FACTORS AFFECTING THE WISCONSIN MASTITIS TEST1Journal of Food Protection - Tập 31 - Trang 289-292 - 1968
R.L. Richter, H.E. Randolph, A.W. Rudnick
The influence of chemical sanitizers, lysozyme, DNAase, storage time and temperature, hydrolytic rancidity, and heat treatment on the Wisconsin Mastitis Test (WMT) was studied.
Concentrations of 25 to 50 ppm of iodophor and quaternary ammonium compound sanitizers caused significant reductions in WMT values. The test was not affected by chlorine, chloramine-T...... hiện toàn bộ
THE EFFECT OF HEAT TREATMENT OF MILK UPON THE HYDROLYZABILITY OF LACTOSE BY THE ENZYME LACTASE1Journal of Food Protection - Tập 33 - Trang 377-379 - 1970
W.L. Wendorff, C.H. Amundson, N.F. Olson
Heat treated, condensed skimmilk and nonfat dry milk (NDM) were treated with lactase enzyme obtained from Saccharomyces fragilis. The effect of heat treatment on lactose hydrolysis was determined. Forewarming treatments of 62.8, 68.3, 73.9, 79.5, and 85.0 C resulted in 17, 17, 100, 59, and 156 g, respectively, of lactose hydrolyzed. Concentrates with forewarming treatments of 62.8, 73.9, a...... hiện toàn bộ
CONTROL OF CLOSTRIDIUM BOTULINUM AND STAPHYLOCOCCUS AUREUS IN SEMI-PRESERVED MEAT PRODUCTSJournal of Food Protection - Tập 35 - Trang 514-523 - 1972
Han's Riemann, W.H. Lee, C. Genigeorgis
Clostridium botulinum and Staphylococcus aureus are naturally occurring contaminants in semi-preserved meat products. They can be inhibited by (a) storage below 3 C, (b) 10% sodium chloride (brine concentration), (c) pH values below 4.5, or (d) proper combinations of these factors. However, most meat products do not have the pH values and brine concentrations required to completely inhibit...... hiện toàn bộ