifidobacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=bifidobacterial%20postbiotic" title=" bifidobacterial postbiotic"> bifidobacterial postbiotic</a> </p> <a href="https://publications.waset.org/abstracts/145131/bifidobacterial-postbiotics-as-health-promoting-agents-in-dairy-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/145131.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">171</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4553</span> Isolation and Characterization of Ant-Salmonella Lactic Acid Bacteria from Dairy Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Najie%20Hassanzade">Najie Hassanzade</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammad%20Rabbani%20Khorasgani"> Mohammad Rabbani Khorasgani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dairy products have been regarded as the natural source of lactic acid bacteria with potential characteristics of probiotics; therefore, a lot of research and practical works have been carried out about the isolation of lactic acid bacteria (LAB) from dairy products, especially traditional yogurt and related products. Interest in traditional dairy products continues in the area of isolation of new LAB that can complement or replace currently used starters and/or that can be candidates as beneficial microorganisms for prevention or treatment purposes. In this perspective, such products are potentially good candidates for isolating new strains of probiotics. On the other hand, some infectious diseases such as salmonellosis have expressed resistance against many antibiotics; therefore, many attempts have been performed to use an alternative approach to overcome antibiotic resistance. The current research focuses on the isolation of LAB from dairy products, especially traditional dairy products and screening of them for anti-Salmonella activities. Twenty-five samples, including 15 sheep milk samples, one camel milk sample and seven cow milk samples from different areas of Iran and 2 yogurt samples from Herat, Afghanistan are collected. 20 bacteria are isolated by culturing the samples on MRS agar specific medium; among them 4 Lactobacillus strains, including 3L. plantarum strains and one L.gasseri strain, are identified by analyzing the biochemical tests and PCR tests in which 27F and 1492R primers are used. Then, their effects against Salmonella typhimurium using the well-diffusion method are evaluated. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title="lactic acid bacteria">lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotics" title=" probiotics"> probiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20products%20Salmonella" title=" dairy products Salmonella"> dairy products Salmonella</a> </p> <a href="https://publications.waset.org/abstracts/141409/isolation-and-characterization-of-ant-salmonella-lactic-acid-bacteria-from-dairy-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/141409.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">261</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4552</span> Dairy Products on the Algerian Market: Proportion of Imitation and Degree of Processing</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bentayeb-Ait%20Lounis%20Sa%C3%AFda">Bentayeb-Ait Lounis Saïda</a>, <a href="https://publications.waset.org/abstracts/search?q=Cheref%20Zahia"> Cheref Zahia</a>, <a href="https://publications.waset.org/abstracts/search?q=Cherifi%20Thizi"> Cherifi Thizi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ri%20Kahina%20Bahmed"> Ri Kahina Bahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Kahina%20Hallali%20Yasmine%20Abdellaoui"> Kahina Hallali Yasmine Abdellaoui</a>, <a href="https://publications.waset.org/abstracts/search?q=Kenza%20Adli"> Kenza Adli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Algeria is the leading consumer of dairy products in North Africa. This is a fact. However, the nutritional quality of the latter remains unknown. The aim of this study is to characterise the dairy products available on the Algerian market in order to assess whether they constitute a healthy and safe choice. To do this, it collected data on the labelling of 390 dairy products, including cheese, yoghurt, UHT milk and milk drinks, infant formula and dairy creams. We assessed their degree of processing according to the NOVA classification, as well as the proportion of imitation products. The study was carried out between March 2020 and August 2023. The results show that 88% are ultra-processed; 84% for 'cheese', 92% for dairy creams, 92% for 'yoghurt', 100% for infant formula, 92% for margarines and 36% for UHT milk/dairy drinks. As for imitation/analogue dairy products, the study revealed the following proportions: 100% for infant formula, 78% for butter/margarine, 18% for UHT milk/milk-based drinks, 54% for cheese, 2% for camembert and 75% for dairy cream. The harmful effects of consuming ultra-processed products on long-term health are increasingly documented in dozens of publications. The findings of this study sound the alarm about the health risks to which Algerian consumers are exposed. Various scientific, economic and industrial bodies need to be involved in order to safeguard consumer health in both the short and long term. Food awareness and education campaigns should be organised. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy" title="dairy">dairy</a>, <a href="https://publications.waset.org/abstracts/search?q=UPF" title=" UPF"> UPF</a>, <a href="https://publications.waset.org/abstracts/search?q=NOVA" title=" NOVA"> NOVA</a>, <a href="https://publications.waset.org/abstracts/search?q=yoghurt" title=" yoghurt"> yoghurt</a>, <a href="https://publications.waset.org/abstracts/search?q=cheese" title=" cheese"> cheese</a> </p> <a href="https://publications.waset.org/abstracts/187439/dairy-products-on-the-algerian-market-proportion-of-imitation-and-degree-of-processing" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/187439.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">35</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4551</span> Virulence Genes of Salmonella typhimurium and Salmonella enteritidis Isolated from Milk and Dairy Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Rahimi">E. Rahimi</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Shaigannia"> S. Shaigannia</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Salmonella typhimurium and Salmonella enteritidis are important infectious agents causing food poisoning and food-borne gastrointestinal diseases. This study was carried out in order to investigate the distribution of virulence genes and antimicrobial resistance properties of S. typhimurium and S. enteritidis isolated from ruminant milk and dairy products in Iran. Overall 360 raw and pasteurized milk and traditional and commercial dairy products were purchased from random selected supermarkets and retail stories of Isfahan province, Iran. Samples were cultured immediately and those found positive for Salmonella were analyzed for the presence of S. typhimurium, S. enteritidis and several putative genes using PCR. Totally, 13 (3.61%), 8 (2.22%), 1 (0.27%) and 4 (1.11%) samples were found to be contaminated with Salmonella spp., S. typhimurium, S. enteritidis and other species of Salmonella, respectively. PCR results showed that invA, rfbJ, fliC and spv were the detected virulence genes in S. typhimurium and S. enteritidis positive samples. To the authors’ knowledge, the present study is the first prevalence report of virulence genes of S. typhimurium and S. enteritidis isolated from ruminant milk and traditional and commercial dairy products in Iran. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Salmonella%20typhimurium" title="Salmonella typhimurium">Salmonella typhimurium</a>, <a href="https://publications.waset.org/abstracts/search?q=Salmonella%20enteritidis" title=" Salmonella enteritidis"> Salmonella enteritidis</a>, <a href="https://publications.waset.org/abstracts/search?q=virulence%20genes" title=" virulence genes"> virulence genes</a>, <a href="https://publications.waset.org/abstracts/search?q=ruminant%20milk" title=" ruminant milk"> ruminant milk</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title=" dairy products"> dairy products</a> </p> <a href="https://publications.waset.org/abstracts/21591/virulence-genes-of-salmonella-typhimurium-and-salmonella-enteritidis-isolated-from-milk-and-dairy-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21591.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">646</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4550</span> Association of the Frequency of the Dairy Products Consumption by Students and Health Parameters</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Radyah%20Ivan">Radyah Ivan</a>, <a href="https://publications.waset.org/abstracts/search?q=Khanferyan%20Roman"> Khanferyan Roman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Milk and dairy products are an important component of a balanced diet. Dairy products represent a heterogeneous food group of solid, semi-solid and liquid, fermented or non-fermented foods, each differing in nutrients such as fat and micronutrient content. Deficiency of milk and dairy products contributes a impact on the main health parameters of the various age groups of the population. The goal of this study was to analyze of the frequency of the consumption of milk and various groups of dairy products by students and its association with their body mass index (BMI), body composition and other physiological parameters. 388 full-time students of the Medical Institute of RUDN University (185 male and 203 female, average age was 20.4+2.2 and 21.9+1.7 y.o., respectively) took part in the cross-sectional study. Anthropometric measurements, estimation of BMI and body composition were analyzed by bioelectrical impedance analysis. The frequency of consumption of the milk and various groups of dairy products was studied using a modified questionnaire on the frequency of consumption of products. Due to the questionnaire data on the frequency of consumption of the diary products, it have been demonstrated that only 11% of respondents consume milk daily, 5% - cottage cheese, 4% and 1% - fermented natural and with fillers milk products, respectively, hard cheese -4%. The study demonstrated that about 16% of the respondents did not consume milk at all over the past month, about one third - cottage cheese, 22% - natural sour-milk products and 18% - sour-milk products with various fillers. hard cheeses and pickled cheeses didn’t consume 9% and 26% of respondents, respectively. We demonstrated the gender differences in the characteristics of consumer preferences were revealed. Thus female students are less likely to use cream, sour cream, soft cheese, milk comparing to male students. Among female students the prevalence of persons with overweight was higher (25%) than among male students (19%). A modest inverse relationship was demonstrated between daily milk intake, BMI, body composition parameters and diary products consumption (r=-0.61 and r=-0.65). The study showed daily insufficient milk and dairy products consumption by students and due to this it have been demonstrated the relationship between the low and rare consumption of diary products and main parameters of indicators of physical activity and health indicators. