bluuebunny/crossref_metadata_2025_split huggingface dataset:
GROWTH RATES AND FERMENTATION PATTERNS OF LACTIC ACID BACTERIA ASSOCIATED WITH THE SAUERKRAUT FERMENTATION1
Authors: Stamer J. R. , Stoyla B. O. , Dunckel B. A. 
Published: December 2016

The effects of pH values and NaCl concentrations on the growth rates of five species of lactic acid bacteria commonly associated with the sauerkraut fermentation were determined in filter-sterilized cabbage juice. Growth rates of all cultures, with the exception of Pediococcus cerevisiae, were retarded by addition of salt, lower pH, or interaction of both pH and salt. Based upon lag and generation times, P. cerevisiae was the culture most tolerant to the pH and salt concentration employed, whereas Streptococcus faecalis was the most sensitive species. Of the heterofermentative cultures, Lactobacillus brevis was less subject to growth inhibition than Leuconostoc mesenteroides.
Under conditions simulating those found during the initial phases of the sauerkraut fermentation (2.25% salt, pH 6.2), L. mesenteroides displayed the shortest lag and generation times of all cultures examined. This rapid growth rate coupled with a marked accelerated death rate may explain, in part, the reason this species is both the first to dominate and the first to die during the early phases of the sauerkraut fermentation. Although cabbage juice previously fermented by L. mesenteroides appears to inhibit growth of P. cerevisiae, it had no apparent inhibitory or stimulatory effects on the other cultures.
USE OF TIME-TEMPERATURE EVALUATIONS IN DETECTING THE RESPONSIBLE VEHICLE AND CONTRIBUTING FACTORS OF FOODBORNE DISEASE OUTBREAKS1
Authors: Bryan Frank L. , McKinley Thomas W. , Mixon Byron 
Published: December 2016

An investigation of an outbreak of Clostridium perfringens foodborne illness indicated that turkey or dressing prepared in a school kitchen was responsible. When turkey was again prepared in the kitchen, a bacteriological survey and a time-temperature evaluation were made of the thawing, cooking, chilling, and reheating to which the turkey, stock, or dressing were subjected. During thawing of 22-lb. turkeys in plastic wrappers and in paper bags at room temperature for 18 hr, neither internal nor surface temperatures reached a level at which C. perfringens could grow. Cooking the turkeys in a steamer or in a pot of boiling water raised internal temperatures to a level lethal to vegetative cells. The stock (in gallon jars and a large rectangular pan) and deboned meat (in similar pan) were stored overnight in a reach-in refrigerator. During storage the temperature of both were within a range so that C. perfringens spores could germinate and its vegetative cells multiply for 7–9 hr. The stock was later used in dressing, which when baked, reached internal temperatures known to destroy vegetative cells of C. perfringens. Meat and gravy, when reheated, did not reach such levels.
Clostridium perfringens, Staphylocoocus aureus, and Salmonella were isolated from raw turkey; C. perfringens was isolated from cooked meat, stock, and kitchen equipment. Nine recommendations for heat destruction of vegetative cells, inhibition of bacterial growth during storage, and cleaning and sanitizing equipment are made. These recommendations will help prevent foodborne illness whenever turkey and dressing are prepared.
WHAT CAN WE LEARN ABOUT SANITATION FROM OTHER COUNTRIES?1
Authors: Johns C. K. 
Published: December 2016

The value of regulatory standards for foods in improving sanitation and protecting the consumer is illustrated with reference to various products. The importance of educating and training plant personnel is stressed. Simplified procedures for cleaning and sanitizingequipment are described.
In determining the sanitary quality of milk, the need for a lower incubation temperature is indicated, and reference is made to a number of new tests recently described. In mastitis control, the encouraging results obtained from teat dipping, combined with dry-cow treatment, are mentioned, together with the value of marker dyes in intramammary antibiotic preparations and of a simple test for inhibitory substances in milk.
A PROCEDURE FOR RAPID RECOVERY OF AFLATOXINS FROM CHEESE AND OTHER FOODS1
Authors: Shih C. N. , Marth E. H. 
Published: December 2016

