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In may 2007, the ULiège's Administrative Board (joined in June 2007 by the FUSAGx) decided to create an institutional repository and defined a strong institutional self-archiving policy to increase the visibility, accessibility and impact of the University's publications (ULiège mandate).

Journal Article

期刊文章

Bacterial diseases - The impact of milk processing to reduce risks  [2002]

Pearce, L.E. (New Zealand Dairy Research Inst., Palmerston North (New Zealand));

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Raw milk in the farm vat is inevitably contaminated with a range of bacteria, some of which may be human or animal pathogens. Management of animal health, feed quality, milking hygiene, and the avoidance of raw milk consumption are key on-farm measures to reduce the potential pathogen load and associated health risks. The assurance of food safety will increasingly depend on a partnership between these on-farm animal measures and both established and novel processing technologies. The development of pasteurization and the current state of knowledge about this process are discussed. There are several alternative processing methods to remove or inactivate bacteria that can be used either singly, or in combination. Great care must be taken when developing new dairy food processes to ensure that any reduction of bacteriostatic or bactericidal hurdles does not compromise product safety. The rapidly developing field of risk analysis gives a sound scientific basis for evaluating all these technologies for their use with appropriate dairy foods.
来自期刊
Bulletin of the International Dairy Federation
ISSN : 0250-5118

书目信息

语言:
English
类型:
Summary
自何时收录于AGRIS:
2003
期:
372
起始页:
20
结束页:
25 cl[de] en
所有题名:
"Bacterial diseases - The impact of milk processing to reduce risks"@eng
其它:
"Summary (En)"
"2 ill., 5 tables, 22 ref."
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书目信息

语言:
English
类型:
Summary
自何时收录于AGRIS:
2003
期:
372
起始页:
20
结束页:
25 cl[de] en
所有题名:
"Bacterial diseases - The impact of milk processing to reduce risks"@eng
其它:
"Summary (En)"
"2 ill., 5 tables, 22 ref."