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Microbiology of raw milk and milk after treatment
Pláničková, Jana ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
The aim of this bachelor thesis is microbiology of raw milk and heat treatment milk, pasteurized and UHT treatment. There are described the most important and the most common microorganisms that contaminate milk, spoilage and pathogenic in the theoretical part. Practical part was provided in laboratory of diary factory. There were determined counts of microorganisms in raw, pasteurized and UHT milk by microbiological analysis.
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Čerstvé a měkké sýry jako potenciální zdroj \kur{Encephalitozoon cuniculi}
VECKOVÁ, Tereza
The aim of this work was to determine the occurrence and prevalence of Encephalitozoon cuniculi in goat's milk and faeces, and to evaluate the effect of pasteurization and curdling in goat cheese production on the infectivity of E. cuniculi spores for immunodeficient (SCID, CD4-/- and CD8-/-) and immunocompetent (BALB / ca C57BL/6) mice. Under experimental conditions, spores of E. cuniculi genotype II (557,000 spores in 1 g of cheese) remain viable in fresh cheeses treated by pasteurization at 72 ° C for 20 seconds and are able to cause infection in laboratory animals. Using nested PCR, specific DNA of E. cuniculi genotype I and genotype II was detected in eight of the nine goat cheeses purchased from various producers/breeders in the Czech Republic in the amount of 1 to 202 spores per 1 g of cheese. These cheeses were fed to immunodeficient and immunocompetent mice at a dose of 60 g/mouse within 24 days. The results of the experiment showed that spores of E. cuniculi genotype I and II remain viable in both fresh and soft cheeses and are able to cause infection in laboratory animals. Based on the results obtained, fresh and soft cheeses should be considered as a potential source of E. cuniculi infection for humans.
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Microbiology of raw milk and milk after treatment
Pláničková, Jana ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
The aim of this bachelor thesis is microbiology of raw milk and heat treatment milk, pasteurized and UHT treatment. There are described the most important and the most common microorganisms that contaminate milk, spoilage and pathogenic in the theoretical part. Practical part was provided in laboratory of diary factory. There were determined counts of microorganisms in raw, pasteurized and UHT milk by microbiological analysis.
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Milk as potencial source Encephalitozoon cuniculi
TOMANOVÁ, Vendula
The object of this thesis is to find out an incidence and prevalence of Microsporidia infection in uncooked cow´s milk. Samples of milk, faeces and urine from 147 milk cows were screened. One of them was positive for presence of Encephalitozoon cuniculi in sample of milk and stool repeatedly. Theoretic part includes information about Microsporidia, e.g. developmental cycle, transfer and course of disease, treatment and prevention. There is a description of heat treatment of milk as well. A methodical procedure of microsporidia DNA detection from samples of milk, feaces or urine is described in the practical part. The thesis is focused on experimental verification of sterilizing capabilities of various pasteurization methods. Milk was contaminated by Encephalitozoon cuniculi and then heat treatment according to the methods used in practice followed. Contaminated milk was offered to laboratory immunodeficient SCID mice. After three weeks mice were put to death and their organs were examined for the presence of Microsporidia DNA using molecular methods. Finding out of Microsporidia in examined organs was the evidence of insuffient heat treatement.
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