A rapid and efficient method has been developed to recover aflatoxin from cheese and other foods. The procedure involves: (a) blending the sample with a mixture of chloroform, methanol, and water (solvents are used in such proportions that a miscible (monophasic) system is formed, (b) adding more chloroform and water so the mixture becomes biphasic, (c) filtering to remove the food residue, (d) separating the lower chloroform layer which contains virtually all of the aflatoxin, and (e) purification, if necessary, of the material in step (d) after it has been concentrated. Purification is achieved by sequential addition of methanol, water, and hexane; recovery of tho methanol-water fraction; and extraction of aflatoxins from it with chloroform. Purification can be eliminated if the substrate contains little or no lipid or pigment which, if present, interfere with thin-layer chromaographic analysis. Extraction can be done in approximately 35 min and purification in approximately 20 min.
When aflatoxins were added to various substrates, the method recovered 92–98% B1 and 96–100% G1 from rice; 95–96% B1 and 90–95% G1 from peanut butter; 93–94% B1 and 92–98% G1 from Cheddar cheese; 100% B1 and G1 from corn meal; 91–100% B1, 91–100% B2, 90–96% G1, and 92–100% G2 from brick cheese; and 97–100% B1, 95–100% B2, 92–100% G1, and 98–100% G2 from a liquid culture medium.
MANUFACTURING MILK QUALITY: A RE-EVALUATION
Authors: LaGrange William S. 
Published: December 2016

The bacteriological quality of manufacturing-grade milk is very similar to that marketed a decade earlier when bulk tanks first came into general use. Milk grading programs usually relied on reduction tests. These tests indicated that most milk supplies were good quality. Based on the Standard Plate Count, data is presented that show approximately one-third of the samples tested, in 1969–70 and in 1957–59, exhibit counts &lt;200,000/ml. Considerable quantities of milk, received at processing plants have plate counts exceeding 1,000,000/ml.
Dairy farmers learned they could substitute cooling for cleaning because psychrotrophic bacteria predominated the microflora of most high count bulk milk. These bacteria do not readily reduce resazurin and methylene blue. Psychrotrophs also tend to grow in clumps preventing an accurate evaluation of milk quality using the Direct Microscopic Count (DMC). USDA uses the DMC to test check manufacturing plant's milk supplies.
Laboratories are recognizing the value of plating procedures, including the Plate Loop Count, to determine milk quality. Manufacturing-grade milk must be evaluated with a plating procedure before progress can be made in milk quality improvement. One grade of milk is far from being a reality if present levels of manufacturing-grade milk quality are considered.
SPORE DESTRUCTION WITH HOT CHEMICAL SOLUTIONS1
Authors: Keogh M. K. , Hedrick T. I. 
Published: December 2016

Nine chemical solutions commonly utilized for sanitizing and/or cleaning were used in studies on destruction of Bacillus subtilis spores in laboratory trials and, subsequently, in trials with a pilot-plant size UHT tubular sterilizer. The strengths of the chemical solutions were varied in an effort to determine the most efficient usage. The temperature of these solutions was maintained at approximately 93 C, and the time was limited to 30 min.
In laboratory trials spores placed on strips of stainless steel were sterilized by nine chemicals. The concentration necessary for sterilization ranged from 50 ppm for an iodine compound to 12,150 ppm for an alkali compound. In pilot trials solutions of sodium dichloroisocyanurate and an acid sanitizer A, at 300 ppm and 1,500 ppm, respectively, were effective in sterilizing the UHT tubular sterilizer during 30 min.
Chrome-plated nickel resisted corrosion by each of the nine chemical solutions at 93 C during 8 hr of testing. Types 303, 304, 316, and 410 stainless steel showed the effect of corrosion from two or more of the nine hot chemical solutions. Sodium dichloroisocyanurate at 300 ppm had the most deleterious effects on the four stainless steels. The iodine compound, at 100 ppm, was second.
Of the 14 gasket and other materials tested, one showed no visible deterioration when exposed to the nine chemical solutions at 93 C for 8 hr, nine softened slightly in one of the nine solutions, and three materials showed slight softening in two of the solutions. Vespel disintegrated in more than half of the chemical solutions.
MILK FLAVOR: THE TRUE TEST OF QUALITY1
Authors: Bandler D. K. 
Published: December 2016

