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Books on the topic 'Milk – Pasteurization'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 January 2023

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1

Ontario. Ministry of Agriculture and Food. Home pasteurization of milk. Toronto, Ont: Ministry of Agriculture and Food, 1992.

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2

Dean, H. H. The continuous pasteurization of milk at different temperatures for buttermaking. Toronto: Dept. of Agriculture, 1997.

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3

Emerging dairy processing technologies: Opportunities for the dairy industry. Chichester, West Sussex: John Wiley & Sons, Inc., 2015.

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4

Sally, Fallon, ed. The untold story of milk: Green pastures, contented cows and raw dairy foods. Washington, DC: New Trends Pub., 2003.

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5

Evans, David James. The value of modified cow's milk in infant feeding. [S.l: s.n., 1985.

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6

Louis Pasteur: Disease fighter. Springfield, NJ: Enslow Publishers, 1997.

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7

Straus, Nathan, and Lina Gutherz Straus. Disease in Milk: The Remedy, Pasteurization. Creative Media Partners, LLC, 2018.

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8

Adler, Joan, Lina Gutherz Straus, and Catherine McIlvaine Smith. Disease in Milk: The Remedy Pasteurization. Straus Historical Society, Inc., 2016.

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9

Monrad, John H. Pasteurization and Milk Preservation, with a Chapter on Selling Milk. Creative Media Partners, LLC, 2018.

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10

(Compiler), Lourdes Jaramillo, and Marisa Gomar (Designer), eds. The Raw Truth About Milk. Rhino Publishing S.A., 2007.

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11

Monrad, John Henry. Pasteurization and Milk Preservation: With a Chapter on the City Milk Supply. Franklin Classics Trade Press, 2018.

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12

Pasteurization and Milk Preservation: With a Chapter on the City Milk Supply. Franklin Classics, 2018.

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13

Monrad, John Henry. Pasteurization and Milk Preservation: With a Chapter on the City Milk Supply. Creative Media Partners, LLC, 2018.

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14

Monrad, John Henry. Pasteurization and Milk Preservation: With a Chapter on the City Milk Supply. Franklin Classics Trade Press, 2018.

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15

F, Fox P., and International Dairy Federation, eds. Heat-induced changes in milk. 2nd ed. Brussels, Belgium: International Dairy Federation, 1995.

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16

A simple and inexpensive method of obtaining and pasteurizing cream for preparation of infant food. [S.l: s.n., 1986.

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17

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation. Taylor & Francis Group, 2018.

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18

Gupta, Anil K., Megh R. Goyal, and Anit Kumar. Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation. Apple Academic Press, Incorporated, 2018.

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19

Gupta, Anil K., Megh R. Goyal, and Anit Kumar. Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation. Apple Academic Press, Incorporated, 2018.

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20

Goyal, Megh Raj, Anil K. Gupta, and Anit Kumar. Novel Dairy Processing Technologies. Taylor & Francis Group, 2021.

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21

For the baby's sake, investigate. [Vancouver?]: Sun Job Presses, 1997.

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22

Report of the Medical Officer of Health on the safeguarding of Toronto's milk supply with special reference to pasteurization. [Toronto?: s.n.], 1997.

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23

Ontario. Dept. of Agriculture., ed. Home pasteurizing of milk, particularly for infant feeding. Toronto: [s.n.], 1997.

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24

The Untold Story Of Milk The History Politics And Science Of Natures Perfect Food Raw Milk From Pasturefed Cows. New Trends Publishing, 2009.

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25

Datta, Nivedita, and Peggy M. Tomasula. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry. Wiley & Sons, Incorporated, John, 2015.

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26

Datta, Nivedita, and Peggy M. Tomasula. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry. Wiley & Sons, Incorporated, John, 2015.

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27

Datta, Nivedita, and Peggy M. Tomasula. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry. Wiley & Sons, Limited, John, 2015.

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28

Report of Canadian Medical Association Milk Commission, 1910: Presented at the forty-third annual meeting of the Association, held in Toronto, June first, second, third, fourth, nineteen hundred and ten. Toronto: Southam Press, 1995.