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frequency%20of%20consumption" title="frequency of consumption">frequency of consumption</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title=" dairy products"> dairy products</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20development" title=" physical development"> physical development</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=body%20mass%20index." title=" body mass index."> body mass index.</a> </p> <a href="https://publications.waset.org/abstracts/186468/association-of-the-frequency-of-the-dairy-products-consumption-by-students-and-health-parameters" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/186468.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">36</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4549</span> Development of Milky Products Leavend by Kefir Grains with Reduced Lactose and Flavored with Tropical Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20L.%20Balieiro">A. L. Balieiro</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20S.%20Silveira"> D. S. Silveira</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20A.%20Santos"> R. A. Santos</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20S.%20Freitas"> L. S. Freitas</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20L.%20S.%20De%20Alsina"> O. L. S. De Alsina</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20S.%20Lima"> A. S. Lima</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20M.%20F.%20Soares"> C. M. F. Soares </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The state of Sergipe has been emerging in milk production, mainly in the dairy basin located in the northeast of the state of the Brazil. However, this area concentrates the production of dairy, developing diverse products with higher aggregated value and scent and regional flavours. With this goal the present wok allows the development of dairy drinks with reduced lactose index, using kefir grains flavored with mangaba pulp. Initially, the removal of milk lactose was evaluated in adsorption columns completed with silica particles obtained by molecular impression technique, using sol ? gel method with the presence and absence of lactose biomolecule, molecular imprinted polymer (PIM) or pure matrix (MP), respectively. Then kefir grains were used for the development of dairy drinks flavored with regional fruits (mangaba). The products were analyzed sensorially, evaluated the probiotic potential and the removal of the lactose. Among the products obtained, the one that present best result in the sensorially was to the drink with removal PIM flavored of mangaba, for which around 60% of the testers indicated that would buy the new product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=molecular%20imprinted%20polymer" title="molecular imprinted polymer">molecular imprinted polymer</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/abstracts/search?q=lactose" title=" lactose"> lactose</a>, <a href="https://publications.waset.org/abstracts/search?q=kefir" title=" kefir"> kefir</a> </p> <a href="https://publications.waset.org/abstracts/3617/development-of-milky-products-leavend-by-kefir-grains-with-reduced-lactose-and-flavored-with-tropical-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3617.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">286</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4548</span> Screening for Enterotoxigenic Staphylococcus spp. Strains Isolated From Raw Milk and Dairy Products in R. N. Macedonia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marija%20Ratkova%20Manovska">Marija Ratkova Manovska</a>, <a href="https://publications.waset.org/abstracts/search?q=Mirko%20Prodanov"> Mirko Prodanov</a>, <a href="https://publications.waset.org/abstracts/search?q=Dean%20Jankuloski"> Dean Jankuloski</a>, <a href="https://publications.waset.org/abstracts/search?q=Katerina%20Blagoevska"> Katerina Blagoevska</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Staphylococci, which are widely found in the environment, animals, humans, and food products, include Staphylococcus aureus (S. aureus), the most significant pathogenic species in this genus. The virulence and toxicity of S. aureus are primarily attributed to the presence of specific genes responsible for producing toxins, biofilms, invasive components, and antibiotic resistance. Staphylococcal food poisoning, caused by the production of staphylococcal enterotoxins (SEs) by these strains in food, is a common occurrence. Globally, S. aureus food intoxications are typically ranked as the third or fourth most prevalent foodborne intoxications. For this study, a total of 333 milk samples and 1160 dairy product samples were analyzed between 2016 and 2020. The strains were isolated and confirmed using the ISO 6888-1:1999 "Horizontal method for enumeration of coagulase-positive staphylococci." Molecular analysis of the isolates, conducted using conventional PCR, involved detecting the 23s gene of S. aureus, the nuc gene, the mecA gene, and 11 genes responsible for producing enterotoxins (sea, seb, sec, sed, see, seg, seh, sei, ser, sej, and sep). The 23s gene was found in 93 (75.6%) out of 123 isolates of Staphylococcus spp. obtained from milk. Among the 76 isolates from dairy products, either S. aureus or the 23s gene was detected in 49 (64.5%) of them. The mecA gene was identified in three isolates from raw milk and five isolates from cheese samples. The nuc gene was present in 98.9% of S. aureus strains from milk and 97.9% from dairy products. Other Staphylococcus strains carried the nuc gene in 26.7% of milk strains and 14.8% of dairy product strains. Genes associated with SEs production were detected in 85 (69.1%) strains from milk and 38 (50%) strains from dairy products. In this study, 10 out of the 11 SEs genes were found, with no isolates carrying the see gene. The most prevalent genes detected were seg and sei, with some isolates containing up to five different SEs genes. These findings indicate the presence of enterotoxigenic staphylococci strains in the tested samples, emphasizing the importance of implementing proper sanitation and hygienic practices, utilizing safe raw materials, and ensuring adequate handling of finished products. Continued monitoring for the presence of SEs is necessary to ensure food safety and prevent intoxication. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title="dairy products">dairy products</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/abstracts/search?q=Staphylococci" title=" Staphylococci"> Staphylococci</a>, <a href="https://publications.waset.org/abstracts/search?q=enterotoxins" title=" enterotoxins"> enterotoxins</a>, <a href="https://publications.waset.org/abstracts/search?q=SE%20genes" title=" SE genes"> SE genes</a> </p> <a href="https://publications.waset.org/abstracts/167760/screening-for-enterotoxigenic-staphylococcus-spp-strains-isolated-from-raw-milk-and-dairy-products-in-r-n-macedonia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/167760.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">71</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4547</span> The Examination And Assurance Of The Microbiological Safety Pertaining To Raw Milk And its Derived Processed Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raana%20Babadi%20Fathipour">Raana Babadi Fathipour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The production of dairy holds significant importance in the sustenance of billions of individuals worldwide, as they rely on milk and its derived products for daily consumption. In addition to being a source of essential nutrients crucial for human well-being, such as proteins, fats, vitamins, and minerals; dairy items are witnessing an increasing demand worldwide. Amongst all the factors contributing to the quality and safety assurance of dairy products, the strong focus lies on maintaining high standards in raw milk procurement. Raw milk serves as an externally nutritious medium for various microorganisms due to its inherent properties. This poses a considerable challenge for the dairy industry in ensuring that microbial contamination is minimized throughout every stage of the value chain. Despite implementing diverse process technologies—both conventional and innovative—the occurrence of microbial spoilage still results in substantial losses within this industry context. Moreover, milk and dairy products have been associated with numerous cases of foodborne illnesses across the globe. Various pathogens such as Salmonella serovars, Campylobacter spp., Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and enterotoxin producing Staphylococcus aureus are commonly identified as the culprits behind these outbreaks in the dairy industry. The effective management of food safety within this sector necessitates a proactive and risk-based approach to reform. However, this strategy presents difficulties for developing nations where informal value chains dominate the dairy sector. Whether operating on a small or large scale or falling within formal or informal realms, it is imperative that the dairy industry adheres to principles of good hygiene practices and good manufacturing practices. Additionally, identifying and managing potential sources of contamination is crucial in mitigating challenges pertaining to quality and safety precautions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy%20value%20chain" title="dairy value chain">dairy value chain</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20contamination" title=" microbial contamination"> microbial contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title=" food safety"> food safety</a>, <a href="https://publications.waset.org/abstracts/search?q=hygiene" title=" hygiene"> hygiene</a> </p> <a href="https://publications.waset.org/abstracts/172691/the-examination-and-assurance-of-the-microbiological-safety-pertaining-to-raw-milk-and-its-derived-processed-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/172691.