bluuebunny/crossref_metadata_2025_split huggingface dataset:
Allergen-Induced CD4+ T Cell Cytokine Production within Airway Mucosal Dendritic Cell–T Cell Clusters Drives the Local Recruitment of Myeloid Effector Cells
Authors: Veres Tibor Z. , Kopcsányi Tamás , van Panhuys Nicholas , Gerner Michael Y. , Liu Zhiduo , Rantakari Pia , Dunkel Johannes , Miyasaka Masayuki , Salmi Marko , Jalkanen Sirpa , Germain Ronald N. 
Published: December 2016

Abstract
Allergic asthma develops in the mucosal tissue of small bronchi. At these sites, local cytokine production by Th2/Th17 cells is believed to be critical for the development of tissue eosinophilia/neutrophilia. Using the mouse trachea as a relevant model of human small airways, we performed advanced in vivo dynamic and in situ static imaging to visualize individual cytokine-producing T cells in the airway mucosa and to define their immediate cellular environment. Upon allergen sensitization, newly recruited CD4+ T cells formed discrete Ag-driven clusters with dendritic cells (DCs). Within T cell–DC clusters, a small fraction of CD4+ T cells produced IL-13 or IL-17 following prolonged Ag-specific interactions with DCs. As a result of local Th2 cytokine signaling, eosinophils were recruited into these clusters. Neutrophils also infiltrated these clusters in a T cell–dependent manner, but their mucosal distribution was more diffuse. Our findings reveal the focal nature of allergen-driven responses in the airways and define multiple steps with potential for interference with the progression of asthmatic pathology.
COMPARISONS OF MASTITIS SCREENING TEST RESULTS FROM QUARTER, BUCKET AND BULK MILK SAMPLES1,2
Authors: Postle D. S. 
Published: December 2016

Summary
Milk from four dairy farms in southern Wisconsin was examined over a period of one year in a study that was undertaken: (a) to determine the agreement between results of mastitis screening tests when applied to bulk, bucket and quarter milk samples; (b) to determine the relative efficiencies of five mastitis screening tests using direct microscopic leukocyte counts as a standard, and (c) to examine the quality, as determined by leukocyte content and screening test results, of the milk from all quarters contributing to the bulk tank on each farm. Most screening tests examined, when applied to quarter milk samples, gave a higher correlation with direct microscopic leukocyte counts than when applied to either bucket or bulk milk samples. Similarly, efficiency ratings of screening tests applied to quarter samples were higher than those for the same tests applied to bulk samples. Three of the four farms examined maintained bulk tank milk screening test scores that failed to suggest the presence of milk from a substantial number of quarters that were shedding abnormal numbers of leukocytes.
AVOIDING COMMON DEFECTS IN CHEDDAR CHEESE1,2,3
Authors: Reinbold George W. , Vedamuthu E. R. 
Published: December 2016

Summary
Most of the commonly occurring defects in Cheddar cheese are directly attributable to errors of judgment, observation, measurement, and technique. A general outline of the principles of Cheddar cheesemaking has been presented, calling attention, when possible, to the possible presence of these errors. Sufficient, continuing, and effective on-the-job training is suggested as the best means of avoiding the development of defects in Cheddar cheese.
DETERMINING CLEANLINESS OF MILK CONTACT SURFACES BY ANALYZING FOR CALCIUM RESIDUAL: PRELIMINARY STUDIES1
Authors: Heinz J. V. , Marshall R. T. , Anderson M. E. 
Published: December 2016

Summary
A new procedure for determining cleanliness of milk processing equipment is discussed. Calcium was removed from milk-contact surfaces by applications of 1 M HC1 and scraping with a plastic spatula. Quantities removed were determined by atomic absorption spectroscopy. The mean residual concentration of calcium on equipment after “control cleaning” was equivalent to 0.07 mg/100 cm2, and 95% confidence limits indicated insufficient cleaning if the residual was 0.08 mg/100 cm2 or higher. Suggestions for improving the method are included.
THE LOW TEMPERATURE MICROFLORA OF YOUNG CHEDDAR CHEESE1
Authors: Clark W. S. , Reinbold G. W. 
Published: December 2016

