Evaluation of Raw Milk Quality Tests

White, Charles H.; Gillis, W.T.; Simmler, D. L.; Galal, M. K.; Walsh, John R.; Adams, J. T.

doi:10.4315/0362-028x-41.5.356

Cited by 11 publications

(3 citation statements)

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“…Dairy products possessing good flavour and shelf-life cannot be consistently produced when made from raw milk of poor organoleptic and bacteriological quality (White et al, 1978).…”

Section: Milk Qualitymentioning

confidence: 99%

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Lemieux

Simard

1991

Lait

120

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Summary -Following a definition of bitte mess and a mention of the Iink between the bitterness of peptides and their content of hydrophobie amino acid residues, a detailed description is given of the numerous factors Iikely to influence the development of bitter off-flavour defect in dairy products with emphasis on cheese. Factors such as milk quality, pH, psychrotrophic bacteria, fat and minerai content, the cheese manufacturing process including the cooking temperature, salt concentration and manner of draining the curd, the acidity or the pH of cheese, and sanitary processing and hygienic packaging conditions are less important than bacterial proliferation in the cheese vat and the type and amount of starter and rennet used. The major roles played by these last three factors are better understood since the development of the aseptic vat technique. Finally, possible ways are mentioned of keeping the concentration of bitter peptides below the threshold level for bitter taste detection.bitterness / dairy product / cheese / peptide / hydrophobicity Résumé -L'amertume dans les produits laltiers.L Une revue des facteurs susceptibles d'influencer son apparition, principalement au cours de la fabrication fromagère. Après avoir défi-ni l'amertume et mentionné la relation existant entre l'amertume des peptides et leur contenu en acides aminés hydrophobes, les nombreux facteurs susceptibles d'influencer l'apparition du défaut d'amertume dans les produits laitiers sont décrits en détail. Les facteurs tels que la qualité du lait, son pH, son contenu en bactéries psychrotrophes, en matière grasse et en minéraux, le mode de fabrication du fromage et la température de cuisson, l'acidité ou le pH du fromage, les conditions sanitaires de transport du lait, de fabrication et d'emballage du produit fini sont moins importantes que la prolifération bactérienne dans le bac à fromage et que le type et la quantité de ferment et de présure utilisés. La compréhension du rôle joué par ces 3 derniers facteurs a été rendue possible avec l'avè-nement de la technique de fabrication aseptique du fromage. Pour terminer, sont mentionnés d'éventuels moyens de conserver la concentration en peptides amers au-dessous du seuil de détec-tion de l'amertume.amertume / produit laitier / fromage / peptide / hydrophobieité 600 L Lemieux, RE Simard

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“…Dairy products possessing good flavour and shelf-life cannot be consistently produced when made from raw milk of poor organoleptic and bacteriological quality (White et al, 1978).…”

Section: Milk Qualitymentioning

confidence: 99%

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Lemieux

Simard

1991

Lait

120

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“…Pseudomonas spp. have long been regarded as spoilage bacteria because of their ability to multiply in dairy products kept at low temperature (White et al, 1978;Ternström et al, 1993;De Jonghe et al, 2011). Many species in this genus also exhibit proteolytic and lipolytic activities that may eventually yield organoleptic defects and thus unacceptable finished products (Malik and Swanson, 1975;Arslan et al, 2011).…”

Section: Biological Factors Influencing the Shelf Life Of Fluid Milkmentioning

confidence: 99%

ADSA Foundation Scholar Award: Trends in culture-independent methods for assessing dairy food quality and safety: Emerging metagenomic tools

Yeung¹

2012

Journal of Dairy Science

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Enhancing the quality and safety of dairy food is critical to maintaining the competitiveness of dairy products in the food and beverage market and in reinforcing consumer confidence in the dairy industry. Raw milk quality has a significant effect on finished product quality. Several microbial groups found in raw milk have been shown to adversely affect the shelf life of pasteurized milk. Current microbiological criteria used to define milk quality are based primarily on culture-dependent methods, some of which are perceived to lack the desired sensitivity and specificity. To supplement traditional methods, culture-independent methods are increasingly being used to identify specific species or microbial groups, and to detect indicator genes or proteins in raw milk or dairy products. Some molecular subtyping techniques have been developed to track the transmission of microbes in dairy environments. The burgeoning "-omics" technologies offer new and exciting opportunities to enhance our understanding of food quality and safety in relation to microbes. Metagenomics has the potential to characterize microbial diversity, detect nonculturable microbes, and identify unique sequences or other factors associated with dairy product quality and safety. In this review, fluid milk will be used as the primary example to examine the adequacy and validity of conventional methods, the current trend of culture-independent methods, and the potential applications of metagenomics in dairy food research.

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“…Furthermore, the relation between various methods of evaluating quality is likewise rather imprecise (7,8). The lack of precision may be related to the high variability in bacterial quality from one sampling period to another (5).…”

Section: Introductionmentioning

confidence: 99%

Function of Preliminary Incubation of Raw Milk Samples for Quality Control

Maxcy

Liewen

1989

Journal of Dairy Science

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Preliminary incubation of raw milk samples to evaluate bacterial quality has been a commonly recommended practice. The presumption has been that selective growth of a segment of the microflora associated with unsanitary methods and conditions would be enhanced. The present work involved a theoretical approach to evaluate this presumption. Pure cultures of Pseudomonas aeruginosa, P. fluorescens, and Escherichia coli as well as enriched mixed cultures of psychrotrophs and mesophiles were used. The generation time of each culture was determined at various temperatures. An analysis of covariance showed the coefficients of generation time related to temperature were not significantly different. Thus, preliminary incubation in the range of the temperature now recommended does not have a selective effect for specific groups of microorganisms.

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Evaluation of Raw Milk Quality Tests

Cited by 11 publications

References 0 publications

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

ADSA Foundation Scholar Award: Trends in culture-independent methods for assessing dairy food quality and safety: Emerging metagenomic tools

Function of Preliminary Incubation of Raw Milk Samples for Quality Control

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