Pub Date : 1965-12-01DOI: 10.4315/0022-2747-28.12.377
D. Hankinson, C. E. Carver, K. Chong, K. P. Gordon
{"title":"FLUID FLOW RELATIONSHIPS OF IMPORTANCE IN CIRCULATION CLEANING1","authors":"D. Hankinson, C. E. Carver, K. Chong, K. P. Gordon","doi":"10.4315/0022-2747-28.12.377","DOIUrl":"https://doi.org/10.4315/0022-2747-28.12.377","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"46 1","pages":"377-378"},"PeriodicalIF":0.0,"publicationDate":"1965-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88903596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1965-12-01DOI: 10.4315/0022-2747-28.12.372
E. J. Cole, G. Mackay, H. J. Barnum
{"title":"OBSERVATIONS ON THE YELLOW COLOR THAT APPEARS ON MILK SEDIMENT DISKS","authors":"E. J. Cole, G. Mackay, H. J. Barnum","doi":"10.4315/0022-2747-28.12.372","DOIUrl":"https://doi.org/10.4315/0022-2747-28.12.372","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"21 1","pages":"372-374"},"PeriodicalIF":0.0,"publicationDate":"1965-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84409480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1965-12-01DOI: 10.4315/0022-2747-28.12.383
C. Vanderzant, A. Matthys
Summary Various cultures of pseudomonads reacted differently to changes in temperature of the plating medium during pouring. An increase in the temperature of the medium during pouring from 45–50 C...
不同培养的假单胞菌在浇注过程中对电镀介质温度变化的反应不同。浇注过程中介质温度从45-50℃升高…
{"title":"EFFECT OF TEMPERATURE OF THE PLATING MEDIUM ON THE VIABLE COUNT OF PSYCHROPHILIC BACTERIA1","authors":"C. Vanderzant, A. Matthys","doi":"10.4315/0022-2747-28.12.383","DOIUrl":"https://doi.org/10.4315/0022-2747-28.12.383","url":null,"abstract":"Summary Various cultures of pseudomonads reacted differently to changes in temperature of the plating medium during pouring. An increase in the temperature of the medium during pouring from 45–50 C...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"61 1","pages":"383-388"},"PeriodicalIF":0.0,"publicationDate":"1965-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83782446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1965-05-01DOI: 10.4315/0022-2747-28.5.163
Herbert M. Ewell
{"title":"DETERMINING TUBING LENGTHS AND SOLUTION VELOCITIES IN VACUUM FARM MILK TRANSFER SYSTEMS","authors":"Herbert M. Ewell","doi":"10.4315/0022-2747-28.5.163","DOIUrl":"https://doi.org/10.4315/0022-2747-28.5.163","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"94 1","pages":"163-165"},"PeriodicalIF":0.0,"publicationDate":"1965-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85700472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1965-02-01DOI: 10.4315/0022-2747-28.2.45
J. L. Albright, J. Young, N. Moeller, Verne Cavanaugh
Summary In three testing periods from January 1 to April 20, 1964 the milk, physical appearance of the cows and the bedded area in the free stall housing were cleaner than the other two basic systems of housing. Bedding requirements in free stall housing were reduced approximately 74 and 56% below those of loose housing and stanchion barns, respectively. Health disorders were reduced in free stall housing.
{"title":"A SURVEY OF DAIRY CATTLE HOUSING IN INDIANA1,2","authors":"J. L. Albright, J. Young, N. Moeller, Verne Cavanaugh","doi":"10.4315/0022-2747-28.2.45","DOIUrl":"https://doi.org/10.4315/0022-2747-28.2.45","url":null,"abstract":"Summary In three testing periods from January 1 to April 20, 1964 the milk, physical appearance of the cows and the bedded area in the free stall housing were cleaner than the other two basic systems of housing. Bedding requirements in free stall housing were reduced approximately 74 and 56% below those of loose housing and stanchion barns, respectively. Health disorders were reduced in free stall housing.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"307 1","pages":"45-47"},"PeriodicalIF":0.0,"publicationDate":"1965-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75434573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1965-02-01DOI: 10.4315/0022-2747-28.2.41
D. Heldman, T. I. Hedrick, C. Hall
Summary The extent to which food plant air may be contaminated with microorganisms from flooding floor drains has been investigated. Results indicate that bacteria counts obtained during flooding m...