Summary
A plating procedure simulating conditions in ripening Cheddar cheese was used to isolate microorganisms in young cheese that grow at ordinary ripening temperatures. Forty-one commercial cheese samples, most 7 days old, were obtained from ten Iowa manufacturing plants. Samples were plated in special Trypticase-soy agar, covered with 50 ml of 1.5% (w/v) agar, and incubated at 7.2 C for 3 months. Following incubation, 967 microorganisms were isolated, purified, and characterized. Numbers and percentages of microorganisms were: 475 enterococci, 49.5%; 148 micrococci, 15%; 126 lactic streptococci, 13%, 108 miscellancous gram-positive rods, 11%; 48 associate bacteria (resembling species of Leuconostoc), 5%; 33 miscellaneous gram-negative rods, 3.5%; 24 lactobacilli, 2.5%; and 5 other miscellaneous microorganisms, 0.5%.
Forty-five commercial lactic starter cultures were examined by the same plating procedure. Duplicate plates of each culture were incubated at 7.2 and 21 C. Although agar plate counts were slightly higher at 21 C, they were within the same range, at both incubation temperatures, for most samples. No enterococci were recovered from commercial lactic starter cultures.
COMPARISON OF PLATE LOOP AND AGAR PLATE METHODS FOR BACTERIOLOGICAL EXAMINATION OF MANUFACTURING GRADE RAW MILK1,2
Authors: Tatini Sita Ramayya , Dabbah Roger , Olson J. C. 
Published: December 2016

Summary
Plate loop counts and standard plate counts on each of several manufacturing grade raw milk samples (handled in cans or in farm bulk tanks) have been compared. On the average, the plate loop count (PLC) was lower than the standard plate count (SPC) regardless of the type of handling of milk on the farm, can or bulk tank. Agreement between the SPC and PLC seemed to depend upon the bacterial-count levels present in milk. Statistical analyses indicated significant differences, at 1% level of probability, between the average bacterial count by SPC and PLC methods regardless of count level (≤100,000/ml or &gt;100,000/ml) in case of can milk samples. On the other hand, in case of farm bulk tank milk samples, no significant differences, at the 1% level of probability, between the average bacterial count by SPC and PLC methods were obtained, when the counts were equal to or less than 100,000 per ml; when the counts exceeded 100,000 per ml, significant differences were present. Since the bacterial counts of manufacturing grade raw milk samples are likely to exceed 100,000/ml, the data presented in this investigation indicate that, until the bacteriological quality of manufacturing grade milk supplies undergoes substantial improvement, the PLC method does not appear to be a suitable substitute for the SPC method for routine bacteriological examination of such milk supplies.
BACTERIOLOGICAL EXAMINATION OF GRADE A DRY MILK POWDER
Authors: Hall Herbert E. , Brown David F. , Robinson Helen M. , Donnelly Cecil B. , Reyes Antolin L. 
Published: December 2016

Summary
A total of 223 samples of bulk Grade A dry milk powder from 39 dryers was examined for bacterial count, coliform count, and the presence of salmonellae; direct microscopic counts (DMC) also were made on 211 of these samples. No salmonellae were detected. Bacterial counts ranged from 260 to 1,300,000 per g; but only 15.2% of the samples exceeded the 30,000-per-g limit recommended by the Public Health Service. Coliform counts ranged from 0 (none detected) to 120 per g, but only 0.9% of the samples exceeded the 90-per-g limit. About 20% of the samples yielded excessively high DMC.
STORAGE STABILITY OF COMMERCIAL MILK1
Authors: Finley R. D. , Warren H. B. , Hargrove R. E. 
Published: December 2016

Storage of fluid milk for extended times at low temperature appears feasible. The extended shelf life is long enough to allow a 100-fold decay of Iodine-131 under emergency conditions. This theoretical decay period may be 4 to 8 weeks depending on degree of contamination and extent of depositions on pasturage.
Commercially produced summer milk stored at 32 F, averaged 4.4 weeks or 5 times its life at 45 F. Summer milks possessed twice the shelf life of winter milks.
Shelf life was materially affected by pasteurization temperature, storage temperature, and season as determined by taste panel and bacteriological tests. Marked increases in shelf life were observed with reduced storage temperatures. Criteria for product acceptability were flavor score (35.0 or higher), total plate count, and psychrophilic plate count (less than 1 million per ml).
UHT processing at 200 to 220 F for 0.5 to 16 sec yielded as much as 20 weeks acceptable shelf life at 32 F. A combination of UHT pasteurization, 32 F storage to the end of microbial lag phase, and repasteurization followed by refrigerated holding extended storage life to as much as 23 weeks, depending on storage temperature.
INSTRUMENTATION FOR IMPROVED SANITATION IN THE FOOD INDUSTRY: PRESENT AND FUTURE1
Authors: Beahm R. B. 
Published: December 2016

