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Filtering by: Creator Batty, Brandon S. Contributor Waite Cusic, Joy G. Decade 2020-2029

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Creator:

Selover, Brandon J.

Abstract:

The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...

Resource Type:

Masters Thesis

Full Text:

THESIS OF Brandon Joseph Selover for the degree of Master of Science in Food Science and Technology
Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:

Johnson, Jared D.

Abstract:

Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...

Resource Type:

Dissertation

Full Text:

classifying resident populations of two bacterial species (A. baumannii and S. macedonicus) using a combined
Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Creator:

Rush, Casey E.

Abstract:

Rework is a common practice in the dairy industry as a way for processors to minimize waste while recovering costs for dairy products that are unsaleable. The regulations available for reworking fluid dairy products only outline product eligibility requirements with a focus on repasteurization of the products containing rework as...

Resource Type:

Masters Thesis

Full Text:

thank all of my fabulously wonderful friends and lab mates, Sam Burroughs, Jared Johnson, Brandon