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Many studies reported the relations among teat characteristics and milk ejection, in cow sheep and goat, but few knowlegments are reported in buffalo. Teat length, teat diameter, teat wall thickness, teat cisternal diameter and teat canal length were measured before morning milking by ultrasound at start of the trial. Milk yield and milk flow parameters were measured in 16 Italian Mediterranean Buffalo cows (parity 3.1±0.4) in mid lactation. 160 milk flow curve (udder level) were recorded in morning (80) and evening (80) milking in five different days in milk (DIM: 125, 139, 153, 166, 180) utilizing a portable milkmeter Lactocorder (WMB AG Balgach). The results are presented as means±standard error of mean, using t-test to compare mean results. Statistical analysis showed that the teat length, teat diameter and teat cistern was significant higher in rear than in front quarters. The mean value of teat canal length (front and rear) was 2.71±0.10 cm; it was higher those in cattle. The milk flow curve showed the predominance of increasing phase 1.89±0.18 min.; decreasing phase was 1.77±0.11 min. and plateau phase was 1.55±0.12 min. The measure of teat anatomy was compared for each buffalo cow with milkability at udder level. The results showed significant Pearson correlations among teat canal length and principal milk flow parameters: maximum flow (r=-0.27; P<0.001), average flow (r=-0.19; P<0.05), main milking time (r=0.20; P<0.05), plateau phase (r=-0.17; P<0.05). Although, individual milkability at udder level is determined by several factors: environmental, physiological and anatomical; in this work milkability is influenced too by teat anatomy in particular by teat canal length, teat diameter and teat wall thickness. [ABSTRACT FROM AUTHOR]

Farmhouse cheeses made from raw ovine or caprine milk are very popular among the consumers not only in Italy but also overseas because of their unique organoleptic properties. These cheeses are usually manufactured, according to traditional methods, in small rudimental facilities adjacent to the farm where the achievement of satisfactory hygienic standards can be challenging. However, the lack of systematic data about farm management and the cheese manufacturing processes hampers the conduction of specific risk assessment studies. In order to fill the knowledge gaps, we collected relevant data, through a questionnaire - based survey, from 125 small ruminants' farmhouse dairies spread in Lazio. Results showed that 1.1% of registered farms process their own milk for the production of raw milk cheeses. Hand milking is still applied in almost half of them and most products are subject to a short ‑ to ‑ medium ripening period which might not be sufficient to reduce eventual pathogen load. Products are mainly sold directly to consumers on the farm premises. Our results suggest the need to support these artisan cheese producers in order to improve the production standards without altering the traditional cheesemaking practices. The reported data are also useful for specific risk assessment studies.

Abstract: For milk hygiene and safety, the milking phase is a critical moment because it is a probable pathway for the introduction of unwanted microorganisms in the dairy chain. In particular, Listeria monocytogenes and Escherichia coli are known as possible microbial contaminants of raw sheep's milk, although extensive knowledge regarding their contamination dynamics on sheep farms is still lacking. This study aimed to examine the occurrence and concentration of these microorganisms in milk samples collected from farm bulk tanks in the region of Lazio (Central Italy) and to investigate the related risk factors. Over a period of 1 year, we collected 372 milk samples from 87 sheep farms and administered a questionnaire to acquire information regarding relevant farm management variables. L. monocytogenes was not found in any of the samples, which indicates a low occurrence of this pathogen in sheep's bulk tank milk. In contrast, E. coli was found in almost two-thirds of milk samples (61%) but at levels below 102 CFU/mL in most of them (approximately 75%). Statistical analysis indicated that, during the warmest seasons, E. coli presence is more probable and counts are significantly higher. Unexpectedly, milk collected by hand milking had a lower level of contamination. Although further studies are necessary to clarify some aspects, the reported data add to the knowledge about the occurrence of L. monocytogenes and E. coli in raw sheep's milk and will be useful for future risk assessments., (Published 2020 by the International Association for Food Protection.)

