bluuebunny/crossref_metadata_2025 huggingface dataset:
A practical-theological reflection on the usage of symbols and metaphors in intercultural pastoral care in South Africa
Authors: Du Plessis Amanda
Published: December 2016

The African continent is associated with a variety of problems. Irrespective of having achieved a new democracy more than two decades ago, South Africa still seems to suffer the same fate as the rest of the continent because of the inability to solve its innate challenges. However, at grass roots level South Africans are desperately seeking ways of moving away from this problem-focused paradigm to a more constructive and assertive paradigm where South Africans can truly be reconciled as a ‘rainbow nation’ despite the different cultures. Scholars who have written about this intercultural challenge are of the opinion that intercultural hermeneutics no longer works with a split between Christ and culture, but rather with the interconnectedness between Christ and culture, without the sacrifice of the culture’s uniqueness. One cannot understand religion, faith and spirituality without understanding culture. This article investigates the church’s responsibility to provide pastoral care to the people of South Africa within an intercultural paradigm by using different symbols and metaphors. The research question concentrates on the interconnectedness of the Christian faith and the different cultures in South Africa. It examines how a pastoral approach, using symbols and metaphors, could contribute to the avoidance of the mere ‘Christianisation’ of the culture, resulting in an approach where Christ is the authentic transformer of culture.
Philo of Alexandria: Holiness as self-possession and selftranscendence
Authors: Decock Paul B.
Published: December 2016

Philo’s writings can be seen as a crucial link between Hellenistic Judaism and early Christianity, particularly in his way of drawing on Greek philosophy in reading the scriptures. Pierre Hadot has pointed out how Graeco-Roman philosophy was seen at that time as a practical subject aiming at the care of self in its twofold movement of interiorisation and exteriorisation. This article explores how Philo draws on these aspects of philosophy to articulate his Jewish understanding of the journey towards perfection or holiness.
Grade 4 children’s engagements in cross-sex relationships: A case from one South African Farm School
Authors: Maphanga Nonhlanhla P , Morojele Pholoho J.
Published: December 2016

This study explores Grade 4 school children’s experiences of cross-sex relationships in a co- educational farm school in uMgungundlovu district in South Africa. The aim is to understand if and how constructions of gender bear on young children’s social relations at the school. Informed by children’s geographies and new sociology of childhood studies, this study uses data from semi-structured interviews and photo-voice imagery based on a qualitative narrative study of three girls and three boys aged between 9 and 12 years. The study found that children’s experiences of cross-sex relationships were deeply entrenched in traditional discourses of masculinities and femininities. These rigidly constructed discourses of gender were found to constrain possibilities and fluidities with which children navigated places and spaces of cross- sex relationships in the school. The hegemonic regulatory power of gender norms was a yardstick, informing children’s organisation and performances of cross-sex relationships even if some children had developed creative ways of subverting dominant gender norms in how they navigated in cross-sex relationships. The study argues for the liberalisation of gender norms, in order to allow children to freely – without being constrained by their genitalia – take subject positions of gender in cross-sex relationships. This would promote sustainable equitable gender relations, as children learn how to engage in cross-sex relationships, beyond the constraining prescripts of dominant masculinities and femininities.
THE EFFECT OF FREEZE-DEHYDRATION ON THE SURVIVAL OF CERTAIN PSYCHROTROPHIC BACTERIA IN SKIMMILK, ICE CREAM MIX SUBSTITUTE AND COTTAGE CHEESE1
Authors: Vanderzant C. , Suarez F. R.
Published: December 2016

Studies on the effect of freeze-dehydration on the survival of psychrotropic bacteria in milk and ice cream mix substitute showed that a species of Achromobacter was relatively resistant as compared to five cultures of Pseudomonas. The effect of freezing on the viable population varied greatly not only between cultures but also within cultures from one sampling period to another. In some instances increases in viable count were observed after freezing. The effect of freeze-dehydration on the cultures in ice cream mix substitute was in many aspects similar to that observed in skimmilk. Increases in viable count took place when freeze-dehydrated milk cultures of F11 and 54 were rehydrated and stored at 5.5 C. However, a further reduction in viable count took place in samples stored in the dehydrated form. Freeze-dehydration of milk cultures with different concentrations of bacteria did not show a definite pattern in change of viable population with cell concentration.

Freeze-dehydration of cottage cheese contaminated with cultures F11 and 54 caused an extensive reduction of the number of viable bacteria. When dehydrated samples were rehydrated and stored at 5.5 C no extensive changes in viable count occurred. In samples stored dry, however, there were further reductions in viable count. The effect of freeze-dehydration on culture 54 in cottage cheese was different from that observed in milk or ice cream mix substitute. Preliminary experiments suggest that the method used to enumerate this organism may be responsible for this phenomenon.
COMPARISON OF METHODS FOR GRADING MILK INTENDED FOR MANUFACTURING PURPOSES1,2
Authors: Dabbah Roger , Tatini Sita Ramayya , Olson J. C.
Published: December 2016

Samples of milk intended for manufacturing purposes were obtained once each season from randomly selected dairy farms in three widely separated geographical locations. Samples (3873) were analyzed by standard plate count (SPC-32 C), direct microscopic clump count (DMCC), methylene blue (MBRT) and resazurin (RRT), (5P 7/4) test. Correlations for SPC vs. DMCC, MBRT, and RRT were r = 0.78, −0.82 and −0.79, respectively; DMCC vs. MBRT, RRT, r = −0.75 and −0.68, respectively; MBRT vs. RRT, r = 0.86. Prediction of DMCC, MBRT, and RRT on the basis of their regressions with SPC Were influenced significantly (99% level of significance) by the geographical source of samples, the type of milk handling on the farm (can or farm bulk tank) and season. On the basis of equivalents (determined by regression) between classifying tests, new standards were developed. The percentage of samples classed the same by the four methods using these new calculated classifications or the classification recommended by the United States Department of Agriculture (USDA) was approximately 50% of all samples. Agreement between the four methods of classifying samples was not close enough to warrant the interchangeable use of the four tests.

