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...
Bloomy rind cheeses, including Camembert and Brie type cheeses, are highly susceptible to contamination by environmental pathogens during their manufacture and ripening. These cheeses undergo many physiochemical changes during ripening that provides these pathogens with a suitable environment to grow. One example of this change is an increase of pH...
The dairy industry has indicated that milk hauling sporadically compromises milk quality, but often the reason is unknown. Milk hauling practices are an underexplored area of research, and are in need of attention because during hauling milk is most exposed to the external environment in comparison with any other step...
The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...
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...
Whey is co-product of cheese production and is produced at 9:1 whey to cheese ratio. Whey is broadly classified into two types, sweet and acid whey. Large cheese manufacturers have developed whey processing techniques to convert sweet whey into value added products such as protein powders and emulsifiers. Acid whey...