Some Observations on the Bacterial Content of Dried Milk

Macy, H.

doi:10.3168/jds.s0022-0302(28)93664-4

Cited by 7 publications

(2 citation statements)

References 2 publications

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“…It is difficult to determine the degree to which the findings reported in the present study can be extended to cells other than the spores of A. Jlavus and P. palmarum. True, there have been extensive bacteriological studies on important spray-dried foods such as milk (Crossley and Johnson, 1942;Macy, 1928) and egg (Gibbons and Moore, 1944;Watson, 1948;McFarlane et al, 1945;Hartsell, 1944). But for the most part, these investigators have been concerned with the effects of spray-drying on the mixed populations of bacteria naturally occurring in eggs and milk rather than its effect on single species as in the present study.…”

Section: Discussionmentioning

confidence: 89%

The Effects of Spray-Drying on the Viability of Fungous Spores

Mazur

Weston

1956

J Bacteriol

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Section: Discussionmentioning

confidence: 89%

The Effects of Spray-Drying on the Viability of Fungous Spores

Mazur

Weston

1956

J Bacteriol

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“…Various types of equipment have been used dating back to the Percy process, invented by Samuel Percy in 1872 (Von Loesecke, 1943) which involved the atomization of fluids by heated or cooled air, and the droplets were subsequently dried in a heated chamber. The microbial content of spray-dried milk (Macy, 1928) and eggs (DeBord, 1925; Gibbons and Moore, 1944;Hartsell, 1944; Watson, 1948) has been studied. Brewer's yeast has also been spray dried (Siebel et al, 1942).…”

Section: Discussionmentioning

confidence: 99%

Spray Drying of Serratia marcescens in the Jet Spray Dryer

Comings¹,

Higa²,

Myers³

et al. 1977

Ind. Eng. Chem. Fund.

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The jet spray dryer was used to dry suspensions of Serratia marcescens, a bacterium, confirming the ability of its unique control of particle time of contact with air to handle a highly heat-sensitive material in high air temperatures. Recoveries of viable cells ranged from 1.8 to 91.8%. For more than half of the drying runs the viable recovery was between 40 and 60% which compares favorably with acceptable treatments. The moisture content of the dried product was between 4 and 8 wt %. The particle size of the dried product, as measured in one experiment, had a mass mean diameter of 5.1 µ with a geometric mean deviation of 1.6. Half-life values for the dried organisms stored under various conditions were a maximum of 245 days for bacteria stored under partial vacuum (pressure of 0.05 mmHg) at -30 °C.

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Numbers and Types of Organisms Found in Certain Products Used in Infant Feeding

Mattoon¹

1932

Arch Pediatr Adolesc Med

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Interest in certain phases of the bacteriology of powdered milk, and more specifically powdered infant foods of various types, was stimulated largely by the recent work of Hucker and Hucker,1 who, recognizing the need, made a very extensive study of the numbers and a generalized study of the types of organisms occurring in various brands of infant foods. Their study was undertaken primarily with the aim to establish certain standards for the manufacture and control of such products.The present investigation was undertaken under the guidance of Dr. E. M. Pickens, head of the department of bacteriology and pathology at the University of Maryland. An effort was made to ascertain the numbers of organisms in the powdered products and to classify them as spore-formers, gelatin liquefiers, chromogens, coli-like and hemolyzers. Special attention was given to detecting the presence of hemolytic streptococci. REVIEW OF THE LITERATUREMost of the work reported has dealt with the numbers of organisms found in powdered milk. Great variations in counts have been found, numbers ranging from less than 100 to 5,000,000 per gram of powder.In general, it was found that powder prepared by a roller process gave lower counts than that prepared by the spray process, and that the num¬ bers of organisms in the former could be attributed almost entirely to recontamination after drying, while those found in the powder prepared by a spray process were apt to have survived the drying temperatures. In regard to the effect of storage,

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Some Observations on the Bacterial Content of Dried Milk

Cited by 7 publications

References 2 publications

The Effects of Spray-Drying on the Viability of Fungous Spores

The Effects of Spray-Drying on the Viability of Fungous Spores

Spray Drying of Serratia marcescens in the Jet Spray Dryer

Numbers and Types of Organisms Found in Certain Products Used in Infant Feeding

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