Results from calculated classifications varied considerably with geographical location and with the method of handling milk on the farm. Although the use of calculated classifications would give better agreement among the four methods when applied to the supplies from which they were derived, multiplicity of tests methods, their application and interpretation would cause much confusion. Use of the RRT with a 5P 7/4 Munsell color end-point with separate procedures, one for can supplies (RRT: > 2 1/2, ≤ 2 1/2, and ≤ 1 1/2 hr for Class 1, 2, and 3, respectively) and one for farm bulk tank supplies (RRT: > 3 1/2, ≤ 3 1/2, and ≤ 2 1/2 for Class 1, 2, and 3, respectively) resulted in grading milk, intended for manufacturing purposes, more uniformly than either use of the four classification methods interchangeably or even use of a single RRT standard based on all samples regardless of type of milk handling on the farm (can or bulk tanks).
MINIMUM STANDARDS FOR MILK FOR MANUFACTURING AND ITS PRODUCTION AND PROCESSING RECOMMENDED FOR ADOPTION BY STATE REGULATORY AGENCIES1
Authors: Fenton F. E.
Published: December 2016

Slightly more than 35 billion pounds of manufacturing grade milk was delivered to plants and dealers in 1965. This was about 31% of the volume of milk delivered. Manufactured dairy products continue to be an important segment of the dairy industry. However, the adoption by state regulatory agencies of recommended uniform minimum standards for milk for manufacturing purposes and its production and processing has been slow. Reasons are given for a joint effort by industry and state agencies to aggressively deal with the problem of variable quality of milk used in manufactured dairy products. The program suggests: (a) a realistic standard, (b) adequate and efficient enforcement, and (c) industry cooperation.
A SURVEY OF TEMPERATURES INVOLVED IN BOTTLING MILK IN PAPER CONTAINERS
Authors: Smith A. C. , Dowd L. R. , Parry R. M.
Published: December 2016

The temperature of milk during bottling in half-pint knockdown and preformed paper containers at ten dairy plants ranged from 43 to 56 F with an average of 47 F. The effects of these temperatures on the shelf life of the product are discussed.
DEGRADATION OF ADENINE NUCLEOTIDES IN THE MUSCLE OF THE DUNGENESS CRAB (CANCER MAGISTER) AND KING CRAB (PARALITHODES CAMTSCHATICA) DURING STORAGE AND COOKING
Authors: Groninger H. S. , Brandt K. R.
Published: December 2016

The adenine nucleotide content of king and Dungeness crab was determined on muscle before and after storage and on heat-processed or cooked crab meat. As a result of both storage and heat processing, adenosine triphosphate (ATP) and adenosine diphosphate (ADP) are degraded to adenosine monophosphate (AMP) and inosine and hypoxanthine. Only small amounts of inosine monophosphate (IMP) are found in cooked crabmeat. Flavor evaluation of IMP-treated king crab showed that IMP plays only a minor role in the flavor of crab.
VENDING SANITATION AND SAFETY-A CURRENT REPORT1
Authors: Hartley David E.
Published: December 2016

While the automatic vending of food and beverages—and non-food merchandise—has been a part of The American scene since the late 1880's, problems of public health and safety did not enter the picture until the end of World War II when the first hot beverage vending machine went on location.

In 1947, the vending industry and health officials first came together to discuss the development of uniform national standards for vending machines and vending operators. In 1957, after necessary research and preparation, The Public Health Service published The Vending of Food and Beverages—A Recommended Ordinance and Code. In the same year, the industry launched a full-time public health and safety program, guided by a nationally-constituted Health-Industry Council.

The progress in sanitation and safety made as a result of cooperative industry and agency efforts over the past 12 years is discussed in terms of vending legislation, internal and external training, machine standardization and testing, and research.

Concluding, a review of current problems in such matters as microwave safety, copper poisoning safeguards, temperature controls, icemaker design, and commissary layout is made, together with a “crystal ball” look at the future.
INDIANA STATE UNIVERSITY'S ANSWER TO THE ENVIRONMENTAL HEALTH MANPOWER SHORTAGE1
Authors: Koren Herman
Published: December 2016

Indiana State University is attempting to meet some of the unmet needs for competent environmental health manpower by: (a) encouraging participation in and assisting the national and local sanitarian associations, (b) promoting a program of studies in Environmental Health that prepares a Generalist in the field of Environmental Health (instead of a General Scientist who then needs considerable training by future employers), (c) preparing students to understand the broader health needs and other needs of society to show where Environmental Health fits into the picture, (d) actively recruiting students into the field, (e) working closely with existing competent health departments in providing necessary work experiences as part of the undergraduate program of studies, and (f) informing the public that the Sanitarian does not refer to “privy sniffer,” but rather to the Environmental Health practitioner who participates in community life and provides the services needed to prevent our environment from controlling us.

