Fluid milk vitamin fortification compliance in New York State.

Current US regulations, as specified in the Pasteurized Milk Ordinance, require vitamin A fortification of all reduced fat fluid milk products. The addition of vitamin D is optional in all fluid products. Acceptable vitamin concentrations in fortified milks are 2000 to 3000 International units per quart for vitamin A and 400 to 600 International units per quart for vitamin D.

Microbiological and chemical quality of raw milk in New York State.

Between December 1993 and January 1996, samples of raw milk from bulk tanks were collected by licensed milk haulers at the time of pick-up from 855 randomly selected farms in New York State (representing approximately 10% of all dairy farms in the state). The milk was examined for microbial and chemical qualities. Bacterial numbers were determined by standard plate count, laboratory-pasteurized count, coliform count, heat-resistant spore-forming psychrotroph count, aerobic spore count (mesophilic), rapid psychrotrophic count, and preliminary incubation count.

Evaluation of adenosine triphosphate-bioluminescence hygiene monitoring for trouble-shooting fluid milk shelf-life problems.

An ATP-bioluminescence hygiene monitoring system was used to evaluate food contact surfaces in four fluid milk plants experiencing shelf-life problems. Postpasteurization surfaces, including gaskets, pipe fittings, valves, filler parts, and hand-washed items, were evaluated. Swab results, measured in relative light units proportional to total recovered ATP, were compared with results from the standard method of microbiological swab contact for adjacent sites of equal area.

Cheddar cheese: influence of milking frequency and stage of lactation on composition and yield.

Cheddar cheese was made from milk collected from two groups of cows milked either two or three times daily during early, mid, and late lactation. Milk from cows in late lactation had lower casein as a percentage of true protein and a higher acid degree value than did milk from cows in early lactation. Milk from cows milked three times daily had lower concentrations of milk fat and casein and higher acid degree values than did milk from cows milked twice daily, and thus this milk would be expected to result in decreased cheese yield.

Influence of milking three times a day on milk quality.

Lactations were divided into three periods: early (1 to 99 d), mid (100 to 199 d), and late (200 to 299 d). One hundred Holsteins were randomly split into four groups that were balanced for parity. Groups 222 and 333 were milked twice and three times a day, respectively, throughout lactation.