Arora, Bindvi, and Syed S H Rizvi. “Effect of In-Barrel CO2 Saturation Level on the Morphology and Structure Development of Milk Protein Extrudates.” International Journal of Food Science and Technology 60, no. 1 (2025): vvae095. https://doi.org/10.1093/ijfood/vvae095.

Arvaniti, Marianna, Ahmed Gaballa, Renato H. Orsi, Panagiotis Skandamis, and Martin Wiedmann. “Deciphering the Molecular Mechanism of Peracetic Acid Response in Listeria Monocytogenes.” Journal of Food Protection 88, no. 1 (2025): 100401. https://doi.org/10.1016/j.jfp.2024.100401.

Beary, Maria Amalia, Jakob Baker, V. M. Balasubramaniam, and Abigail Snyder. “Harnessing Sanitation Innovation Safely: A Pilot Study on Operators’ Perceptions and Training When Adopting Superheated Steam in Food Processing Industries.” Food Protection Trends 44, no. 6 (2024): 409–19. https://doi.org/10.4315/FPT-24-011.

Beldie, Anamaria Andreea, Joseph Dumpler, and Carmen I. Moraru. “Draw Solution Selection and Process Parameters Impact the Performance of Forward Osmosis for Nonthermal Concentration of Liquids.” Journal of Food Engineering 400 (November 2025): 112655. https://doi.org/10.1016/j.jfoodeng.2025.112655.

Cadwallader, Dylan C., Joice Pranata, Yaozheng Liu, David M. Barbano, and MaryAnne Drake. “Effects of Storage Time and Temperature on the Chemical and Sensory Properties of Aseptic Milk.” Journal of Dairy Science 108, no. 5 (2025): 4818–38. https://doi.org/10.3168/jds.2024-25955.

Crown, E., D. Rovai, C. M. Racette, D. M. Barbano, and M. A. Drake. “Consumer Perception of Sweeteners in Yogurt.” Journal of Dairy Science 107, no. 12 (2024): 10552–70. https://doi.org/10.3168/jds.2024-24862.

Daly, Sarah E., Jingzhang Feng, Devin Daeschel, Jasna Kovac, and Abigail B. Snyder. “The Choice of 16S rRNA Gene Sequence Analysis Impacted Characterization of Highly Variable Surface Microbiota in Dairy Processing Environments.” mSystems 9, no. 11 (2024): e00620-24. https://doi.org/10.1128/msystems.00620-24.

Gong, B., J. Dumpler, and C. I. Moraru. “Microwave Vacuum Drying of Low-Moisture Part-Skim Mozzarella: Process Parameters and Sample Geometry Affect Product Characteristics.” Journal of Dairy Science 108, no. 6 (2025): 5719–31. https://doi.org/10.3168/jds.2025-26335.

Henry, Christopher, Ece Bulut, Sarah I. Murphy, et al. “An Agent-Based Model of COVID- 19 in the Food Industry for Assessing Public Health and Economic Impacts of Infection Control Strategies.” Scientific Reports 15, no. 1 (2025): 14153. https://doi.org/10.1038/s41598-025-97076-2.

Kemmerling, Leonie, Alina Stelick, Nicole Martin, Martin Wiedmann, and Aljosa Trmcic. “The Most Effective Strategy for Verifying the Absence of Sanitizer Contamination in Milk Depends on the Sanitizer Type Used in Fluid Milk Processing Facilities.” Journal of Dairy Science 108, no. 7 (2025): 6745–60. https://doi.org/10.3168/jds.2025-26394.

Lee, Renee T., Rachel L. Weachock, Zoe D. Wasserlauf-Pepper, Martin Wiedmann, and Nicole H. Martin. “Diverse Spore-Forming Bacterial Populations in US Organic Raw Milk Are Driven by Climate Region.” Journal of Dairy Science 108, no. 5 (2025): 4674–92. https://doi.org/10.3168/jds.2024-26045.

Motzer, Caroline, Aljosa Trmcic, Nicole Martin, Martin Wiedmann, and Samantha Bolten. “Assessment of Drivers of Listeria Environmental Monitoring Programs in Small- and Medium-Sized Dairy Processing Plants.” JDS Communications 6, no. 3 (2025): 277–81. https://doi.org/10.3168/jdsc.2024-0692.

Nooruzzaman, Mohammed, Lina M. Covaleda, Pablo Sebastian Britto de Oliveira, et al. “Thermal Inactivation Spectrum of Influenza A H5N1 Virus in Raw Milk.” Nature Communications 16, no. 1 (2025): 3299. https://doi.org/10.1038/s41467-025-58219-1.