We urge other universities to heed Dr. Hilleboe's advice to reorganize their curricula to meet the diverse needs of our constantly changing society.
THE SANITARIAN AND COMMUNITY DEVELOPMENT1,2
Authors: Bevins Robert J.
Published: December 2016

The thrust of this paper is the contention that the sanitarian because of the ecological systems framework within which he works has the opportunity to extend this framework to the citizen and thus help him better understand the challenges and opportunities of community development.
RECENT DEVELOPMENTS IN RESIDUAL INSECTICIDES1,2
Authors: Fisher Perry
Published: December 2016

Pesticides have vastly improved life for the developed nations of the world. Some developing nations lose a tremendous amount of their limited food production between harvest and consumer. It has been estimated that almost one-half of India's food production is destroyed by pests after harvest. This is a tragic loss in a nation where starvation and malnutrition are man's constant companions. Modem chemicals and pest control methods could reduce this loss in a short time. Research has continued to provide new insecticides as fast as insects have developed resistance. Unfortunately many insects have been able to develop a cross resistance to some pesticides. In other words, instead of only being resistant to malathion, diazinon, and other organic phosphates, some insects have also exhibited resistance to carbamate materials. At present no one has the answer to this resistance problem, but many people are working on it and it is not inconceivable that a solution will be found. In spite of resistance, residue tolerances, and increasing governmental restrictions, pesticides are still necessary to maintain our standards of sanitation. As regulations increase, the cost of developing new pesticides increases and the number of new compounds reaching the commercial market decreases. This decrease has been quite apparent in the past few years. If the present trend continues, it is conceivable that one day the flow of new materials will be dangerously low. At that time new approaches to replace residuals and other pesticides will be vitally important.

The new chemicals, equipment, and techniques discussed will only be useful to the food industry if they are applied. Now is the time for all good sanitarians to come to the aid of their company and their country. Increasing costs, rising purity standards, and tightening regulations will tax the managerial and technical abilities of the food industry. Our sanitation programs must be constantly ahead of requirements. Food processors cannot complacently say, “we meet specifications,” because the “specifications” continually evolve toward purer food and more sanitary processing facilities.
INTER-RELATED RESPONSIBILITIES FOR MILK PRODUCTION AND QUALITY CONTROL1
Authors: Abrahamson Abraham E.
Published: December 2016

The capacity to work cooperatively, industry with the various agencies, concerned with milk production and quality control has been demonstrated. Cooperation among the agencies having responsibility in milk control, in a period of looming budget crisis, is more imperative than ever. While all the problem bearing on the public health aspects of milk control have not been solved, there do not appear to be any serious threats beyond the problem to provide maintenance efforts to assure continuance of the gains made. For the maintenance program it seems a very high level of cooperation among regulatory agencies is necessary and continued efforts of industry to work with regulatory bodies must be encouraged. Solving of new problems may have to be under-taken with out added resources, therefore making it necessary to develop better techniques to tackle new tasks without losing control in the older and more traditional areas. Inter-related efforts which were carefully developed in the past will be needed to supplement as well as complement to prevent deficits from affecting the whole coordinated milk control Program.
STABILITY OF VIRUSES IN LOW MOISTURE FOODS
Authors: Cliver D. O. , Kostenbader K. D. , Vallenas M. R.
Published: December 2016

Reovirus type 1, influenza virus type A, and parainfluenza virus type 3 persisted for ≤ 3 days in the low-moisture foods tested. Then enteroviruses tested persisted > 2 weeks at room temperature and > 2 months in the refrigerator. Where storage temperature was not constant, time-temperature effects were roughly cumulative. Inactivation of enteroviruses proceeded at an intermediate rate in foods stored at an intermediate temperature of 12 C. Polioviruses from feces and from tissue cultures were inactivated at comparable rates in foods. The inactivation rate of another enterovirus (ECHO-6) was similar. Neither the presence of feces nor of the fecal microflora seemed to influence the persistence of food-borne poliovirus. The moisture level in a food did not effect poliovirus inactivation under conditions of these tests. At reduced temperatures, virus was extremely stable in foods at pH ≥ 7. At pH 5.5, there was a complex interaction of protein and salt content upon virus stability. Poliovirus was inactivated 10−2 during freeze-drying of cream-style com. The remaining virus was quite stable during storage of the product at 5 C.
GROWTH AND ACTIVITY OF STREPTOCOCCUS CREMORIS IN SKIMMILK FORTIFIED WITH SOME VOLATILE COMPOUNDS1
Authors: Kulshrestha D. C. , Marth E. H.
Published: December 2016

Skimmilks were fortified with 1, 10, 100, 1000, 10,000, and 100,000 ppm of the following milk-associated volatile compounds: acetaldehyde, isobutyraldehyde, propionaldehyde, acetone, 2-butanone, 2-pentanone, ethanethiol, 1-propanethiol, 2-propanethiol, chloroform, ether, acetonitrile, ethylene dichloride, and methylsulfide. They were then inoculated with Streptococcus cremoris, incubated at 22 C, and tested after 2, 5, 8, 11, and 16 hr of incubation for total numbers and titratable acid.

