References

Atlas RM. Handbook of Microbiological Media. Parks LC, ed. Boca Raton, FL: CRC Press, 1993.

Austin JW, Bergeron G. Development of bacterial biofilms in dairy processing lines. J

Dairy Res 62:509-519, 1995. Barkema HW, Schukken YH, Lam TJGM, Beiboer ML, Wilmink H, Benedictus G, Brand A. Incidence of clinical mastitis in dairy herds grouped in three categories by bulk milk somatic cell counts. J. Dairy Sci 81:411-419, 1998.

Boor KJ. Pathogenic microorganisms of concern to the dairy industry. Dairy Food Environ Sanit 17:714-717, 1997.

Boor KJ, Nakimbugwe DN. Quality and stability of 2%-fat ultrapasteurized fluid milk products. Dairy Food Environ Sanit 18:78-82, 1998.

Boor KJ, Brown DP, Murphy SC, Kozlowski SM, Bandler DK. Microbiological and chemical quality of raw milk in New York State. J Dairy Sci 81:1743-1748, 1998.

Bramley AJ, Dodd FH. Reviews of the progress of dairy science: mastitis control—progress and prospects. J Dairy Res 51:481-512, 1984.

Bramley AJ, McKinnon CH. The microbiology of raw milk. In: Robinson RK, ed. Dairy Microbiology. Vol 1. The Microbiology of Milk. 2nd ed. London: Elsevier, 1990, pp 163-208.

Bramley AJ, McKinnon CH, Staker RT, Simpkin DL. The effect of udder infection on the bacterial flora of the bulk tank milk of ten dairy herds. J Appl Bacteriol 57: 317-323, 1984.

Brown JV, Ranjith HMP, Prentice GA. Comparative shelf-lives of skimmed, semi-skimmed and whole milks. J Soc Dairy Technol 37:132-135, 1987.

Bylund G. Dairy Processing Handbook. Teknotext AB, ed. Lund, Sweden: Tetra Pak Processing Systems AB, 1995.

Christen GL, Davidson PM, McAllister JS, Roth LA. Coliform and other indicator bacteria. In: Marshall RT, ed. Standard Methods for the Examination of Dairy Products. 16th ed. Washington, DC: American Public Health Association, 1992, pp 247-269.

Cousin MA. Presence and activity of psychrotrophic microorganisms in milk and dairy products: a review. J Food Prot 45:172-207, 1982.

Douglas SA, Gray MJ, Crandall AD, Boor KJ. Characterization of chocolate milk spoilage patterns. J Food Prot 63:516-521, 2000.

Dunkley WL, Stevenson KE. Ultra-high temperature processing and aseptic packaging of dairy products. J Dairy Sci 70:2192-2202, 1987.

Eckner KF, Zottola EA. Potential for the low-temperature pasteurization of dairy fluids using membrane processing. J Food Prot 54:793-797, 1991.

Flowers RS, Andrews W, Donnelly CW, Koenig E. Pathogens in milk and milk products. In: Marshall RT, ed. Standard Methods for the Examination of Dairy Products. 16th ed. Washington, DC: American Public Health Association, 1992, pp 103-212.

Frank JF, Christen GL, Bullerman LB. Tests for groups of microorganisms. In: Marshall RT, ed. Standard Methods for the Examination of Dairy Products. 16th ed. Washington, DC: American Public Health Association, 1992, pp 271-286.

Galton DM, Petersson LG, Merrill WG, Bandler DK, Shuster DE. Effects of premilking udder preparation on bacterial population, sediment, and iodine residue in milk. J Dairy Sci 67:2580-2589, 1984.

Gilmour A, Rowe MT. Micro-organisms associated with milk. In: Robinson RK, ed. Dairy Microbiology. Vol 1. The Microbiology of Milk. 2nd ed. London: Elsevier Applied Science, 1990, pp 37-75.

Gruetzmacher TJ, Bradley RL, Jr. Identification and control of processing variables that affect the quality and safety of fluid milk. J Food Prot 62:625-631, 1999.

Houghtby GA, Maturin LJ, Koenig EK. Microbiological count methods. In: Marshall RT, ed. Standard Methods for the Examination of Dairy Products. 16th ed. Washington, DC: American Public Health Association, 1992, pp 213-246.

Jay JM. Modern Food Microbiology. 6th ed. Gaithersburg, MD: Aspen, 2000.

Johnson EA, Nelson JH, Johnson M. Microbiological safety of cheese made from heat-treated milk, Part II. Microbiology. J Food Prot 53:519-540, 1990.

Kang Y, Frank JF. Biological aerosols: a review of airborne contamination and its measurement in dairy processing plants. J Food Prot 52:512-524, 1989.

