Storage of human milk for limited periods of time is unavoidable in neonatal units and also in the home where increasing numbers of mothers go back to work soon after delivery. Many mothers, convinced of the importance of prolonged exclusive or complementary breast-feeding, often express and store human milk for use during the period of separation. This study examines the effects of different s...

Colostrum and milk fed to dairy calves become remarkably high in total bacteria count (cfu/ml) during summer weather unless they are refrigerated and/or fed very soon after collection. A paper that we published in 2012 examines the seasonal effect of milk kept at ambient temperature following pasteurization; the bacteria count rises to very high levels again in just a few hours during typical s...

the suitability of milk preserved by refrigeration and co2 addition for the manufacture of plain yoghurt using two commercial strains of lactobacillus delbrueckii ssp. bulgaricus and streptoccocus thermophilus and probiotic yoghurt by lactobacillus acidophilus was evaluated. yoghurts (plain and probiotic) manufactured after milk pasteurization, from fresh and refrigerated co2 treated samples (p...

This work was aimed at enumerating the viable microorganisms in ripened Serra da Estrela cheeses, manufactured from both refrigerated and non-refrigerated milk, in various dairies located throughout the demarcated region. Scanning electron microscopy was used to analyze the microstructure, and thus aid in understanding possible differences in their microbiological profile. The cheeses were allo...

Cells of La<:tobacillus lactis from frozen concentrated cultures were added to refrigerated raw milk to determine their effect on growth of psychrotrophic spoilage bacteria in the milk during storage at 5 or 7 C. Some strains of L. lactis were significantly inhibitory at both temperatures. 1\\'0 selected strains of L. lactis were added along with potassium sorbate to refrigerated raw milk store...

Many consumers are unable to enjoy the benefits of milk due to lactose intolerance. Lactose-free milk is available but at about 2 times the cost of regular milk or greater, it may be difficult for consumers to afford. The high cost of lactose-free milk is due in part to the added cost of the lactose hydrolysis process. Hydrolysis at refrigerated temperatures, possibly in the bulk tank or packag...

AIMS The aim of this study was to identify the causative agent of a smoky/phenolic taint in refrigerated full cream chocolate milk. METHODS AND RESULTS Microbiological examination of spoiled and unspoiled milk samples from the same processor showed high numbers of the psychrotrophic coliform Rahnella aquatilis in the spoiled samples only. Gas chromatography/mass spectrometry (GC/MS) was used ...

Changes in milk proteins effected by bacterial action are important in various aspects of the ripening of cheese and the proteolytic spoilage of dairy products in refrigerated storage. Paper electrophoresis has afforded a new method for the study of protein systems such as those in milk (MacRae and Baker, 1958; and Weigt, 1959), including the detection of certain changes occurring in such syste...

To determine the biochemical integrity of refrigerated breast milk for 96 hours at 4C, a longitudinal observational study done with fresh milk samples. It is found that there were significant changes in pH, serum albumin and lactose concentrations in breast milk though within normal range.

Psychrotolerant sporeformers, specifically Paenibacillus spp., are important spoilage bacteria for pasteurized, refrigerated foods such as fluid milk. While Paenibacillus spp. have been isolated from farm environments, raw milk, processing plant environments, and pasteurized fluid milk, no information on the number of Paenibacillus spp. that need to be present in raw milk to cause pasteurized m...