The aldehydes, at concentrations of 10 – 100 ppm and higher, markedly reduced both growth and acid production with the effects most pronounced at and beyond 11 hr of incubation. Ketones tested were less inhibitory than the aldehydes and, at the higher concentration, caused a more pronounced reduction in acid development than in growth. The thiols, especially at concentrations of 100 and 1000 ppm, markedly reduced growth but this was not reflected in a similar reduction of acid production. Chloroform and ether were more detrimental to acid formation than to growth, whereas ethylene dichloride caused marked inhibition when measured by either parameter. A slight reduction in growth but stimulation of acid production were caused by 10, 100, and 1000 ppm of acetonitrile and methylsulfide.
A COMPARISON OF HORIZONTAL VERSUS VERTICAL MIXING PROCEDURES AND PLASTIC VERSUS GLASS PETRI DISHES FOR ENUMERATING BACTERIA IN RAW MILK1
Authors: Huhtanen C. N. , Brazis A. R. , Arledge W. L. , Cook E. W. , Donnelly C. B. , Ferrell S. E. , Ginn R. E. , Lembke L. , Pusch D. J. , Bredvold E. , Randolph H. E. , Sing E. L. , Thompson D. I.
Published: December 2016

A comparison was made of a horizontal versus vertical shaking procedure for raw-milk dilutions used in the Standard Plate Count for the enumeration of milk bacteria. No significant differences (P<0.01) were found. Glass and plastic petri dishes were also compared in a like manner and no significant differences could be detected.
QUALITY AND ECONOMIC CONSIDERATIONS IN THE DATING OF MILK1
Authors: Watrous G. H. , Glass E. D. , Butz W. T. , Johnstone W. F. , Pierce C. W.
Published: December 2016

The age of milk available for purchase by consumers in dating markets is not significantly different than in coding markets. Moreover, dating regulations do not necessarily assure rapid movement of milk through marketing Channels.

Some means of age identification is desirable. To insure proper rotation of milk in the store, coding of packages will aid in rotation and expedite proper milk movement without implying that age is directly related to quality.

Organisms surviving pasteurization grow so slowly at 40 F or below that they play little or no part in milk spoilage.

Properly pasteurized milk, protected from contamination after pasteurization, may be expected to show no increase in bacterial levels for at least 20 days if the temperature is maintained at 40 F or below.

Psychrophilic organisms, commonly found in raw milk and often associated with pasteurized milk deterioration, are destroyed or inactivated by prescribed pasteurization procedures.

Research does not support the premise that there is a meaningful relationship between age of pasteurized milk and quality. A dating regulation which includes an expiration date may discriminate against the product by implying a deterioration of quality which actually is not occurring.
QUALITY AND ECONOMIC CONSIDERATIONS IN THE DATING OF MILK1
Authors: Butz W. T. , Pierce C. W. , Johnstone W. F. , Glass E. D. , Watrous G. H.
Published: December 2016

Stores located in markets in which dating of milk was required generally received more frequent delivery of milk than stores in non-dating markets. The greatest difference in frequency of delivery between dating and non-dating markets occurred among small stores (stores purchasing less than two cases per delivery). Small stores in dating markets received one more delivery per week than small stores non-dating markets.

Volume of unsold milk returned by stores was higher in dating than in non-dating markets. Elimination of milk dating could lead to more efficient, less costly systems of delivery to stores. Potential savings from elimination of milk dating currently range from 0.8 of a cent to 1.4 cents per quart, depending primarily upon the extent to which fluid milk processors have already adopted systems of less frequent delivery to small and medium stores.
CONTAMINATION OF DAIRY FEEDS BY AIR POLLUTION
Authors: Guss Samuel B.
Published: December 2016

Air pollution of forage for dairy cattle is already a serious problem where industry is encroaching upon land used for production of feed and forage crops. In Pennsylvania, lead poisoning and serious metabolic disease. resulting from lime plant stack effluents have caused losses on dairy and beef cattle farms. Evidence of intoxication and other metabolic disturbances in cattle in areas close to industries warrants search of pastures or stored forage crops for toxic air pollutants. Pasture areas close to heavily travelled highways may contain appreciable quantities of lead. This situation appears to justify immediate concern by health and agriculture regulatory agencies.
INSULATED SERVER PACKS FOR TRANSPORTING FOOD FROM COMMISSARY TO THE TABLE
Authors: Mallmann W. L.
Published: December 2016

The insulated food server pack makes possible the placing of 9 oz portions in single service plastic containers of both hot and cold foods in a compartmentalized food tray at the commissary. When foods have initial temperatures of 180 F or above for hot food and 32–35 F for cold food, the food after 3 hr storage will have temperatures of 140 F or above for hot foods and 45 F or below for cold food at time of service.

At 180 F, all disease-producing bacteria are destroyed in the foods and no contamination is possible during handling. The close seal between trays and compartments seals against dust contamination and heat transfer between compartments.
CURRENT GOOD MANUFACTURING PRACTICES-HUMAN FOODS1
Authors: Maraviglia T. C.
Published: December 2016

General regulations establishing good manufacturing practices (GMP' s) for food establishments are now effective. Under the Food, Drug, and Cosmetic Act, FDA brought many food insanitation actions. Until recently, there were no specific standards (GMP' s) dealing with the plant sanitation concept in Section 402(a) (4) of the Act. Two court opinions touching on the subject of standards (GMP' s) are mentioned.

FDA's food sanitation programs now include bacteriological findings as well as the visible evidence of insanitation. The general, “umbrella” regulations will be followed by specific appendices for individual foods. If specific GMP's exist, FDA sanitary inspections will cover the key points in the GMP's.