The consumption of dairy products and the dairy industry are one of the main global agri-food sectors for its size, economic importance, and level of technology. Microbiological quality of pasteurized milk or other milk products is dependent on microbiological quality of raw milk. A variety of microbiological count methods is available for monitoring the hygienic quality of raw milk. Among them, the pour plate method is the official essay for counting the number of colony-forming units in milk samples according to International Organization for Standardization (ISO) No. 4833-1:2013. The aim of the present study is the validation of the Micro Biological Survey (MBS) method, against the reference plate-count method, for the assessment of the microbiological quality of raw milk. This comparative study, performed in collaboration with the Istituto Zooprofilattico Sperimentale del Lazio e della Toscana M. Aleandri (IZSLT), demonstrates the accuracy of this alternative method for the determination of total viable bacterial count in cow's raw milk. The results obtained with the MBS method highlight its potential as a valid tool for reliable microbiological analysis in dairy industries.

Cynara cardunculus , Carica papaya and Ficus carica extracts are proposed as milk coagulants herein. Their coagulation efficiency was measured in bovine, buffalo, goat and sheep milk incubated at different temperatures. The milk-clotting and proteolytic activities as well as the lactodynamographic parameters were determined considering animal rennet as a reference coagulant. The vegetable coagulant, extracted from C. cardunculus pistils, proved to be the most suitable milk-clotting enzyme for cheesemaking, since it possesses similar milk clotting properties to conventional calf rennet. F. carica latex, but seemed to be a promising alternative coagulant at higher temperatures. The strong proteolytic activity of papain caused poor milk coagulation in all milk samples. To conclude, this result also supports the original hypothesis of this study that the excessive proteolytic nature of plant coagulants can negatively affect the cheesemaking process. The optimization of using a plant rennet in a dairy application can be done by selecting the appropriate plant rennet with a consistent clotting efficiency. These innovative manufacturing processes may also lead to the optimization and production of new cheese varieties., Competing Interests: The authors declare no conflict of interest

Staphylococcus aureus is a major cause of clinical infections in humans and its enterotoxins cause foodborne disease. In the present study, we tested a total of 51 isolates of S. aureus from small-ruminant dairy farms with artisan dairy facilities, all located in Latium, Italy. The farms have a known history of a high prevalence of methicillin-resistant S. aureus (MRSA). Most of the MRSA isolates (27 of 51) belonged to spa -type t127 (43.1%), followed by t2678 (3.9%), t044 (2%), t1166 (2%), and t1773 (2%). PFGE performed on mecA positive strains identified one cluster (≥ 80% of similarity), comprising 22 MRSA. Nine of twenty-two MRSA isolates were assigned human host origin, and 13 isolates did not belong to a specific host. During the characterization study, one strain isolated from bulk tank milk samples harbored the pvl gene; the strain was not enterotoxigenic with a non-specific host according to the biotyping scheme, highlighting the possible emerging risk of transmission of bacterial virulence factors by foods, the environment, and foodhandlers. These findings stress the importance of hygienic measures at all processing steps of the food production chain and underline that monitoring for the presence of MRSA throughout the food chain is essential for public health.

Aim of this work was to analyse some microbiological, chemico-physical and organoleptic parameters of sheep milk yogurt during and after its declared shelf-life. Five samples of a sheep's milk yogurt of the same lot, collected from a short supply chain ovine dairy farm of the Roman province, were analysed. Declared shelf-life of the product was 30 days. The products were examined at 2, 14, 30, 35 and 40 days from the production date, performing the following microbiological analyses: enumeration of i) colony-forming units characteristic of the yogurt, ii) Enterobacteriaceae , iii) yeasts and/or moulds at 25°C. Microbiological identification was performed by miniature biochemical tests and for the lactic acid bacteria also by PCR. At every test interval, evaluation of organoleptic parameters and pH was also performed. The analysed product maintained an almost constant amount of lactic acid bacteria until the end of the declared shelf-life. Concerning lactic acid bacteria, a 100% concordance of the results observed by using biochemical identification methods and PCR assays was obtained. After 14 days from the production, the presence of yeasts ( Candida famata ) was revealed, while the presence of moulds was detected after 30 days. Ralstonia picketii , an environmental microorganism, was also isolated. The results obtained in this study indicate that yogurt spoilage is mainly due to the growth of specific microorganisms of spoilage, such as yeasts and moulds., Competing Interests: the authors declare no potential conflict of interests.