Farmers' preferences for adopting on-farm concentration of raw milk: Results from a discrete choice experiment in Germany

Milk concentrates are used in the manufacturing of dairy products such as yogurt and cheese or are processed into milk powder. Processes for the nonthermal separation of water and valuable milk ingredients are becoming increasingly widespread at farm level. The technical barriers to using farm-manufactured milk concentrate in dairies are minimal, hence the suspicion that the practice of on-farm raw milk concentration is still fairly uncommon for economic reasons. This study, therefore, set out to investigate farmers' potential willingness to adopt a raw milk concentration plant. The empirical analysis was based on discrete choice experiments with 75 German dairy farmers to identify preferences and the possible adoption of on-farm raw milk concentration. The results showed that, in particular, farmers who deemed the current milk price to be insufficient viewed on-farm concentration using membrane technology as an option for diversifying their milk sales. We found no indication that adoption would be impeded by a lack of trustworthy information on milk processing technologies or capital.     

Strategies and novel technologies to control Campylobacter in the poultry chain: A review

Campylobacteriosis is one of the most common bacterial infections worldwide causing economic costs. The high prevalence of Campylobacter spp. in poultry meat is a result of several contamination and cross‐contamination sources through the production chain. Moreover, survival mechanisms, such as biofilm formation, viable but nonculturable state, and antimicrobial resistance, enable its persistence during food processing. Therefore, mitigation strategies are necessary in order to avoid and/or inactivate Campylobacter at farm, abattoir, industry, and retail level. In this review, a number of potential strategies and novel technologies that could reduce the prevalence of Campylobacter in poultry meat have been identified and evaluated to provide a useful overview. At farm level for instance, biosecurity, bacteriocins, probiotics, feed and water additives, bacteriophages, and vaccination could potentially reduce colonization in chicken flocks. However, current technologies used in the chicken slaughter and processing industry may be less effective against this foodborne pathogen. Novel technologies and strategies such as cold plasma, ultraviolet light, high‐intensity light pulses, pulsed electric fields, antimicrobials, and modified atmosphere packaging are discussed in this review for reducing Campylobacter contamination. Although these measures have achieved promising results, most have not been integrated within processing operations due to a lack of knowledge or an unwillingness to implement these into existing processing systems. Furthermore, a combination of existing and novel strategies might be required to decrease the prevalence of this pathogen in poultry meat and enhance food safety. Therefore, further research will be essential to assess the effectiveness of all these strategies.     

Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom

A commercial blue-veined cheese made from unpasteurized milk was examined by conventional culturing and PCR denaturing gradient gel electrophoresis analysis of the bacterial community 16S rRNA genes using 3 primer sets, V3, V4V5, and V6V8. Genomic DNA for amplification was extracted directly from raw milk, starter culture, cheese at different stages of production, fully ripened cheese, and from the cultured cells grown on various media. The outer rind was sampled separately from the inner white core and blue veins. A diverse microbiota containing Lactococcus lactis ssp. lactis, Lactobacillus plantarum, Lactobacillus curvatus, Staphylococcus gallinarum, Staphylococcus devriesei, Microbacterium sp., Sphingobacterium sp., Mycetocola sp., Brevundimonas sp., Enterococcus faecalis, Proteus sp., and Kocuria sp. was detected in the raw milk using culturing methods, but only Lactococcus lactis ssp. lactis, Lactobacillus plantarum, and Enterococcus faecalis survived to the final cheese and were detected both in the core and the rind. Using PCR denaturing gradient gel electrophoresis analysis of the cheese process samples, Staphylococcus equorum and Enterococcus durans were found in the rind of prepiercing samples but not in the core and veins; after piercing, these species were found in all parts of the cheese but survived only in the rind when the cheese was fully ripened. Brevibacterium sp., Halomonas sp., Acinetobacter sp., Alkalibacterium sp., and Corynebacterium casei were identified only by PCR denaturing gradient gel electrophoresis and not cultured from the samples. Brevibacterium sp. was initially identified in the cheese postpiercing (core and veins), Halomonas sp. was found in the matured cheese (rind), and Acinetobacter sp., Alkalibacterium sp., and Corynebacterium casei were also found in the prepiercing samples (rind) and then found through the subsequent process stages. The work suggests that in this raw milk cheese, a limited community from the milk survive to the final cheese, with salt addition and handling contributing to the final cheese consortium.     

Penex-DIH低温异构化原料精制及装置运行

异构化汽油不含烯烃和芳烃，是非常理想的汽油调合组分。UOP公司的Penex-DIH（异构化反应-脱异己烷塔）工艺可以将辛烷值较低的正构烷烃转化为辛烷值较高的异构烷烃，生产研究法辛烷值（RON）不低于85的清洁汽油调合组分。Penex-DIH异构化装置的核心是Ⅰ-82低温型催化剂，为避免Ⅰ-82催化剂在运转过程中受水、氮、氧等杂质的影响而永久失活，增设了异构化原料的精制单元，原料精制处理后杂质指标可以满足Penex-DIH异构化反应器进料指标要求，保证了Ⅰ-82催化剂的异构化性能稳定和装置的长期运行。     