In other instances, the general regulations will apply. Such inspections will be the usual FDA sanitary inspection. FDA will continue its present procedures including: inspector's discussion with management, written reports of observations, and post-inspection letters. If necessary, FDA can still use legal sanctions available to it.

Reasonableness and appropriate consideration to significant factors can be expected in FDA's administration of the GMP's. GMP's will be subject to updating and revision.

Some benefits of GMP's are: (a) industry, as well as cooperating State and local agencies, have a definite statement of FDA's requirements for food plant sanitation and for compliance with Section 402(a)(4) of the FDC Act; (b) GMP's will help in the planning and implementation of cooperative food inspection programs between FDA and other agencies; and (c) GMP's will minimize actual distribution of potentially hazardous or contaminated products to consumers.
CONTAMINATION OF MILK WITH AIRBORNE MICROORGANISMS THROUGH THE VACUUM DEFOAMER
Authors: Cannon R. Y. , Reddy K. K.
Published: December 2016

Serratia marcescens aerosols were generated under a hood covering the filler end of a model EPCF Pure Pak milk packaging machine. When water was packaged with the machine, contamination by the test organism occurred only when the defoamer was in operation.

Milk samples were obtained from the supply line to the filler bowl, the filler bowl, and the filled package in three different plants. Airborne microorganisms were collected at the same time in the vicinity of the packaging machine by liquid impingement. Following incubation at 4.5 C and 7.0 C, the bacterial types in milk samples from the filler bowl and package but not from the supply line were similar to those in the impingement fluid for two of the trials at both incubation temperatures, and for the third at 4.5 C incubation.

Air pulled through the filler bowl at rates of 3,000 to 6,000 liters/min by the defoamer contaminated the milk with psychrotrophic microorganisms.
ESTIMATION OF SOMATIC CELLS IN MILK USING MEMBRANE FILTER SEPARATION AND DNA DETERMINATION WITH DIPHENYLAMINE1
Authors: Hutjens M. F. , Schultz L. H. , Ward G. E. , Yamdagni S.
Published: December 2016

A diphenylamine-DNA method of estimating somatic cell concentration in milk was studied in two separate trials. Trial I involved 68 bulk milk samples and a comparison of detergent and centrifuge procedures for separation of milk fat prior to estimation of somatic cells. Membrane filters of 3μ-pore size were used to concentrate cells. Color developed with diphenylamine was measured in a spectrophotometer. The detergent preparation was superior to centrifuging, as judged by correlation coefficients between the direct microscopic cell count (DMSCC) and optical density (OD) of 0.93 and 0.82, respectively, for the two methods. Coefficients of variation of duplicate optical density readings were 9.4 and 16.7 for the detergent and centrifuge methods, respectively. Regression equations revealed a linear relationship between OD and DMSCC for the detergent, but a curvilinear relationship for the centrifuge procedure.

In Trial II, 40 bulk milk samples were analyzed with an improved procedure involving detergent preparation, use of membrane filters to collect cells, and modifications of reagents to increase color development with diphenylamine. Correlations of 0.94 between OD and DMSCC and 0.95 between calculated micrograms of DNA and DMSCC were obtained. The coefficient of variation on optical density values was 3.5.An estimate of 9μg of DNA per million somatic cells was calculated, assuming 100% purity of the DNA standard used. This final procedure has been described in detail.
TECHNOLOGY AND THE WORLD FOOD PROBLEM: CHALLENGES WITH INDIGENOUS FERMENTED FOODS1
Authors: Marth E. H.
Published: December 2016

Microorganisms can contribute to the world's food supply if used to modify presently unacceptable raw materials so they become palatable; to convert wastes or other inedible materials to edible proteins, fats, and carbohydrates; and to preserve foods for later consumption. Challenges in the use of microorganisms for these purposes include: use of available native raw materials, selection of microorganisms, further processing of fermented foods or of microbial proteins, potential public health hazards, acceptance of new foods by undernourished persons, and cost of production and distribution as related to the ability of potential consumers to purchase the needed nutrients.
A CASE STUDY: EFFECT OF MOLD ON GROWTH OF COAGULASE-POSITIVE STAPHYLOCOCCI IN CHEDDAR CHEESE
Authors: Duitschaever C. L. , Irvine D. M.
Published: December 2016

A large lot of Cheddar cheese was refused by a food processing plant on the basis of extensive mold growth. The mold belonged to the genus Penicillium. There was a gradual increase in pH from the center of the cheese (pH 5.48) towards the moldy, surface (pH 7.80). All portions of the cheese yielded staphylococci, but those isolated (100–1000/g) from the subsurface moldy areas were all coagulase-positive. Coliforms and salmonellae were absent. Aflatoxins could not be detected but the isolated coagulase-positive staphylococci were able to produce enterotoxin D.
FACTORS AFFECTING THE VISCOMETRIC METHOD FOR ESTIMATING THE SOMATIC CELL COUNT OF COW'S MILK
Authors: Fell L. R. , Whittlestone W. G. , De Langen H.
Published: December 2016

Three factors likely to influence results obtained with a viscometric technique for estimating the somatic cell content of cow's milk are examined, namely, reagent composition, mixing time after addition of reagent and “holding time” before determination of viscosity. Mixing time was the only factor of material signficance.
THE FOOD ADDITIVE PETITION PROCESS1
Authors: Nelson John H.
Published: December 2016

