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Filtering by: Contributor Flitcroft, Rebecca L. Remove constraint Contributor: Flitcroft, Rebecca L. Contributor Waite Cusic, Joy G. Remove constraint Contributor: Waite Cusic, Joy G. Degree Level Master's Remove constraint Degree Level: Master's

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  • 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:
    tremendously, Samantha Burroughs, Casey Rush, Carson Davis, Emmanuel Rodriguez, Rebecca Bland, Sara Guffy and

  • 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:
    , Rebecca Bland, and Hussein Mohamed. You have all played a colossal role in making these years some of