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Filtering by: DOI 10.3389/fmicb.2013.00189 Contributor Waite Cusic, Joy G.

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
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:

processing conditions in dairy foods. Front. Microbiol. 7:1549. doi:10.3389/fmicb.2016.01549. 13 Mbuk
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