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Patogénne mikroorganizmy v surovom mlieku
Strnadová, Ivana
This thesis analyses the occurrence of the pathogenic microorganisms in raw milk. The theoretical part of this thesis focuses on the description of the particular microorganisms, their biochemical activity, their source and the transmission. Furthermore, this thesis analyses the diseases related to these particular microorganisms. In addition, this study discusses a legislation of the raw milk distribution and trade with a focus on its benefits and threats for the final consumers. The practical part includes an analysis of the total number of microorganisms, psychrotrophic bacteria, bacteria Salmonella spp., bacteria Listeria monocytogenes, Staphylococcus aureus and Escherichia coli in raw milk. The samples for this study were collected from the milk automats in the South Moravian region and from the farm in the Pardubice region. Samples were collected during the following year periods: autumn/winter, spring/summer. The analysis includes a comparison of the samples with the legislative limits. Furthermore, the samples were compared with each other in according to the particular period of the year. The last stage of the analysis determines the presence of the inhibitory substances in raw milk.
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Residues of inhibitors in cow´s milk
STŘELEČKOVÁ, Veronika
Milk, in our territory frequently used cow?s milk, is very important nutrient. Its importance consists in the contents of valuable proteins, easily digestible milk fat, lactose, vitamins and minerals. The quality of raw cow?s milk is characterised by many indicators, for example total number of microorganisms, number of somatic cells, content of basic constituents (fat, protein, lactose, non-fat solids), freezing point or occurrence of undesirable foreign and inhibitory substances. Residuals of inhibitory substances (RIL) are one of the main criteria of raw milk hygienic quality, where they can appear for example due to prevention and treatment of mastitis. The risk of occurrence and spread of bacterial resistance, disruption of intestinal microflora, allergic reactions and RIL toxic effects, both in human and veterinary medicine, belong among the biggest risks of RIL presence in food and raw materials of animal origin, including milk. Inhibitory substances have an inhibiting effect on development and activity of microorganisms and in particular in milk industry they affect the activity of dairy cultures causing significant production problems. Their presence in milk causes problems when producing cheese, during fermentation of yoghurts and other fermentation during milk processing. Prevention of RIL occurrence depends especially on adherence to basic breeding and veterinary measures when using drugs and medicines, on technology discipline in primary production and regular and strict control of RIL contents in milk from the primary production up to processing when various screening detection methods are used. It is very important to deal with the matter of RIL in milk in connection with quality standards, national legislation and European Union legislation and to control methods used for their detection and verification.
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