BACKGROUND Milk is highly prone to contamination and can serve as an efficient vehicle for human transmission of foodborne pathogens, especially gram-negative bacteria, as these are widely distributed in the environment. METHODS This cross-sectional study of gram-negative staining bacterial contamination of milk meant for human consumption was carried out from October 2010 to May 2011 in Gond...

Description of the subject. Given current low price milk, a lot producers have decided to process their milk into products with higher added-value, including butter. However, all milks are not suitable be transformed It would thus useful able predict processing properties. Objectives. The aim this paper was study ability processed butter using infrared spectrophotometry. Method. A normalized pr...

An economic-engineering model is used to derive the theoretically m in imu m cost of processing and distributing fluid white milk for the s ta te of Maine. This model represents a s tate-of-the-art mi lk processing facility and is used to evaluate three questions: 1) the components of total processing costs; 2) whe the r the cost of milk processing declines wi th increasing p lant size; and 3) ...

Milk consumption in the semi-arid regions of Kenya is not well understood. A study was carried out on consumption of milk and milk products in the semi-arid region of eastern Kenya. A total of 135 rural and 126 urban households were interviewed. Raw milk was the most popular and was consumed by 99% and 84% of rural and urban households, respectively. Generally as degree of processing increased,...

Abstract Spore-forming bacteria form the most diverse and complex group of in terms their elimination from dairy chain, due to ability highly resistant spores. As ubiquitous microorganisms, spore-formers can enter product along milk-processing continuum different sources, subsequently cause spoilage various types products. The important classes spore-forming relevant industry are Bacilli Clostr...

Our objective was to determine the temperature and vacuum relationships for efficient removal of added CO2 from raw milk. Added CO2 in milk and dairy products inhibits the growth of spoilage organisms during refrigerated storage and shipping. As milk and milk concentrates are shipped over longer distances, the use of CO2 is becoming more common to maintain raw milk quality. In most cases, some ...