{"title":"SOURCES OF AIR-BORNE MICROORGANISMS IN FOOD PROCESSING AREAS–DRAINS1,2","authors":"D. Heldman, T. I. Hedrick, C. Hall","doi":"10.4315/0022-2747-28.2.41","DOIUrl":"https://doi.org/10.4315/0022-2747-28.2.41","url":null,"abstract":"Summary The extent to which food plant air may be contaminated with microorganisms from flooding floor drains has been investigated. Results indicate that bacteria counts obtained during flooding m...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"15 1","pages":"41-45"},"PeriodicalIF":0.0,"publicationDate":"1965-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86109837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1964-03-01DOI: 10.4315/0022-2747-27.3.84
Victor I. Akers
{"title":"Disposable refuse container","authors":"Victor I. Akers","doi":"10.4315/0022-2747-27.3.84","DOIUrl":"https://doi.org/10.4315/0022-2747-27.3.84","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"1 1","pages":"84-86"},"PeriodicalIF":0.0,"publicationDate":"1964-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77273222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1963-09-01DOI: 10.4315/0022-2747-26.9.296
R. Angelotti, K. Lewis, M. J. Foter
Available evidence indicates that enterococci may, on occasion, be associated with foo~ poisoning; however, their role as etiological agents of gastroenteritis is not universally accepted. In those instances in which they have been incriminated, they have usually represented the predominant flaro, and other types of food-poisoning organisms were present in small numbers or undetected (1-3). In view of the inconclusive results of feeding experiments conducted by various investigators (3-9 ), their role is unknown. Nevertheless, until additional information is provided, which unequivocally demonstrates that this group is or is not pathogenic, the entry or development of large numbers of enterococci in foods should be avoided. Of the various procedures by which microbial dewlopment may be prevented in food, the control of time and temperature is achieved most easily and is, therefore, most widely used. In practice, temperature control is often based on operational experience rather than the results of experimental timetemperature data on the behavior of' microbial pathogens in perishable foods. Due to the fairly recent and rapid technological development of the food industry, many products and processes are available today that did not exist a few years ago. Precooked ready-to-serve foods, perishable meals vended from machines, pressureor vacuum-packed items packaged in unique and newly developed forms and containers, and dehydro-frozen foods are a few samples of modern food processing. Knowledge relative to the precautions necessary to safeguard the public health has not kept pace with rapidly advancing technological developments, and the problem of insuring adequate time-temperature control over perishable foods has become vastly complicated. For this reason, our laboratories have undertaken to develop an organized body of information on the effects of time and temperature upon the response of various food-poisoning bacteria in potentially haz-
{"title":"FECAL STREPTOCOCCI IN FOODS TIME-TEMPERATURE EFFECTS ON","authors":"R. Angelotti, K. Lewis, M. J. Foter","doi":"10.4315/0022-2747-26.9.296","DOIUrl":"https://doi.org/10.4315/0022-2747-26.9.296","url":null,"abstract":"Available evidence indicates that enterococci may, on occasion, be associated with foo~ poisoning; however, their role as etiological agents of gastroenteritis is not universally accepted. In those instances in which they have been incriminated, they have usually represented the predominant flaro, and other types of food-poisoning organisms were present in small numbers or undetected (1-3). In view of the inconclusive results of feeding experiments conducted by various investigators (3-9 ), their role is unknown. Nevertheless, until additional information is provided, which unequivocally demonstrates that this group is or is not pathogenic, the entry or development of large numbers of enterococci in foods should be avoided. Of the various procedures by which microbial dewlopment may be prevented in food, the control of time and temperature is achieved most easily and is, therefore, most widely used. In practice, temperature control is often based on operational experience rather than the results of experimental timetemperature data on the behavior of' microbial pathogens in perishable foods. Due to the fairly recent and rapid technological development of the food industry, many products and processes are available today that did not exist a few years ago. Precooked ready-to-serve foods, perishable meals vended from machines, pressureor vacuum-packed items packaged in unique and newly developed forms and containers, and dehydro-frozen foods are a few samples of modern food processing. Knowledge relative to the precautions necessary to safeguard the public health has not kept pace with rapidly advancing technological developments, and the problem of insuring adequate time-temperature control over perishable foods has become vastly complicated. For this reason, our laboratories have undertaken to develop an organized body of information on the effects of time and temperature upon the response of various food-poisoning bacteria in potentially haz-","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"5 1","pages":"296-301"},"PeriodicalIF":0.0,"publicationDate":"1963-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85236815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1963-08-01DOI: 10.4315/0022-2747-26.8.265
A. C. Dahlberg
{"title":"TO TEST MILK OR INSPECT FARMS – THAT IS THE QUESTION1","authors":"A. C. Dahlberg","doi":"10.4315/0022-2747-26.8.265","DOIUrl":"https://doi.org/10.4315/0022-2747-26.8.265","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"30 1","pages":"265-268"},"PeriodicalIF":0.0,"publicationDate":"1963-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87993181","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1962-04-01DOI: 10.4315/0022-2747-25.4.116
Ralph R. Taylor
The accuracy of various sampling methods in raw whole milk received at a milk processing plant from dairy farms was compared. Milk samples were collected daily during four 30-day periods representing approximately the four seasons of the year. The Babcock test for butterfat was applied to the following: daily samples, 6-day composite samples without added preservative, seven and 15-day preserved composite samples and periodic samples taken three, four and five times per month. The preservatives, Milkeep and mercuric chloride, were compared in the seven and 15-day composite sample. The daily test, recognized for its accuracy, was used in statistical comparison with the test results from the other samples. When the tests from each sampling method were averaged for the four seasons, no significant differences were found. Tests from the 6-day composite samples and the periodic samples taken five times per month were identical to the daily test. Tests from composite samples preserved with Milkeep averaged clos...
{"title":"A study of the accuracy of testing milk for butterfat using samples with and without chemical preservatives","authors":"Ralph R. Taylor","doi":"10.4315/0022-2747-25.4.116","DOIUrl":"https://doi.org/10.4315/0022-2747-25.4.116","url":null,"abstract":"The accuracy of various sampling methods in raw whole milk received at a milk processing plant from dairy farms was compared. Milk samples were collected daily during four 30-day periods representing approximately the four seasons of the year. The Babcock test for butterfat was applied to the following: daily samples, 6-day composite samples without added preservative, seven and 15-day preserved composite samples and periodic samples taken three, four and five times per month. The preservatives, Milkeep and mercuric chloride, were compared in the seven and 15-day composite sample. The daily test, recognized for its accuracy, was used in statistical comparison with the test results from the other samples. When the tests from each sampling method were averaged for the four seasons, no significant differences were found. Tests from the 6-day composite samples and the periodic samples taken five times per month were identical to the daily test. Tests from composite samples preserved with Milkeep averaged clos...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"43 1","pages":"116-118"},"PeriodicalIF":0.0,"publicationDate":"1962-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82058105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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