Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product.

The aim of this study was to investigate the potential use of goat colostrum to produce a yogurt-type product as a novel functional dairy food. Four batches of fermented goat colostrum (GCY) were produced using fermented goat milk (GMY) as a reference. Physicochemical, mechanical, and microbial characteristics of cold storage fermented products were evaluated in a weekly basis for 28 days. Sensory analysis was applied to detect potential differences between products and to evaluate the acceptance of GCY by consumers. Results indicate that colostrum showed higher coagulation times than goat milk (480 vs. 350 min to reach pH 4.6). In general, GCY showed a higher protein and fat content and similar features than GMY for most quality parameters, which were highly stable along time. Sensory evaluation led to significant differences between products related to their color and taste. The consumer acceptance test, using a 5 point-Likert scale, showed an overall acceptance of 3.90 ± 0.79 for GCY, with aroma and consistency being the sensory attributes having highest ratings (4.30 ± 0.80 and 4.20 ± 0.96, respectively). Therefore, fermenting goat colostrum with yogurt specific starters could be an interesting alternative to make use of surplus colostrum on farms, allowing for the diversification of commercial goat milk products with potential health benefits for the consumer.

Transfer of antibiotics from goat's milk to rennet curd and whey fractions during cheese-making.

The transfer of 35 antibiotics from milk to curd and whey was evaluated. Cheeses were produced at laboratory scale, from antibiotic-free goat's milk spiked with different antibiotic concentrations between 0.25 and 4 times the Maximum Residue Limits established in milk. Drug concentrations in milk, curd and whey were analysed by UHPLC-HRMS. Results indicated that most antibiotics were mainly transferred from milk to whey (up to 85.9%), with retention percentages in the curd lower than 50%, except for ceftiofur (59.7%) and dicloxacillin (52.8%). In most cases, drug distribution was unaffected by the antibiotic concentration in milk and correlated significantly to the drug lipophilicity (Log P) for ß-lactams (R2 = 0.54) and sulfonamides (R2 = 0.62). When drug ionization was considered (Log D), improved correlation coefficients were obtained for macrolides (R2 = 0.98). However, other factors besides the drug solubility should be considered to explain and predict the partitioning of antibiotics during cheese-making.

Detection of antibiotics in goat's milk: effect of detergents on the response of microbial inhibitor tests.

The aim of the study was to evaluate the interference of acid and alkaline detergents employed in the cleaning of milking equipment of caprine dairy farms on the performance of microbial tests used in antibiotic control (BRT MRL, Delvotest MCS, and Eclipse 100). Eight concentrations of commercial detergents, five acid (0-0.25%) and five alkaline (0-1%) were add to antimicrobial-free goat's milk to evaluate the detergent effect on the response of microbial inhibitor tests. To evaluate the effect of detergents on the detection capability of microbial tests two detergents at 0.5 ml/l (one acid and one basic) and eight concentrations of four ß-lactam antibiotics (ampicillin, amoxicillin, cloxacillin and benzylpenicillin) were used. Milk without detergents was used as control. The spiked samples were analysed twelve times by three microbial tests. The results showed that the presence of acid detergents did not affect the response of microbial tests for any of the concentrations tested. However, at concentrations equal to or greater than 2 ml/l alkaline detergents positive results were found in microbial tests (16.7-100%). The detection limits of the screening tests for penicillins were not modified substantially by the presence of detergents. In general, the presence of acid and alkaline detergents in goat's milk did not produce a great interference in the microbial tests, only high concentrations of detergents could cause non-compliant results, but these concentrations are difficult to find in practice if proper cleaning procedures are applied in goat dairy farms.

Detection of specific periodontal microorganisms from bacteraemia samples after periodontal therapy using molecular-based diagnostics.

AIM: The aim of this study was to assess the presence of subgingival pathogens in peripheral blood samples from periodontitis patients before and after scaling and root planing (Sc/RP) using nested polymerase chain reaction (nested PCR). MATERIALS AND METHODS: Peripheral blood samples were obtained from 42 patients with severe generalized chronic or aggressive periodontitis. In each patient, four samples of peripheral blood were drawn at different times: immediately before the Sc/RP procedure; immediately after Sc/RP; 15 and 30 min. post-Sc/RP. Blood samples were analysed for bacteraemia with anaerobic culturing and nested PCR, using universal bacterial primers that target the 16S-rRNA gene of most bacteria, subsequently re-amplified with specific primers to Porphyromonas gingivalis, Aggregatibacter actinomycetemcomitans, Tannerella forsythia, Eikenella corrodens, Campylobacter rectus and Prevotella intermedia, using a modified phenol-chloroform method for DNA extraction. RESULTS: Presence of specific periodontal pathogens in peripheral blood after treatment was detected in 54.8% of the patients, in 47.6% with anaerobic culturing and in 19% with nested PCR. In 16.6%, the periodontal pathogens were detected before Sc/RP. P. gingivalis and A. actynomicetemcomitans were the pathogens most frequently detected in the bloodstream before and after Sc/RP. CONCLUSIONS: Nested PCR demonstrated the presence of DNA from periodontal pathogens in blood samples in severe periodontitis patients before, during and after periodontal therapy. The use of these molecular-based techniques may improve the accuracy from the results obtained by haemoculture.