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">71</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4546</span> Halal Authentication for Some Product Collected from Jordanian Market Using Real-Time PCR</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Omar%20S.%20Sharaf">Omar S. Sharaf</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The mitochondrial 12s rRNA (mt-12s rDNA) gene for pig-specific was developed to detect material from pork species in different products collected from Jordanian market. The amplification PCR products of 359 bp and 531 bp were successfully amplified from the cyt b gene of pig the amplification product using mt-12S rDNA gene were successfully produced a single band with a molecular size of 456 bp. In the present work, the PCR amplification of mtDNA of cytochrome b has been shown as a suitable tool for rapid detection of pig DNA. 100 samples from different dairy, gelatin and chocolate based products and 50 samples from baby food formula were collected and tested to a presence of any pig derivatives. It was found that 10% of chocolate based products, 12% of gelatin and 56% from dairy products and 5.2% from baby food formula showed single band from mt-12S rDNA gene. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=halal%20food" title="halal food">halal food</a>, <a href="https://publications.waset.org/abstracts/search?q=baby%20infant%20formula" title=" baby infant formula"> baby infant formula</a>, <a href="https://publications.waset.org/abstracts/search?q=chocolate%20based%20products" title=" chocolate based products"> chocolate based products</a>, <a href="https://publications.waset.org/abstracts/search?q=PCR" title=" PCR"> PCR</a>, <a href="https://publications.waset.org/abstracts/search?q=Jordan" title=" Jordan"> Jordan</a> </p> <a href="https://publications.waset.org/abstracts/32463/halal-authentication-for-some-product-collected-from-jordanian-market-using-real-time-pcr" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32463.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">534</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4545</span> Credit Risk Evaluation of Dairy Farming Using Fuzzy Logic</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=R.%20H.%20Fattepur">R. H. Fattepur</a>, <a href="https://publications.waset.org/abstracts/search?q=Sameer%20R.%20Fattepur"> Sameer R. Fattepur</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20K.%20Sreekantha"> D. K. Sreekantha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dairy Farming is one of the key industries in India. India is the leading producer and also the consumer of milk, milk-based products in the world. In this paper, we have attempted to the replace the human expert system and to develop an artificial expert system prototype to increase the speed and accuracy of decision making dairy farming credit risk evaluation. Fuzzy logic is used for dealing with uncertainty, vague and acquired knowledge, fuzzy rule base method is used for representing this knowledge for building an effective expert system. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=expert%20system" title="expert system">expert system</a>, <a href="https://publications.waset.org/abstracts/search?q=fuzzy%20logic" title=" fuzzy logic"> fuzzy logic</a>, <a href="https://publications.waset.org/abstracts/search?q=knowledge%20base" title=" knowledge base"> knowledge base</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20farming" title=" dairy farming"> dairy farming</a>, <a href="https://publications.waset.org/abstracts/search?q=credit%20risk" title=" credit risk"> credit risk</a> </p> <a href="https://publications.waset.org/abstracts/40514/credit-risk-evaluation-of-dairy-farming-using-fuzzy-logic" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40514.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">362</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4544</span> Integrating Data Envelopment Analysis and Variance Inflation Factor to Measure the Efficiency of Decision Making Units</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mostafa%20Kazemi">Mostafa Kazemi</a>, <a href="https://publications.waset.org/abstracts/search?q=Zahra%20N.%20Farkhani"> Zahra N. Farkhani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper proposes an integrated Data Envelopment Analysis (DEA) and Variance Inflation Factor (VIF) model for measuring the technical efficiency of decision making units. The model is validated using a set of 69% sales representatives’ dairy products. The analysis is done in two stages, in the first stage, VIF technique is used to distinguish independent effective factors of resellers, and in the second stage we used DEA for measuring efficiency for both constant and variable return to scales status. Further DEA is used to examine the utilization of environmental factors on efficiency. Results of this paper indicated an average managerial efficiency of 83% in the whole sales representatives’ dairy products. In addition, technical and scale efficiency were counted 96% and 80% respectively. 38% of sales representative have the technical efficiency of 100% and 72% of the sales representative in terms of managerial efficiency are quite efficient.High levels of relative efficiency indicate a good condition for sales representative efficiency. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=data%20envelopment%20analysis%20%28DEA%29" title="data envelopment analysis (DEA)">data envelopment analysis (DEA)</a>, <a href="https://publications.waset.org/abstracts/search?q=relative%20efficiency" title=" relative efficiency"> relative efficiency</a>, <a href="https://publications.waset.org/abstracts/search?q=sales%20representatives%E2%80%99%20dairy%20products" title=" sales representatives’ dairy products"> sales representatives’ dairy products</a>, <a href="https://publications.waset.org/abstracts/search?q=variance%20inflation%20factor%20%28VIF%29" title=" variance inflation factor (VIF)"> variance inflation factor (VIF)</a> </p> <a href="https://publications.waset.org/abstracts/35762/integrating-data-envelopment-analysis-and-variance-inflation-factor-to-measure-the-efficiency-of-decision-making-units" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35762.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">568</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4543</span> A Comparative Analysis of Conventional and Organic Dairy Supply Chain: Assessing Transport Costs and External Effects in Southern Sweden</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vivianne%20Aggestam">Vivianne Aggestam</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Purpose: Organic dairy products have steadily increased with consumer popularity in recent years in Sweden, permitting more transport activities. The main aim of this study was to compare the transport costs and the environmental emissions made by the organic and conventional dairy production in Sweden. The objective was to evaluate differences and environmental impacts of transport between the two different production systems, allowing a more transparent understanding of the real impact of transport within the supply chain. Methods: A partial attributional Life Cycle Assessment has been conducted based on a comprehensive survey of Swedish farmers, dairies and consumers regarding their transport needs and costs. Interviews addressed the farmers and dairies. Consumers were targeted through an online survey. Results: Higher transport inputs from conventional dairy transportation are mainly via feed and soil management on farm level. The regional organic milk brand illustrate less initial transport burdens on farm level, however, after leaving the farm, it had equal or higher transportation requirements. This was mainly due to the location of the dairy farm and shorter product expiry dates, which requires more frequent retail deliveries. Organic consumers tend to use public transport more than private vehicles. Consumers using private vehicles for shopping trips primarily bought conventional products for which price was the main deciding factor. Conclusions: Organic dairy products that emphasise its regional attributes do not ensure less transportation and may therefore not be a more “climate smart” option for the consumer. This suggests that the idea of localism needs to be analysed from a more systemic perspective. Fuel and regional feed efficiency can be further implemented, mainly via fuel type and the types of vehicles used for transport. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=supply%20chains" title="supply chains">supply chains</a>, <a href="https://publications.waset.org/abstracts/search?q=distribution" title=" distribution"> distribution</a>, <a href="https://publications.waset.org/abstracts/search?q=transportation" title=" transportation"> transportation</a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20food%20productions" title=" organic food productions"> organic food productions</a>, <a href="https://publications.waset.org/abstracts/search?q=conventional%20food%20production" title=" conventional food production"> conventional food production</a>, <a href="https://publications.waset.org/abstracts/search?q=agricultural%20fossil%20fuel%20use" title=" agricultural fossil fuel use"> agricultural fossil fuel use</a> </p> <a href="https://publications.waset.org/abstracts/6626/a-comparative-analysis-of-conventional-and-organic-dairy-supply-chain-assessing-transport-costs-and-external-effects-in-southern-sweden" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6626.