References

Meat Preserving And Curing Guide

A Cured Meat Guide for Everyone

Get Instant Access

Adams MR, Moss MO. The microbiology of food preservation. In: Food Microbiology.

Cambridge, UK: The Royal Society of Chemistry, 1995, pp 55-102. Anderson RF. Introduction, Continuous Butter Manufacture. International Dairy Federation Bulletin No. 204. Brussels: International Dairy Federation, 1986, p 2. Brunner JR. Characteristics of edible fluids of animal origin: milk. In: Fennema OR, ed.

Principles of Food Science. New York: Marcel Dekker, 1976, pp 619-658. Centers for Disease Control. Staphylococcal food poisoning traced to butter—Alabama.

Morbid Mortal Weekly Rep 19:271, 1970. Centers for Disease Control. Probable staphylococcal enterotoxin contamination of com monly produced milk shake mixes—Maryland, New Jersey, Pennsylvania, West Virginia. Morbid Mortal Wkly Rep 23:155-156, 1974.

Centers for Disease Control. Presumed staphylococcal food poisoning associated with whipped butter. Morbid Mortal Wkly Rep 19:271, 1977.

Code of Federal Regulations. 21 CFR 116.110. Washington, DC: Food and Drug Administration, 1994.

Code of Federal Regulations. 21 CFR 58.334. Washington, DC: Food and Drug Administration, 1998.

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

Crosby PB. Quality Without Tears. New York: McGraw-Hill, 1984.

Faust RE, Gabis DA. Controlling microbial growth in food processing environments. Food Technol 42(12):81-82, 89, 1988.

Foster EM, Nelson FE, Speck ML, Doetsch RN, Olson JC Jr. Microbiology of Cream and Butter. Dairy Microbiology. Englewood Cliffs, NJ: Prentice-Hall, 1957.

Halpin-Dohnalek MI, Marth EH. Fate of Staphylococcus aureus in whipped butter. J Food Prot 52:863-866, 1989a.

Halpin-Dohnalek MI, Marth EH. Fate of Staphylococcus aureus in whey, whey cream, and whey cream butter. J Dairy Sci 72:3149-3155, 1989b.

Hammer BW, Babel FJ. Dairy Bacteriology. 4th ed. New York: Chapman & Hall, 1957, pp 442-509.

Hickey PJ, Beckelheimer CE, Parrow T. Microbiological tests for equipment, containers, water and air. In: Marshall RT, ed. Standard Methods for the Examination of Dairy Products. 16th ed. Washington, DC: American Public Health Association, 1992, pp 397-412.

IDF/FIL. The Significance of Pathogenic Microorganisms in Raw Milk. Brussels: International Dairy Federation. 1994.

IDF/FIL. Consumption Statistics of Milk and Milk Products 1993. Bulletin No. 301. Brussels: International Dairy Federation. 1995.

IDFA. Milk Facts, 1999 edition. International Dairy Foods Assn., Washington, DC.

Irbe RJ. Microbiology of reduced-fat foods. Science for the food industry of the 21st century. In: Yalpani M, ed. Biotechnology, Supercritical Fluids and Other Advanced Technologies for Low Calorie, Healthy, Food Alternatives. Mount Prospect, IL: ATL Press, 1993, pp 359-382.

Jay JM. Modern Food Microbiology. 6th ed. New York: Chapman & Hall, 2000.

Kaul J, Singh J, Kuila RK. Effect of potassium sorbate on the microbial quality of butter. J Food Prot 42:656-657, 1979.

Kimenai MP. Cream crystallization, Section III-NIZO method. In: Continuous Butter Manufacture. Bulletin No. 204. Brussels: International Dairy Federation, 1986, pp 11-15.

Kornacki JL, Gabis DA. Microorganisms and refrigeration temperatures. Dairy, Food Environ Sanit 10:192-195, 1990.

Lanciotti R, Massa S, Guerzoni M, Di Fabio G. Light butter: natural microbial population and potential growth of Listeria monocytogenes and Yersinia enterocolitica. Lett Appl Microbiol 15:256-258, 1992.

Massa S, Cesaroni D, Poda G, Trovatelli LD. The incidence of Listeria spp. in soft cheeses, butter and raw milk in the province of Bologna. J Appl Bacteriol 68:153-156, 1996.

Milner J. Butter and low-fat dairy spreads. In: LFRA Microbiology Handbook. Leather-head, Surrey, UK: Leatherhead Food RA, 1995, pp B-1-B-15.

Minor TE, Marth EH. Staphylococcus aureus and enterotoxin A in cream and butter. J Dairy Sci 55:1410-1414, 1972.

Mitscherlich E, Marth EH. Microbial Survival in the Environment: Bacteria and Rickett-siae Important in Human and Animal Health. New York: Springer-Verlag, 1984.

Munro DS. Alternative processes. In: Continuous Butter Manufacture. Bulletin No. 204. Brussels: International Dairy Federation, 1986, p. 17-19.

Murphy MF. Microbiology of butter. In: Robinson RK, ed. Dairy Microbiology. Vol 2. The Microbiology of Milk Products. London: Elsevier, 1990, pp 109-130.

Olsen JA, Yousef AE, Marth EH. Growth and survival of Listeria monocytogenes during making and storage of butter. Milchwissenschaft 43:487-489, 1988.

O'Toole DK. Effect of storage temperature on microbial growth in continuously made butter. Aust J Dairy Technol 33:85-87, 1978.

Pesonen H. Cream crystallization, Section II—Ripened Cream. In: Continuous Butter Manufacture. Bulletin No. 204. Brussels: International Dairy Federation, 1986, pp 12-13.

Ryser, ET. Incidence and behavior of Listeria monocytogenes in unfermented dairy products. In: Ryser ET, Marth EH eds. Listeria, Listeriosis and Food Safety. 2nd ed. Marcel Dekker, New York, 1999, pp 359-409.

Schweizer M. Heat treatment. In: Continuous Butter Manufacture. Bulletin No. 204. Brussels: International Dairy Federation, 1986, p 10.

Smittle RB. Foods, quality control. In: Encyclopedia of Microbiology. Vol 2. New York: Academic Press, 1992, pp 219-229.

Troller JA, Christian JHB. Water Activity and Food. New York: Academic Press, 1978.

Varnam AH, Sutherland JP. Butter, margarine and spreads. In: Milk and Milk Products. New York: Chapman & Hall, 1994, pp 223 -274.

Verrips CT. Growth of microorganisms in compartmentalized products. In: Gould GW, ed. Mechanisms of Action of Food Preservation Procedures. London: Elsevier Applied Science, 1989, pp 363-399.

Was this article helpful?

0 0

Post a comment