scholarly journals Characterization of thermophilic bacilli from a milk powder processing plant

2013 ◽  
Vol 116 (2) ◽  
pp. 350-359 ◽  
Author(s):  
S.A. Burgess ◽  
S.H. Flint ◽  
D. Lindsay
Keyword(s):  
Powder Processing ◽  
Milk Powder ◽  
Processing Plant ◽  
Thermophilic Bacilli

Prevalence and characterization of Staphylococcus aureus isolated from goat milk powder processing plants

Food Control ◽  
2016 ◽  
Vol 59 ◽  
pp. 644-650 ◽  
Author(s):  
Xiaonan Xing ◽  
Yang Zhang ◽  
Qian Wu ◽  
Xin Wang ◽  
Wupeng Ge ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Powder Processing ◽  
Milk Powder ◽  
Goat Milk ◽  
Processing Plants

Microbiological quality of milk from farms to milk powder manufacture: an industrial case study

2019 ◽  
Vol 86 (2) ◽  
pp. 242-247 ◽  
Author(s):  
Lizandra F. Paludetti ◽  
Alan L. Kelly ◽  
Bernadette O'Brien ◽  
Kieran Jordan ◽  
David Gleeson
Keyword(s):  
Powder Processing ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Raw Milk ◽  
Total Bacterial Count ◽  
Processing Plant ◽  
Bacterial Counts ◽  
On Farm

AbstractThe experiments reported in this research paper aimed to track the microbiological load of milk throughout a low-heat skim milk powder (SMP) manufacturing process, from farm bulk tanks to final powder, during mid- and late-lactation (spring and winter, respectively). In the milk powder processing plant studied, low-heat SMP was produced using only the milk supplied by the farms involved in this study. Samples of milk were collected from farm bulk tanks (mid-lactation: 67 farms; late-lactation: 150 farms), collection tankers (CTs), whole milk silo (WMS), skim milk silo (SMS), cream silo (CS) and final SMP. During mid-lactation, the raw milk produced on-farm and transported by the CTs had better microbiological quality than the late-lactation raw milk (e.g., total bacterial count (TBC): 3.60 ± 0.55 and 4.37 ± 0.62 log 10 cfu/ml, respectively). After pasteurisation, reductions in TBC, psychrotrophic (PBC) and proteolytic (PROT) bacterial counts were of lower magnitude in late-lactation than in mid-lactation milk, while thermoduric (LPC—laboratory pasteurisation count) and thermophilic (THERM) bacterial counts were not reduced in both periods. The microbiological quality of the SMP produced was better when using mid-lactation than late-lactation milk (e.g., TBC: 2.36 ± 0.09 and 3.55 ± 0.13 cfu/g, respectively), as mid-lactation raw milk had better quality than late-lactation milk. The bacterial counts of some CTs and of the WMS samples were higher than the upper confidence limit predicted using the bacterial counts measured in the farm milk samples, indicating that the transport conditions or cleaning protocols could have influenced the microbiological load. Therefore, during the different production seasons, appropriate cow management and hygiene practices (on-farm and within the factory) are necessary to control the numbers of different bacterial groups in milk, as those can influence the effectiveness of thermal treatments and consequently affect final product quality.

scholarly journals Influence of Cations on Growth of Thermophilic Geobacillus spp. and Anoxybacillus flavithermus in Planktonic Culture

2012 ◽  
Vol 78 (7) ◽  
pp. 2477-2481 ◽  
Author(s):  
Ben Somerton ◽  
Jon Palmer ◽  
John Brooks ◽  
Edward Smolinski ◽  
Denise Lindsay ◽  
...  
Keyword(s):  
Optical Density ◽  
Milk Powder ◽  
Manufacturing Plant ◽  
Planktonic Culture ◽  
Content Type ◽  
Free Ions ◽  
Thermophilic Bacilli ◽  
Anoxybacillus Flavithermus ◽  
Powder Manufacturing

ABSTRACTFree ions of Na+, K+, Ca2+, and Mg2+influenced the optical density of planktonic cultures of thermophilic bacilli.Anoxybacillus flavithermusE16 andGeobacillussp. strain F75 (milk powder manufacturing plant isolates) andA. flavithermusDSM 2641 andG. thermoleovoransDSM 5366 were studied. Ca2+and Mg2+were associated with increases in optical density more so than Na+and K+. Overall, it appeared that Ca2+and/or Mg2+was required for the production of protein in thermophilic bacilli, as shown by results obtained withA. flavithermusE16, which was selected for further study.

Lactose hydrolyzed milk powder: Thermodynamic characterization of the drying process

2017 ◽  
Vol 36 (8) ◽  
pp. 922-931 ◽  
Author(s):  
Tatiana Lopes Fialho ◽  
Evandro Martins ◽  
Arlan Caldas Pereira Silveira ◽  
Carolina Rodrigues de Jesus Silva ◽  
Ítalo Tuler Perrone ◽  
...  
Keyword(s):  
Milk Powder ◽  
Drying Process ◽  
Thermodynamic Characterization

CHARACTERIZATION OF RECONSTITUTED MILK POWDER BY ULTRASOUND SPECTROSCOPY

2006 ◽  
Vol 29 (4) ◽  
pp. 405-418 ◽  
Author(s):  
STEFAN MEYER ◽  
VIJAYA S. RAJENDRAM ◽  
MALCOLM J.W. POVEY
Keyword(s):  
Milk Powder ◽  
Reconstituted Milk

Characterization of Visible Spectral Intensity Variations of Wholesome and Unwholesome Chicken Meats with Two-Dimensional Correlation Spectroscopy

2000 ◽  
Vol 54 (4) ◽  
pp. 587-594 ◽  
Author(s):  
Yongliang Liu ◽  
Yud-Ren Chen ◽  
Yukihiro Ozaki
Keyword(s):  
Correlation Spectroscopy ◽  
Spectral Intensity ◽  
Intensity Change ◽  
Processing Plant ◽  
Two Dimensional ◽  
Visible Spectra ◽  
Poultry Processing ◽  
Inspection Service ◽  
2D Correlation Analysis

Generalized two-dimensional (2D) correlation analysis of visible spectra (400–700 nm) was performed to characterize the spectral intensity variations of wholesome and five different classes of unwholesome chicken meats. The meats were obtained from the chicken carcasses that were judged to be wholesome or condemned by a Food Safety and Inspection Service (FSIS) veterinarian at a poultry processing plant. The unwholesome carcasses were condemned either because they were improperly bled (cadaver) or showed a disease symptom such as air-sacculitis, ascites, septicemia, or tumors. The results showed that there are at least three prominent bands around 445, 485, and 560 nm that could be attributed to deoxymyoglobin, metmyoglobin, and oxymyoglobin absorption, respectively. The results also demonstrated that deoxymyoglobin, metmyoglobin, and oxymyoglobin components coexist in all meats. There is, however, a clear indication that there were more variations in oxymyoglobin and deoxymyoglobin and less variations in metmyoglobin in the wholesome and cadaver meats than in the diseased meats. The asynchronous spectral analysis of the wholesome and unwholesome meats revealed that the spectral intensity change at the 485 nm band occurs later than those of the 445 and 560 nm bands. It indicates that metmyoglobin, the degraded species of both the deoxymyoglobin and oxymyoglobin, mainly existed in the diseased meats.

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