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Microbial Flora Changes During Uht Pasteurization Of Milk
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Book Synopsis Microbial Flora Changes during UHT Pasteurization of Milk by : Patrick Kimuyu
Download or read book Microbial Flora Changes during UHT Pasteurization of Milk written by Patrick Kimuyu and published by GRIN Verlag. This book was released on 2018-01-26 with total page 13 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seminar paper from the year 2018 in the subject Health - Public Health, grade: 1.4, Egerton University, language: English, abstract: This article provides a comprehensive discussion on how the microbial flora changes during Ultra-High Temperature pasteurization. In the food production industry, food spoilage by microorganisms poses an immense challenge to food sustainability and health safety. Most of the preservation methods are aimed at destroying the microbial populations that are present in the raw materials, preventing contamination, improving the texture of the manufactured food products, and creating desired flavors. For instance, Ultra-High Temperature pasteurization, commonly referred to as UHT pasteurization is a preservation method that is carried out to decontaminate raw food products. This preservation method is used predominantly in milk processing, unlike its alternative processing method, High Temperature/Short-Time pasteurization which is used to process an array of raw food materials. In most cases, raw milk is usually contaminated with bacteria, moulds and yeast microbes. However, bacteria constitute the greatest percentage of microbial populations in raw milk based on studies which have found different pathogenic bacteria in raw milk, especially L. monocytogenes, Salmonella spp, Campylobacter spp and E. coli.
Book Synopsis Influence of Storage Temperature on the Development of Microbial Flora of Pasteurized Milk by : R. Mourgues
Download or read book Influence of Storage Temperature on the Development of Microbial Flora of Pasteurized Milk written by R. Mourgues and published by . This book was released on 1969 with total page 19 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Influence of Storage Temperature on the Development of Microbial Flora of Pasteurized Milk - Role of Psychrotrophic Bacteria by : R. Mourgues
Download or read book Influence of Storage Temperature on the Development of Microbial Flora of Pasteurized Milk - Role of Psychrotrophic Bacteria written by R. Mourgues and published by . This book was released on 1986 with total page 19 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization by : Michael J. Lewis
Download or read book Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization written by Michael J. Lewis and published by Boom Koninklijke Uitgevers. This book was released on 2000-07-31 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.
Book Synopsis Heat-resistant and Heat-loving Bacteria in Their Relation to the Pasteurization of Milk by : Robert Stanley Breed
Download or read book Heat-resistant and Heat-loving Bacteria in Their Relation to the Pasteurization of Milk written by Robert Stanley Breed and published by . This book was released on 1928 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Scientific Criteria to Ensure Safe Food by : National Research Council
Download or read book Scientific Criteria to Ensure Safe Food written by National Research Council and published by National Academies Press. This book was released on 2003-09-29 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Bacterial Flora of High-Grade Milk Before and After Pasteurization (Classic Reprint) by : Lloyd Massena Thurston
Download or read book The Bacterial Flora of High-Grade Milk Before and After Pasteurization (Classic Reprint) written by Lloyd Massena Thurston and published by Forgotten Books. This book was released on 2018-05 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Bacterial Flora of High-Grade Milk Before and After Pasteurization Results of the determination of physiologic types showed that the greatest number of the bacteria in these milks that grew under the conditions set up were acid-forming and acid - coagulating types percent in the raw milks, in the pasteurized milks, and in the pasteurized-bottled milks). It is significant that pas teurization destroyed a higher percentage of the acid-coagulating bacteria than of the acid-forming organisms. A probable explana tion for this result was found in the study of the morphologic types in which it was found that most of the acid-forming bacteria were bacilli. As many of the bacilli are spore formers, their heat-resist ance was to be expected. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author :Senate Commission on Food Safety SKLM Publisher :John Wiley & Sons ISBN 13 :3527611509 Total Pages :294 pages Book Rating :4.5/5 (276 download)
Book Synopsis Thermal Processing of Food by : Senate Commission on Food Safety SKLM
Download or read book Thermal Processing of Food written by Senate Commission on Food Safety SKLM and published by John Wiley & Sons. This book was released on 2007-09-24 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.
Book Synopsis A Study of Bacteria which Survive Pasteurization by : Samuel Henry Ayers
Download or read book A Study of Bacteria which Survive Pasteurization written by Samuel Henry Ayers and published by . This book was released on 1913 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Encyclopedia of Dairy Sciences by : John W. Fuquay
Download or read book Encyclopedia of Dairy Sciences written by John W. Fuquay and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry
Book Synopsis Encyclopedia of Food Microbiology by : Carl A. Batt
Download or read book Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Book Synopsis The Occurrence and Significance of Thermophilic Bacteria in Milk by : Harry Gordon Harding
Download or read book The Occurrence and Significance of Thermophilic Bacteria in Milk written by Harry Gordon Harding and published by . This book was released on 1927 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bacterial Counts of Milk as Affected by Some Milk-plant Practices by : Charles Sidney Leete
Download or read book Bacterial Counts of Milk as Affected by Some Milk-plant Practices written by Charles Sidney Leete and published by . This book was released on 1932 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dairy Microbiology Handbook by : Richard K. Robinson
Download or read book Dairy Microbiology Handbook written by Richard K. Robinson and published by John Wiley & Sons. This book was released on 2005-03-11 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Microbiology, Pathogenesis and Zoonosis of Milk Borne Diseases by : Tanmoy Rana
Download or read book The Microbiology, Pathogenesis and Zoonosis of Milk Borne Diseases written by Tanmoy Rana and published by Elsevier. This book was released on 2024-02-23 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: The microbiology, pathogenesis and zoonosis of milk borne diseases emphasizes milk borne disease, diagnosis, and treatment with a strong focus on milk hygiene, zoonotic diseases and the pathogenesis of microbial agents from milk origin. The book also elucidates various pathogenic diseases and describes the evaluation of the severity of diseases from milk and milk products and its remedial measure after application of drugs In 22 chapters the reader is introduced to the microbiology, pathogenesis, and zoonosis of milk borne diseases. It describes general aspects of milk borne zoonosis, prevention of milk borne diseases and risk analysis, assessment, practice and quality management in milk hygiene. This book is appropriate for undergraduate, and post-graduate doctoral students, as well as academicians who need to evaluate the importance of zoonotic diseases and clinical manifestation triggered by various agents. It is also useful in s training capacity, to secondary professionals, and pharma companies with applied research on zoonotic diseases from milk origin. Emphasizes the importance of milk hygiene to prevent milk-borne diseases Provides an overview of milk borne diseases, diagnosis, and treatment Identifies the various milk-borne zoonotic pathogens and their impact on public health
Download or read book Pasteurization of Milk written by and published by . This book was released on 1920 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Microbiology in Dairy Processing by : Palmiro Poltronieri
Download or read book Microbiology in Dairy Processing written by Palmiro Poltronieri and published by John Wiley & Sons. This book was released on 2017-09-14 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
