An Economic Study Of The Relationship Of The Quality Of The Raw Milk And The Quality Of The Resultant Dairy Products
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An Economic Study Of The Relationship Of The Quality Of The Raw Milk And The Quality Of The Resultant Dairy Products
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Author : Frederick Odell Briggson
language : en
Publisher:
Release Date : 1932
An Economic Study Of The Relationship Of The Quality Of The Raw Milk And The Quality Of The Resultant Dairy Products written by Frederick Odell Briggson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1932 with categories.
Economics In Farm Dairy Buildings And Equipment
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Author : C. J. Fenzau
language : en
Publisher:
Release Date : 1957
Economics In Farm Dairy Buildings And Equipment written by C. J. Fenzau and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1957 with Dairying categories.
Bulletin
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Author : University of Missouri
language : en
Publisher:
Release Date : 1949
Bulletin written by University of Missouri and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1949 with categories.
Raw Milk
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Author : Luis Augusto Nero
language : en
Publisher: Academic Press
Release Date : 2018-09-11
Raw Milk written by Luis Augusto Nero and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-11 with Technology & Engineering categories.
Raw Milk: Balance Between Hazards and Benefits provides an in-depth nutritional and safety analysis of raw milk. This high-quality reference is comprised of contributions from global researchers highly specialized in the field. The book is divided into five sections that address the characteristics of raw milk, production guidelines and concerns, the benefits and hazards of raw milk, and the current market for raw milk. Topics include production physiology and microbiology, rules and guidelines for production, the world market for raw milk and its products, and consumer acceptance. A final section identifies future trends and research needs related to raw milk. Provides current information related to raw milk’s characteristics Presents worldwide coverage of raw milk production and government guidelines Addresses the benefits and hazards related to raw milk consumption Analyzes the worldwide economic impact of raw milk production and consumption
Survey Of Milk Production Practices And Facilities And Bateriological Quality Of Manufacturing Grade Milk In The United States
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Author :
language : en
Publisher:
Release Date : 1971
Survey Of Milk Production Practices And Facilities And Bateriological Quality Of Manufacturing Grade Milk In The United States written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with Milk yield categories.
A Report Of The National Marketing Research Workshop
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Author :
language : en
Publisher:
Release Date : 1951
A Report Of The National Marketing Research Workshop written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1951 with Farm produce categories.
Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality
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Author : Nicole Helen Martin
language : en
Publisher:
Release Date : 2011
Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality written by Nicole Helen Martin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with categories.
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.
Milk Quality
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Author : F. Harding
language : en
Publisher: Springer
Release Date : 2013-12-14
Milk Quality written by F. Harding and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-14 with Technology & Engineering categories.
Milk has played a major contribution to the human diet in many different countries across the world since the dawn of time. The dairy cow was domesticated over 6000 years ago, she was the object of worship in the Middle East 2000 years before Christ, and milk and milk products are mentioned more than 50 times in the Bible. Milk and dairy products have become a major part of the human diet in many countries. It is not surprising therefore, that over many years considerable attention has been paid to improving the quality of milk. We have worked to improve the yield, the compositional quality and the hygienic quality, and have striven to minimise the level of contaminants which can find access to this, perhaps our most natural, unrefined and highly nutritious foodstuff. The chain of people involved in the milk industry extends from milk production-farmers, veterinarians and farm advisors-through transport to processing-quality controllers, manufacturers-and on to retailers, legislators, nutritionists, dairy educators and consumers. All will be interested in the quality parameters of milk which are reg ularly measured for commercial reasons, for trade, for legal requirements and for reasons of nutrition.
Graduate School Degrees Conferred 1892 1948
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Author : University of Missouri. Graduate School
language : en
Publisher:
Release Date : 1949
Graduate School Degrees Conferred 1892 1948 written by University of Missouri. Graduate School and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1949 with Degrees, Academic categories.
Recommended Quality Requirements For Milk To Be Used For The Manufacture Of Dairy Products
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Author : United States. Agricultural Marketing Service. Dairy Division
language : en
Publisher:
Release Date : 1959
Recommended Quality Requirements For Milk To Be Used For The Manufacture Of Dairy Products written by United States. Agricultural Marketing Service. Dairy Division and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1959 with Dairy inspection categories.