THE CARBON DIOXIDE CONTENT OF MILK DURING HANDLING, PROCESSING AND STORAGE AND ITS EFFECT UPON THE FREEZING POINT1

1964 ◽  
Vol 27 (2) ◽  
pp. 38-41 ◽  
Author(s):  
A. C. Smith
Keyword(s):  
Freezing Point ◽  
Vacuum Treatment ◽  
Milk Samples ◽  
Bulk Tank ◽  
Sufficient Magnitude ◽  
Processing And Storage ◽  
Reduction Of Co2 ◽  
And Storage ◽  
Plant Storage ◽  
Made In

Summary Milk samples obtained from a bulk tank at the conclusion of each of four milking periods, subsequently from a plant storage tank, and after processing and storage for 0, 2, and 4 days were analyzed for CO2 content and freezing point. Changes in CO2 content which occurred during storage of raw or pasteurized milk, handling or pasteurization were not of sufficient magnitude to alter significantly the freezing point. Therefore, the use of the freezing point as a means of detecting adulteration of milk with water should not be complicated by normal handling, processing and storage of milk. The significant reduction of CO2 which occurred during vacuum treatment of milk resulted in a rise in its freezing point. Allowances for this change should be made in adulteration determinations.

The occurrence of pyridoxamine phosphate in milk

1961 ◽  
Vol 28 (3) ◽  
pp. 293-301 ◽  
Author(s):  
Margaret E. Gregory ◽  
L. A. Mabbitt
Keyword(s):  
Acid Treatment ◽  
Vitamin B ◽  
Total Vitamin ◽  
Active Compounds ◽  
Milk Samples ◽  
Fresh Milk ◽  
Freeze Dried ◽  
Processing And Storage ◽  
And Storage ◽  
Mild Acid

SummaryThe presence of pyridoxamine phosphate in extracts of freeze-dried raw and evaporated milks has been demonstrated by separation and identification of the vitamin B6 active compounds by chromatography and electrophoresis on paper. Its presence in the milk extracts is the cause of the higher values for vitamin B6 activity measured with Streptococcus faecalis as compared with those obtained with Str. faecium or Saccharomyces carlsbergensis. This is because Str. faecalis can utilize the phosphate for growth as readily as free pyridoxamine, whereas Str. faecium and S. carlsbergensis cannot. The mild acid treatment used for extracting the vitamin B6 active compounds from the milk samples for microbiological assay was found to be insufficient to hydrolyse the pyridoxamine phosphate. Further treatment of the acid extracts with intestinal phosphatase released the pyridoxamine from its phosphate and increased the vitamin B6 activity measured with S. carlsbergensis and Str.faecium so that the total vitamin B6 activities of the freeze-dried raw and evaporated milks measured microbiologiclly, were then in agreement with the values found in previous tests with chicks and rats.Pyridoxamine phosphate could only be detected in small amounts in a sample of fresh milk. The possibility that more of it was formed during the processing and storage of the freeze-dried samples is discussed.

scholarly journals Intelligent Sensors: Strategies for an Integrated Systems Approach

2005 ◽  
Author(s):  
Sanjeevi Chitikeshi ◽  
Ajay Mahajan ◽  
Pavan Bandhil ◽  
Lucas Utterbach ◽  
Fernanado Figueroa
Keyword(s):  
Intelligent Systems ◽  
Systems Approach ◽  
Integrated Systems ◽  
Self Assessment ◽  
Intelligent Monitoring ◽  
Intelligent Sensors ◽  
Processing And Storage ◽  
Work Done ◽  
And Storage ◽  
Made In

This paper proposes the development of intelligent sensors as an integrated systems approach, i.e. one treats the sensors as a complete system with its own sensing hardware (the traditional sensor), A/D converters, processing and storage capabilities, software drivers, self-assessment algorithms, communication protocols and evolutionary methodologies that allow them to get better with time. Under a project being undertaken at the Stennis Space Center, an integrated framework is being developed for the intelligent monitoring of smart elements. These smart elements can be sensors, actuators or other devices. The immediate application is the monitoring of the rocket test stands, but the technology should be generally applicable to the Intelligent Systems Health Monitoring (ISHM) vision. This paper outlines progress made in the development of intelligent sensors by describing the work done till date on Physical Intelligent Sensors (PIS) and Virtual Intelligent Sensors (VIS).