Leigh JA. Streptococcus uberis: a permanent barrier to the control of bovine mastitis? Vet J 157:225 -238, 1999.

Lopez-Fandino R, Olano A, Corzo N, Ramos M. Proteolysis during storage of UHT milk: differences between whole and skim milk. J Dairy Res 60:339-347, 1993.

Ma Y, Ryan C, Barbano DM, Galton DM, Rudan MA, Boor KJ. Effects of somatic cell count on quality and shelf-life of pasteurized fluid milk. J Dairy Sci 83:264-274, 2000.

Mottar JF. Effect on the quality of dairy products. In: McKellar RC, ed. Enzymes of Psychrotrophs in Raw Food. Boca Raton, FL: CRC Press, pp 227-243, 1989.

Muir DD. The shelf-life of dairy products: 1. Factors influencing raw milk and fresh products. J Soc Dairy Technol 49:24-32, 1996.

Munro GL, Grieve PA, Kitchen BJ. Effects of mastitis on milk yield, milk composition, processing properties and yield and quality of milk products. Aust J Dairy Technol 39:7-16, 1984.

Murphy S. Raw milk bacteria tests: standard plate count, laboratory pasteurization count, preliminary incubation count and coliform count—What do they mean for your farm? Syracuse, NY: National Mastitis Council Regional Meeting Proceedings, 1997.

Olesen N, Jensen F. Microfiltration. The influence of operation parameters on the process. Milchwissenschaft. 44:476-479, 1989.

Pankey JW. Premilking udder hygiene. J Dairy Sci 72:1308-1312, 1989.

Phillips JD, Griffiths MW, Muir DD. Growth and associated enzymatic activity of spoilage bacteria in pasteurized double cream. J Soc Dairy Technol 34:113-118, 1981.

Politis I, Ng-Kwai-Hang KF. Effects of somatic cell counts and milk composition on cheese composition and coagulating properties of milk. J Dairy Sci 71:1711-1719, 1988a.

Politis I, Ng-Kwai-Hang KF. Association between somatic cell counts of milk and cheese yielding capacity. J Dairy Sci 71:1720-1717, 1988b.

Potter NN, Hotchkiss JH. Food Science. 5th ed. New York: Chapman & Hall, 1995.

Ralyea RD, Wiedmann M, Boor KJ. Bacterial tracking in a dairy production system using phenotypic and ribotyping methods. J Food Prot 61:1336-1340, 1998.

Rodriguez-Otero JL, Hermida M, Cepeda A, Franco C. Total bacterial count in raw milk using the BactoScan 8000. J AOAC Int 76:838-841, 1993.

Rosenow EM, Marth EH. Growth of Listeria monocytogenes in skim, whole, and chocolate milk, and in whipping cream during incubation at 4, 8, 13, 21 and 35°C. J Food Prot 50:452-459, 1987.

Sargeant JM, Scott HM, Leslie KE, Ireland MJ, Bahiri A. Clinical mastitis in dairy cattle in Ontario: frequency of occurrence and bacteriological isolates. Can Vet J 39:3338, 1998.

Sears PM, Smith BS, English PB, Herer PS, Gonzalez RN. Shedding pattern of Staphylococcus aureus from bovine intramammary infections. J Dairy Sci 73:2785-2789, 1990.

Sharpe AN, Peterkin PI. Membrane Filter Food Microbiology. New York: J Wiley, 1988.

Smith K. Mechanics of membrane processes, Part 2. A focus on the dairy industry. Dairy Pipeline, Wisconsin Center for Dairy Research, 12:6-7, 2000.

Spreer E. Milk and Dairy Product Technology. New York: Marcel Dekker, 1998.

Suhren G. Producer microorganisms. In: McKellar RC, ed. Enzymes of Psychrotrophs in Raw Food. Boca Raton, FL: CRC Press, 1989, pp 3-34.

Torres-Anjel MJ, Hedrick TI. Spore removal by centrifugation and its effects of ultrahigh temperature commercial sterilization of milk. J Dairy Sci 54:326-330, 1971.

United States Public Health Service. Grade A Pasteurized Milk Ordinance. Publication No. 229, Food and Drug Administration, Washington DC: 1995.

Van Werven T, Noordhuizen-Stassen EN, Daemen AJJM, Schukken YH, Brand A, Bur-venich C. Preinfection in vitro chemotaxis, phagocytosis, oxidative burst, and expression of CD11/CD18 receptors and their predictive capacity on the outcome of mastitis induced in dairy cows with Escherichia coli. J Dairy Sci 80:67-74, 1997.

Waage S, Mork T, Roros A, Aasland D, Hunshamar A, Odegaard SA. Bacteria associated with clinical mastitis in dairy heifers. J Dairy Sci 82:712-719, 1999.

Was this article helpful?

0 0

Post a comment