Development and filing of a Food Additive Petition for a new food additive requires close liaison between the Food and Drug Administration (FDA) and the manufacturer, beginning with development of a protocol for data which will be required for the petition. Informal FDA guidelines for Food Additive Petitions require information on the identity of the additive, usage and labeling, efficacy or performance, method for determining the additive in food, proof of safety, and the proposed regulation. Pertinent literature, and biographical data on principal researchers also may be included. The clearance process, interaction of food additive regulations with food standards, time and cost for petition preparation, and possible use of the Food Additive Petition process in the future are discussed.
FIFTY YEARS OF PROGRESS IN THE CHEESE INDUSTRY. A REVIEW
Authors: Price Walter V.
Published: December 2016

Since 1920 the cheese industry has moved west and south in the United States. Milk production and procurement have changed from simple hand milking and wagon deliveries to machine milking of large herds and bulk handling of milk under supervision of industry and government agencies. Hand labor in factories has been reduced. Sanitary buildings and equipment, use of pasteurized milk, and selected cultures, starter concentrates, bacteriophage-inhibiting media, and improved enzymes have simplified biological control of the processes. Better warehouses and new methods of packaging provide better protection and merchandising.

In the past 50 years the development of process cheese has opened new markets and inspired the development of highly sophisticated methods of packaging and merchandising natural cheese. Movements of cheese on the primary markets from factory to warehouse for curing, and then to dealers, processors, institutions, chain stores, marketing associations, special outlets, and mail order distributors are more orderly. Supervised grading, public marketing organizations, and availability of complete information on market movements, prices, and other market statistics are essentials provided for modern merchandising.

The cheese industry still faces many problems involving production, net income control, utilization of by-products, development of new products, conservation of milk constituents, and methods of merchandising and marketing. Solution of these problems depends upon availability of and supporting facilities for men with training and skill to attack them. Continuing growth during the past 50 years clearly indicates that production of cheese and its related products and by-products is an expanding phase of the dairy industry.
GERMINATION OF SPORES OF CLOSTRIDIUM PERFRINGENS
Authors: Ahmed Maqsud , Walker H. W.
Published: December 2016

Germination of spores of Clostridium perfringens S-45 was optimal at pH 6.0 at a temperature of 30 C in a medium freed of dissolved oxygen. Heat activation was necessary, and maximal germination occurred when spores were heated for 20 min at 75 C. Of the various materials examined, a combination of cystine and sodium chloride was most effective for inducing rapid and complete germination.
SPRAY DRIED MILK OF THE SAKHA PLANT
Authors: Naguib Kh. , Abd-el-Ghani S. , Taha S. M.
Published: December 2016

The bacterial groups isolated at 30 C and 37 C from spray-dried milk proved to be streptococci, micrococci, micro-bacteria, and spore-formers in decreasing order. These bacteria were identified to species.
EFFECT OF pH ON LOW TEMPERATURE GROWTH OF SALMONELLA1
Authors: Matches J. R. , Liston J.
Published: December 2016

The combined effects of pH and temperature on growth of three serotypes of salmonellae are reported. Salmonela heidelberg grew on the surface of agar over the pH range of 5.0 to 9.0. Minimum growth temperatures of 5.3, 5.2, and 5.3 C were obtained at pH values of 6.0, 7.0, and 8.0, respectively. In broth, S. heidelberg increased in number over the pH range of 6.0 to 8.0, with the lowest growth temperature of 6.0 C obtained at pH 7.0. Salmonella typhimurium increased in number in broth at pH values of 6.0 to 9.0. A time-temperature effect was shown by this organism after 16 days. Salmonella derby grew over the pH range of 6.0 to 8.0 in broth, with the lowest growth temperature of 9.0 C obtained at pH 6.0 and pH 7.0. The results indicate that food-poisoning Salmonella serotypes grow only over a narrow pH range at low temperatures.
VOLUNTARY FOOD PROTECTION PROGRAMS DO WORK1
Authors: Lane C. Bronson
Published: December 2016

Many “consumer protectionists” are publicly stating that food protection programs will work only if conducted solely and exclusively by the Federal Government. The National Conference on Interstate Milk Shipments (NCIMS) has disproved this view with its industry — state regulatory — Federal agency cooperative voluntary milk control program.

The NCIMS was born on June I, 1950, in St. Louis, Missouri, and adopted as its theme, “The Best Possible Milk Supply for All Our People.” The nation's milk drinkers — as consumers — have reaped the benefits of its voluntary program and activities. The Interstate Milk Shipments Program has provided them with the safest dairy products in the world. It also has encouraged free competition in the market place, and has, in some instances, helped prevent tax-draining multiple inspection programs through reciprocity endeavours.
COLLABORATIVE STUDY OF SOME SCREENING TESTS FOR DETECTION OF ABNORMAL MILK1
Authors: Schultze W. D. , Smith J. W. , Jasper D. E. , Klastrup O. , Newbould F. H. S. , Postle D. S. , Ullmann W. W.
Published: December 2016

The California Mastitis Test, Modified Whiteside Test, Wisconsin Mastitis Test, tube Catalase Test, Milk Gel Index, and Direct Microscopic Somatic Cell Count (NMC Method) were done according to a detailed protocol in five laboratories. Each laboratory tested about 250 bulk tank milk samples in blind duplicate. Screening tests were compared at various critical scores with respect to their identification of milk samples with cell concentration above (positive) and below (negative) 1.0 and 1.5 million/ml. The percent of positive samples correctly identified is the Utility of the screening test; the percent of negative samples mis-identified is the Cost.