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">454</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4542</span> Analyzing of Good Dairy Practices in Dairy Farm Management in Sleman, Daerah Istimewa Yogyakarta: The Effect of Good Management in Milk Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dandi%20Riswanto">Dandi Riswanto</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahendra%20Wahyu%20Eka%20Pradana"> Mahendra Wahyu Eka Pradana</a>, <a href="https://publications.waset.org/abstracts/search?q=Hutomo%20Abdurrohman"> Hutomo Abdurrohman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The dairy farm has strategic roles in meeting the demand of foods. Sleman Regency is a central dairy production in Daerah Istimewa Yogyakarta. Sleman district has a population of 3954 heads dairy cattle with an environmental temperature of 22 to 35 degrees Celsius and humidity 74 to 87% which makes a good location for a dairy cattle farm. The dairy cattle that are kept by the majority of the Friesian Holstein Crossbreed are predominantly reared by conventional management. Sleman Regency accounts for 7.3% of national milk production. Factors influencing include genetic, environmental, and management. The purpose of this research was to determine the effect of Good Dairy Farming Practices (GDFP) application on milk production in Sleman Regency. The data collection was conducted in January 2017 until May 2017 using survey and interviews methods at 5 locations of dairy farms selected randomly. Data were analyzed with the chi-square test. The result of this research showed that GDFP point was management 1,47 points (less good). The result showed that Good Dairy Farming Practices (GDFP) has a positive effect on milk production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy%20cattle" title="dairy cattle">dairy cattle</a>, <a href="https://publications.waset.org/abstracts/search?q=GDFP" title=" GDFP"> GDFP</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20production" title=" milk production"> milk production</a>, <a href="https://publications.waset.org/abstracts/search?q=Sleman%20regency" title=" Sleman regency"> Sleman regency</a> </p> <a href="https://publications.waset.org/abstracts/75293/analyzing-of-good-dairy-practices-in-dairy-farm-management-in-sleman-daerah-istimewa-yogyakarta-the-effect-of-good-management-in-milk-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/75293.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">219</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4541</span> Rheology and Structural Arrest of Dense Dairy Suspensions: A Soft Matter Approach</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marjan%20Javanmard">Marjan Javanmard</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The rheological properties of dairy products critically depend on the underlying organisation of proteins at multiple length scales. When heated and acidified, milk proteins form particle gel that is viscoelastic, solvent rich, ‘soft’ material. In this work recent developments on the rheology of soft particles suspensions were used to interpret and potentially define the properties of dairy gel structures. It is discovered that at volume fractions below random close packing (RCP), the Maron-Pierce-Quemada (MPQ) model accurately predicts the viscosity of the dairy gel suspensions without fitting parameters; the MPQ model has been shown previously to provide reasonable predictions of the viscosity of hard sphere suspensions from the volume fraction, solvent viscosity and RCP. This surprising finding demonstrates that up to RCP, the dairy gel system behaves as a hard sphere suspension and that the structural aggregates behave as discrete particulates akin to what is observed for microgel suspensions. At effective phase volumes well above RCP, the system is a soft solid. In this region, it is discovered that the storage modulus of the sheared AMG scales with the storage modulus of the set gel. The storage modulus in this regime is reasonably well described as a function of effective phase volume by the Evans and Lips model. Findings of this work has potential to aid in rational design and control of dairy food structure-properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy%20suspensions" title="dairy suspensions">dairy suspensions</a>, <a href="https://publications.waset.org/abstracts/search?q=rheology-structure" title=" rheology-structure"> rheology-structure</a>, <a href="https://publications.waset.org/abstracts/search?q=Maron-Pierce-Quemada%20Model" title=" Maron-Pierce-Quemada Model"> Maron-Pierce-Quemada Model</a>, <a href="https://publications.waset.org/abstracts/search?q=Evans%20and%20Lips%20Model" title=" Evans and Lips Model"> Evans and Lips Model</a> </p> <a href="https://publications.waset.org/abstracts/79044/rheology-and-structural-arrest-of-dense-dairy-suspensions-a-soft-matter-approach" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/79044.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">219</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4540</span> Study of the Impact of Quality Management System on Chinese Baby Dairy Product Industries</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Qingxin%20Chen">Qingxin Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=Liben%20Jiang"> Liben Jiang</a>, <a href="https://publications.waset.org/abstracts/search?q=Andrew%20Smith"> Andrew Smith</a>, <a href="https://publications.waset.org/abstracts/search?q=Karim%20Hadjri"> Karim Hadjri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Since 2007, the Chinese food industry has undergone serious food contamination in the baby dairy industry, especially milk powder contamination. One of the milk powder products was found to contain melamine and a significant number (294,000) of babies were affected by kidney stones. Due to growing concerns among consumers about food safety and protection, and high pressure from central government, companies must take radical action to ensure food quality protection through the use of an appropriate quality management system. Previously, though researchers have investigated the health and safety aspects of food industries and products, quality issues concerning food products in China have been largely over-looked. Issues associated with baby dairy products and their quality issues have not been discussed in depth. This paper investigates the impact of quality management systems on the Chinese baby dairy product industry. A literature review was carried out to analyse the use of quality management systems within the Chinese milk power market. Moreover, quality concepts, relevant standards, laws, regulations and special issues (such as Melamine, Flavacin M1 contamination) have been analysed in detail. A qualitative research approach is employed, whereby preliminary analysis was conducted by interview, and data analysis based on interview responses from four selected Chinese baby dairy product companies was carried out. Through the analysis of literature review and data findings, it has been revealed that for quality management system that has been designed by many practitioners, many theories, models, conceptualisation, and systems are present. These standards and procedures should be followed in order to provide quality products to consumers, but the implementation is lacking in the Chinese baby dairy industry. Quality management systems have been applied by the selected companies but the implementation still needs improvement. For instance, the companies have to take measures to improve their processes and procedures with relevant standards. The government need to make more interventions and take a greater supervisory role in the production process. In general, this research presents implications for the regulatory bodies, Chinese Government and dairy food companies. There are food safety laws prevalent in China but they have not been widely practiced by companies. Regulatory bodies must take a greater role in ensuring compliance with laws and regulations. The Chinese government must also play a special role in urging companies to implement relevant quality control processes. The baby dairy companies not only have to accept the interventions from the regulatory bodies and government, they also need to ensure that production, storage, distribution and other processes will follow the relevant rules and standards. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=baby%20dairy%20product" title="baby dairy product">baby dairy product</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20quality" title=" food quality"> food quality</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20powder%20contamination" title=" milk powder contamination"> milk powder contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20management%20system" title=" quality management system"> quality management system</a> </p> <a href="https://publications.waset.org/abstracts/26078/study-of-the-impact-of-quality-management-system-on-chinese-baby-dairy-product-industries" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26078.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">473</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4539</span> Decision-Making Strategies on Smart Dairy Farms: A Review</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=L.%20Krpalkova">L. Krpalkova</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20O%27%20Mahony"> N. O' Mahony</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Carvalho"> A. Carvalho</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Campbell"> S. Campbell</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Corkery"> G. Corkery</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Broderick"> E. Broderick</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Walsh"> J. Walsh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Farm management and operations will drastically change due to access to real-time data, real-time forecasting, and tracking of physical items in combination with Internet of Things developments to further automate farm operations. Dairy farms have embraced technological innovations and procured vast amounts of permanent data streams during the past decade; however, the integration of this information to improve the whole farm-based management and decision-making does not exist. It is now imperative to develop a system that can collect, integrate, manage, and analyse on-farm and off-farm data in real-time for practical and relevant environmental and economic actions. The developed systems, based on machine learning and artificial intelligence, need to be connected for useful output, a better understanding of the whole farming issue, and environmental impact. Evolutionary computing can be very effective in finding the optimal combination of sets of some objects and, finally, in strategy determination. The system of the future should be able to manage the dairy farm as well as an experienced dairy farm manager with a team of the best agricultural advisors. All these changes should bring resilience and sustainability to dairy farming as well as improving and maintaining good animal welfare and the quality of dairy products. This review aims to provide an insight into the state-of-the-art of big data applications and evolutionary computing in relation to smart dairy farming and identify the most important research and development challenges to be addressed in the future. Smart dairy farming influences every area of management, and its uptake has become a continuing trend. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=big%20data" title="big data">big data</a>, <a href="https://publications.waset.org/abstracts/search?q=evolutionary%20computing" title=" evolutionary computing"> evolutionary computing</a>, <a href="https://publications.waset.org/abstracts/search?q=cloud" title=" cloud"> cloud</a>, <a href="https://publications.waset.org/abstracts/search?q=precision%20technologies" title=" precision technologies"> precision technologies</a> </p> <a href="https://publications.waset.org/abstracts/130338/decision-making-strategies-on-smart-dairy-farms-a-review" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/130338.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">189</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4538</span> Silage for Dairy Production: A Case Study of Pakistan </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Noor-ul-Ain">Noor-ul-Ain</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Thair%20Khan"> Muhammad Thair Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Adeela%20Ajmal"> Adeela Ajmal</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamid%20Mustafa"> Hamid Mustafa </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pakistan is an agricultural country and livestock only share 11.8 percent to national GDP during 2015-16. Pakistan is a 3rd largest milk producing country having 41.2, 35.6, 29.4, 68.4 and 1.0 million head cattle, buffalo, sheep, goat and camel, respectively. Modern urbanization and shortage of feed resources for livestock species in a country is an alarming threat. The introduction of new technology and advanced techniques solve this issue. This includes drought feeding, increase production, aid to crop management, balance nutrition and easily storaged of wet feed products. It is therefore clear that silage has important role in animal feed and feeding. Financial model of this study clear the effectiveness of silage. Therefore, it is revealed from this study that silage is a cost-effective option for a profitable dairy farming in Pakistan. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=feed" title="feed">feed</a>, <a href="https://publications.waset.org/abstracts/search?q=silage" title=" silage"> silage</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy" title=" dairy"> dairy</a>, <a href="https://publications.waset.org/abstracts/search?q=production" title=" production"> production</a>, <a href="https://publications.waset.org/abstracts/search?q=Pakistan" title=" Pakistan "> Pakistan </a> </p> <a href="https://publications.waset.org/abstracts/40024/silage-for-dairy-production-a-case-study-of-pakistan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40024.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">437</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4537</span> Studies of Lactose Utilization in Microalgal Isolate for Further Use in Dairy By-Product Bioconversion</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sergejs%20Kolesovs">Sergejs Kolesovs</a>, <a href="https://publications.waset.org/abstracts/search?q=Armands%20Vigants"> Armands Vigants</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The use of dairy industry by-products and wastewater as a cheap substrate for microalgal growth is gaining recognition. However, the mechanisms of lactose utilization remain understudied, limiting the potential of successful microalgal biomass production using various dairy by-products, such as whey and permeate. The necessity for microalgae to produce a specific enzyme, β-galactosidase, requires the selection of suitable strains. This study focuses on a freshwater microalgal isolate's ability to grow on a semi-synthetic medium supplemented with lactose. After 10 days of agitated cultivation, an axenic microalgal isolate achieved significantly higher biomass production under mixotrophic growth conditions (0.86 ± 0.07 g/L, dry weight) than heterotrophic growth (0.46 ± 0.04 g/L). Moreover, mixotrophic cultivation had significantly higher biomass production compared to photoautotrophic growth (0.67 ± 0.05 g/L). The activity of β-galactosidase was detected in both supernatant and microalgal biomass under mixotrophic and heterotrophic growth conditions, showing the potential of extracellular and intracellular mechanisms of enzyme production. However, the main limiting factor in this study was the increase of pH values during the cultivation, significantly reducing the activity of the β-galactosidase enzyme after 3rd day of cultivation. It highlights the need for stricter control of growth parameters to ensure the enzyme's activity. Further research will assess the isolate's suitability for dairy by-product bioconversion and biomass composition. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microalgae" title="microalgae">microalgae</a>, <a href="https://publications.waset.org/abstracts/search?q=lactose" title=" lactose"> lactose</a>, <a href="https://publications.waset.org/abstracts/search?q=whey" title=" whey"> whey</a>, <a href="https://publications.waset.org/abstracts/search?q=permeate" title=" permeate"> permeate</a>, <a href="https://publications.waset.org/abstracts/search?q=beta-galactosidase" title=" beta-galactosidase"> beta-galactosidase</a>, <a href="https://publications.waset.org/abstracts/search?q=mixotrophy" title=" mixotrophy"> mixotrophy</a>, <a href="https://publications.waset.org/abstracts/search?q=heterotrophy" title=" heterotrophy"> heterotrophy</a> </p> <a href="https://publications.waset.org/abstracts/185298/studies-of-lactose-utilization-in-microalgal-isolate-for-further-use-in-dairy-by-product-bioconversion" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/185298.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">65</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4536</span> The Impact of Adopting Cross Breed Dairy Cows on Households’ Income and Food Security in the Case of Dejen Woreda, Amhara Region, Ethiopia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Misganaw%20Chere%20Siferih">Misganaw Chere Siferih</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study assessed the impact of crossbreed dairy cows on household income and food security. The study area is found in Dejen Woreda, East Gojam Zone, and Amhara region of Ethiopia. Random sampling technique was used to obtain a sample of 80 crossbreed dairy cow owners and 176 indigenous dairy cow owners. The study employed food consumption score analytical framework to measure food security status of the household. No Statistical significant mean difference is found between crossbreed owners and indigenous owners. Logistic regression was employed to investigate crossbreed dairy cow adoption determinants , the result indicates that gender, education, labor number, land size cultivated, dairy cooperatives membership, net income and food security status of the household are statistically significant independent variables, which explained the binary dependent variable, crossbreed dairy cow adoption. Propensity score matching (PSM) was employed to analyze the impact of crossbreed dairy cow owners on farmers’ income and food security. The average net income of crossbreed dairy cow owners was found to be significantly higher than indigenous dairy cow owners. Estimates of average treatment effect of the treated (ATT) indicated that crossbreed dairy cow is able to impact households’ net income by 42%, 38.5%, 30.8% and 44.5% higher in kernel, radius, nearest neighborhood and stratification matching algorithms respectively as compared to indigenous dairy cow owners. However, estimates of average treatment of the treated (ATT) suggest that being an owner of crossbreed dairy cow is not able to affect food security significantly. Thus, crossbreed dairy cow enables farmers to increase income but not their food security in the study area. Finally, the study recommended establishing dairy cooperatives and advice farmers to become a member of them, attention to promoting the impact of crossbreed dairy cows and promotion of nutrition focus projects. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=crossbreed%20dairy%20cow" title="crossbreed dairy cow">crossbreed dairy cow</a>, <a href="https://publications.waset.org/abstracts/search?q=net%20income" title=" net income"> net income</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=propensity%20score%20matching" title=" propensity score matching"> propensity score matching</a> </p> <a href="https://publications.waset.org/abstracts/185129/the-impact-of-adopting-cross-breed-dairy-cows-on-households-income-and-food-security-in-the-case-of-dejen-woreda-amhara-region-ethiopia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/185129.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">65</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4535</span> Application of Microparticulated Whey Proteins in Reduced-Fat Yogurt through Hot-Extrusion: Influence on Physicochemical and Sensory Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20K.