Low-Spore Milk Production—The Mantra and its Benefits
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Low-Spore Milk Production—The Mantra and its Benefits

Guest post: We are proud to introduce our guest blogger, David Blomquist. He is a well-known and respected consultant in the dairy and food processing industry. Read his full bio at the end of this article. Low-spore milk production has financial benefits for many producers and processors. Fluid milk plants can reduce shelf-life issues by…

Using Preliminary Incubation Count for Measuring Raw Milk Quality
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Using Preliminary Incubation Count for Measuring Raw Milk Quality

The Preliminary Incubation (PI) Count for measuring the quality of raw milk has become increasingly popular since the production of quality milk is the number one goal of dairy farmers and cooperatives. The PI test is especially sensitive to psychrotrophic bacteria. These particular bacteria can grow at colder temperatures, which is why dairy processors are…

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…

Somatic Cell Counts (SCC) Impact on Dairy Farmers
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Somatic Cell Counts (SCC) Impact on Dairy Farmers

Somatic Cell Counts (SCC) is not just a scientific term of academic interest, it has real-world implications for every dairy farmer. Simply put, lowering SCC leads to increased profits. That’s not just us saying so, we recently ran across this great article, Somatic Cell Count Impacts Everything by Mike Lormore on DairyWellness.com about the wide-ranging…

Psychrotrophic Bacteria in Pasteurized Milk—Spoilage, Testing, and Line Sampling
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Psychrotrophic Bacteria in Pasteurized Milk—Spoilage, Testing, and Line Sampling

Bacteria in pasteurized milk is the leading cause of spoilage and reducing shelf-life. Refer to my earlier posts, How Bacterial Generation Times Impact Fluid Milk Quality and Shelf-life and Heat-Resistant Psychrotrophic Bacteria and Their Effect on the Quality of Pasteurized Milk. In those posts, I discussed the collective efforts of the dairy industry and regulatory…

Maintaining the Quality of Pasteurized Fluid Milk
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Maintaining the Quality of Pasteurized Fluid Milk

Quality control of pasteurized fluid milk can be complex and requires the understanding of microbial contamination, both in raw and processed milk. Aseptic and representative sampling plays an important role in monitoring raw milk quality and process monitoring for contamination within the dairy plant. Fluid milk (A commonly used term in the industry for milk…