Raw milk typically has little bacterial contamination as it leaves the udder of the animal;
however, through a variety of pathways, it can become contaminated with bacteria …

Sporeforming bacteria are a significant concern for the international dairy industry. Spores
present in milk survive heat treatments and can persist during downstream processing. If …

Background The determination of the microbiological quality and safety of raw milk and the
associated influencing factors at the farm level is very critical given that the quality or safety …

Our objective was to determine the risk factors associated with bacteriological quality of bulk
tank milk. Bulk tank milk samples were collected from all Prince Edward Island dairy herds …

Bacteria that contaminate milk include thermoduric bacteria that can survive pasteurisation
and subsequently grow in the pasteurised milk or contaminate product. Elimination of …

Dairy biofilms as a source of contamination of milk and its products are of great concern in
the dairy industry. For a reliable risk assessment, knowledge about the microbial community …

The aim of this study was to generate knowledge on the most important milk quality and
safety attributes, including somatic cell count (SCC), total bacterial count (TBC), Escherichia …

Pain is a sensory and emotional experience that significantly affects animal welfare and has
negative impacts on the economics of farming. Pain is often associated with common …

Biofilm-forming bacteria, which colonize the surfaces of equipment in the dairy industry, may
adversely affect the safety and quality of the milk and its products. Despite numerous efforts …

Numerous studies have evaluated associations between bacterial groups and milk quality
parameters. However, to our knowledge, no research has been published that has analyzed …