%20Hossain">M. K. Hossain</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Keidel"> J. Keidel</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20Hensel"> O. Hensel</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Diakite"> M. Diakite</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fat reduced dairy products are holding a potential market due to health reason. Due to less creamy, and pleasantness, reduced and/or low-fat dairy products are getting less consumer acceptance whereas the fat molecule provides smooth, creamy and a pleasant mouthfeel in dairy products especially yogurt & ice cream. This study was aimed to investigate whether the application of microparticulated whey proteins (MWPs) processed by extrusion cooking, the reduced fat yogurt can achieve similar or higher creaminess compared to whole milk (3.8% fat) and skimmed milk (0.5% fat) yogurt. Full cream and skimmed milk were used to prepare natural stirred yogurt, as well as the dry matter content, also adjusted up to 16% with skimmed milk powder. Whey protein concentrates (WPC80) were used to produce MWPs in particle size of d50 > 5 µm, d50 3<5 µm and d50 < 3 µm through the hot-extrusion process with a screw speed of 400, 600 and 1000 rpm respectively. Furthermore, the commercially available microparticulated whey protein called Simplesse® was also applied in order to compare with extruded MWPs. The rheological and sensory properties of yogurt were assessed, and data were analyzed statistically. The applications of extruded MWPs with 600 and 1000 rpm were achieved significantly (p < 0.05) higher creaminess and preference compared to the whole and skimmed milk yogurt whereas, 400 rpm got lower preference. On the other hand, Simplesse® obtained the lowest creaminess and preference compared to other yogurts, although the contribution of dry matter in yogurt was same as extruded MWPs. The creaminess and viscosities were strongly (r = 0.62) correlated, furthermore, the viscosity from sensory evaluation and the dynamic viscosity of yogurt was also significantly (r = 0.72) correlated which clarifies that the performance of sensory panelists as well as the quality of the products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microparticulation" title="microparticulation">microparticulation</a>, <a href="https://publications.waset.org/abstracts/search?q=hot-extrusion" title=" hot-extrusion"> hot-extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=reduced-fat%20yogurt" title=" reduced-fat yogurt"> reduced-fat yogurt</a>, <a href="https://publications.waset.org/abstracts/search?q=whey%20protein%20concentrate" title=" whey protein concentrate"> whey protein concentrate</a> </p> <a href="https://publications.waset.org/abstracts/106590/application-of-microparticulated-whey-proteins-in-reduced-fat-yogurt-through-hot-extrusion-influence-on-physicochemical-and-sensory-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/106590.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">130</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4534</span> Fecal Prevalence, Serotype Distribution and Antimicrobial Resistance of Salmonella in Dairy Cattle in Central Ethiopia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tadesse%20Eguale">Tadesse Eguale</a>, <a href="https://publications.waset.org/abstracts/search?q=Ephrem%20Engdawork"> Ephrem Engdawork</a>, <a href="https://publications.waset.org/abstracts/search?q=Wondwossen%20Gebreyes"> Wondwossen Gebreyes</a>, <a href="https://publications.waset.org/abstracts/search?q=Dainel%20%20Asrat"> Dainel Asrat</a>, <a href="https://publications.waset.org/abstracts/search?q=Hile%20Alemayehu"> Hile Alemayehu</a>, <a href="https://publications.waset.org/abstracts/search?q=John%20%20Gunn"> John Gunn </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Salmonella is one of the major zoonotic pathogens affecting wide range of vertebrates and humans worldwide. Consumption of contaminated dairy products and contact with dairy cattle represent the common sources of non-typhoidal Salmonella infection in humans. Fecal samples were collected from 132 dairy herds in central Ethiopia and cultured for Salmonella to determine the prevalence, serotype distribution and antimicrobial susceptibility. Salmonella was recovered from the feces of at least one cattle in 10(7.6%) of the dairy farms. Out of 1193 fecal samples 30(2.5%) were positive for Salmonella. Large farm size, detection of diarrhea in one or more animals during sampling and keeping animals completely indoor compared to occasional grazing outside were associated with Salmonella positivity of the farms. Farm level prevalence of Salmonella was significantly higher in young animals below 6 months of age compared to other age groups(X2=10.24; p=0.04). Nine different serotypes were isolated. The four most frequently recovered serotypes were S. Typhimurium (23.3%),S. Saintpaul (20%) and S. Kentucky and S. Virchow (16.7%) each. All isolates were resistant or intermediately resistant to at least one of the 18 drugs tested. Twenty-six (86.7%), 20(66.7%), 18(60%), 16(53.3%) of the isolates were resistant to streptomycin, nitrofurantoin, sulfisoxazole and tetracycline respectively. Resistance to 2 drugs was detected in 93.3% of the isolates. Resistance to 3 or more drugs were detected in 21(70%) of the total isolates while multi-drug resistance (MDR) to 7 or more drugs were detected in 12 (40%) of the isolates. The rate of occurrence of MDR in Salmonella strains isolated from dairy farms in Addis Ababa was significantly higher than those isolated from farms outside of Addis Ababa((p= 0.009). The detection of high MDR in Salmonella isolates originating from dairy farms warrants the need for strict pathogen reduction strategy in dairy cattle and spread of these MDR strains to human population. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=salmonella" title="salmonella">salmonella</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20resistance" title=" antimicrobial resistance"> antimicrobial resistance</a>, <a href="https://publications.waset.org/abstracts/search?q=fecal%20prevalence" title=" fecal prevalence"> fecal prevalence</a> </p> <a href="https://publications.waset.org/abstracts/18194/fecal-prevalence-serotype-distribution-and-antimicrobial-resistance-of-salmonella-in-dairy-cattle-in-central-ethiopia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/18194.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">497</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4533</span> Development of a Symbiotic Milk Chocolate Using Inulin and Bifidobacterium Lactis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Guity%20Karim">Guity Karim</a>, <a href="https://publications.waset.org/abstracts/search?q=Valiollah%20Ayareh"> Valiollah Ayareh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Probiotic dairy products are those that contain biologically active components that may affect beneficially one or more target functions in the body, beyond their adequate nutritional effects. As far as chocolate milk is a popular dairy product in the country especially among children and youth, production of a symbiotic (probiotic + peribiotic) new product using chocolate milk, Bifidobacterium lactis (DSM, Netherland) and inulin (Bene, Belgium) would help to promote the nutritional and functional properties of this product. Bifidobacterium Lactis is used as a probiotic in a variety of foods, particularly dairy products like yogurt and as a probiotic bacterium has benefit effects on the human health. Inulin as a peribiotic agent is considered as functional food ingredient. Experimental studies have shown its use as bifidogenic agent. Chocolate milk with different percent of fat (1 and 2 percent), 6 % of sugar and 0.9 % cacao was made, sterilized (UHT) and supplemented with Bifidobacterium lactis and inulin (0.5 %) after cooling . A sample was made without inulin as a control. Bifidobacterium lactis population was enumerated at days 0, 4, 8 and 12 together with measurement of pH, acidity and viscosity of the samples. Also sensory property of the product was evaluated by a 15 panel testers. The number of live bacterial cells was maintained at the functional level of 106-108 cfu/ml after keeping for 12 days in refrigerated temperature (4°C). Coliforms were found to be absent in the products during the storage. Chocolate milk containing 1% fat and inulin has the best effect on the survival and number of B. lactis at day 8 and after that. Moreover, the addition of inulin did not affect the sensorial quality of the product. In this work, chocolate has been evaluated as a potential protective carrier for oral delivery of B. lactis and inulin. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chocolate%20milk" title="chocolate milk">chocolate milk</a>, <a href="https://publications.waset.org/abstracts/search?q=synbiotic" title=" synbiotic"> synbiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=bifidobacterium%20lactis" title=" bifidobacterium lactis"> bifidobacterium lactis</a>, <a href="https://publications.waset.org/abstracts/search?q=inulin" title=" inulin "> inulin </a> </p> <a href="https://publications.waset.org/abstracts/22905/development-of-a-symbiotic-milk-chocolate-using-inulin-and-bifidobacterium-lactis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22905.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">360</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4532</span> Analysis of Constraints and Opportunities in Dairy Production in Botswana</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Som%20Pal%20Baliyan">Som Pal Baliyan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dairy enterprise has been a major source of employment and income generation in most of the economies worldwide. Botswana government has also identified dairy as one of the agricultural sectors towards diversification of the mineral dependent economy of the country. The huge gap between local demand and supply of milk and milk products indicated that there are not only constraints but also; opportunities exist in this sub sector of agriculture. Therefore, this study was an attempt to identify constraints and opportunities in dairy production industry in Botswana. The possible ways to mitigate the constraints were also identified. The findings should assist the stakeholders especially, policy makers in the formulation of effective policies for the growth of dairy sector in the country. This quantitative study adopted a survey research design. A final survey followed by a pilot survey was conducted for data collection. The purpose of the pilot survey was to collect basic information on the nature and extent of the constraints, opportunities and ways to mitigate the constraints in dairy production. Based on the information from pilot survey, a four point Likert’s scale type questionnaire was constructed, validated and tested for its reliability. The data for the final survey were collected from purposively selected twenty five dairy farms. The descriptive statistical tools were employed to analyze data. Among the twelve constraints identified; high feed costs, feed shortage and availability, lack of technical support, lack of skilled manpower, high prevalence of pests and diseases and, lack of dairy related technologies were the six major constraints in dairy production. Grain feed production, roughage feed production, manufacturing of dairy feed, establishment of milk processing industry and, development of transportation systems were the five major opportunities among the eight opportunities identified. Increasing production of animal feed locally, increasing roughage feed production locally, provision of subsidy on animal feed, easy access to sufficient financial support, training of the farmers and, effective control of pests and diseases were identified as the six major ways to mitigate the constraints. It was recommended that the identified constraints and opportunities as well as the ways to mitigate the constraints need to be carefully considered by the stakeholders especially, policy makers during the formulation and implementation of the policies for the development of dairy sector in Botswana. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy%20enterprise" title="dairy enterprise">dairy enterprise</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20production" title=" milk production"> milk production</a>, <a href="https://publications.waset.org/abstracts/search?q=opportunities" title=" opportunities"> opportunities</a>, <a href="https://publications.waset.org/abstracts/search?q=production%20constraints" title=" production constraints"> production constraints</a> </p> <a href="https://publications.waset.org/abstracts/36858/analysis-of-constraints-and-opportunities-in-dairy-production-in-botswana" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36858.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">405</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4531</span> Influence of Environmental Temperature on Dairy Herd Performance and Behaviour </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=L.%20Krpalkova">L. Krpalkova</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20O%27%20Mahony"> N. O' Mahony</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Carvalho"> A. Carvalho</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Campbell"> S. Campbell</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Harapanahalli"> S. Harapanahalli</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Walsh"> J. Walsh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of this study was to determine the effects of environmental stressors on the performance of lactating dairy cows and discuss some future trends. There exists a relationship between the meteorological data and milk yield prediction accuracy in pasture-based dairy systems. New precision technologies are available and are being developed to improve the sustainability of the dairy industry. Some of these technologies focus on welfare of individual animals on dairy farms. These technologies allow the automatic identification of animal behaviour and health events, greatly increasing overall herd health and yield while reducing animal health inspection demands and long-term animal healthcare costs. The data set consisted of records from 489 dairy cows at two dairy farms and temperature measured from the nearest meteorological weather station in 2018. The effects of temperature on milk production and behaviour of animals were analyzed. The statistical results indicate different effects of temperature on milk yield and behaviour. The “comfort zone” for animals is in the range 10 °C to 20 °C. Dairy cows out of this zone had to decrease or increase their metabolic heat production, and it affected their milk production and behaviour. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=behavior" title="behavior">behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20yield" title=" milk yield"> milk yield</a>, <a href="https://publications.waset.org/abstracts/search?q=temperature" title=" temperature"> temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=precision%20technologies" title=" precision technologies"> precision technologies</a> </p> <a href="https://publications.waset.org/abstracts/125573/influence-of-environmental-temperature-on-dairy-herd-performance-and-behaviour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/125573.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">109</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4530</span> Comparison of Methods for the Detection of Biofilm Formation in Yeast and Lactic Acid Bacteria Species Isolated from Dairy Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Goksen%20Arik">Goksen Arik</a>, <a href="https://publications.waset.org/abstracts/search?q=Mihriban%20Korukluoglu"> Mihriban Korukluoglu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic acid bacteria (LAB) and some yeast species are common microorganisms found in dairy products and most of them are responsible for the fermentation of foods. Such cultures are isolated and used as a starter culture in the food industry because of providing standardisation of the final product during the food processing. Choice of starter culture is the most important step for the production of fermented food. Isolated LAB and yeast cultures which have the ability to create a biofilm layer can be preferred as a starter in the food industry. The biofilm formation could be beneficial to extend the period of usage time of microorganisms as a starter. On the other hand, it is an undesirable property in pathogens, since biofilm structure allows a microorganism become more resistant to stress conditions such as antibiotic presence. It is thought that the resistance mechanism could be turned into an advantage by promoting the effective microorganisms which are used in the food industry as starter culture and also which have potential to stimulate the gastrointestinal system. Development of the biofilm layer is observed in some LAB and yeast strains. The resistance could make LAB and yeast strains dominant microflora in the human gastrointestinal system; thus, competition against pathogen microorganisms can be provided more easily. Based on this circumstance, in the study, 10 LAB and 10 yeast strains were isolated from various dairy products, such as cheese, yoghurt, kefir, and cream. Samples were obtained from farmer markets and bazaars in Bursa, Turkey. As a part of this research, all isolated strains were identified and their ability of biofilm formation was detected with two different methods and compared with each other. The first goal of this research was to determine whether <em>isolates</em> have the potential for <em>biofilm</em> production, and the second was to compare the validity of two different methods, which are known as “Tube method” and “96-well plate-based method”. This study may offer an insight into developing a point of view about biofilm formation and its beneficial properties in LAB and yeast cultures used as a starter in the food industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biofilm" title="biofilm">biofilm</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title=" dairy products"> dairy products</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a> </p> <a href="https://publications.waset.org/abstracts/61705/comparison-of-methods-for-the-detection-of-biofilm-formation-in-yeast-and-lactic-acid-bacteria-species-isolated-from-dairy-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61705.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">263</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4529</span> Biosensor System for Escherichia coli and Staphylococcus aureus Detection in Traditional Ice Cream</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raana%20Babadi%20Fathipour">Raana Babadi Fathipour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ice cream is a nutritious dairy product that, given its constituent materials and high nutritional value, is a suitable growth medium for the growth of various food microorganisms. The contamination of this product with pathogenic microorganisms may cause food poisoning and infections, and so could be harmful to human health. The foremost critical pathogenic microscopic organisms of ice cream incorporate Escherichia coli, Staphylococcus aureus, Bacillus cereus, Enterobacteriaceae, coliforms, Listeria monocytogenes and Enterococcus. Biosensor technology, albeit a recent addition to the dairy industry, has proven its worth in other fields, such as medical devices. Through numerous studies, the advantages of employing biosensors have consistently emerged. These incredible tools present expeditious and straightforward means while specifically targeting analytes. Thus, they bring forth unparalleled solutions that bolster ongoing advancements within dairy products and processes. This review delves into the latest developments in the realm of biosensors and evaluates the diverse techniques of bio-recognition and transduction in terms of their benefits, drawbacks, and relevance to traditional ice cream. Furthermore, the obstacles that impede the progress of these approaches in meeting the growing need for swift and real-time quality control of milk products, particularly ice cream, are also expounded upon. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=traditional%20ice%20cream" title="traditional ice cream">traditional ice cream</a>, <a href="https://publications.waset.org/abstracts/search?q=Escherichia%20coli" title=" Escherichia coli"> Escherichia coli</a>, <a href="https://publications.waset.org/abstracts/search?q=Staphylococcus%20aureus" title=" Staphylococcus aureus"> Staphylococcus aureus</a>, <a href="https://publications.waset.org/abstracts/search?q=biosensors" title=" biosensors"> biosensors</a> </p> <a href="https://publications.waset.org/abstracts/171791/biosensor-system-for-escherichia-coli-and-staphylococcus-aureus-detection-in-traditional-ice-cream" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/171791.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">81</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4528</span> The Effects of Production, Transportation and Storage Conditions on Mold Growth in Compound Feeds</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Cetinkaya">N. Cetinkaya</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of the present study is to determine the critical control points during the production, transportation and storage conditions of compound feeds to be used in the Hazard Analysis Critical Control Point (HACCP) feed safety management system. A total of 40 feed samples were taken after 20 and 40 days of storage periods from the 10 dairy and 10 beef cattle farms following the transportation of the compound feeds from the factory. In addition, before transporting the feeds from factory immediately after production of dairy and beef cattle compound feeds, 10 from each total 20 samples were taken as 0 day. In all feed samples, chemical composition and total aflatoxin levels were determined. The aflatoxin levels in all feed samples with the exception of 2 dairy cattle feeds were below the maximum acceptable level. With the increase in storage period in dairy feeds, the aflatoxin levels were increased to 4.96 ppb only in a BS8 dairy farm. This value is below the maximum permissible level (10 ppb) in beef cattle feed. The aflatoxin levels of dairy feed samples taken after production varied between 0.44 and 2.01 ppb. Aflatoxin levels were found to be between 0.89 and 3.01 ppb in dairy cattle feeds taken on the 20<sup>th</sup> day of storage at 10 dairy cattle farm. On the 40<sup>th</sup> day, feed aflatoxin levels in the same dairy cattle farm were found between 1.12 and 7.83 ppb. The aflatoxin levels were increased to 7.83 and 6.31 ppb in 2 dairy farms, after a storage period of 40 days. These obtained aflatoxin values are above the maximum permissible level in dairy cattle feeds. The 40 days storage in pellet form in the HACCP feed safety management system can be considered as a critical control point. