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Creator:: Clark, Max Gregory
Resource Type:: Masters Thesis
Full Text:: brand of milk that spoils or becomes unpalatable. Research in microbiology and chemistry has resulted

Creator:: Keenan, Thomas William
Abstract:: Single-strain cultures of Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, and Leuconostoc citrovorum produced little or no acetone and no dimethyl sulfide when grown in milk culture. These organisms had little or no ability to decarboxylate antexogenous source of acetoacetic acid nor were they capable of producing dimethyl sulfide from methyl...
Resource Type:: Dissertation
Full Text:: sulfide when grown in milk culture. These organisms had little or no ability to decarboxylate

Creator:: Rege, Umanath Yeshwant
Resource Type:: Dissertation
Full Text:: Formation of DJPEJ during the Milk-Clotting Process 17 Inhibition, Activation and Reactivation Studies

Creator:: Al-Zoreky, Nageb
Abstract:: Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw milk and dairy products. Listeria monocytogenes was killed by Lactococcus lactis subsp. lactis and Pediococcus pentosaceus due to their production of bacteriocin-type inhibitors. Staphylococcus aureus...
Resource Type:: Dissertation
Full Text:: raw milk on the quality of pasteurized and UHT milk. Food Microbiology. 5:75. 27. Griffiths, M. W

Creator:: Darchuk, Emily
Abstract:: Hauling is a critical part of the commercial milk supply chain, yet very few studies have aimed to understand its impact on raw milk quality. Consolidation of the American milk industry has led to the use of tanker trucks for up to 24 h between cleanings, which is the maximum...
Resource Type:: Masters Thesis
Full Text:: : Impact of Industry Hauling Practices on Raw Milk Quality in a Commercial Setting Abstract

Creator:: Wustenberg, Liam Robert
Abstract:: High-temperature-short-time pasteurized fluid milk commonly has a shelf life around 16-19 days. The aim of this study was to determine the shelf life of fluid milk in Oregon and characterize the bacterial growth over 23 days. Samples of pasteurized 2% milk were collected at six time points from all nine...
Resource Type:: Masters Thesis
Full Text:: Microbiology (Coico et al., 2007). Two raw milk samples, corresponding to the pasteurized samples of 23d

Creator:: Baird, Christopher S.
Abstract:: Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...
Resource Type:: Masters Thesis
Full Text:: . Title: Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in

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