Blog Posts About Liquid Sampling Written by Our Subject Matter Experts (SMEs)

The Effects of Gram-positive HRSF Bacteria on Fluid Milk Shelf Life

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

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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 (Gram-positive HRSF Bacteria) that was not known as a major issue in fluid…
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Why is Aseptic Inline Sampling Critical to Process Monitoring?

Why is Aseptic Inline Sampling Critical to Process Monitoring? 

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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,…
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Representative Sampling for Butterfat Verification

Representative Sampling for Butterfat Verification

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Why is representative sampling for butterfat verification important? Because reliable data equals accurate payment! Butterfat percentages in milk have been on the rise over the last decade, along with a substantial upward trend for butterfat pricing. That’s great news for farmers. It also raises the stakes regarding the accuracy and reliability of the data upon which…
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Membrane Filtration Sampling

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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…
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cold-tolerent spore-forming bacteria

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

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