bluuebunny/crossref_metadata_2025_split huggingface dataset:
WHAT THE SANITARIAN SHOULD KNOW ABOUT ULTRA-HIGH TEMPERATURE PASTEURIZATION1
Authors: Mitten H. L. 
Published: December 2016

Sanitarians should know that ultra-high-temperature (UHT) pasteurization in the U. S. today has no legal definition, but the trend in practice is toward a sterilizing treatment of 275–295 F for 2 to 5 sec. The main advantage from UHT pasteurization is an almost complete destruction of microorganisms which results in a longer shelf life under adverse storage and transport conditions. The more intense cooked flavors which are characteristic of UHT processed milk products may be less objectionable in some products than in others. Equipment design has an influence on the intensity of cooked flavor developed in the product. The more rapid the time of heating to the final temperature and the cooling from that temperature, the better the flavor. This is especially true for the temperature progression from 175 to 275–295 F and down again to 175 F. Direct steam heating from 175 F minimizes the intensity of cooked flavor.
Although there are no specific regulations governing UHT pasteurizing equipment, its installation and operation, sanitarians should know that the same criteria governing pressure differences between raw and pasteurized product in regenerators in HTST pasteurizers apply to UHT regenerators at least in those sections where the “raw” product temperature is less than 200 F. Flow rate control devices or timing pumps are not as important where the final temperatures are above 200 F. Flow diversion valves should have a total reaction time within the holding time of the system. If the UHT is used as a sterilizer for aseptic packaging, it may also include automatic product shut-off, water rinse and sterilization equipment which is activated when product is diverted.
A SANITARY SURVEY OF ICE
Authors: Ladanyi P. A. , Morrison S. M. 
Published: December 2016

A study of the sanitary quality of ice products and manufacturing waters from three Denver plants including coliform, mesophilic and psychrophilic microbial determinations and sediment evaluations was made. Cubed ice from vending units in Fort Collins, Colorado was examined for mesophilic and psychrophilic microorganisms and sediments. Some additional observations are presented.
Generally microorganisms were consistently present in low numbers. The coliform content of ice was extremely low and often they were not present. There were indications that much of the microbial and sediment contamination in ice resulted from environmental or human exposure after manufacture. A variety of foreign particulate matter was observed in both the Denver and Fort Collins ice; however, there appeared to be little correlation between sediment and microbial content. Sanitary control of ice manufacture and dispensing should include sediment testing and microbial determinations to supplement the currently used coliform determinations.
MICROBIOLOGY OF IMITATION AND FILLED DAIRY PRODUCTS AND THEIR COMPONENTS1
Authors: Smutz Cynthia A. , Foltz V. D. , Mickelsen Ross 
Published: December 2016

Eighty-four imitation and filled milk products and 31 components used to fabricate such products were examined for total plate counts, coliform count, and the incidence of staphylococci and salmonellae.
All purchased commercial products were free of staphylococci and salmonellae, but 4 of 84 (4.7%) contained coliforms. Products purchased in retail outlets as a powder had high total plate counts (average 107) more often than products purchased frozen, refrigerated or in aerosol cans (average 78).
Fat or oil components had total plate counts of &lt;10 per gram, whereas plate counts of powdered components ranged from &lt;10 to 14,500 per gram. No components examined contained salmonellae, staphylococci, or coliforms.
A PROCEDURE TO MINIMIZE DIFFERENCES IN EXPECTED COEFFICIENT OF VARIATION IN THE DIRECT MICROSCOPIC SOMATIC CELL COUNT
Authors: Schultze W. D. , Smith J. W. 
Published: December 2016

