The Manufacture of Sterilized Caramel Milk

Amino-acid content of raw and heat-sterilized cow's milk.

It is well known that the nutritive value of milk proteins is reduced by heating, for example when milk is brought to, and kept for some time at, its boiling point. The reduction may be due either to the breakdown of certain amino acids under the influence of heat, or to combination of amino acids with other chemical constituents of milk, as in the formation of the so-called Schiff bases due to...

The manufacture of blue cheese from pasteurized milk.

Fat Separation in Evaporated Milk II. Age-Thinning Of Concentrated, Sterilized Milk

Determination of RT-PCR detection limit of live and dead Salmonella cells in raw and sterilized milk

The objective of the current study was to evaluate the reproducibility of a reverse transcriptase PCR (RT-PCR)-based technique to differentiate viable and dead Salmonella cells in raw and sterilized milk. The microorganism was initially inoculated into the milk samples followed by incubating at 37°C for 4 h prior to inactivation by heat at 80°C for 10 min. The treated and non-treated samples we...

Association of Yersinia enterocolitica with the manufacture of cheese and occurrence in pasteurized milk.

Raw milk in southern Ontario frequently contains Yersinia enterocolitica. The potential for transmission of this organism by cheese manufactured from unpasteurized milk was evaluated by examination of milk and cheese curd samples from cheese manufacturing plants and finished cheddar and Italian cheeses. The incidence of Y. enterocolitica was lower in cheese curd samples (9.2%) than in raw milk ...