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Abstract

The microbiological quality of raw milk can be directly affected by animal health, hygiene procedures performed during milking and product storage condition. Faced with the need to characterize the microbiological aspects due to the milk production of cattle herd of Curraleiro Pe-Duro breed, there...

Author(s)
Sola, M. C.; Feistel, J. C.; Freitas, F. A. de; Minafra e Rezende, C. S.
Publisher
Fedearl University of Ceará, Fortaleza, Brazil
Citation
Revista Brasileira de Higiene e Sanidade Animal, 2016, 10, 3, pp 455-461
AbstractFull Text

The research of potentially zoonotic agents in livestock is an important surveillance action to ensure the safe food. Salmonella sp. cause great losses both in production and in animal outbreaks involving food. Dairy cattle can be infected with subclinical form. The environment is an important...

Author(s)
Generoso, D.; Langoni, H.
Publisher
Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista, Botucatu, Brazil
Citation
Veterinária e Zootecnia, 2011, 18, 4, pp 661-667
Abstract

This work was carried out to compare the microbiological quality of raw milk obtained by hand milking and after LTLT Pasteurization (Low Temperature Long Time method), which the technique was reproduced in home as an alternative to consumption in the population that has the habit of milk intake in...

Author(s)
Figueiredo, P. L. de; Lara, L. F. de; Amin, M.; Carvalho, L. A. de
Publisher
Higiene Alimentar, São Paulo, Brazil
Citation
Revista Higiene Alimentar, 2014, 28, 228/229, pp 168-175
Abstract

Buffalo mozzarella is a fresh cheese, filada mass, with characteristics such as white color, sweet taste and high nutritional value and has great acceptance by consumers willing to pay different prices for the uniqueness of the product. However, the cheese is subject to violation of authenticity,...

Author(s)
Souza, G. O.
Publisher
Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo, São Paulo, Brazil
Citation
Mozzarella de búfala no mercado varejista de São Paulo: avaliação da qualidade sanitária e da autenticidade do queijo, 2015, pp 57 pp.
AbstractFull Text

The present study aimed to check for changes in the microbiological quality of milk in natura during the process of obtaining and after cooling, analyzing the action of teatcups as potential sources of contamination. We analyzed 120 samples of milk samples and teatcupscollected in different periods ...

Author(s)
Scabin, K. E. M.; Kozusny-Andreani, D. I.; Frias, D. F. R.
Publisher
Universidad CES, Facultad Veterinaria y Zootecnia, Medellín, Colombia
Citation
Revista CES Medicina Veterinaria y Zootecnia, 2012, 7, 1, pp 11-21
Abstract

The 25 projects presented in this work cover key areas in dairy herd health, quality and safety of milk and milk products and milk production chain services aimed at helping in the improvement of production indices and sustainability of milk production systems. Focus is given on control strategies...

Author(s)
Mendonça, L. C.
Publisher
Embrapa Gado de Leite, Juiz de Fora, Brazil
Citation
Documentos - Embrapa Gado de Leite, 2012, No.150, pp 139-159
Abstract

Samples of dairy cream, full-fat dried milk and pasteurized type C milk were analysed to detect the presence of coagulase-positive Staphylococcus aureus, Bacillus cereus and Salmonella spp. 30 samples of each milk product were collected at supermarkets in Rio de Janeiro City, Brazil, with the main...

Author(s)
Raimundo, S. M. da C.; Robbs, P. G.
Citation
Arquivos da Universidade Federal Rural do Rio de Janeiro, 1988, 11, 1-2, pp 69-76

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