Results 1 to 10 of about 936,581 (316)

Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm

JDS Communications, 2023
Anaerobic butyric acid-producing sporeforming bacteria (BAB) are important microbial contaminants in raw milk that may lead to premature spoilage of certain cheeses during aging.
X. Shi, C. Qian, S.I. Murphy, M. Wiedmann, N.H. Martin   +4 more
doaj   +1 more source

Low-cost, on-farm intervention to reduce spores in bulk tank raw milk benefits producers, processors, and consumers

Journal of Dairy Science, 2023
: Bacterial spores, which are found in raw milk, can survive harsh processing conditions encountered in dairy manufacturing, including pasteurization and drying.
Rachel L. Evanowski, Sarah I. Murphy, Martin Wiedmann, Nicole H. Martin   +3 more
doaj   +1 more source

Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies

Journal of Dairy Science, 2022
: Late blowing defect (LBD) is an important spoilage issue in semi-hard cheese, with the outgrowth of Clostridium tyrobutyricum spores during cheese aging considered to be the primary cause.
C. Qian, N.H. Martin, M. Wiedmann, A. Trmčić   +3 more
doaj   +1 more source

Influence of Variable Milk Quality Premiums on Observed Milk Quality [PDF]

Journal of Dairy Science, 2008
The objective of this study was to evaluate a premium program for very high quality milk in a US cooperative. Data were available on a monthly basis from a large US milk cooperative from April 1998 through December 2005. The data set consisted of 36,930 observations representing producer-months. The actual amount of the low bulk tank somatic cell count
Nightingale, C., Dhuyvetter, K., Mitchell, R., Schukken, Y.   +3 more
openaire   +3 more sources

Invited review: Redefining raw milk quality—Evaluation of raw milk microbiological parameters to ensure high-quality processed dairy products

Journal of Dairy Science, 2023
: Raw milk typically has little bacterial contamination as it leaves the udder of the animal; however, through a variety of pathways, it can become contaminated with bacteria originating from environmental sources, the cow herself, and contact with ...
N.H. Martin, R.L. Evanowski, M. Wiedmann
doaj   +1 more source

Development of a Monte Carlo simulation model to predict pasteurized fluid milk spoilage due to post-pasteurization contamination with gram-negative bacteria

Journal of Dairy Science, 2022
: Psychrotolerant gram-negative bacteria introduced as post-pasteurization contamination (PPC) are a major cause of spoilage and reduced shelf life of high-temperature, short-time pasteurized fluid milk.
S. Lau, A. Trmcic, N.H. Martin, M. Wiedmann, S.I. Murphy   +4 more
doaj   +1 more source

Development and deployment of a supply-chain digital tool to predict fluid-milk spoilage due to psychrotolerant sporeformers

Journal of Dairy Science, 2023
: Psychrotolerant sporeformers pose a challenge to maintaining fluid milk quality. Dynamic temperature changes along the supply chain can favor the germination and growth of these bacteria and lead to fluid milk spoilage.
C. Qian, S.I. Murphy, T.T. Lott, N.H. Martin, M. Wiedmann   +4 more
doaj   +1 more source

Culture-independent bacterial cell extraction from fluid milk and oat-based beverage for basic qualitative microscopy

JDS Communications, 2023
Butterfat and protein complicate attempts to extract bacterial cells from milk by centrifugation for use in basic microscopy. Some types of bacteria preferentially separate into the butterfat layer upon centrifugation and are lost when this layer is ...
Samuel J. Reichler, Alicia Orta-Ramirez, Nicole H. Martin, Martin Wiedmann   +3 more
doaj   +1 more source

Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation

Foods, 2023
Gray sufu, a traditional fermented food derived from soybeans, undergoes a complex fermentation process. This study aimed to investigate the dynamics of the microbial community during sufu fermentation and its relationship with key quality ...
Lei Zhao, Yang Liu, Qiong Xu, Yi Yu, Guojian Zheng, Yue Wang, Qingping Zhang, Xiaoqian Xu, Nana Zhang, Jiayue Chu, Yuzhu Zhang, Yingyi Sun, Qin Zhao, Yinan Zhang, Qinfeng Qu, Jiang Zhong   +15 more
doaj   +1 more source

Validation of an LC-MS/MS method for the quantitation of phytosterols derived from Aloe vera gel

MethodsX, 2022
A method to quantitate five minor phytosterols named Aloe sterols identified from Aloe vera gel was validated using AVGP (Aloe vera gel powder) as the sample. To measure the Aloe sterols content, AVGP was extracted with chloroform/methanol (2:1, v/v) and
Kazumi Nabeshima, Atsushi Mizutani, Eriko Misawa, Miyuki Tanaka, Koji Yamauchi, Fumiaki Abe   +5 more
doaj   +1 more source