BACKGROUND Lactose intolerance is a common health concern causing gastrointestinal symptoms and avoidance of dairy products by afflicted individuals. Since milk is a primary source of calcium and vitamin D, lactose intolerant individuals often obtain insufficient amounts of these nutrients which may lead to adverse health outcomes. Production of lactose-free milk can provide a solution to this ...

Microbial quality of air in a dairy processing plant was evaluated to ascertain the contribution of air as a source of contamination and spoilage of milk and milk products. The mean total aerobic counts obtained in the air by sedimentation method were 32.66 ± 3.82, 25.32 ± 4.17 and 33.36 ± 3.53 cfu/ m in raw milk reception dock, pasteurization room and product preparation room respectively. The...

OBJECTIVE To evaluate whether pasteurized donor human milk meets the nutritional needs of preterm infants in terms of free fatty acid and amino acid contents. STUDY DESIGN Milk samples were prospectively collected from 39 donors to the Mothers' Milk Bank of Ohio. The fatty acid and amino acid compositions in donor milk samples were measured before and after pasteurization, and values were com...

BACKGROUND Cattle are the second most common source of human campylobacteriosis. However, routes to account for this scale of transmission have not been identified. In contrast to chicken, red meat is not heavily contaminated at point of sale. Although effective pasteurization prevents milk-borne infection, apparently sporadic infections may include undetected outbreaks from raw or perhaps inco...

The disruption of the milk fat globule membrane can lead to an excessive accumulation of free fatty acids in milk, which is frequently associated with the appearance of rancid flavors. Solid-phase microextraction and gas chromatography techniques have been shown to be useful tools in the quantification of individual free fatty acids in dairy products providing enough sensitivity to detect level...

The use of ultraviolet light (UV) light is well established for water treatment, air disinfection and surface decontamination. With the growing negative public reaction over chemicals added to foods, UV light holds considerable promise in food processing. As a physical preservation method, UV irradiation has a positive consumer image. The US Food and Drug Administration (FDA) and US Department ...

Recent outbreaks of acid-resistant food pathogens in acid foods, including apple cider and orange juice, have raised concerns about the safety of acidified vegetable products. We determined pasteurization times and temperatures needed to assure a 5-log reduction in the numbers of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella strains in acidified cucumber pickle brines. Cockta...

A microwave heating system equipped with a proportional–integral–differential (PID) control device was developed for in-package pasteurization of ready-to-eat meats. Frankfurters, inoculated and vacuum-sealed in plastic packages, were subjected to microwave or water immersion heating, with the package surface temperature increased to and maintained at 65, 75, or 85 C, for different periods of t...

When a mother's milk is unavailable, the best alternative is donor milk (DM). Milk delivered to Human Milk Banks should be pasteurized in order to inactivate the microbial agents that may be present. Currently, pasteurization, performed at 62.5 °C for 30 min (Holder Pasteurization, HoP), is recommended for this purpose in international guidelines. Several studies have been performed to investig...