scholarly journals Effect of Prestorage Thermal Treatments, Vacuum Infused Mycostatic Treatments, and Storage Relative Humidity on the Stability of Chinese Chestnuts

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 644f-644
Author(s):  
Durward Smith ◽  
Joseph D. Norton
Keyword(s):  
Relative Humidity ◽  
Vacuum Treatment ◽  
Test Methods ◽  
Thermal Treatments ◽  
Weight Losses ◽  
Perishable Commodity ◽  
Efficient Processing ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

Chinese chestnuts (Castanea molissima Blume) are a highly perishable commodity which requires artificial storage means and is easily spoiled by fungi. This investigation was designed to develop processes and adapt equipment for more efficient processing and storage of Chinese chestnuts, establish parameters for optimum fresh storage, and to compare the yields and qualities of the chestnuts processed by the test methods. Chinese chestnuts were prepared for fresh storage by vacuum infusing mycostatic solutions and modified starch coatings inside the shells. Vacuum treatment facilitated perfect contact of these solutions with the surfaces of the kernels, and was a more rapid method than atmospheric or pressure soaking methods. Vacuum infused pretreatments limited desiccation, minimized spoilage, reduced storage weight losses, and yielded products with better color and texture than conventional storage. Thermal treatments for surface pasteurization were defined. A storage relative humidity of 87% was found to be optimal.

FURTHER STUDIES ON THE FLAVOR QUALITY OF RETAIL MILK IN CONNECTICUT

1972 ◽  
Vol 35 (12) ◽  
pp. 710-712 ◽  
Author(s):  
Lester Hankin ◽  
Walter F. Dillman
Keyword(s):  
Flavor Quality ◽  
Milk Samples ◽  
Off Flavors ◽  
Monthly Pattern ◽  
And Storage ◽  
Made In

Over 1100 retail milk samples taken during 1970–71 in Connecticut were examined for flavor quality and results compared with those of a similar study made in 1969–70. In the 1970–71 study fewer samples were judged to be cooked but more were criticized as having a feed flavor. The monthly pattern for samples classed as organoleptically unsatisfactory changed from winter to summer. Indications are that causes of off-flavors shifted from those originating at the farm to those developing from processing, or during distribution and storage.

scholarly journals БАКТЕРІАЛЬНЕ ЗАБРУДНЕННЯ МОЛОКА ЗА РІЗНИХ ТЕМПЕРАТУР І ТЕРМІНІВ ЗБЕРІГАННЯ

2016 ◽  
Vol 18 (3(70)) ◽  
pp. 108-112
Author(s):  
N.M. Zazharska
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Bacterial Contamination ◽  
Freezing Point ◽  
Goat Milk ◽  
Rapid Cooling ◽  
Milk Samples ◽  
Different Temperatures ◽  
Bulk Tank

Research was conducted in the laboratory LILCO, Surgères, France. For the first experiment, 24 samples of cooled bulk tank goat milk were selected be transported within 2 – 3 hours at different temperatures. Then all samples were stored day at 4 °C. The indicators of bacterial contamination, fat, protein, freezing point, somatic cell count, urea were similar for different temperatures of transporting milk samples. Noted the big somatic cell count (> 2000 thousand / ml) at low bacterial contamination (19,6 × 103 CFU/mL) of goat milk. Samples of milk can be delivered to the laboratory for 2–3 hours at a temperature of 2, 10 or 20 °C if the milk immediately after milking cooled and stored in a tank at 4 °C.10 samples of cow's milk (non–cooled – 3 hours after milking, cooled – after a day) were also examined. Bacterial contamination of milk which has been cooled and being stored one day at 4 °C was in 4.6 times less (P < 0.01) than non–cooled milk, analyzed in 3 hours after milking. This proves that bacterial contamination of milk in Ukraine accordance with European requirements (up to 100 thousand. CFU/ml) is possible only when rapid cooling of milk after milking to 4 оС and storing it in the cooling tank. 

scholarly journals Application of the OEE tool as a proposed increase in productivity in grain drying systems