The evolution of traditional sanitary temperature and pressure measuring elements is discussed as well as how these devices will change in the future to utilize standard CIP connection techniques. The concept of mounting these measuring elements in a “short-legged” tee to minimize the “dead pocket” is described in some detail.
Other more sophisticated measurements such as liquid level, flow and density which are now being used more widely in the industry are mentioned. It is shown how instruments measuring these variables have been adapted for or designed to meet sanitary requirements of the industry.
Because of the damage which often results from frequent disassembly and hand cleaning, particular emphasis is placed on the importance of evaluating how well these instruments clean-in-place rather than evaluating them on the basis of ease of disassembly and hand cleaning.
NORTHEAST MILKING EQUIPMENT STANDARDS1
Authors: Barnard Sidney E. 
Published: December 2016

Minimum standards for milking equipment have been prepared for the northeastern United States. The purpose of these standards is to act as guidelines for the manufacturer, installer, dairy farmer and industry and regulatory sanitarian.
The objectives are to eliminate duplication of farm inspections as a result of common market requirements and to have good quality and flavor by having well designed equipment, properly installed, properly operated and cleaned after each use.
A committee of 50 persons representing industry, regulatory and university interests developed “Minimum Standards for the Design, Construction and Installation of Milking and Milk Handling Equipment.” Major areas of concern were the design and construction of equipment which was cleanable in the hands of the average dairy farmer and did not contribute to flavor or quality problems.
Specific recommendations concern the installation of vacuum systems and pipeline milkers. A table of minimum vacuum pump capacities for conventional systems and a general rule of a 50% reserve for pipeline milker vacuum systems are included. Tips for installation include support, slope and diameter of vacuum lines and sanitary milk lines. Recommendations also concern filtration, cleaning and operation with the manufacturer being responsible for written as well as on the farm instruction for the dairy farmer. Service checks by an authorized milking machine dealer are suggested annually on conventional systems and semi-annually on pipeline systems.
These standards should help to assure good flavor and quality in milk as well as establish common requirements for various milk markets. Hopefully, quality standards covering flavor, bacteriological quality, sediment and leucocyte levels may be agreed upon in the near future.
COMPARISON OF SKIMMILK FAT TESTS AND NEW VERMONT METHOD1,2
Authors: Duthie A. H. , Foulkes P. H. , Atherton H. V. 
Published: December 2016

A comparative study of skimmilk fat tests indicated the need for a more accurate method. Such a method was developed at the Vermont Agricultural Experiment Station. Called the Vermont method, this uses Patton's aqueous reagent of n-butylamine and n-butanol, Babcock equipment and glassware, and the TeSa water bath. This Vermont method is simple, inexpensive, and no more time cousuming than the Babcock procedure.
Twenty-two trials were performed whereby skimmilk samples were collected weekly from 6 milk dealers and tested by 5 or 6 methods. Several milk dealers sold skimmilk that consistently tested higher than 0.50% fat as determined by the Mojonnier procedure. It was apparent that results obtained with the Babcock, Wildasin Babcock (use of a quaternary ammonium compound), and American Association (modified Babcock using n-butanol) methods showed poor fat percentage agreement over the legal fat range, compared with the Mojonnier procedure. Data from the Gerber and Vermont methods showed very close agreement with that of the Mojonnier procedure. Statistical analysis indicated a significant difference (P &lt; 0.01) between fat percentages obtained using the Babcock, Wildasin Babcock, and American Association methods when compared with the Mojonnier technique. Results from the Gerber and Vermont methods were not significantly different from those obtained with the Mojonnier procedure.
Precision for the Vermont method was determined by testing 10 replicate samples of 2. different skimmilks. The means and standard deviations for the samples are as follows: 0.12.% ± 0.005, and 0.44% ± 0.007. Use of the Vermont method must await results of studies from other laboratories.
MICROBIOLOGY OF SOME FROZEN AND DRIED FEEDSTUFFS1
Authors: Chou C. C. , Marth E. H. 
Published: December 2016

