HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Richardson, J. H. Search for Related Content PubMed Articles by Richardson, J. H.

Use of Antimicrobial Paints and Sealers in the Dairy Industry

Armour and Company, Research Division, Chicago, Illinios

ABSTRACT

Fungi and bacteria are great assets in many phases of food processing. They are of special interest in the production of many milk products in the dairy industry. Microorganisms are responsible for chemical changes, physical modification, and flavor development in milk, through many complex enzymatic reactions.

Existing concurrently with the desirable microbial species are many bacterial and fungal types which cause spoilage and down-grading of dairy products. Dairy bacteriologists have developed successful control measures in many areas of product processing and handling. The use of modern cleansing methods and sanitizers has brought about high bacteriological standards for processing equipment.

However, the accumulation of microorganisms in dairy plants, on walls, ceilings, and floors which are not subjected to exacting cleansing operations, can cause occasional outbreaks of defects in dairy products. Many airborne microorganisms become established in cracks and crevices of floors and walls, and on supporting structures in milk and cheese plants, and in creameries.