Higher bacterial counts detected in single-serving milks

Editors' notes This article has been reviewed according to Science X's editorial process and policies. Editors have highlighted the following attributes while ensuring the content's credibility: fact-checked trusted source proofread by Blaine Friedlander, Cornell University Genus-level classification based on 16S rRNA gene sequencing data for isolates (n = 419) collected from carton (49 isolates), milk (218

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Editors’ notes

This article has been reviewed according to Science X’s
editorial process
and policies.
Editors have highlighted
the following attributes while ensuring the content’s credibility:

fact-checked

trusted source

proofread

by Blaine Friedlander, Cornell University

appears in the Journal of Dairy Science.

Transportation and milk delivery routines to schools have changed in recent years, said Martin Wiedmann, professor of food science. Rural schools in New York once received fresh milk deliveries every two or three days, but now schools may receive deliveries once a week or less.

“Milk is a perishable product, and it is minimally processed, but it does have a shelf life and consumers expect that,” Martin said. “The imbalance of the between the larger containers and the smaller ones intrigued us.”

The researchers recruited four commercial milk processing facilities to collect data on single-serving carton samples of skim, white 1%, chocolate and chocolate 1% milk.

Over two initial sampling visits to four processors, the scientists found higher bacterial counts after seven and 14 days of storage, as well as slightly lower sensory scores (how the milk tasted) compared to high-quality samples.

For the first sampling visit, the Cornell scientists found no gram-negative spoilage (indicating bacterial presence) in any of the facilities’ freshly processed . By day 7, one facility saw gram-negative spoilage at 30%, which grew to 41% by day 14. The remaining three facilities saw single-digit gram-negative spoilage scores (3%, 8% and 6%) on day 7, rising to 19%, 23% and 14% by day 14.

The scientists followed up in the commercial facilities and learned that the carton-forming mandrels—those machinery parts that open the small, flat-lying, single-serving carton in the filling process—needed more attention and cleaning. Wiedmann acknowledged that due to its intricacy, the dairy processing equipment for single-serving paperboard cartons is tricky to clean.

“These are complex pieces of equipment,” he said. Members of his program helped to perform cleaning and sanitation at the commercial facilities to ensure consistency and to develop standard protocols.

“In the long term,” Wiedmann said, “our program can help improve the design of this equipment and perhaps make it easier to clean.”

More information:
T.T. Lott et al, Gram-negative postpasteurization contamination patterns of single-serve fluid milk produced in 4 different processing facilities, Journal of Dairy Science (2023). DOI: 10.3168/jds.2023-23940

Citation:
Higher bacterial counts detected in single-serving milks (2024, March 11)
retrieved 12 March 2024
from https://phys.org/news/2024-03-higher-bacterial.html

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