Frozen meat by-products, liver, and fish used as components in the diets of mink and a dry cereal-type feedstuff were examined for their microbiological condition initially and after 12 and 24 hr of storage at 30 C. The dry product was moistened before incubation.
Initially, frozen meat by-products and frozen liver had a similar microbiological profile. Both contained an average per gram of approximately 5.5 million total bacteria, 175 thousand enterococci, 10 to 30 thousand coliforms, and 400 yeasts and molds. Salmonellae and coagulase-positive staphylococci were recovered from 40% of the samples of both products. Salmonellae associated with these products included: Salmonella saint paul, Salmonella typhimurium, Salmonella infantis, Salmonella derby and Salmonella anatum. The frozen fish product contained, on the average, less than 10% of the number of microorganisms found in the other two products and test samples were free from coagulase-positive staphylococci. Salmonellae found in this product included: S. saint paul, S. derby, and S. infantis. Examination of the dried cereal-type mink feed revealed low numbers of microorganisms and an absence of salmonellae and coagulase-positive staphylococci.
Incubation of all feedstuffs tested was accompanied by rapid growth of bacteria during the first 12 hr period and continued but slower growth during the second 12 hr period. Multiplication of yeasts and molds was minimal in the frozen feeds but was rapid in the moistened cereal product during the second 12 hr period of incubation. Coagulase-positive staphylococci grew well in the frozen feeds but multiplication of suspected salmonellae was minimal in these products.
NEW PRODUCT DEVELOPMENT–INDUSTRY APPROACH1
Authors: Stoll William F. 
Published: December 2016

Vitality of our economy today stems in part from industry's activity in new products. Industries content to rest on past accomplishments have found themselves in an unfavorable competitive position. In our changing society we find changing needs. What is good for today would not have met the needs of an earlier time nor will it be sufficient for a future day. This is the philosophy which is necessary for corporate survival in our rapidly changing society.
New product activity may be merely innovation of old product concepts but sufficiently new to warrant research and development activity and development expenditures. As new technology develops, new product concepts which were unfeasible become reality.
Organization within a company, necessary for successful development of new products, is complex. Marketing, accounting, production, and research and development efforts must be coordinated to implement the introduction of a new product. New product activity is hazardous for there are many pitfalls. Failures are common in the market place; however, the rewards are great for the creator of a successful products.
THE INDUSTRIAL SIGNIFICANCE OF THE LOW TEMPERATURE MICROBIOLOGICAL PRESERVATION OF FOODS1
Authors: Insalata Nino F. , Raab Inara 
Published: December 2016

The U. S. food industry grosses approximately 100 billion dollars annually and is serviced by more than 25,000 firms. By 1975, the frozen food portion of this industry will represent approximately 8% of the total retail sales. The microbiological stability of low temperature foods is contingent on variables such as: raw materials, processing conditions, packaging and storage conditions, consumer use, and abuse.
Inevitably, a design in governmental regulatory control becomes apparent. Steps which may be taken by industry to protect the public include: the establishment of a Quality Assurance program, Microbiological Referee Task Force and Vendor Assurance program; the statistical application of test designs; the implementation of valid, rapid microbiological test methods; and the management decision on the degree of risk inherent in any statistical plan with a course of action should a potential health problem arise.
EGG PROCESSING TECHNOLOGY–PROGRESS AND SANITATION PROGRAMS1
Authors: Forsythe Richard H. 
Published: December 2016

Egg products, the bulk of which are produced in less than 100 plants operating under continuous USDA inspection, are described. Each year in the U. S. approximately $130–$135 million of frozen egg and $53–$55 million of dried egg products are produced. Presently 60% of the egg products are consumed as frozen and/or liquid products. These total about 10% of all the eggs consumed (the rest being used as “shell or table” eggs).
The trend toward increased use of egg solids is partially attributable to the ability to complete analysis before incorporating into large batches, which is not possible with defrosted frozen or liquid egg. Specifications and properties of egg products, particularly those of sanitary significance, used to describe purchases for the bakery, confectioners, dry mix and dressing manufacturers, are discussed.
Recent progress in processing technology is reviewed. New egg washing concepts utilizing abrasive brushes, acid cleaners, and iodine containing sanitizers have improved the sanitary quality of raw materials being presented for breaking, Advances in mechanical egg breaking permit more rapid handling of liquid product, resulting in significantly reduced bacteria levels. Glucose removed at low temperatures has resulted in lowered bacteria levels in products to be pasteurized. Advances in pasteurization include consideration of equipment and its use, as well as chemical techniques developed to extend the effectiveness of thermal pasteurization. Drying, one of the most time-honored techniques for food preservation, has brought with it the problem of re-contamination from large volumes of air required. Final dry product in-package pasteurization is now possible with dry egg whites and may be extended to other egg products with fumigants or irradiation.
The egg industry, through the leadership of its trade organization, Institute of American Poultry Industries, has long recognized the need for “self-certification” and initiated sanitary progress and pasteurization even before the so-called “salmonellae problem” was identified by the Communicable Disease Center Salmonella Surveillance Unit.
Recent actions of the regulatory agencies, such as the FDA GMPs, the Public Health Service's proposed ordinance and code regulating the processing of egg and egg products, and Senate File 2116 introduced May 12, 1969 to provide for mandatory inspection of egg products are outlined. The E-3-A program, less than one year old, has gained the support of regulatory agencies, equipment manufacturers, and the egg products industry.
EFFECTS OF CARBON DIOXIDE AND VACUUM PACKAGING ON COLOR AND BACTERIAL COUNT OF MEAT
Authors: Baran W. L. , Kraft A. A. , Walker H. W. 
Published: December 2016

Fresh hamburger was packaged under vacuum or in air in films having different oxygen permeability and stored in a display case at 5 C for 30 days. Bacon was packaged with a laminated material, under vacuum, in air or carbon dioxide, and similarly stored. Aerobic and anaerobic bacterial counts were made at various intervals. In addition, bacon was examined for Clostridium perfringens and lactobacilli. Color changes also were evaluated.
Bacterial numbers increased on hamburger with either packaging method. However, growth of aerobes on vacuum-packaged meat was slower than growth on meat packaged in air. Anaerobes increased in numbers in hamburgers in evacuated packages after 3 days in storage and after 6 days in meat in unevacuated packages.
Packaging bacon in carbon dioxide resulted in reduction of total numbers of aerobes and lactobacilli. Few C. perfringens were recovered. Color retention was improved for as long as 30 days with either vacuum or CO2 packaging, as compared with air controls.
In general, growth of anaerobes occurred earlier on fresh meat packaged under vacuum than in air; the converse was true for aerobic bacteria. Carbon dioxide inhibited bacterial growth on packaged bacon and provided good color retention during storage.
COMPARISON OF TWO PROCEDURES FOR ENUMERATION OF MICROORGANISMS FROM FROZEN FOODS1
Authors: Lee J. S. , Harward LeeAnn 
Published: December 2016

Microbial counts of frozen raw shrimp, frozen processed shrimp, and frozen mixed vegetables were obtained by various combinations of recovery media, diluents, spread or pourplating, and incubation temperatures of 27 C and 35 C.
Greater numbers of microorganisms were recovered after incubation at 27 than at 35 C. Spread-plating yielded higher counts than the pour-plating. The addition of 0.5% NaCl and peptone to the agar medium resulted in a greater recovery of microorganisms from frozen raw shrimp, but had no effect on frozen processed shrimp or frozen mixed vegetables. Butterfield's phosphate buffer was slightly superior to 0.2% peptone as a diluent.
I. GROWTH AND ACID PRODUCTION1
Authors: Angeles Antonieta Gaddi , Marth E. H. 
Published: December 2016

Soymilk with a protein content similar to that of cow's milk was prepared from soybeans (variety Chippewa 64). Soybeans were washed, soaked until 1 ml of water per gram of beans was absorbed, comminuted with water equivalent to 7.6 times their dry weight, and the mixture filtered through cheese cloth to obtain an aqueous extract free of large particles. Growth rates of 13 species of lactic-acid bacteria in sterile soymilk were generally greater than or comparable to those in cow's milk or Elliker's broth.
Acid production in soymilk was not always directly related to growth rates of the organisms. Substantial formation of acid was limited to those bacteria able to utilize the sugars in soymilk, e.g., Streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus pentosus, and Leuconostoc mesenteroides. Sources of readily available nitrogen (e.g., protein digests), when added to soymilk, enhanced acid production by S. thermophilus, the Leuconostoc species, and L. pentosus; appeared inhibitory to L. delbrueckii; and had no apparent effect on the other test cultures. Addition of whey powder, glucose, or lactose to soymilk enhanced acid production by Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis, Lactobacillus casei, and Lactobacillus helveticus; whereas addition of sucrose was without benefit. The presence of 0.23–0.25% titratable acid, corresponding to a pH of 5.7, caused coagulation of the sterilized soymilk.