2020 ◽  
Vol 27 (4) ◽  
Author(s):  
Darlan Marques da Silva ◽  
Higor Marques de Oliveira
Keyword(s):  
Historical Data ◽  
Drying Process ◽  
High Moisture ◽  
Storage Unit ◽  
Grain Processing ◽  
Grain Drying ◽  
Increase In Productivity ◽  
Processing And Storage ◽  
And Storage ◽  
Made In

Abstract: Companies nowadays seek to gain advantages over their competitors by using tools that converge them to more efficient and effective processes. With this competitive scenario, the use of the Global Equipment Effectiveness (OEE) indicator has grown. In this sense, the present study aims to propose improvements in the productivity and management of the maintenance of grain drying operations, through the analysis and OEE calculations of the process. Developed in a grain processing and storage unit, the Availability, Performance and Quality indices were calculated using historical data recorded in Excel spreadsheets and analyzed in graphs. The evaluations carried indicated satisfactory performance regarding maintenance scheduling due to the high availability rates of the equipment. As for the results obtained for performance, it was possible to observe the variables influencing the productivity and to point out improvements to the process. The observations made in the scope of quality surrounded the effects that the high moisture contents of the grains cause to the drying process. In view of this, it was possible to conclude that the losses between the indexes that compose the OEE have a high correlation.

Procedures for Surveillance of Bulk Milk Sampling

1976 ◽  
Vol 39 (5) ◽  
pp. 362-366
Author(s):  
RAYMOND A. BELKNAP
Keyword(s):  
Raw Milk ◽  
Truck Drivers ◽  
Tank Truck ◽  
Milk Samples ◽  
Bulk Milk ◽  
Laboratory Results ◽  
Bulk Tank ◽  
And Storage ◽  
Sample Transfer ◽  
Representative Samples

Surveillance of methods for collection of raw milk samples and their transmittal to laboratories is essential to the interpretation of laboratory results for official grading purposes. At least 15,000 farm bulk tank truck drivers collect milk samples each day. The accuracy of thermometers and sanitization and/or sterilization of sample transfer instruments, agitators, and containers is important. Agitation of milk, collection of temperature controls and samples, and storage in insulated sample cases, containing a suitable refrigerant during transmittal to the laboratory, are necessary critical operations in collection of representative samples. Accurate records indicating time, date, and temperature at collection must accompany each series of samples. Samples must arrive at the laboratory between 32–40 F (0–4.4 C) and examinations should begin within 36 h after collection. Surveillance of sample collectors is done at least biennially by Food and Drug Administration (FDA) approved State milk sampling evaluation officers who have met FDA criteria for certification.

Production of Staphylococcus aureus Enterotoxin A in Raw Milk at High Temperatures

2014 ◽  
Vol 77 (9) ◽  
pp. 1612-1616 ◽  
Author(s):  
I. I. SABIKE ◽  
H. FUJIKAWA ◽  
M. Z. SAKHA ◽  
A. M. EDRIS
Keyword(s):  
Staphylococcus Aureus ◽  
High Temperatures ◽  
Elevated Temperatures ◽  
Food Poisoning ◽  
Raw Milk ◽  
The Other ◽  
Milk Samples ◽  
Natural Microflora ◽  
Processing And Storage ◽  
And Storage

Improper processing and storage of raw milk contaminated with Staphylococcus aureus at elevated temperatures can result in the production of staphylococcal enterotoxins, especially type A (SEA), which is most frequently associated with food poisoning outbreaks such as the large one in Osaka, Japan, in 2000. In this study, the characteristics of S. aureus growth and SEA production at various high temperatures in raw milk samples were studied using two raw milk samples naturally containing low and high levels of natural microflora. The optimal temperatures found for SEA production in the two milk types were as high as 40 and 44°C (range, 36 to 48°C), and SEA production was dependent on the initial dose of S. aureus. These high temperatures were close to that of the outbreak in Japan. Thus, it was concluded that temperature was critical for SEA production in raw milk. It was also observed that natural microflora in the milk samples considerably suppressed SEA production but not staphylococcal growth. On the other hand, the amount of toxin in most milk samples decreased after peaking during storage.

Sign in / Sign up

Export Citation Format

Share Document