The Direct Microscopic Somatic Cell Count (DMSCC), developed to meet the need for a closely standardized reference method in an abnormal milk control program, requires the use of a specified single-band eyepiece reticle chosen to yield optimum precision for cell counts in the region of the Control limit. We have adapted the techniques of the DMSCC and the statistical model for its evaluation to mastitis research, in which quarter milk samples may require precise counting over an extreme range of cell concentrations.
A special reticle provides a choice of 2 band widths, and 1, 2, or 4 strips are counted. The area of milk film to be examined differs for each of 6 Concentration ranges, identified by a preliminary estimation of cell density and by the count on the first strip. Except in the lowest range, in which the number of cells counted may be as low as 0, total cells counted vary only between 400 and 800 and the expected coefficient of variation between 5.0 and 3.5%. Above the maximum concentration of 18 × 106/ml a field-strip method extends the usable range to 70 × 106/ml at a constant coefficient of variation of 5.0%.
MODIFICATION OF THE PRELIMINARY INCUBATION TREATMENT FOR RAW MILK SAMPLES1
Authors: Reinbold G. W. , Johns C. K. , Clark W. S. 
Published: December 2016

Bacteria growing actively in raw milk during preliminary incubation at 12.8 C for 18 hr are usually strongly aerobic. Consequently, increasing the ratio of surface area to volume of sample during preliminary incubation results in a significant increase in count.
As the initial Standard Plate Count increased in magnitude, the percentage of samples showing more than a 10-fold increase after preliminary incubation also increased.
Aging of samples at low temperatures before subjecting them to preliminary incubation results in a marked increase in count in certain samples.
EFFECTS OF MEDIUM AND INCUBATION TEMPERATURE ON RECOVERY OF MICROORGANISMS FROM MANUFACTURING-GRADE, GRADE-A AND PASTEURIZED MILK1
Authors: Hartley J. C. , Reinbold G. W. , Vedamuthu E. R. 
Published: December 2016

Recovery of microorganisms by Standard Methods Agar and Eugonagar was compared at 7, 21, 28, and 32C incubation temperatures for 10, 5, 4, and 2 days, respectively, from manufacturing-grade, grade-A, and pasteurized milk. The incubation temperature made a statistically significant difference in the mean logarithm of the count for all three grades of milk. The highest mean logarithm of the count with manufacturing-grade milk was obtained at 21 C for both agars. With grade-A raw milk, the greatest mean logarithm of the count was obtained at 21 C for Standard Methods Agar and at 28 C for Eugonagar. The highest mean logarithm of the count for pasteurized milk was obtained at 28 C with Standard Methods Agar and at 21 C with Eugonagar. There was a significant difference between means on Standard Methods Agar and Eugonagar on grade-A milk samples only; recovery was highest with Eugonagar.
Because of the presence of psychrophilic microorganisms, an incubation temperature lower than 32 C is needed for maximum recovery. Incubation at 28 C for 4 days was the optimum temperature-time combination in this study.
COMPARISONS OF MILKFAT TESTS ON COMMERCIAL MILK SAMPLES DETERMINED BY THE MILKO-TESTER AND BABCOCK METHODS1
Authors: Ginn Roy E. , Packard Vernal S. 
Published: December 2016

Milk samples were collected daily from 47 producers shipping manufacturing grade milk in cans to a single dairy plant over a 31-day period. Samples were transported to the laboratory where, 24 hr later, a portion of each sample was composited, and Milko-tester and Babcock milkfat determinations made on the remainder of the sample. At the end of one 15-day and one 16-day composite period, the composite samples were tested using both procedures. The data thus collected was placed on computer cards and analyzed statistically.
The Milko-tester calibrated on “fresh” milk was found to average 0.059% lower on composite than on fresh samples. For fresh milk and composite samples, respectively, the standard error of the paired methods was 0.0482 and 0.0370, and the standard error of the difference of the mean was 0.0122 and 0.0262. These values for the 4-day random stratified samples were 0.0444 and 0.0222, respectively. On 1,457 fresh milk samples the average Milko-tester and Babcock results were, respectively, 3.788 and 3.809%; the difference being 0.0211%. The average test on 188 composite samples by the two methods was 3.8192 and 3.7979% respectively, or a difference of 0.0213%
DETERMINING POST-PASTEURIZATION CONTAMINATION BY A SURFACE PLATE METHOD1
Authors: Maxcy R. B. 
Published: December 2016