Since the consumer's appraisal of a glass of milk is based solely on taste, flavor and keeping quality are of paramount importance to maintaining consumption of fluid milk and by-products.
For the past 5 years, the New York State Milk Flavor Program has identified off-flavor problem areas to the industry, particularly with regard to the farm supply. There has been a marked improvement where companies and the college have cooperated. Emphasis now is being placed on getting the finished product protected to the highest degree in an effort to improve shelf life. The program is carried out primarily by the Quality Control staffs currently employed by industry. This force is assisted by the extension staff in the Department of Food Science at Cornell in the following ways: (a) individual plant seminars for each plant or company participating in the program; (b) follow-up sessions to help solve special problems, to evaluate progress, and to maintain interest and enthusiasm; and (c) direct contact with top management to evaluate shelf life performance, route returns, relationships with non-owned outlets, and promotion of extra high quality dairy products.
AN EVALUATION OF THE ABNORMAL MILK CONTROL PROGRAM1 RECOMMENDED BY THE INTERSTATE MILK SHIPPERS CONFERENCE (IMS)
Authors: Lawton W. C. , Packard V. S. 
Published: December 2016

For this investigation, 2,673 dairy herds supplying milk to the Minneapolis-St. Paul market were divided into three study groups consisting of 681, 684, and 1,308 herds. All milk supplies were analyzed monthly by the catalase test and confirmatory microscopic evaluation was made on all samples showing 20% or higher oxygen. The study groups were treated as follows: Group I producers received no reports of tests made on their milk supplies and no field work was done; Group II producers were sent reports of tests, but no field work was done; Group III received reports of tests and where high somatic cell counts were observed, a fieldman assigned to the project made farm visits, assisted the producer where possible and filed a work sheet report on milking equipment condition and milking practices. Data were collected for slightly under two years, between August, 1969 and February, 1971.
A total of 30,645 catalase determinations was made. Of these, 4,875 ( 15.9%) showed 20% oxygen and higher and 2,084 (6.8%) showed 30% and higher. In the latter group, 368 (1.2% of all samples) were confirmed by the microscopic method at 1.5 million or higher somatic cell count. By study group, the percentages of samples confirmed at 1.5 million or higher somatic cell count (for all catalase tests of 20% or higher) were 1.2, 1.4, and 1.5%, respectively. Using 1.5 million or higher somatic cell count as an actionable level, actionable cases by study group were 11.3, 10.4, and 12.0%, respectively. Lastly, considering three out of five actionable level counts as a basis for suspending permits, the percent of potential suspensions, by study group, were 0.14, 0.73, and 0.91%, respectively.
THE USE OF INHIBITORY MEDIA TO SCREEN SOUTH DAKOTA BULK TANK MILK FOR STREPTOCOCCUS AGALACTIAE
Authors: Kirkbride C. A. , Shave Hazel , Blades James 
Published: December 2016

Edward's medium with red blood cells, staphylococcus beta toxin, and ferric citrate (TKT medium) was used to culture 4189 bulk tank milk samples from herds supplying seven dairy plants in South Dakota. Identity of organisms with characteristics of Streptococcus agalactiae on TKT was tested by biochemical means. The incidence of S. agalactiae infected herds supplying the seven milk plants ranged from 0% to 66.6% and averaged 4.03%.
Difficulty was encountered in identifying S. agalactiae by its characteristics on TKT alone so that only about one out of ten colonies picked as S. agalactiae from TKT had all the characteristics of this organism. Some limitation of the method for use in S. agalactiae eradication is thus indicated. Modified KF Agar was found unsuitable for the direct isolation and identification of S. agalactiae from bulk tank milk.
LEAD POISONING–A DISEASE OF OUR TIME
Authors: Hankin Lester 
Published: December 2016

Lead poisoning among children who eat paint chips and other non-food items containing lead is a serious environmental and public health problem. Ingestion of lead can result in irreversible biological effects including mental retardation and even death. Additionally, ingestion of food and water contaminated with lead, and inspiration of lead-polluted air may also bring about detrimental physiological responses, especially to enzyme systems concerned with blood synthesis.
This review discusses the lead poisoning problem among children as regards sources of contamination as well as testing methods used to find potential victims of this man-made disease. The amounts and sources of lead found in foods, both raw and processed, and the quantities found in air are detailed. Implications of daily ingestion of small amounts of lead from food, water, and air are discussed.
THE THIRTEENTH EDITION OF STANDARD METHODS FOR THE EXAMINATION OF DAIRY PRODUCTS1,2
Authors: Marth E. H. 
Published: December 2016

