Fresh or raw milk transported from farms to dairy processing facilities in tanker trucks contains microbes that change from season to season.
According to a study by researchers at the University of California, Davis, microbes with the potential to cause disease are destroyed during milk pasteurization, but not all bacteria and their associated enzymes are eliminated by that process. The remaining bacteria retain the ability to cause spoilage and quality defects.
Dairy processors can develop effective sanitation procedures and process controls by identifying the raw-milk microbes and their abundance.
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