Dairy Ingredients for Food Processing
Microbiological Aspects of Dairy Ingredients 67 scale equipment at the extended holding time of 25 seconds (Grant et al., 2002b ...
68 Chapter 3 bling strawberries (Gilmour and Rowe, 1990 ). Species of the genus Bacillus and related Paenibacillus are Gram - po ...
Microbiological Aspects of Dairy Ingredients 69 cream. Pseudomonas spp. can hydrolyze fat and cause a variety of taints and/or r ...
70 Chapter 3 ation was found. It is believed that a single dose of 4.87 log 10 cfu could have been suf- fi cient to cause illnes ...
Microbiological Aspects of Dairy Ingredients 71 Conventional Buttermilk Conventional buttermilk is a by - product of butter maki ...
72 Chapter 3 of such cheese - based products. The risk of pathogen growth or cross contamination through mishandling or temperat ...
Microbiological Aspects of Dairy Ingredients 73 during cheese ripening, especially in the surface - mold - ripened varieties. Th ...
74 Chapter 3 Listeria monocytogenes. Listeria mono- cytogenes was initially described as a dairy pathogen, but now it is well kn ...
Table 3.3. Documented outbreaks of foodborne illness by bacterial pathogen associated with cheese, 1980 Country Year Pat ...
Country Year Pathogen No. of cases Product type Reference Milk Status #^ USA 1998 E. coli (STEC 0157 : H7) 55 Fresh cheese curds ...
Microbiological Aspects of Dairy Ingredients 77 cheeses made from raw milk and in 2% of cheeses made from heat - treated milk (L ...
78 Chapter 3 3.3 ), the majority have been associated with raw or unpasteurized cheese milk. During the period from 1980 to 1982 ...
Microbiological Aspects of Dairy Ingredients 79 strains of salmonella have been shown to grow slightly during cheddar cheese man ...
80 Chapter 3 the outbreaks. These included storage of raw milk at elevated temperature, which enabled bacterial growth, no use o ...
Microbiological Aspects of Dairy Ingredients 81 French cheeses have ranged from 0% to 23%, with higher prevalence among unpasteu ...
82 Chapter 3 cooking stage of manufacture, when initial levels of log 5 cfu/ml were used to artifi cially contaminate the cheese ...
Microbiological Aspects of Dairy Ingredients 83 Blanco cheese was responsible for an out- break among mainly Hispanic patients i ...
84 Chapter 3 shown to vary by cheese (Keogh, 1971 ). For example, cheddar, Tilsit, and Bulgarian white cheese contaminated with ...
Microbiological Aspects of Dairy Ingredients 85 cheese fl oats due to pockets of gas (CO 2 ) formed by bacterial fermentation of ...
86 Chapter 3 Kluveromyces marxianus var. marxianus and K. marxianus var. lactis, Saccharomyces cerevisiae, Torulopsis spp., and ...
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