At the 1.5 million cells per milliliter limit, and using U.S.P.H.S. recommended critical scores, the mean Cost/Utility estimates were: CMT 68/98, MWT 64/97, WMT 13/84, and CAT 38/94. Lowering the critical score for WMT to > 20 increased its Utility to an acceptable 89% at 17% Cost. At the 1.0 million/ml cell concentration limit the ranking of tests did not change materially. Laboratories varied widely in Cost of screening with all tests, and, particularly for subjectively-scored tests, in the critical score required for equivalent Utility. In all comparisons, the MGI was the test of choice, with the WMT ranking next.
EFFECT OF DIELDRIN ON BACTERIA PRODUCING LACTIC ACID1
Authors: Hantke W. E. , Bradley R. L.
Published: December 2016

All lactic organisms tested produced acid slowly in lactose broth contaminated with 5 ppm dieldrin. Inhibition of acid production was greater than in milk where lipophilic milk constituents exerted a protective effect. Milk proteins added to lactose broth decreased inhibition by dieldrin, with α-lactalbumin being most effective. Moreover, lactic organisms can adsorb dieldrin making metabolic interference possible.
LACTIC ACID BACTERIA IN FOOD AND HEALTH: A REVIEW WITH SPECIAL REFERENCE TO ENTEROPATHOGENIC ESCHERICHIA COLI AS WELL AS CERTAIN ENTERIC DISEASES AND THEIR TREATMENT WITH ANTIBIOTICS AND LACTOBACILLI1
Authors: Sannine W. E. , Muralidhara K. S. , Elliker P. R. , England D. C.
Published: December 2016

Recent literature concerning enteropathogenesis and drug resistance transfer factors in Escherichia coli are summarized as well as related papers concerning the use of antibiotics in animal feed. E. coli infection in swine (colibacillosis) also is considered, especially citations indicating the similarity between the disease in man and animals. The role of intestinal bacteria in human health is reviewed, emphasizing the importance of (a) a maintained balance of organisms in the adult, (b) breast feeding in infants to establish a large population of bifidobacteria and (c) the presence of Lactobacillus organisms to maintain healthful conditions in the human vagina. The use of Lactobacillus organisms in intestinal and vaginal disease therapy is reviewed as well as the important ecological role that lactic acid bacteria play in the natural scheme where man is concerned.
NEW CONCEPTS FOR DAIRY WASTE MANAGEMENT
Authors: Senn Charles L.
Published: December 2016

An Environmental Protection Agency funded dairy waste management project has been carried out in Southern California. The program is conducted in close collaboration with the State and local health departments, farm advisors and dairy industry. A simple aeration process produces compost at low cost. The product is “pasteurized,” weed-seed free, and an attractive soil amendment. A re-cycling system gives promise of housing 200 cows per acre without producing surface or ground water pollution, or odor and fly nuisances.
QUALITY CONTROL IN THE BREWING INDUSTRY1
Authors: Berger Donald G.
Published: December 2016

The history of brewing and of brewing quality control technology is reviewed. Emphasis is placed on progress made in microbiological control, cereal development, technical knowledge of brewing chemistry, and packaging improvements. The current industry trend toward lighter brewing is related to flavor technology and product stability. Modern processing equipment and increased knowledge in the field of sanitation microbiology has resulted in sensitive quality control parameters. Included in sanitation consideration is the impact of the good manufacturing practices section of the food and drug regulations. The quality control of brewing is a dynamic, well-organized technology,
PROBLEMS RELATED TO THE NUTRITIONAL LABELING OF FOOD PRODUCTS1
Authors: Potter Norman N.
Published: December 2016

Current interest in the nutritional quality of the U. S. food supply, its improvement, and means of communicating meaningful nutritional information to consumers has reached an unprecedented level. Attempts by governmental agencies to draft guidelines for fortification or enrichment practices for various classes of foods and for meaningful nutritional labeling are being frustrated by a variety of complex factors. In addition to numerous gaps in the state of present nutritional knowledge, these include political and economic considerations as well as the problems of educating the public in matters of nutritional relevance. This paper cites numerous examples of areas where up-to-date data on nutritional compositions of raw and processed foods are lacking, methods of analysis need refinement, and expressions of nutrient content in terms understandable to the consumer require attention. Problems that must be faced by food processors with regard to raw material selection, manufacturing operations, and overall quality control to assure validity of nutritional label declarations also are considered. Further, discussion is given to some of the problems that relate to equity in the granting of fortification and enrichment rights that can affect competitive advantage, and to the need for wisdom and marketing restraint to avoid loss of public confidence in future nutritional claims.
THE EFFECT OF SOMATIC CELL CONCENTRATION IN THE RAW MILK ON THE SHELF-LIFE OF THE PROCESSED PRODUCT1
Authors: Janzen J. J.
Published: December 2016

