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    • IJAFR, volume 52, no 2, 2013
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    • Irish Journal of Agricultural & Food Research
    • IJAFR, volume 52, no 2, 2013
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    Review of potential sources and control of thermoduric bacteria in bulk-tank milk

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    Author
    Gleeson, David E
    O'Connell, Aine
    Jordan, Kieran cc
    Keyword
    Bacillus cereus
    Bulk-tank milk
    Thermodurics
    Thermophiles
    Sulphite-reducing clostridia
    Date
    2013
    
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    URI
    http://hdl.handle.net/11019/530
    Citation
    D. Gleeson, A. O’Connell and K. Jordan. 2013. Review of potential sources and control of thermoduric bacteria in bulk-tank milk. Irish Journal of Agricultural and Food Research 52: 217–227
    Abstract
    Bacteria that contaminate milk include thermoduric bacteria that can survive pasteurisation and subsequently grow in the pasteurised milk or contaminate product. Elimination of thermodurics at milking is not feasible. Therefore, knowledge of their source and strategies for their reduction are important. The major sources of thermodurics in milk are contamination of the teat skin from soil and bedding, and subsequent contamination from deposits that can build up on milking equipment surfaces. Hygiene at milking can reduce the number of bacteria contaminating milk. Teat preparation at milking and a recommended plant cleaning procedure are critical to the prevention of the contamination of milk with thermoduric bacteria.
    Funder
    Irish Dairy Levy Research Trust
    Collections
    Livestock Systems
    Livestock Systems
    Food Safety
    IJAFR, volume 52, no 2, 2013
    IJAFR, volume 52, no 2, 2013

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