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aflatoxin" title="aflatoxin">aflatoxin</a>, <a href="https://publications.waset.org/abstracts/search?q=beef%20cattle%20feed" title=" beef cattle feed"> beef cattle feed</a>, <a href="https://publications.waset.org/abstracts/search?q=compound%20feed" title=" compound feed"> compound feed</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20cattle%20feed" title=" dairy cattle feed"> dairy cattle feed</a>, <a href="https://publications.waset.org/abstracts/search?q=HACCP" title=" HACCP"> HACCP</a> </p> <a href="https://publications.waset.org/abstracts/90397/the-effects-of-production-transportation-and-storage-conditions-on-mold-growth-in-compound-feeds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/90397.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">398</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4527</span> Conjugated Linoleic Acid (CLA) Health Benefits and Sources</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hilal%20Ahmad%20Punoo">Hilal Ahmad Punoo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of octadecadienoic acid with two conjugated double bonds. Of more than a dozen isomers of CLA found naturally in dairy and meat products from ruminants, c-9, t-11 and t-10, c-12 are the two isomers with known physiological importance, including anticarcinogenic, antidiabetic, antilipogenic, and antiatherosclerotic effects. Conjugated linoleic acids (CLA) may influence the onset and severity of several chronic diseases, including various cancers, atherosclerosis, obesity, bone density loss, and diabetes. These findings are of special interest to the agriculture community, because dietary sources of CLA are almost exclusively beef and dairy products. Thus, a better understanding of the specific isomers and mechanisms responsible for these positive effects of CLA on human health would be both prudent and economically beneficial. To date, research related to the advantages of CLA consumption on human health has been conducted using experimental laboratory animals and cell culture systems. These data consistently show that relatively low levels of CLA can influence risk of cancer. Further, very recent investigations suggest that the predominate CLA isoform (cis-9, trans-11 CLA or rumenic acid) found in beef and milk fat possesses anticarcinogenic effects but does not alter body composition; the trans-10, cis-12 CLA has been shown to inhibit lipogenesis. Clearly, further work, especially using human subjects, will be required to characterize the potential benefits of CLA consumption on human health. Moreover, we suggest that foods naturally containing high amounts of CLA (e.g., beef and dairy products) be considered as meeting the definition of functional foods. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=conjugated%20linoleic%20acid" title="conjugated linoleic acid">conjugated linoleic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=potential%20health%20benefits" title=" potential health benefits"> potential health benefits</a>, <a href="https://publications.waset.org/abstracts/search?q=fats" title=" fats"> fats</a>, <a href="https://publications.waset.org/abstracts/search?q=animals" title=" animals"> animals</a>, <a href="https://publications.waset.org/abstracts/search?q=humans" title=" humans"> humans</a> </p> <a href="https://publications.waset.org/abstracts/43227/conjugated-linoleic-acid-cla-health-benefits-and-sources" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43227.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4526</span> The First Step to Standardization of Iranian Buffalo Milk: Physicochemical Characterization</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farnoosh%20Attar">Farnoosh Attar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, buffalo’s milk due to has highly nutritional properties, has a special place among consumers and its application for the production of dairy products due to the high technological properties is increasing day by day. In the present study, the physicochemical characteristics of Iranian buffalo’s milk were compared with cow's milk. According to chemical analysis, the amount of fat, protein, and total solid was higher in buffalo milk than cow's milk (respectively, 8.2%, 4.73%, and 15.92% compared with 3.5%, 3.25%, and 12.5%). Also, the percentage of cholesterol buffalo’s milk was less than in cow's milk. In contrast, no significant difference between the pH, acidity, and specific gravity was observed. The size of buffalo milk fat globules was larger than cow's milk. In addition, the profile of buffalo free fatty acids milk showed the relatively high distribution of long chain saturated fatty acids. The presence of four major bands related to αs casein, β casein, β-lactoglobulin, and α-lactalbumin with quite higher intensity than cow’s milk was also observed. The results obtained will provide a reference investigation to improve the developing of buffalo milk standard. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=buffalo%20milk" title="buffalo milk">buffalo milk</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20characterization" title=" physicochemical characterization"> physicochemical characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=standardization" title=" standardization"> standardization</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title=" dairy products"> dairy products</a> </p> <a href="https://publications.waset.org/abstracts/23975/the-first-step-to-standardization-of-iranian-buffalo-milk-physicochemical-characterization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23975.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">443</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4525</span> Microbial Assessment of Dairy Byproducts in Albania as a Basis for Consumer Safety</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Klementina%20Puto">Klementina Puto</a>, <a href="https://publications.waset.org/abstracts/search?q=Ermelinda%20Nexhipi"> Ermelinda Nexhipi</a>, <a href="https://publications.waset.org/abstracts/search?q=Evi%20Llaka"> Evi Llaka</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dairy by-products are a fairly good environment for microorganisms due to their composition for their growth. Microbial populations have a significant impact in the production of cheese, butter, yogurt, etc. in terms of their organoleptic quality and at the same time some also cause their breakdown. In this paper, the microbiological contamination of soft cheese, butter and yogurt produced in the country (domestic) and imported is assessed, as an indicator of hygiene with impact on public health. The study was extended during September 2018-June 2019 and was divided into three periods, September-December, January-March, and April-June. During this study, a total of 120 samples were analyzed, of which 60 samples of cheese and butter locally produced, and 60 samples of imported soft cheese and butter productions. The microbial indicators analyzed are <em>Staphylococcus aureus and E. coli</em>. Analyzes have been conducted at the Food Safety Laboratory (FSIV) in Tirana in accordance with EU Regulation 2073/2005. Sampling was performed according to the specific international standards for these products (ISO 6887 and ISO 8261). Sampling and transport of samples were done under sterile conditions. Also, coding of samples was done to preserve the anonymity of subjects. After the analysis, the country's soft cheese products compared to imports were more contaminated with <em>S. aureus </em>and<em> E. coli</em>. Meanwhile, the imported butter samples that were analyzed, resulted within norms compared to domestic ones. Based on the results, it was concluded that the microbial quality of samples of cheese, butter and yogurt analyzed remains a real problem for hygiene in Albania. The study will also serve business operators in Albania to improve their work to ensure good hygiene on the basis of the HACCP plan and to provide a guarantee of consumer health. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumer" title="consumer">consumer</a>, <a href="https://publications.waset.org/abstracts/search?q=health" title=" health"> health</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy" title=" dairy"> dairy</a>, <a href="https://publications.waset.org/abstracts/search?q=by-products" title=" by-products"> by-products</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial" title=" microbial"> microbial</a> </p> <a href="https://publications.waset.org/abstracts/110647/microbial-assessment-of-dairy-byproducts-in-albania-as-a-basis-for-consumer-safety" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/110647.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">127</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=dairy%20products&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=dairy%20products&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=dairy%20products&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=dairy%20products&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=dairy%20products&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=dairy%20products&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=dairy%20products&page=8">8</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=dairy%20products&page=9">9</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=dairy%20products&page=10">10</a></li> <li class="page-item disabled"><span class="page-link">...</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=dairy%20products&page=151">151</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=dairy%20products&page=152">152</a></li> <li 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