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29

Isaza, Liliana Urrea. Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction. 1986.

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30

Straus, Nathan, and Lina Gutherz Straus. Disease in Milk; the Remedy, Pasteurization; the Life Work of Nathan Straus. Franklin Classics, 2018.

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31

Straus, Nathan, and Lina Gutherz Straus. Disease in Milk; The Remedy, Pasteurization; The Life Work of Nathan Straus. Franklin Classics Trade Press, 2018.

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32

Castillo, Armando J. Castro. Pulsed electric field modification of activity and denaturation of alkaline phosphatase. 1994.

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33

Smith, Linda Wasmer. Louis Pasteur: Disease Fighter (Great Minds of Science). Enslow Publishers, 2001.

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34

Smith, Linda Wasmer. Louis Pasteur: Disease Fighter (Great Minds of Science). Rebound by Sagebrush, 2001.

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35

Prentice, Michael B. Yersiniosis and plague. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780198570028.003.0028.

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Disease in humans is caused mostly by Y.enterocolitica belonging to serotypes 03, 05, 27, 08 and 09 and by Y.pseudotuberculosis (Skurnik et al 2002, Perry and Fetherston, 2006). The clinical presentations include fever, diarrhoea, abdominal pain that may mimic appendicitis, and chronic arthritis. There are typically lesions of enteritis and mesenteric lymphadenitis. Yersiniosis occurs in all European countries, with highest prevalence in northern countries and Scandinavia, as well as Canada, the United States, Australia, and Japan. Transmission is mainly from contaminated animal products such as pork and milk, and rarely from person to person spread by the faecal-oral route. Control of yersiniosis can be achieved by careful handling and cooking of meats and by pasteurization of milk and other dairy products.

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36

Louis Pasteur: Genius Disease Fighter. Enslow Pub Inc, 2015.

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37

Smith, Linda Wasmer. Louis Pasteur: Genius Disease Fighter. Enslow Publishing, LLC, 2014.

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38

Louis Pasteur: Disease Fighter (Great Minds of Science). Enslow Publishers, 2007.

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39

Smith, Linda Wasmer. Louis Pasteur: Genius Disease Fighter. Enslow Publishing, LLC, 2014.

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40

Morgan, Marina. Other bacterial diseasesStreptococcosis. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780198570028.003.0023.

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Many pyogenic (β -haemolytic) streptococci of clinical significance have animal connections. In the last edition of this book two species of streptococci were considered of major zoonotic interest, namely Streptococcus suis and S. zooepidemicus. Since then, numerous sporadic zoonoses due to other streptococci have been reported, and a newly recognized fish pathogen with zoonotic potential termed S. iniae has emerged. Changes in nomenclature make the terminology confusing. For example, the organism known as S. zooepidemicus — now termed S. dysgalactiae subsp. zooepidemicus — still causes pharyngitis in humans, complicated rarely by glomerulonephritis after ingestion of unpasteurized milk. Pigs remain the primary hosts of S. suis with human disease mainly affecting those who have contact with pigs or handle pork.Once a sporadic disease, several major epidemics associated with high mortality have been reported in China. The major change in reports of zoonotic streptococcal infections has been the emergence of severe skin and soft tissue infections, and an increasing prevalence of toxic shock, especially due to S. suis (Tang et al. 2006), group C (Keiser 1992) and group G β -haemolytic streptococci (Barnham et al. 2002). Penicillin remains the mainstay of treatment for most infections, although some strains of group C and G streptococci are tolerant (minimum bactericidal concentration difficult or impossible to achieve in vivo) (Portnoy et al. 1981; Rolston and LeFrock 1984) and occasionally strains with increased minimum inhibitory concentrations (MIC) for penicillin are reported.Agents preventing exotoxin formation, such as clindamycin and occasionally human intravenous immunoglobulin, may be used in overwhelming infection where circulating exotoxins need to be neutralized in order to damp down the massive release of cytokines generated by their production (Darenberg et al. 2003). Prevention of human disease focuses on maintaining good hygienic practice when dealing with live animals or handling raw meat or fish products, covering skin lesions, thorough cooking of meats and pasteurization of milk.

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