Post-pasteurization contamination constitutes a major problem for quality control and regulatory sanitarians in the market milk industry. The bacteria of most concern are gram-negative, aerobic, resistant to surface active agents, catalase-positive, and grow rapidly on the surface of solid media. Knowledge of these characteristics was utilized to provide the basis for a surface plating method to determine their numbers. Bacteria in this group account for most growth during low temperature storage and at warm temperatures.
Results with the surface plate method were available in 16 to 20 hr. Preliminary data showed the test to be useful in indicating a lapse in proper pasteurization, cleaning, and/or sanitization.
THE ROLE OF AN INDUSTRY SANITATION CONSULTANT IN FOOD PLANT SANITATION AS RELATED TO REGULATORY COMPLIANCE1
Authors: Holmes Edward L. 
Published: December 2016

Modern day food sanitation is not concerned primarily with aesthetic cleanliness but with freedom from disease carrying factors within the plant.
This latter involves considerable understanding and activity on the part of food plants, such as management; employees must be trained in simple hygiene; the plant must be free from parasitic vermin; there must be adequate clean-up facilities; and there must be proper quality control facilities which embrace sanitation as well as product control.
Why do sanitation hazards, subject to regulatory control occur? This problem is discussed in detail. Then the role of the industry private consultant is discussed under five basic headings: (a) enlightenment of management as to scope and responsibilities, (b) techniques for doing this throughout corporate structure, (c) determination of deficiencies within individual plants, (d) the setting up of programs for correcting deficiencies, and (e) scheduling and training of employees.
The Sanitation Consultant also has a role in helping management prepare for regulatory citations in order to present the best possible picture and to aid the industrial firm in developing programs that will be effective in bringing about preventive sanitation for the future, rather than mere correction.
Finally, an industry Sanitation Consultant can be used to great advantages by manufacturing firms to advise and supplement, in the event of large chain organizations, their own Corporate Sanitarians. In some instances, a Consulting Sanitarian may be retained to actually serve with the staff as the Company's Corporate Sanitarian.
SANITATION IN THE SINGLE SERVICE CONTAINER AND CLOSURE INDUSTRY-A STATUS REPORT1
Authors: DeSieghardt Fred O. 
Published: December 2016

Single service containers and closures have a history of steady growth and widening use. The industry has had the guidance of public health authorities and the benefit of effective self-policing since its inception.
Manufacturing practices emphasizing good basic housekeeping, employee orientation, and process integrity contribute significantly to sanitary products. Increased automation, new materials, more refined equipment, and further study of public health aspects of the single service container are anticipated in the future.
AN AGRICULTURAL ENGINEER'S OPINION ABOUT LAGOONS
Authors: Turner George 
Published: December 2016

The lagoon waste disposal method will work adequately for the dairy producer if it is properly designed for a specific herd size and it is operated correctly. This paper describes the two lagoon systems-aerobic and anaerobic- and gives the design specifications for a 50 cow herd. The operations specifications and requirements are also given.
The problem of waste handling from the present dairy producing herd is sheer immensity. If manure from cattle is to be used to advantage as fertilizer on the land it should be applied at specific times. This means that the manure must be stored for various lengths of time. Since storage facilities require considerable investment, the dairy producer hesitates to make the investment but will purchase commercial fertilizer. He is agreeable to a disposal method that simply lets the waste disappear. The lagoon is a method that if properly designed should let the natural biological process make the waste disappear.
LIPOLYTIC AND PROTEOLYTIC ACTIVITY OF ENTEROCOCCI AND LACTIC GROUP STREPTOCOCCI ISOLATED FROM YOUNG CHEDDAR CHEESE1
Authors: Dovat A. M. , Reinbold G. W. , Hammond E. G. , Vedamuthu E. R. 
Published: December 2016

Lipolytic and proteolytic screening techniques were applied to cultures isolated from young Cheddar cheese manufactured in 10 Iowa cheese plants. Twenty-one cultures were selected for study. These included 16 enterococci and 5 lactic group streptococci. These strains were examined for lipolytic activity when grown in skimmilk, cream, and skimmilk containing tributyrin; changes in proteolysis index, plate counts, and pH in skimmilk incubated at 7, 15, 21, and 32 C also were determined, And, combinations of enterococci and lactic streptococci were studied.
One-half of the Streptococcus durans strains frequently produced as much as 10 times more acetic acid than the others; the five strains of lactic streptococci consistently produced the lowest quantities of acetic acid. Compared with enterococci, except for Streptococcus faecalis var. liquefaciens, the lactic streptococci were more proteolytic, produced lower pH values, and had less viability at 15, 21, and 32 C. Enterococci other than S. faecalis var. liquefaciens were not proteolytic. All cultures showed tributyrinase activity; enterococci were the most active. Combining enterococci and lactic streptococci produced anomalous results.
THE EFFECT OF HEAT TREATMENT OF MILK UPON THE HYDROLYZABILITY OF LACTOSE BY THE ENZYME LACTASE1
Authors: Wendorff W. L. , Amundson C. H. , Olson N. F. 
Published: December 2016

