The Effects of Gram-positive HRSF Bacteria on Fluid Milk Shelf Life (Part 2)
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The Effects of Gram-positive HRSF Bacteria on Fluid Milk Shelf Life (Part 2)

The first article in this series, Raw Milk Micro Testing, focused on Gram-negative bacteria in raw milk with the Preliminary Incubation (PI) Count and Fresh Standard Plate Count (SPC) tests. In this second installment, I would like to discuss another classification of bacteria that was not known as a major issue in fluid milk processing prior…

Raw Milk Dairy Micro Testing (Part 1)
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Raw Milk Dairy Micro Testing (Part 1)

Why do you do it? What do the test results tell you? Is the test you use still a valid one? In part one of this dairy micro testing series, Raw Milk Dairy Micro Testing, I would like to take you on a journey through the development of some of the principal tests used in…

Why is Aseptic Inline Sampling Critical to Process Monitoring? 
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Why is Aseptic Inline Sampling Critical to Process Monitoring? 

The significant food safety recalls that have occurred in the dairy processing industry this past year, ranging from Listeria outbreaks in ice cream to Cronobacter in infant formula, and the Food and Drug Administration’s* (FDA)’s recent publication of its revised Investigations Operations Manual draw attention to the criticality of inline process monitoring of bacterial risks,…

Membrane Filtration Sampling
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Membrane Filtration Sampling

Membrane filtration is a widely used process in the dairy industry that separates specific components of milk and whey and then either concentrates or removes/reduces them. The technology used in cheese-making, whey protein concentration, fractionation of protein, and numerous other dairy processes requires special sampling considerations for both regulatory purposes and component analysis. It is…

Prevalence of Cold-tolerant Spore-forming Bacteria in the Milk Supply 
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Prevalence of Cold-tolerant Spore-forming Bacteria in the Milk Supply 

The shelf life of pasteurized fluid milk is challenged by bacterial contamination that enters the finished milk supply through two portals: a) contamination by Gram-negative psychrotrophic bacteria during processing after pasteurization; and b) contamination by Gram-positive spore-forming bacteria that enter primarily through the raw milk supply. In today’s processing environment, where post-pasteurization contamination is largely…

Using a Peristaltic Pump for Representative Sampling—FAQs
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Using a Peristaltic Pump for Representative Sampling—FAQs

A peristaltic pump is commonly used to collect a representative milk sample by farmers and veterinarians. There are several reasons to use QualiTru’s sampling system for collecting representative composite samples of milk. These include: Milk quality and bonus payments (Representative Sampling (Direct Load)) Identifying and isolating contamination within the milking process (Inline Sampling) Herd health…

Lab Pasteurized Count for Estimating Bacteria in Raw Milk
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Lab Pasteurized Count for Estimating Bacteria in Raw Milk

The Lab Pasteurized Count (LPC) estimates the number of bacteria in a raw milk sample that can survive the pasteurization process. Most bacteria are destroyed by pasteurization. However, certain types are not. (Source: Journal of Dairy Science 92(10):4978-87) Lab Pasteurized Count test determines bacteria that are not natural Raw milk can be contaminated by various…

Post-Pasteurization Contamination Monitoring: A Canary in the Coal Mine
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Post-Pasteurization Contamination Monitoring: A Canary in the Coal Mine

Post-pasteurization contamination in dairy plants is a warning signal for potential food safety and spoilage concerns. While having an effective sanitation program gets the most attention, good sanitation alone cannot guarantee product quality and food safety. Sampling and testing products during processing are critical for identifying potential sources of post-pasteurization contamination. Possible causes of post-pasteurization…

Impact of Bacteriophages in Dairy Processing – Part 1
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Impact of Bacteriophages in Dairy Processing – Part 1

The quality of milk can be negatively impacted by multiple sources of contamination in a dairy processing plant. Previous blogs focused primarily on microbial contamination of raw milk caused by various bacteria. For products such as cheese and yogurt, starter culture bacteria play a positive and essential role. However, the fermentation function of starter cultures can be threatened by another microbial contamination, bacteriophages, or phages as…

Water System Testing for Microorganisms in a Brewery – Committed to Quality
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Water System Testing for Microorganisms in a Brewery – Committed to Quality

Water system testing for microorganisms in a brewery is a regular part of the process at Cold Spring Brewing Company (CSBC). It has been the hallmark of this iconic brewery for well over a century and shows its total commitment to quality. A brief history of CSBC CSBC is located in Cold Spring, Minnesota. It…