The microbial-kill characteristics of saturated steam plus 1,000 to 10,000 ppm hydrogen peroxide at atmospheric pressure.

This is the report of a project carried out to determine the microbial-kill characteristics of saturated steam plus hydrogen peroxide (H2O2) using a specially-constructed test apparatus. Spores on stainless-steel planchets were inserted into a flowing gaseous atmosphere of steam plus H2O2 for a timed exposure to the lethal agent. The specially-designed test apparatus and its operating parameters are described.

Microbiological Safety of Blue and Cheddar Cheeses Containing Naturally Modified Milk Fat.

Milk containing naturally modified fat was obtained by feeding lactating dairy cows a Control diet and two experimental diets containing either extruded soybeans or sunflower seeds. Milk from cows fed the experimental diets contained higher levels of both long chain (C) and unsaturated fatty acids than the milk from cows fed the Control diet. Each milk was pasteurized, standardized to 3.