Casein – the main albumen constituent of milk. Food casein is used in the production of caseinat. Caseinats are used in the production of food concentrates, medicines, and cheese products. In addition, they may be used as casein glue. Goals of thesis. To determinate total bacterial contamination of acid casein edible, isolate and identify pathological microorganisms. 1. To determine the general bacterial contamination of edible acid casein samples. 2. To determine the influence of thermophylic bacteria on the general bacterial contamination. 3. To determine the general bacterial contamination of repeatedly researched edible acid casein samples and the presumable quantity of coliformic germs. 4. To define and identify the patological microorganisms out of edible acid casein samples. 5. To determine the chemical composition of edible acid casein samples. Results. Micro flora of crude milk constitutes certain part of micro flora, found in powdered milk. However, the increased level of general contamination and coliform germs shows the signs of secondary contamination. The enlarged bacteriological contamination, which exceeded the preset limit of 3.0x104 CFU/g, was identified in 3 per cent of analyzed acid casein edible samples. This was caused by impurity of crude milk. During the acid casein edible casein production process, the temperature of pasteurization was reached twice and in addition to that, comparatively low pH was maintained. These conditions are not hospitable for... [to full text]

Integrated evaluation of materials used for cow teats preparation before milking was carried out. To investigate the efficiency of materials (“Trionet”, “Soap”, “Vissi-Tissi”, “Dermisan”, “ProfilacIopre”, “ProfilacHexopre”, chlorine tablets, wood wool, disposable udder and teats wipes) used for cow teats preparation before milking in our republic and their influence on main indicators of quality of milk (total bacterial contamination, somatic cells count, inhibitory substances in milk). Materials recommended for use as remedies for cow teats preparation before milking imported into Lithuania (such as “Trionet”, “Soap”, “Vissi-Tissi”, “Dermisan”, “ProfilacIopre”, “ProfilacHexopre”, chlorine tablets, wood wool, wet udder wipes “Sowotaan wet”) were investigated and efficiency of their usage was determined. Expediency usage of proposed materials for that purpose in Lithuanian market was evaluated.

Introduction. Milk is one of the most important economies of the country. In 2002, milk contained 20% of the total value of agricultural economy products, and more than 30% of the total value of export of agricultural economy and alimentary products. Milk is going to stay the underlying branch of agricultural economy in the future. Today, 95.5 % of all Lithuanian farms have 1-4 cows. These farms contain 74.7% of the total number of cows. This producer group is the biggest and most problematic, because its contribution to production of milk is very important. It is important to emphasize, that pensioners contain 45% of milker holders. Objective of the study. The aim of this master‘s paper is to analyze the composition of Lithuania‘s recast companies according to the data taken from state lab Pieno Tyrimai of procurement raw milk. This paper will also analyze the dynamic of the most important quality parameters including: domain, season, the number of milk providers and the number of tested milk samples. Materials ant methods. In this master‘s paper the quality and the consistency of raw milk were analyzed according to parameters set by the state lab „Pieno tyrimai“. The subjects of research were the quality and composition data of 2002-2004 year samples of raw milk. Tendencies of resources of raw milk were analyzed according to the newest statutory requirements in Lithuania and in compliance with the main EU legislation. Findings. According to the analyses of the... [to full text]

Maisto produktų bakterinis užterštumas yra labai svarbi ir aktuali tema, ypač šiuo metu, kai žmonės grįžta prie natūralaus maisto. Nors maisto produktų saugą reglamentuoja ne vienas teisės aktas, tačiau dėl bakterinės maisto produktų taršos, vis dar kyla dideli epidemijų protrūkiai, kurie sukelia sveikatos sutrikimus tūkstančiams žmonių visame pasaulyje. Darbo tikslas: nustatyti karvių žalio ir pasterizuoto pieno bakterinį užterštumą. Rezultatai: Surinkus žalio ir pasterizuoto pieno mėginius iš skirtingų prekybos vietų ir atlikus tyrimus, nustatyta, kad 44 proc. žalio pieno mėginių viršijo didžiausią leistiną bakterinio užterštumo lygį (EB Nr. 853/2004). Tuo tarpu, nei vienas pasterizuoto pieno mėginys neviršijo leistinos EB Nr. 853/2004 ribos. Palyginus žalio pieno bakterinį užterštumą tarp skirtingų prekybos vietų nustatėme, kad didžiausias užterštumas buvo mėginiuose, imtuose iš ūkininkų, kurie gautą produkciją suvartoja savo reikmėms. Vidutiniškai užteršti – iš ūkininkų, kurie gautą produkciją parduoda, o mažiausiai užteršti mėginiai, imti iš prekybos centruose, esančių automatinių pieno aparatų. Gauti rezultatai parodė, kad 50 proc. žalio pieno mėginių buvo užteršti S. aureus bakterijomis. Nei vienas mėginys neviršijo nustatytos leistinos normos pagal HN 26:2006 „Maisto produktų mikrobiologiniai kriterijai”. Tuo tarpu nei viename pasterizuoto pieno mėginyje S. aureus bakterijos nebuvo išskirtos. Escherichia coli bakterijos nei viename žalio pieno bei pasterizuoto pieno... [toliau žr. visą tekstą] / Bacterial contamination of food products is a very important and relevant topic, especially nowadays, when people are beginning to use natural food again. Although food safety is regulated by more than one legal act, however, due to bacterial contamination of food, there is a large epidemic outbreak, causing health problems for thousands of people around the world. Objective: to determine bacterial contamination of raw and pasteurized cow milk. Results: After collecting samples and carrying out researches of raw and pasteurized milk from different markets, it is determined that 44 % of raw milk samples has exceeded the maximum allowable level of bacterial contamination (EB Nr. 853/2004). Meanwhile none of the samples of pasteurized milk exceeded allowable limits (EB Nr. 853/2004). Comparing bacterial contamination of raw milk between different markets we determined that the highest contamination was found in samples from farmers, who consume production for their own needs. On average contaminated samples was taken from farmers who sells their production. The lowest contamination was found in samples from automatic milk machines from supermarkets. The results showed that 50 % of the raw milk samples were contaminated with S. aureus bacteria. None of samples exceeded the limit laid down in accordance with the HN 26: 2006 "Microbiological criteria for foods". Meanwhile in pasteurized milk samples S. aureus bacteria were not found. Escherichia coli bacteria were not identified in... [to full text]