An Intersociety Council was appointed late in 1968 to develop the 13th edition of Standard Methods for the Examination of Dairy Products (SMEDP). The Council was made up of 9 persons who represented professional societies, regulatory agencies, the dairy industry, and the academic community. The Council enlisted the help of 58 other persons who are experts in various fields and jointly prepared the 21 chapters and 2 appendices in the 13th edition of SMEDP.
Major features of the 13th edition of SMEDP include: (a) a detailed review of pathogens which have occurred in milk and milk products, (b) a separate chapter on sampling methods of all kinds, (c) a separate chapter on media and reagents and on methods for their preparation, (d) a chapter on screening and confirmatory tests for abnormal milk, (e) expansion of the chapter on chemical methods, and (f) inclusion of supplemental microbiological and chemical methods in the appendices, which will be on paper of a color different from that of the chapters. Numerous minor changes, both editorial and in technical matters, have been made in all chapters and appendices.
THE PROPIONIC-ACID BACTERIA–A REVIEW
Authors: Hettinga D. H. , Reinbold G. W. 
Published: December 2016

This paper, the second of three sections of a review, deals with propionate and acetate formation, carboxylation, decarboxyiation, and transcarboxylation, the roles of biotin and vitamin B12, and the enzymes involved in the propionic-acid fermentation.
Pathways for propionate, acetate, and carbon dioxide formation by Propionibacterium have been thoroughly investigated and established. These investigations led to discovery of transcarboxylase, a biotin-containing enzyme, and were the result of studies showing that the formation of propionate does not involve the expected turnover of CO2. This enzyme appears to be unique to propionibacteria; it could be speculated that it is the first discovered of a group of transcarboxylases. One of the breakthroughs relative to the mechanism of biotin fixation reactions was the discovery that biotin can be carboxylated enzymatically.
RECRUITING PERSONNEL FOR A DYNAMIC INDUSTRY IN THE SOARING SEVENTIES1
Authors: Lane C. Bronson 
Published: December 2016

The dairy industry and regulatory agencies are suffering from a severe manpower shortage. Recent surveys show that enrollment in agricultural colleges is up, but that the dairy science and regulatory-oriented curricula are not drawing their share of the new student crop.
Suggestions for rectifying these manpower shortages include: changing the image of agriculture in general; involving regulatory and dairy industry people in a one to one career guidance situation with potential recruits; increasing incomes and inducements for dairy- and regulatory-related professions; and establishing innovative training programs and curricula to interest a wider segment of our young people in dairy foods processing and regulatory professions.
FLAVOR DEVELOPMENT AND MICROBIOLOGY OF SWISS CHEESE–A REVIEW
Authors: Langsrud T. , Reinbold G. W. 
Published: December 2016

This paper, the second of four, discusses the starters used in Swiss cheese manufacture. Propionibacteria are essential for development of characteristic Swiss cheese flavor; high-temperature lactobacilli and Streptococcus thermophilus are necessary for control of body, texture, acidity, moisture, and other related factors.
The effects of pH, salt, temperature, metals, and media composition on growth of propionibacteria are first discussed. Since growth inhibition and stimulation of propionibacteria are closely related to Swiss cheese quality, these factors also are considered. Maintenance of cultures in the plant is mentioned with some concern being given to the outcome of the use of raw and sterilized milk on starter growth.
Then, heat resistance, storage, freeze-drying, and symbiotic growth of high-temperature lactic-acid bacteria are discussed. Slow-acid production caused by metallic inhibitors, antibiotics, and bacteriophages also is reviewed.
Relationships between manufacturing processes and procedures and Swiss cheese quality are discussed. In this portion of the review, we are primarily concerned with growth and changes of bacterial flora in the milk and curd from the vat to the warm room. This includes the influence of such factors as preripening, cutting, cooking, pressing, block size, brining, and prestorage before the warm room.
THE FOOD INDUSTRY IN THE SEVENTIES1
Authors: Beers William O. 
Published: December 2016

