Author: Nicole Helen Martin
Publisher:
ISBN:
Category :
Languages : en
Pages : 94
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Book Description
Effective strategies for extending fluid milk product shelf-life by controlling bacterial growth are of economic interest to the dairy industry. To that end, the effects of addition of L-arginine, N[alpha]-lauroyl ethylester monochloride (LAE) on bacterial numbers in fluid milk products were measured. Specifically, LAE was added (125, 170, or 200 ppm) to conventionally homogenized and pasteurized 3.25% fat chocolate or unflavored milk products. The treated milks and corresponding controls were held at 6°C and plated on standard plate count (SPC) agar within 24 hours of processing and again at 7, 14, 17 and 21 d of storage. Bacterial numbers in all unflavored milk samples treated with LAE remained below the Pasteurized Milk Ordinance (PMO) limit of 4.3 log cfu/mL for the entire 21 days. Bacterial numbers in unflavored samples containing 170 and 200 ppm LAE were significantly lower than those in the untreated unflavored milk at d 17 and 21 post-processing. Specifically, bacterial numbers in the milk treated with 200 ppm LAE were 5.77 log cfu/mL lower than in untreated milk at 21 d post-processing. Bacterial numbers in chocolate milk treated with 200 ppm LAE were significantly lower than those in the untreated chocolate milk at d 14, 17 and 21. In chocolate milk treated with 200 ppm LAE, bacterial numbers were 0.9 log cfu/mL lower than in the untreated milk at 21 d post-processing. Our results show that addition of LAE to milk can reduce bacterial growth. LAE addition is more effective at controlling bacterial growth in unflavored milk than in chocolate milk. The dairy industry has a great deal of interest in tests that not only determine the quality of raw milk, but that will also help to predict the quality of the finished product processed from that raw milk. One test that has been used widely to test raw milk quality is the Preliminary Incubation (PI) test which stresses raw milk at 12.8 degrees C for 18 hours prior to enumeration. An elevated PI count has been used as an indicator that cleaning, sanitization and cooling practices on the farm are inadequate as well as an indicator of pasteurized product quality. Samples of raw milk and corresponding commercially pasteurized milk were obtained from four New York State (NYS) fluid milk processors over a one year time period from October 2007 through September 2008 to assess the overall quality of raw and pasteurized milk in NYS as well as to determine the accuracy of raw milk tests in predicting pasteurized product shelf life. Standard plate counts (SPC) and sensory quality from commercially pasteurized milk samples at day 17 post-pasteurization were compared to corresponding raw milk PI counts, with resulting R2 values of 0.2416 and 0.1007 respectively. When the confounding factor of post-pasteurization contamination (PPC) in the commercially pasteurized samples is accounted for, the R2 values for both PI versus day 17 SPC and PI versus day 17 sensory drop to 0.1972 and 0.0726 respectively. These results indicate that the PI count is not a good predictor of pasteurized milk quality, and while raw milk quality is an important factor in providing consumers with high quality product it appears that plant factors including PPC and processing conditions have a major impact on product quality. More research is needed to develop a test that can accurately and rapidly assess raw milk quality as it pertains to pasteurized product performance.
Author: National Research Council
Publisher: National Academies Press
ISBN: 030908928X
Category : Medical
Languages : en
Pages : 425
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Book Description
Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Author: Stephanie Clark
Publisher: Springer Science & Business Media
ISBN: 0387774084
Category : Technology & Engineering
Languages : en
Pages : 576
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Book Description
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Author: United States. Food and Drug Administration
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 24
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Book Description
Author: M. Griffiths
Publisher: Elsevier
ISBN: 1845699424
Category : Technology & Engineering
Languages : en
Pages : 521
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Book Description
Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products.The opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk microbiology. Part two then reviews major milk contaminants, such as bacterial pathogens, pesticides and veterinary residues. The significance of milk production on the farm for product quality and safety is the focus of Part three. Chapters cover the effects of cows’ diet and mastitis, among other topics. Part four then reviews the state-of-the-art in milk processing. Improving the quality of pasteurised milk and UHT milk and novel non-thermal processing methods are among the subjects treated.With its distinguished editor and international team of contributors, volume 1 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality. Addresses consumer demand for improved processes and technologies in the production, safety and quality of milk and milk products Reviews the major milk contaminants including bacterial pathogens, pesticides and vetinary residues as well as the routes of contamination, analytical techniques and methods of control Examines the latest advances in milk processing methods to improve the quality and safety of milk such as modelling heat processing, removal of bacteria and microfiltration techniques
Author: James C. Hartley
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 332
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Book Description
Author: Mansel W Griffiths
Publisher: Elsevier
ISBN: 1845699432
Category : Technology & Engineering
Languages : en
Pages : 529
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Book Description
Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products. The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered. With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality. Examines the sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based products Reviews the health aspects of milk and its role in the diet, as well as the essential aspects of milk quality, including microbial spoilage and chemical deterioration, sensory evaluation and factors affecting milk vitamin and mineral content Discusses various application requirements of milk such as milk quality requirements in yoghurt-making, cheesemaking, infant formulas and applications of milk components in products other than foods
Author: Richard K. Robinson
Publisher: John Wiley & Sons
ISBN: 0471227560
Category : Science
Languages : en
Pages : 781
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Book Description
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days -Provides thorough coverage of dairy microbiology principles as well as practical applications -Includes the latest developments in dairy starter cultures and genetic engineering techniques -Offers completely updated standards for Good Manufacturing Practice Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.
Author: H. Michael Wehr
Publisher: Ignatius Press
ISBN: 9780875530024
Category : Medical
Languages : en
Pages : 592
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Book Description
Author: Hazel Ivette Fromm
Publisher:
ISBN:
Category :
Languages : en
Pages : 110
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Book Description