The effect of somatic cell concentration in raw milk on its flavor and shelf-life after pasteurization was determined. Individual quarter and cow samples were used in this study. The milk was laboratory pasteurized at 145 F/30 min and stored at 38–42 F. The raw milk was evaluated for flavor and analyzed for somatic cells (WMT), CMT, chlorides, lactose, fat, protein, and total solids. The pasteurized product was examined organoleptically at 0, 7, 14, and 21 days storage. All flavor evaluations were made on coded samples, by experienced judges. A highly significant correlation was observed between somatic cell concentration and flavor scores of the pasteurized product at 0, 7, and 14 days shelf-life. This significance was based on correlation analysis and not on variations in mean flavor scores. A highly significant correlation was noted between somatic cells, CMT score, and percent chloride.
ECOLOGY OF THE LACTIC STREPTOCOCCI. A REVIEW1
Authors: Sandine W. E. , Radich P. C. , Elliker P. R.
Published: December 2016

Early and recent literature on the nomenclature and sources of lactic streptococci in nature is reviewed. Evidence is presented in favor of including Streptococcus diacetilactis as a recognized species in the group N streptococci. Despite many research efforts, the natural habitat of Streptococcus cremoris remains unknown. An appeal for more ecological studies on these important bacteria is made.
BULK MILK SAMPLING: A COMBINED DAIRY INDUSTRY AND REGULATORY FUNCTION
Authors: Barnum Harold J.
Published: December 2016

Proper sampling of bulk milk is an absolutely essential routine operation. The milk hauler is the key man and for economic and other reasons must be charged with this responsibllity. Coordination and pooling of manpower resources through close participation by the dairy industry and enforcement agencies is necessary. An understanding of the problems and needs by all concerned is essential. There are three basic requirements for proper bulk-milk sampling: (a) a simple, practical routine system; (b) adequate facilities; and (c) adequate training and supervision. These requirements are discussed in detail. The heart of the operation is the “Universal Sampling System.” This system supplemented with proper facilities, training, and supervision will produce reliable and consistent results.
QUALITY CONTROL IN THE CONFECTIONERY INDUSTRY1
Authors: Doolin Gerald S.
Published: December 2016

The following topics were highlighted in this paper: (a) Candy manufacture is basically the physical chemistry of super-saturated solutions. (b) Quality control is necessary to produce a clean, uniform, and legal product. (c) Quality control is necessary to control costs. (d) The high solids content in finished confections requires special packaging. (e) Effects of small quantities of foreign material such as ash and protein may affect quality at the temperature used to manufacture most candy. (f) Methods of producing grain within the confection or by adding seed to produce grain. (g) Candy manufacturers should develop purchasing specifications in the absence of government or industry standards. (h) Specifications should meet Federal Food and Drug Administration requirements. (i) It is important to know the microbiology of certain ingredients, particularily products of animal origin. These sensitive ingredients should be quarantined on receipt and not used until found safe. (j) The candy manufacturer is legally responsible for the products offered for sale.
MECHANISM AND DETECTION OF MICROBIAL SPOILAGE IN MEATS AT LOW TEMPERATURES: A STATUS REPORT1,2
Authors: Jay James M.
Published: December 2016

After 80 years of research, we do not yet know the precise mechanisms by which meats, poultry, and seafoods undergo microbial spoilage at low temperatures. While over 40 different methods have been proposed for detecting incipient spoilage during this time, the lack of general agreement on the validity of any of these methods reflects in large part our lack of agreement on a precise definition of microbial spoilage. Several of the more recently proposed methods for detecting spoilage are discussed in terms of their contribution to our knowledge of spoilage mechanisms along with a brief review of historical beginnings.
THE MILK INDUSTRY IN MEXICO1
Authors: Córdova Mario Ramos
Published: December 2016

General information pertaining to the milk industry in Mexico and its economic importance in relation to national economy is presented. In addition, a study of milk marketing and analysis of the principle existing problems for the increase of milk production are discussed, along with the solutions believed to be most adequate. Among the selected solutions the most favored the author found to be: control of the importation of dried skimmed milk, revision of the present, milk code, attractive prices to producers, lowering cost of production, public promotion of milk and dairy products for increased consumption, and reorganization of the dairy industry to incorporate the most advanced technology emphasizing lower production cost and increased returns for the dairymen.
BEHAVIOR OF SALMONELLA TYPHIMURIUM IN SKIMMILK DURING FERMENTATION BY LACTIC ACID BACTERIA1
Authors: Park H. S. , Marth E. H.
Published: December 2016

Skimmilk was inoculated with Salmonella typltimurium (approximately 103/ml) and with Streptococcus cremoris, Streptococcus lactis, mixtures of S. cremoris and S. lactis, Streptococcus diacetilactis, Streptococcus thermophilus, Lactobacillus bulgaricus, mixtures of S. thermophilus and L. bulgaricus, a mixture of L. helveticus and S. thermophilus, and Leuconostoc citrovorum. Inocula of lactic acid bacteria ranged from 0.25 to 5.0% and incubation temperatures from 21 to 42 C. Streptococcus cremoris, S. lactis, and mixtures of the two repressed growth but did not inactivate S. typhimurium during 18 hr of incubation at 21 or 30 C when the lactic inoculum was 0.25%. An increase in inoculum to 1% resulted in inactivation of S. typhimurium at 30 C by some of the mixed cultures. Both S. diacetilactis and L. citrovorum were less inhibitory to S. typhimurium than were S. cremoris or S. lactis. When added at the 1% level, Streptococcus thermophilus was more detrimental to S. typhimurium at 42 C than was L. bulgaricus. Mixtures of these two lactic acid bacteria, when added at levels of 1.0 and 5.0%, caused virtually complete inactivation of S. typhimurium during the interval between 8 and 18 hr of incubation at 42 C.