Medieval ‘birthing girdle’ contains delivery fluid, milk, and honey

Science ◽  
2021 ◽  
Author(s):  
Andrew Curry
Keyword(s):  
Fluid Milk

Testing Local Bias in Food Consumption: The Case of Fluid Milk

2018 ◽  
Author(s):  
Binod Khanal ◽  
Rigoberto A. Lopez ◽  
Azzeddine M. Azzam
Keyword(s):  
Food Consumption ◽  
Local Bias ◽  
Fluid Milk

scholarly journals The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid milk

SpringerPlus ◽  
2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Phillip R. Myer ◽  
Kyle R. Parker ◽  
Andrew T. Kanach ◽  
Tengliang Zhu ◽  
Mark T. Morgan ◽  
...  
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Short Time ◽  
Fluid Milk

Residual Alkaline Phosphatase Activity in Milks Subjected to Various Time-Temperature Treatments

1997 ◽  
Vol 60 (5) ◽  
pp. 525-530 ◽  
Author(s):  
C. J. PAINTER ◽  
R. L. BRADLEY
Keyword(s):  
Alkaline Phosphatase ◽  
Activity Levels ◽  
Milk Product ◽  
Milk Products ◽  
Alp Activity ◽  
High Temperature Short Time ◽  
Thermally Processed ◽  
Long Time ◽  
The Mean ◽  
Fluid Milk

Milk is routinely tested for proper pasteurization. The Scharer and Fluorophos methods, among others, test for residual alkaline phosphatase (ALP) activity to assure proper pasteurization. Until recently there were no tests available to accurately detect residual ALP activity levels below the U.S. legal limit of 1 μg of phenol or 350 mU of ALP per liter of milk. The new Fluorophos method can detect accurately residual ALP activity levels as low as 10 mU/liter. The Fluorophos method was used to investigate residual ALP activity levels in several fluid milk products. The milk products were thermally processed under various time and temperature protocols below, at, and above current U.S. Food and Drug Administration-mandated heat treatments for fluid milk and milk products. The data established values for residual ALP activity in milks pasteurized under high-temperature short-time (HTST) and low-temperature long-time (LTLT) treatments. The mean ALP activities for whole, 2% lowfat, 1% lowfat, skim, half and half, and chocolate-flavored milks thermally processed at the legal minimum HTST pasteurization treatment are 169.7 ± 12.3, 145.2 ± 9.3, 98.6 ± 8.9, 72.5 ± 4.2, 38.4 ± 4.6 and 157.3 ± 6.5 mU/liter, respectively. The mean ALP activities generated at the legal minimum LTLT pasteurization treatment are 81.8 ± 4.8, 66.4 ± 5.9, 56.4 ± 2.1, 39.1 ± 3.9, 35.0 ± 1.2 and 91.3 ± 7.7 mU/liter, respectively. The values for all milks pasteurized at the legal minimum heat treatment were significantly below the current legal cutoff for residual ALP activity of 350 mU/liter of milk or milk product.

Molecular Subtyping and Characterization of Psychrotolerant Endospore-Forming Bacteria in Two New York State Fluid Milk Processing Systems

2007 ◽  
Vol 70 (10) ◽  
pp. 2354-2364 ◽  
Author(s):  
JASON R. HUCK ◽  
NICOLE H. WOODCOCK ◽  
ROBERT D. RALYEA ◽  
KATHRYN J. BOOR
Keyword(s):  
Control Strategies ◽  
New York State ◽  
Raw Milk ◽  
Effective Control ◽  
Processing Plant ◽  
Milk Processing ◽  
High Temperature Short Time ◽  
Processing Plants ◽  
Processing Continuum ◽  
Fluid Milk

Psychrotolerant endospore-forming bacteria Bacillus and Paenibacillus spp. are important spoilage organisms in fluid milk. A recently developed rpoB subtyping method was applied to characterize the diversity and phylogenetic relationships among Bacillus and related sporeformers associated with milk processing systems. Milk samples representing the processing continuum from raw milk to pasteurized products were collected from two fluid milk processing plants, held at 6°C uptothe code date that had been established by each processing plant (i.e., either 18 or 21 days), and plated for bacterial enumeration throughout storage. Bacterial colonies selected to represent the visible diversity in colony morphology on enumeration plates were examined further. Among 385 bacterial isolates characterized, 35% were Bacillus spp., and 65% were Paenibacillus spp. A total of 92 rpoB allelic types were identified among these isolates, indicating considerable diversity among endospore-forming spoilage organisms present in fluid milk systems. Of the 92 allelic types identified, 19 were isolated from samples collected from both processing plants. The same rpoB allelic types were frequently identified in paired raw milk and packaged product samples, indicating that Bacillus and Paenibacillus spp. can enter dairy processing systems through raw milk. Certain subtypes were found exclusively in pasteurized samples, including those that were temporally independent, suggesting the possibility of in-plant sources for these spoilage organisms, including through the persistence of selected subtypes in processing plants. Development of effective control strategies for the diverse array of psychrotolerant endospore-forming organisms that currently limit the shelf lives of high-temperature short-time fluid milk products will require comprehensive, integrated efforts along the entire milk processing continuum.

scholarly journals Regional Gains and Losses for Consumers and Producers from Changes in Fluid Milk Prices

1974 ◽  
Vol 6 (2) ◽  
pp. 1-8
Author(s):  
Leo V. Blakley ◽  
John B. Riley
Keyword(s):  
Free Market ◽  
Rapid Decline ◽  
Trade Offs ◽  
Competitive Model ◽  
Milk Industry ◽  
New Institutions ◽  
Gains And Losses ◽  
Milk Market ◽  
Local Levels ◽  
Fluid Milk

Equilibrium in a free market can result in prices and quantities which maximize society welfare for a given resource distribution. Departures from equilibrium of the competitive model will involve changes in net social gains and losses not only for the national economy as an aggregate, but also for particular groups or regions. The trade-offs between groups or regions, in fact, may be much larger than the aggregate changes averaged over all groups.Departures from equilibrium under restricted pricing conditions, such as exist with the federal order marketing system in the fluid milk industry, also will involve social gains and losses on national, regional, and local levels. Given the rapid decline in Grade B or manufacturing grade milk production, the concern about equity, and the evolution of new institutions in the milk market, conditions affecting equilibrium in the fluid milk industry also must change. The nature of these changes can have marked effects on the benefits received by the participants in the industry.

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