Screening Methods for Antimicrobial Residues in the Dairy Chain-The Past and the Present.

The presence of residues of antimicrobial substances in milk has been an important hygienic and technological parameter of raw milk quality since the 1960s. The presented review focuses on screening methods (microbiological inhibition methods and rapid specific tests) that are used in the control of antimicrobial residues in milk in the context of their historical development up to the present. We briefly explain the principles of the methods and discuss their pros and cons.

Dairy Chain Safety in the Context of Antibiotic Residues-Current Status of Confirmatory Liquid Chromatography Methods: A Review.

With ever-developing analytical capabilities, the protection of the dairy chain from contamination by residues of veterinary drugs is improving. Legislative requirements are an inherent part of this process. Of antibiotics in dairy farming, representatives of the beta-lactams, tetracyclines, sulfonamides, (fluoro)quinolones, aminoglycosides, or polypeptide antibiotics are the most widely used.

and Polymorphisms and Other Factors Influencing Yield, Composition, Somatic Cell Score, and Technological Properties of Cow's Milk.

We evaluated the influence of and polymorphisms on cow's milk yield and quality. The analysis was done on Czech Simmental and Holstein cows. Non-genetic factors were included as well.

The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic.

Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory traits are altered. However, very little is known about how the physicochemical properties of different FG varieties affect these properties of BG.

Associations among Farm, Breed, Lactation Stage and Parity, Gene Polymorphisms and the Fatty Acid Profile of Milk from Holstein, Simmental and Their Crosses.

This study aimed to analyze the factors affecting the fatty acid (FA) profile in cow's milk. The effects of a farm, lactation parity and stage, breed and polymorphisms in the , , , and genes were evaluated. A total of 196 Holstein cows, 226 Simmental cows and seven crosses were sampled 751 times.

Raw Cow Milk Protein Stability under Natural and Technological Conditions of Environment by Analysis of Variance.

Heat stability (HS) is substantial technology property of raw milk. Analysis of sources of HS variation and its regular monitoring can contribute to creating higher added value in the dairy industry. The goal of this analysis was to assess the practice sources of raw cow milk HS variability on the results of an extensive data set of bulk tank milk samples.

Raw Goat's Milk, Fresh and Soft Cheeses as a Potential Source of .

The aim of this work was to evaluate the effect of pasteurization and coagulation during goat cheese production on the infectivity of spores for immunodeficient (SCID, CD4, and CD8) and immunocompetent (BALB/c and C57BL/6) mice. Goat milk and fecal samples were screened for the presence and quantity of microsporidial DNA using molecular methods. Experimentally produced cheese from -enriched goat milk or goat cheese purchased from retail producers was fed with experimental mice susceptible to infection.

Somatic cell score: gene polymorphisms and other effects in Holstein and Simmental cows.

Objective: The aim of the study was to evaluate the influence of gene polymorphisms and nongenetic factors on the somatic cell score (SCS) in the milk of Holstein (n = 148) and Simmental (n = 73) cows and their crosses (n = 6).

Methods: The SCS was calculated by the formula SCS = log2(SCC/100,000)+3, where SCC is the somatic cell count. Polymorphisms in the casein alpha S1 (CSN1S1), beta-casein (CSN2), kappa-casein (CSN3), beta-lactoglobulin (LGB), acyl-CoA diacylglycerol transferase 1 (DGAT1), leptin (LEP), fatty acid synthase (FASN), stearoyl CoA desaturase 1 (SCD1), and 1-acylglycerol-3-phosphate O-acyltransferase 6 (AGPAT6) genes were genotyped, and association analysis to the SCS in the cow's milk was performed.

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat.

Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM.

Comparison of Fatty Acid Proportions Determined by Mid-Infrared Spectroscopy and Gas Chromatography in Bulk and Individual Milk Samples.

Rapid analytical methods can contribute to the expansion of milk fatty acid determination for various important practical purposes. The reliability of data resulting from these routine methods plays a crucial role. Bulk and individual milk samples (60 and 345, respectively) were obtained from Czech Fleckvieh and Holstein dairy cows in the Czech Republic.

Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products.

This study investigated the effects of the addition of onion waste fractions into gluten-free (GF) bread to promote its health benefits. 5% of the control (C) GF flour blend was replaced with three waste fractions in the form of: fried onion (FO), dried onion (DO) and onion peel (OP). Antioxidant activity, content of flavonols and total polyphenols of breads increased in the following order: C < FO < DO < OP.

Gene polymorphisms influencing yield, composition and technological properties of milk from Czech Simmental and Holstein cows.

Objective: The aim of the study was to evaluate the influence of polymorphic loci and other factors on milk performance and the technological properties of milk.

Methods: The analysis was performed on Simmental and Holstein cows in field conditions (n = 748). Milk yield in kg, fat and protein percentage and yield were evaluated.

Role of Fatty Acids in Milk Fat and the Influence of Selected Factors on Their Variability-A Review.

Fatty acids (FAs) of milk fat are considered to be important nutritional components of the diets of a significant portion of the human population and substantially affect human health. With regard to dairy farming, the FA profile is also seen as an important factor in the technological quality of raw milk. In this sense, making targeted modifications to the FA profile has the potential to significantly contribute to the production of dairy products with higher added value.

Encephalitozoon cuniculi in Raw Cow's Milk Remains Infectious After Pasteurization.

This study describes the prevalence of Encephalitozoon cuniculi in raw cow's milk and evaluates the effect of different milk pasteurization treatments on E. cuniculi infectivity for severe combined immunodeficient (SCID) mice. Using a nested polymerase chain reaction approach, 1 of 50 milking cows was found to repeatedly shed E.

Age related susceptibility of pigs to Cryptosporidium scrofarum infection.

Piglets from 4 to 8 weeks of age originated from a Cryptosporidium-free research breed were orally inoculated with 1 × 10(6) infectious oocysts of Cryptosporidium scrofarum. The number of shed oocysts per gram of faeces served to describe the infection intensity and prepatent period. In addition, faecal samples collected daily and tissue samples of the small and large intestine collected at 30 days post-inoculation were examined for the C.