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CAPOSTPASTEURIAN CULTURES: The Microbiopolitics of RawMilk Cheese in the United States HEATHER PAXSONMassachusetts Institute of TechnologyPeople in the United States live in a Pasteurian world. Many.

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The most common LAB genera in milk include Lactococcus, Lactobacillus, Leuconostoc, Streptococcus and Enterococcus. Psychrotrophic populations, which particularly establish themselves during cold storage, are also a major component and frequently include Pseudomonas and Acinetobacter spp.

In general, almost all Gram-negative organisms in milk are destroyed with pasteurization at 63 °C for 30 min, and although some thermophilic and mesophilic bacteria, for example, micrococci and Streptococcus spp., which are thermoduric, may survive pasteurization, they grow very slowly once the pasteurized milk is ...

The FDA also regulates milk through its branding requirement, which states that anything labeled as “milk” sold in interstate commerce must be pasteurized. While the federal government has authority to regulate the interstate sale of milk, the individual states retain control over the intrastate sale of dairy products.

Shelf life of pasteurized milk is influenced by the quality of the raw milk (Rysstad and Kolstad, 2006), duration of storage of raw milk prior to processing, the heat-treatment employed, concentration of heat-resistant microorganisms, extent of post pasteurization contaminants, packaging system adopted, post- ...

Both the LAB and the psychrotrophic bacteria that grow in raw milk are heat sensitive, so when milk is pasteurized, microorganisms that have previously developed in the product are significantly reduced in number. The surviving microbiota mainly consists of spore-forming bacteria, micrococci, and lactobacilli.

Multiple studies have shown that pasteurization does not significantly affect the nutritional quality of milk. Scientists do not have any evidence that shows a nutritional benefit from drinking raw milk.

Microorganisms are divided into seven types: bacteria, archaea, protozoa, algae, fungi, viruses, and multicellular animal parasites ( helminths ). Each type has a characteristic cellular composition, morphology, mean of locomotion, and reproduction.

Similarly, when milk is pasteurized, it is made safe by heating it at a high enough temperature for long enough to kill disease-causing germs. Most nutrients remain in milk after it is pasteurized.

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Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
All Forms
Search all Forms
Industries
Forms in Spanish
Localized Forms
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232