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, and 85.0 C for 30 min were given additional heat treatments of 62.8, 73.9, or 85.0 C for 20 min. Activity was lower in all concentrates given the double heat treatment, except those heated at 85.0 C for 20 min after forewarming at 62.8 and 73.9 C. These showed a substantial increase in lactose hydrolysis. Portions of each concentrate, spray dried and reconstituted to 30% total solids, exhibited the same effect on lactose hydrolysis as the original concentrates.
Additional studies were conducted with whey and a 5% lactose plus milk salt solution. Results indicated that heating lactose in the presence of milk protein had a great effect on lactose hydrolysis.
STUDIES USING THE DIRECT MICROSCOPIC SOMATIC CELL COUNT
Authors: Ward Gilbert E. , Postle Donald S. 
Published: December 2016

Factors which might contribute to variance of cell estimates in milk, using the Direct Microscopic Somatic Cell Count ( DMSCC) were investigated, Comparisons of cell estimates obtained from counting cells in nine areas of 20 circular milk films produced no evidence of uneven distribution of cells on these films. Estimates of cells by DMSCC were not affected by the temperature of the milk, or the method of spreading, when milk films were prepared. Standard deviations and means of counts indicated no significant difference in cell estimates obtained by three operators. Cell estimates from counts made in horizontal and vertical diameter strips of milk films showed no significant differences among means or variances relating to strip direction. Cells were counted in diameter strips (as defined by a wide and narrow ocular reticle) at two magnifications (450 × and 1,000 ×). Cell estimates based on counts from the wide strips had lower standard deviations than those from the narrow strips.
Confidence limits were established for estimating 1 × 106 cells per ml of milk at p = 0.05.
A procedure for determining precision within laboratories and permitting a comparison between laboratories is presented.
QUALITY AND ECONOMIC CONSIDERATIONS IN THE DATING OF MILK1
Authors: Johnstone W. F. , Butz W. T. , Pierce C. W. , Glass E. D. , Watrous G. H. 
Published: December 2016

There has been a sharp decline in the incidence and extent of dating ordinances in the past decade. Six areas now have dating ordinances compared with 21 in 1957. Per cent of the U. S. population residing in areas where dating of milk is required declined from 15 to 9% from 1957 to 1969.
No area has adopted dating regulations since 1957. Furthermore, enforcement of dating regulations is prohibited by state legislation in Illinois, Ohio, Connecticut, and Virginia.
Four areas which have retained dating ordinances have increased the time period allowable between time of pasteurization and sale of milk to consumers. Two jurisdictions do not specify a time limitation between pasteurization and sale of milk.
Expiration dating is required in New York City, Baltimore and Jefferson County (incl. Birmingham), Ala. Pasteurization dating is required in the State of New Jersey, St. Louis, and Suburban Philadelphia.
Adoption of the U. S. Public Health Service Grade “A” Pasteurized Milk Ordinance by many states appears to be the dominant reason for removal of dating ordinances by areas that formerly required dating.
NEW YORK CITY'S RAT CONTROL PROGRAM
Authors: Raphael Murry H. 
Published: December 2016

