Effective Micro Program: Understanding the Microbiological Tests (Part 4)
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Effective Micro Program: Understanding the Microbiological Tests (Part 4)

Throughout this series on dairy microbiological testing, we have discussed the types of micro tests that can be used to enumerate the classifications of bacteria we are concerned with in fluid milk processing. The first two articles discussed Gram-negative bacteria in raw milk and the effects of Gram-positive heat resistant thermoduric/psychrotrophic spore formers (HRSF) on…

Micro Testing for Post-pasteurization Contamination (Part 3)
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Micro Testing for Post-pasteurization Contamination (Part 3)

The first article in this series, Raw Milk Dairy Micro Testing, focused on Gram-negative bacteria in raw milk with the Preliminary Incubation (PI) Count and Fresh Standard Plate Count (SPC) tests. The second article, The Effects of Gram-positive HRSF Bacteria on Fluid Milk Shelf Life, discussed another classification of bacteria that was not known as…

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…