Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality
DOWNLOAD
Download Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Evaluation And Improvement Of Raw And Pasteurized Fluid Milk Quality
DOWNLOAD
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.
Bacteriological Methods For Evaluation Of Raw Milk Quality
DOWNLOAD
Author : James C. Hartley
language : en
Publisher:
Release Date : 1968
Bacteriological Methods For Evaluation Of Raw Milk Quality written by James C. Hartley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Milk categories.
Characterization Of Pasteurized Fluid Milk Shelf Life Attributes
DOWNLOAD
Author : Hazel Ivette Fromm
language : en
Publisher:
Release Date : 2004
Characterization Of Pasteurized Fluid Milk Shelf Life Attributes written by Hazel Ivette Fromm and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with categories.
Effects Of Somatic Cell Count On Quality And Shelf Life Of Pasteurized Fluid Milk
DOWNLOAD
Author : Yinqing Ma
language : en
Publisher:
Release Date : 1999
Effects Of Somatic Cell Count On Quality And Shelf Life Of Pasteurized Fluid Milk written by Yinqing Ma and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with categories.
The Sensory Evaluation Of Dairy Products
DOWNLOAD
Author : Stephanie Clark
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-07-30
The Sensory Evaluation Of Dairy Products written by Stephanie Clark and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-07-30 with Technology & Engineering categories.
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.
Microbiology In Dairy Processing
DOWNLOAD
Author : Palmiro Poltronieri
language : en
Publisher: John Wiley & Sons
Release Date : 2017-11-29
Microbiology In Dairy Processing written by Palmiro Poltronieri and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-29 with Technology & Engineering categories.
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.
Identification And Control Of Processing Variables That Affect The Quality And Safety Of Fluid Milk
DOWNLOAD
Author : Thomas J. Gruetzmacher
language : en
Publisher:
Release Date : 1994
Identification And Control Of Processing Variables That Affect The Quality And Safety Of Fluid Milk written by Thomas J. Gruetzmacher and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with categories.
Bitterness In Foods And Beverages
DOWNLOAD
Author : Russell L. Rouseff
language : en
Publisher: Elsevier Publishing Company
Release Date : 1990-01-01
Bitterness In Foods And Beverages written by Russell L. Rouseff and has been published by Elsevier Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-01-01 with Technology & Engineering categories.
Bitterness is one of the four commonly accepted taste qualities (the others are sweet, salty and sour) and is surprisingly wide spread in foods. Bitter compounds have been reported in just about every food from avocado's to zucchini. Bitterness can be elicited from a diverse collection of chemical compounds encompassing a wide range of molecular size and functional groups. The complexity of the bitterness response can make the studies in this area perplexing. Because some individuals are almost totally blind to bitterness whereas others are extremely sensitive to bitterness, it is difficult for the food scientist to formulate or blend so that concentrations of bitter compounds are high sufficient for insensitive individuals but not too high for sensitive individuals. This book was designed to be of practical assistance to those food scientists who may be struggling with a bitterness problem as well as those sensory scientists interested in bitterness. This is the most comprehensive text devoted to bitterness in foods and beverages. Each chapter has been written by individuals who have extensive experience with their subject matter. The work is organized in four major sections.
Improving The Safety And Quality Of Milk
DOWNLOAD
Author : M. Griffiths
language : en
Publisher: Elsevier
Release Date : 2010-04-08
Improving The Safety And Quality Of Milk written by M. Griffiths and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-04-08 with Technology & Engineering categories.
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
Improving The Safety And Quality Of Milk
DOWNLOAD
Author : Mansel W Griffiths
language : en
Publisher: Elsevier
Release Date : 2010-04-21
Improving The Safety And Quality Of Milk written by Mansel W Griffiths and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-04-21 with Technology & Engineering categories.
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