This paper describes the rat prevention and control program presently conducted by the New York City Department of Health.
The legal basis for extermination activities in buildings and vacant lots is reviewed. Eradication measures in use by Bureau of Pest Control exterminators are elaborated upon. Community education techniques are explained as methods employed to secure the cooperation of tenants, property owners, and others living within urban areas. Block demontrations, school assemblies, classes for welfare dependent mothers, neighborhood health) fairs, and clean up programs are discussed as examples of educational approaches to upgrade sanitation levels. Mass media advertising approaches as educational tools to reach the grass roots in the community are explained.
A summary is given of the progress during the past 5 years of prevention and control activities. Evaluation of the program is afforded by citation of the incidence of reported rat bites prior to and since the inception of these abatement activities.
The methods used and the experience gained from the procedures discussed should prove valuable to environmental health officials engaged in rat control activities in other urban areas.
A NEW APPROACH TO CONSUMER PROTECTION AND ENVIRONMENTAL HEALTH1
Authors: Johnson Charles C. 
Published: December 2016

Recently, the Public Health Service (PHS) milk, food service, shellfish, and interstate carrier sanitation programs were transferred to the Food and Drug Administration (FDA) within the Consumer Protection and Environmental Health Service.
To administer these programs, a Division of Sanitation Control has been created within FDA's Bureau of Compliance. The Division consists of three branches: the Milk and Food Service Sanitation Branch, the Interstate Travel Sanitation Branch, and the Shellfish Sanitation Branch. Field operations will be under the administrative control of the Associate Food and Drug Directors in the ten regional offices of the Department. Scientific activities associated with the programs will continue primarily at the laboratories in Cincinnati, which are now a part of the FDA Bureau of Science.
The transfer of these voluntary, cooperative programs does not imply any change in their direction or philosophy. The programs have been shifted to the FDA so that our total. effort in food protection can be more closely coordinated and can have the benefit of the strongest possible scientific base. The FDA will work with State agencies and private industry to continue and strengthen the voluntary, cooperative approach which has characterized the PHS programs in the past.
Maintaining the purity and safety of the nation's food supply encompasses problems that grow more complex with every innovation in food technology and with the changing life-style that marks contemporary life. New ways of preparing, packaging, and distributing food introduce new problems, while some of the old familiar hazards of foodborne diseases are intensified or complicated.
The Consumer Protection and Environmental Health Service was established to provide a single agency that can take into account the relationship of all environmental problems, coordinate activities, and provide leadership to the nation's effort to maintain environmental quality and protect the consumer. It includes, in addition to the Food and Drug Administration, the National Air Pollution Control Administration, and the Environmental Control Administration.
NUTRITIONAL ASPECTS OF DAIRY PRODUCTS1
Authors: Hill Lorraine W. 
Published: December 2016

The materials used in building the human body must be chosen with care so that good health and long life are possible. Research in the study of nutrition has shown that certain food nutrients are essential in promoting physical fitness. When taken into the body in adequate amounts, these nutrients, together with good habits of health and hygiene, promote growth and sound physical development.
As the study of nutrition continues, the value of milk in the diet becomes more apparent. Everyone needs milk every day in order to receive the essential food nutrients their bodies require daily.
Millions of Americans are crumbling on the inside while showng no outward sign. The fault lies with a “hidden hunger” for calcium–a hunger that could easily be met and overcome by proper diet. Milk is the best source of calcium in our food supply. It is almost impossible to supply the amounts of calcium recommended unless milk in some form is used daily and cheese and other milk containing products are eaten frequently.
Calcium is just one of many nutrients found in milk. Altogether, at least 100 chemical components have been identified. Milk's value as a whole is greater than just the sum of its known components.
Milk gives more food for the money than any other food material available. A quart of milk weights 2.15 pounds. It is a package of nutrients, safety, convenience, flavor, and economy. A true daily investment in health.
REMOVAL OF BACTERIA FROM LIQUID EGG WHITE BY CENTRIFUGATION
Authors: Kosikowski F. V. , Moreno V. 
Published: December 2016

Continuous bacterial centrifugation, or bactofugation, of clarified, liquid egg white reduced total bacterial count 50 to 99.7%, depending on processing temperatures.
Coliforms and enteric bacteria were found in liquid egg white in small numbers and their reduction by bactofugation was generally less than obtained for total bacteria. Effectiveness of removal of bacteria from liquid egg white by bactofugation was related to temperature, initial bacterial numbers, and prior mechanical clarification.
The application of bactofugation to liquid egg white as a supplement to pasteurization or hydrogen peroxide-catalase treatment requires more, intensive study for proper assessment of value.