河北、湖北、四川三省畜禽养殖场粪污样品中硒、钼含量的调查

目的 调查河北、湖北、四川三省畜禽养殖场粪污样品中硒、钼的含量。方法 采集河北、湖北、四川三省206个养殖场的422个样品, 干清粪和水泡粪样品经过65 ℃烘干至恒重后, 粉碎或研磨, 过0.25 mm样品筛, 进行微波消解处理后, 赶酸定容至50 mL容量瓶中, 用电感耦合等离子质谱仪对硒、钼元素进行测定。污水样直接进行微波消解处理后, 赶酸定容至50 mL容量瓶中, 用电感耦合等离子质谱仪对硒、钼元素进行测定。结果 3个省份的猪场、鸡场和牛场的干清粪样品中不同程度的检出了硒或钼的含量; 污水样品和水泡粪样品中均未检出硒和钼的含量。结论 河北、四川、湖北三省养猪场、养鸡场和养牛场的粪污再利用过程中可能会对环境造成一定的污染, 应当进行相应处理后再进行利用。     

倾斜摄影测量技术在纸浆厂木片资产管理中的应用

木片是纸浆厂的重要原料资源,是纸浆厂维持正常连续生产的重要保证。某大型纸浆厂为了对木片进行动态、有效地审计和管理,需要定期对木片积量进行统计。本研究采用倾斜摄影测量技术,从航空影像数据获取、像控点测量、空中三角测量、三维建模、木片堆体积的测算和统计等方法和程序,研究了倾斜摄影测量技术在木片资产管理中的应用。实践表明,倾斜摄影测量技术比传统测绘技术效率高、精度高,可以取代传统测绘技术,具有普及推广意义。     

广东省2016–2019年市售畜禽肉产品中空肠弯曲菌污染状况分析

目的 为了解广东省市售畜禽肉产品中空肠弯曲菌的污染状况，于2016-2019年在广东省21地市采集畜禽生肉样品872份样品。方法 采用国家标准方法对空肠弯曲菌进行检测并对污染状况进行分析。结果 872 份畜禽肉产品中，空肠弯曲菌检出率为6.67%(59/872)。按照肉的种类分析，禽肉检出率11.2%(46/410)高于畜肉检出率2.81%(13/462)，两者差异有统计学意义（χ2=24.3301，P<0.05）。按年份分析，2018年检出率最高11.48%(31/270), 其次是2016年10.71%（15/140），2017年3.19%(9/282),2019年检出率最低2.22%(4/180)。四者差异有统计学意义（χ2=24.5797，P<0.05）。按包装形态分析，散装检出率6.94%（59/850）高于预包装检出率0。按季度，空肠弯曲菌检出率高低依次为第二季度（8.21%，18/219）。按采样环节，空肠弯曲菌检出率网店（16.67%，1/6）最高。按地区，深圳市空肠弯曲菌检出率最高37.21%（16/43）。结论 广东省市售畜禽肉产品中空肠弯曲菌存在较高比例，禽肉中比例更高，散装禽畜肉存在较大风险，建议相关部门针对性加强对畜禽产品市场的监管及风险监测工作。 关键词:畜禽肉产品;空肠弯曲菌;污染状况;分析     

原料特性对曲奇饼干品质和丙烯酰胺生成的影响

以面粉、油、糖为主要原料制作曲奇饼干,通过测量其水分含量、色度、质地、感官和丙烯酰胺含量,研究原料特性对曲奇饼干品质和丙烯酰胺生成的影响。实验表明:面粉中蛋白质的含量显著影响曲奇饼干的品质和丙烯酰胺的生成。与高筋粉和中筋粉相比,低筋粉粗蛋白含量仅为7.67%,其制作的曲奇饼干水分含量低,硬度小,柔软和酥松程度表现更好,品质最佳且丙烯酰胺生成量最低。普通黄油和发酵黄油制作的曲奇饼干酥脆,香味浓郁,品质优良,发酵黄油在焙烤过程脂肪氧化较为缓慢,生成的丙烯酰胺含量低为212μg/kg。红糖制作的曲奇饼干呈棕褐色,具有独特的香味,但丙烯酰胺含量高达828μg/kg。白砂糖、冰糖和绵白糖制作的曲奇饼干品质差异较小,其中白砂糖制作的曲奇饼干感官评价得分最高,丙烯酰胺含量最低为230μg/kg。综上,低筋面粉、发酵黄油和白砂糖制作的曲奇饼干品质较优,丙烯酰胺生成量较少。     

酶标法测定原料乳中硫氰酸根含量

目的 建立酶标法测定原料乳中硫氰酸根含量的分析方法。方法 用三氯乙酸溶液沉淀原料乳中蛋白质和脂肪, 定量滤纸过滤后取上清液, 硫氰酸根与硝酸铁溶液显色后, 用酶标仪在450 nm波长处测吸光度值, 用原料乳做标准曲线, 定量测定原料乳中硫氰酸根的含量。结果 硫氰酸根浓度在0~16 mg/kg线性关系良好, 相关系数r=0.9991, 方法回收率在95.75%~102.83%之间, RSD≤3.25%, 检出限为0.54 mg/L。结论 本研究的检测方法数据可信度高, 操作简便, 一次性上机读取吸光度值, 节约检测时间, 测定成本相对较低, 适用于批量性检测生乳中硫氰酸根的定量分析。