This review presents a comprehensive understanding of the dynamics of the
microorganisms in milk and their growth and the heat treatments used to minimize their …

It is well understood that heat treatment of milk, such as pasteurisation, allows its safe
consumption in terms of foodborne illness, while failure in adequate heat treatment has …

Titratable acidity and pH are two interrelated concepts in food analysis that deal with acidity.
Each of these quantities is analytically determined in separate ways and each provides its …

Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated
laboratory manual that provides an overview of current standard microbiological culture …

The objective of this study was to characterize the quality of maternal colostrum (MC) fed to
newborn dairy calves in the United States and identify the proportion of MC that meets …

There are two interrelated concepts in food analysis that deal with acidity: pH and titratable
acidity. Each of these quantities is analytically determined in separate ways and each has its …

Colostrum composition and management were surveyed via sample and data collection
from 55 dairy farms in Pennsylvania. Colostrum samples were analyzed for fat, protein …

Moisture assays can be one of the most important analyses performed on a food product
and yet one of the most difficult from which to obtain accurate and precise data. This chapter …

In this study, bionanocomposite coating solutions were created using polyvinyl alcohol
(PVA) and chitosan (Cs), with different concentrations of cinnamon essential oil in …

The purpose of this study was to evaluate the ability of a Saccharomyces cerevisiae strain
and a pool of three lactic acid bacteria (LAB) strains (Lactobacillus rhamnosus, Lactobacillus …