More than any other, the food industry is extensively and inextricably involved in the “growth/zero growth” or “quantity/quality” dilemma. For food, as man's own source of energy, is the determinative element in mankind's formula for survival. As the apparatus for supplying this source of energy, the food industry thus plays a crucial role in the resolution of the crisis that could eventually determine the fate of mankind.
The food industry, both in regard to the individual consumer in the store, and the world population as a whole, will have to give even greater attention to the quality of its overall contribution in terms of the ends achieved by its products. Such a change in emphasis implies a greater degree of social purpose and accomplishment, but does not mean an erosion of the profit factor. For without profits, private business—the food industry included—cannot continue to function as the most effective means of allocating resources that man has yet developed.
INHIBITION OF BACTERIA BY SOME VOLATILE AND NON-VOLATILE COMPOUNDS ASSOCIATED WITH MILK
Authors: Kulshrestha D. C. , Marth E. H. 
Published: December 2016

Nutrient broth inoculated with Escherichia coli was dispensed into epoxy-lined aerosol cans. Twenty-five milk-associated volatile or non-volatile compounds were then added individually to cans to yield final concentrations of 1, 10, 100, and 1000 ppm of the compound. Compounds used included fatty acids (formic, acetic, butyric, hexanoic, octanoic, and decanoic acid), aldehydes (formaldehyde, acetaldehyde, propionaldehyde, and glyoxal), ketones (acetone, 2-butanone, and diacetyl), amines (propyl- and hexylamine) alcohols (furfurol and methanol), sulfur compounds (methylsulfide, methylsulfone, methanethiol, and ethanethiol), acetronitrile, chloroform, ether, and ethylenedichloride. Bacteria were enumerated at intervals during incubation at 37 C.
Fatty acids at a concentration of 10 ppm and sometimes at 1 ppm were inhibitory to E. coli; formic acid was most inhibitory. Formaldehyde was more detrimental to E. coli than glyoxal, acetaldehyde, or propionaldehyde. The lower concentrations of aldehydes (10 and 1 ppm) were only marginally inhibitory. Diacetyl was most inhibitory of the ketones tested. Acetonitrile (10 ppm), chloroform (10 ppm), ether (100 ppm), ethylenedichloride (10 ppm), and methylsulfone (10 ppm) caused statistically significant inhibition of E. coli. Ethanethiol was more detrimental than methylsulfide or methanethiol. Generally, amines (1 ppm) were more inhibitory than alcohols.
Distillate From Milk Can Affect Growth and Activity of Streptococcus lactis1
Authors: KULSHRESTHA D. C. , MARTH E. H. 
Published: December 2016

Raw whole milk was processed under vacuum at 60, 68.3, or 76.6 C and distillate (5 ml/100 ml of milk) was collected in cold traps. Unprocessed and processed samples of milk were autoclaved, steamed, or heated in a waterbath at 60, 68.3, or 76.6 C. Each heated processed milk was subdivided into two portions; distillate (5:95) was added to one portion and distilled (in glass) demineralized water (5:95) was added to the other. All samples were inoculated with Streptococcus lactis 4175 and incubated at 22 C. Growth and activity of S. lactis were monitored by determining the number of organisms, pH, and titratable acidity after 0, 4, 7, 10, and 13 h of incubation.
Distillate collected at 60 C slightly retarded growth of S. lactis in steamed milk. Both growth and activity of this organism were reduced when distillate collected at 68.3 C was added to autoclaved and waterbath-treated (68.3 C) milk; this was not true for steamed milk. When milk was processed at 76.6 C, the resultant distillate had only a very slight effect on behavior of S. lactis in autoclaved milk. In steamed milk, although its generation time was unaffected, acid production by S. lactis was enhanced when the distillate was added. When processed milk was heated at 76.6 C, distillate collected at 76.6 C caused a slight increase in the generation time of S. lactis.
Treatment of Raw Milk Wastes by a Multi-Stage Biological System
Authors: SULLINS JOHN K. , ARLEDGE WILLIAM L. , RICCI EUGENE V. 
Published: December 2016

The Bristol, Virginia Division of Dairymen, Inc. is a storage and transfer operation for raw milk. As production increased and effluent quality regulations become more stringent, waste treatment progressed from land irrigation, to a two-stage biological system to the present four-stage biological system including: (a) full mixed anaerobic; (b) facultative-high rate trickling filter and non solids controlled aeration; (c) quiescent anaerobic; and (d) facultative-high rate trickling filter and activated sludge.
Treatment efficiencies were: