Food Microbiology-Dairy

Dairy Microbiology

DAIRY MICROBIOLOGY. By Edwin M. Foster, F. Eugene Nelson, Marvin L. Speck, Raymond N. Doetsch, and Joseph C. Olson, Jr. Englewood Cliffs, New Jersey, Prentice-Hall, Inc., 1957. 492 pp. $5.65. There has long been a need in the dairy industry for a text or reference book to fill the gap between texts dealing with public health and theoretical aspects of dairy microbiology for college students and...

Dairy Foods: Microbiology

Escherichia coli O157:H7, a leading cause of bacterial food borne disease outbreaks, is responsible for approximately 73,500 cases of foodborne illness per year. Recent research has shown that caffeine has the ability to inhibit DNA repair in bacteria and therefore could be mutagenic compound. The objective of this research was to determine the effectiveness of caffeine on inactivation of (E. c...

Dairy Foods: Microbiology

J. Anim. Sci. Vol. 88, E-Suppl. 2/J. Dairy Sci. Vol. 93, E-Suppl. 1/Poult. Sci. Vol. 89, E-Suppl. 1 951 Wooden vat to produce PDO Ragusano cheese is a living system. G. Licitra*1,2, L. Tuminello2, N. Fucà2, P. Campo2, S. Lortal3, and S. Carpino2, 1D.A.C.P.A. University of Catania, Catania, Italy, 2CoRFiLaC, Regione Siciliana, Ragusa, Italy, 3UMR Science et Technologie du Lait et de l’Oeuf, Renn...

Dairy Foods: Microbiology

Heat coagulation of milk results from a complex series of physicochemical reactions that eventually lead to precipitation or gelation. Viscosity of milk tends to increase upon heating as it approaches the point of coagulation of the proteins, which is the basis for producing high viscosity in super-heated condensed milk. Although viscous property may have been studied extensively in cow fluid m...

Food Microbiology