Dry Milk Manufacture

The manufacture of blue cheese from pasteurized milk.

To Dry Treat or Not to Dry Treat: Managing Dry off to Produce High Quality Milk

KEY TAKE HOME POINTS 1. The purpose of dry cow therapy is both therapeutic and prophylactic; selective DCT is aimed only at therapeutic aims 2. Cows that maintain persistent subclinical infections across the dry period are at greater risk of subclinical and clinical mastitis and reduced milk yield during the subsequent lactation 3. Few mastitis pathogens are resistant to most antimicrobials use...

Absence of vitamin D in nonfat dry milk.

American Academy of Pediatrics has strongly e11(lOrsed the use of milk and infant formula lroducts as primary vehicles for vitamin D supplementation to ensure a total vitamin D intake of 400 I. U. per day by all infants and children.12 Although in the United States there are significant regioiial differences with respect to dairy practices in fortifying fluid milk, almost three-fourths of all w...

Reduction of Escherichia Coli O157:H7 During Manufacture and Ripening of Italian Semi-Dry Salami

In order to simulate a contamination at the processing plant, one batch of freshly-processed salami batter (20 kg) was inoculated (1% v:w) with 5 log colony forming unit (CFU)/g of a multi-strain cocktail of two strains of Escherichia coli O157:H7 (registered and wild strain). Another batch was inoculated (1% v:w) with sterile physiological saline solution and used to check the lactic acid bact...

A bacteriophagelysing strain of Staphylococcus employed in the manufacture of dry sausage.

A bacteriophage of a certain Staphylococcus (a strain of Staphylococcus lactis) employed in the manufacture of dry sausage has been characterized. The host range of this bacteriophage is wide. In addition to the original host, 15 other strains (out of 40 strains tested) were found to support reproduction of the phage. The sensitive strains represented Staphylococcus saprophyticus and different ...