Qian, Chenhao, Renee T. Lee, Rachel L. Weachock, Martin Wiedmann, and Nicole H. Martin. “A Machine–Learning Approach Reveals That Bacterial Spore Levels in Organic Bulk Tank Milk Are Dependent on Farm Characteristics and Meteorological Factors.” Journal of Food Protection 88, no. 5 (2025): 100477. https://doi.org/10.1016/j.jfp.2025.100477.

Rovai, D., M. E. Watson, D. M. Barbano, and M. A. Drake. “Consumer Acceptance of Protein Beverage Ingredients: Less Is More.” Journal of Dairy Science 108, no. 2 (2025): 1392–407. https://doi.org/10.3168/jds.2024-25679.

Schumann, Anna, Ahmed Gaballa, and Martin Wiedmann. “Engineering of a Monitorable Expression System to Characterize β-Lactamase Genes in Enterobacteriaceae.” Journal of Microbiological Methods 232–234 (July 2025): 107120. https://doi.org/10.1016/j.mimet.2025.107120.

Seshadrinathan, Shruthy, V. M. Balasubramaniam, Abigail B. Snyder, Robert Dupont, and Xiaoguang Wang. “Utilizing Superheated Steam to Inactivate Enterococcus Faecium NRRL B-2354 on Various Material Surfaces Used in Food and Produce Industries.” Food Control 169 (March 2025): 110987. https://doi.org/10.1016/j.foodcont.2024.110987.

Wang, Keyu, Yuhan Zhao, Wenzhu Yin, et al. “In Vitro Gastrointestinal Digestibility under Infant Conditions of Bovine Milk Fat Emulsions Stabilized Using Decalcified Micellar Casein Concentrate.” Food Hydrocolloids 168 (December 2025): 111555. https://doi.org/10.1016/j.foodhyd.2025.111555.

Wasserlauf-Pepper, Zoe D., Rachel L. Weachock, Christina M. Geary, Martin Wiedmann, and Nicole H. Martin. “Spore Levels in Bulk Tank Organic Raw Milk and Whole Milk Powder Are Reduced by Udder Hair Singeing.” JDS Communications 6, no. 3 (2025): 282–86. https://doi.org/10.3168/jdsc.2024-0734.

Anwar Ul Alam, Mohammad, Jessica A. Uhrin, and Syed S. H. Rizvi. “Technoeconomic Feasibility and Environmental Impact of Producing Milk Protein-Rich Orally Self-Disintegrating Puffs Using Supercritical CO Extrusion.” Journal of Food Process Engineering 48, no. 1 (2025): e70021. https://doi.org/10.1111/jfpe.70021.

Baker, Jakob, Yadwinder Singh Rana, Long Chen, Maria Amalia Beary, V. M. Balasubramaniam, and Abigail B. Snyder. “Superheated Steam Can Rapidly Inactivate Bacteria, But Manual Operation of Commercial Units Resulted in Limited Efficacy During Dry Surface Sanitization.” Journal of Food Protection 88, no. 3 (February 26, 2025): 100461. https://doi.org/10.1016/j.jfp.2025.100461.

Belias, Alexandra, Samantha Bolten, and Martin Wiedmann. “Challenges and Opportunities for Risk- and Systems-Based Control of Listeria Monocytogenes Transmission through Food.” Comprehensive Reviews in Food Science and Food Safety 23, no. 6 (2024): e70071. https://doi.org/10.1111/1541-4337.70071.

Bolten, Samantha, Robert D. Ralyea, Timothy T. Lott, Renato H. Orsi, Nicole H. Martin, Martin Wiedmann, and Aljosa Trmcic. “Utilizing Whole-Genome Sequencing to Characterize Listeria Spp. Persistence and Transmission Patterns in a Farmstead Dairy Processing Facility and Its Associated Farm Environment.” Journal of Dairy Science 107, no. 11 (November 2024): 9036–53. https://doi.org/10.3168/jds.2024-24789.

Lau, S., M. Wiedmann, and A. Adalja. “The Effects of Poor Fluid Milk Experience on Store Choice and Customer Loyalty in Online and In-Store Retail Channels.” JDS Communications 6, no. 1 (January 1, 2025): 7–12. https://doi.org/10.3168/jdsc.2024-0615.

Motzer, Caroline, Martin Wiedmann, and Nicole Martin. “Non-Spore-Forming Thermoduric Bacteria Vary Considerably in Thermal Resistance in Milk Media between Strains from the Same Genus.” Journal of Dairy Science 108, no. 4 (April 1, 2025): 3404–18. https://doi.org/10.3168/jds.2024-25598.

Qian, C., R.T. Lee, R.L. Weachock, M. Wiedmann, and N.H. Martin. “A Machine–Learning Approach Reveals That Bacterial Spore Levels in Organic Bulk Tank Milk Are Dependent on Farm Characteristics and Meteorological Factors.” Journal of Food Protection 88, no. 5 (2025). https://doi.org/10.1016/j.jfp.2025.100477.

Schumann, Anna, Ahmed Gaballa, Hyojik Yang, Di Yu, Robert K. Ernst, and Martin Wiedmann. “Site-Selective Modifications by Lipid A Phosphoethanolamine Transferases Linked to Colistin Resistance and Bacterial Fitness.” mSphere 9, no. 12 (November 29, 2024): e00731-24. https://doi.org/10.1128/msphere.00731-24.

Truong, T., A. J. Hernandez, D. M. Barbano, and M. A. Drake. “Erratum to ‘Ultrafiltration: Effect of Process Temperature (7°C and 50°C) on Process Performance and Protein Beverage Physical, Chemical, and Sensory Properties’ (J. Dairy Sci. 107:8919–8933).” Journal of Dairy Science 107, no. 12 (December 1, 2024): 11807. https://doi.org/10.3168/jds.2024-107-12-11807.

Uhrin, J.A., K. Lee, and S.S.H. Rizvi. “Variable Contact Area-Based Compressive Properties of Orally Self-Disintegrating Puffs.” Journal of Food Process Engineering 47, no. 12 (2024). https://doi.org/10.1111/jfpe.70022.

Ehling-Schulz, Monika, Matthias Filter, Jakob Zinsstag, Konstantinos Koutsoumanis, Mariem Ellouze, Josef Teichmann, Angelika Hilbeck, et al. “Risk Negotiation: A Framework for One Health Risk Analysis.” Bulletin of the World Health Organization 102, no. 6 (June 1, 2024): 453–56. https://doi.org/10.2471/BLT.23.290672.

Ge, Xinyu, Jie Zhang, Joe M. Regenstein, Dasong Liu, Yinbo Huang, Yongsheng Qiao, and Peng Zhou. “α-Lactalbumin: Functional Properties and Potential Health Benefits.” Food Bioscience 60 (August 1, 2024): 104371. https://doi.org/10.1016/j.fbio.2024.104371.

Iqbal, Aamir, Abdul Fateh Hosseini, and Syed S. H. Rizvi. “Supercritical Fluid Extrusion of Dairy and Fruit Products to Generate GOS-Enriched and Nutritionally Superior Snack Puffs.” Food and Bioproducts Processing 147 (September 1, 2024): 441–48. https://doi.org/10.1016/j.fbp.2024.07.019.

Iqbal, Aamir, Jessica A. Uhrin, and Syed S. H. Rizvi. “Orally Self-Disintegrating Milk Protein Puffs Enriched with Food by-Products for the Elderly.” Food Chemistry 461 (December 15, 2024): 140781. https://doi.org/10.1016/j.foodchem.2024.140781.

Jung, YeonJin, Chenhao Qian, Cecil Barnett-Neefs, Renata Ivanek, and Martin Wiedmann. “Developing an Agent-Based Model That Predicts Listeria Spp. Transmission to Assess Listeria Control Strategies in Retail Stores.” Journal of Food Protection 87, no. 9 (September 1, 2024): 100337. https://doi.org/10.1016/j.jfp.2024.100337.

Lee, Renee T., Rachel L. Evanowski, Halle E. Greenbaum, Deborah A. Pawloski, Martin Wiedmann, and Nicole H. Martin. “Troubleshooting High Laboratory Pasteurization Counts in Organic Raw Milk Requires Characterization of Dominant Thermoduric Bacteria, Which Includes Nonsporeformers as Well as Sporeformers.” Journal of Dairy Science 107, no. 6 (June 1, 2024): 3478–91. https://doi.org/10.3168/jds.2023-24330.

Ow-Wing, Kai, David M. Barbano, and MaryAnne Drake. “Production of Low-Lactose and Low-Serum-Protein Milk Protein Beverages Using Microfiltration.” Journal of Dairy Science 107, no. 8 (August 1, 2024): 5481–95. https://doi.org/10.3168/jds.2024-24776.

“Lipidomic Comparisons of Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk of Caprine Milk | Journal of Agricultural and Food Chemistry.” Accessed May 29, 2024. https://pubs-acs-org.proxy.library.cornell.edu/doi/10.1021/acs.jafc.4c00792.

Rana, Yadwinder Singh, Long Chen, Yang Jiao, Lynn M. Johnson, and Abigail B. Snyder. “A Meta-Analysis of Microbial Thermal Inactivation in Low Moisture Foods.” Food Microbiology 121 (August 1, 2024): 104515. https://doi.org/10.1016/j.fm.2024.104515.

Shukla, Viral, Marcela Villarreal, and Olga I. Padilla-Zakour. “Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey.” Beverages 10, no. 1 (March 2024): 18. https://doi.org/10.3390/beverages10010018.

Snyder, Abigail B. “Surface Sanitation in Food Manufacturing: Clean-In-Place, Clean-Out-of-Place, and Environment.” In Encyclopedia of Food Safety (Second Edition), edited by Geoffrey W. Smithers, 726–31. Oxford: Academic Press, 2024. https://doi.org/10.1016/B978-0-12-822521-9.00131-3.

Snyder, Abigail B., Nicole Martin, and Martin Wiedmann. “Microbial Food Spoilage: Impact, Causative Agents and Control Strategies.” Nature Reviews Microbiology, April 3, 2024, 1–15. https://doi.org/10.1038/s41579-024-01037-x.

Uhrin, J.A., S. Shafiekhani, and S.S.H. Rizvi. “Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples.” Food and Bioprocess Technology, 2024. https://doi.org/10.1007/s11947-024-03386-0.

Uhrin, Jessica A., and Syed S. H. Rizvi. “Orally Self-Disintegrating Milk Protein-Based Puffs Enriched with in-Process Generated Short Chain Galacto-Oligosaccharides by Supercritical Fluid Extrusion.” Innovative Food Science & Emerging Technologies 94 (June 1, 2024): 103667. https://doi.org/10.1016/j.ifset.2024.103667.

Uhrin, Jessica A., Soraya Shafiekhani, and Syed S. H. Rizvi. “Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples.” Food and Bioprocess Technology, April 2, 2024. https://doi.org/10.1007/s11947-024-03386-0.

Callero, K. R., E. M. Teplitz, D. M. Barbano, C. R. Seely, J. A. Seminara, I. R. Frost, H. A. McCray, R. M. Martinez, A. M. Reid, and J. A. A. McArt. “Patterns of Fourier-Transform Infrared Estimated Milk Constituents in Early Lactation Holstein Cows on a Single New York State Dairy.” Journal of Dairy Science, February 22, 2023. https://doi.org/10.3168/jds.2022-22588.

Evanowski, Rachel L., Sarah I. Murphy, Martin Wiedmann, and Nicole H. Martin. “Low-Cost, on-Farm Intervention to Reduce Spores in Bulk Tank Raw Milk Benefits Producers, Processors, and Consumers.” Journal of Dairy Science, January 27, 2023. https://doi.org/10.3168/jds.2022-22372.

Martin, N. H., R. L. Evanowski, and M. Wiedmann. “Invited Review: Redefining Raw Milk Quality—Evaluation of Raw Milk Microbiological Parameters to Ensure High-Quality Processed Dairy Products.” Journal of Dairy Science, January 9, 2023. https://doi.org/10.3168/jds.2022-22416.

Sakai, Nobumitsu, Ola Yetunde Esho, and Motoko Mukai. “Iodine Concentrations in Conventional and Organic Milk in the Northeastern U.S.” Dairy 3, no. 2 (June 2022): 211–19. https://doi.org/10.3390/dairy3020017.

Dumpler, Joseph, and Carmen I. Moraru. “A Process Optimization Approach for Microwave Vacuum Drying of Concentrated Skim Milk.” Journal of Dairy Science 105, no. 11 (November 1, 2022): 8765–81. https://doi.org/10.3168/jds.2021-21459.

Griep-Moyer, E. R., A. Trmčić, C. Qian, and C. I. Moraru. “Monte Carlo Simulation Model Predicts Bactofugation Can Extend Shelf-Life of Pasteurized Fluid Milk, Even When Raw Milk with Low Spore Counts Is Used as the Incoming Ingredient.” Journal of Dairy Science, October 4, 2022, S0022-0302(22)00571-9. https://doi.org/10.3168/jds.2022-22174.

McGillin, Meghan R., Dana L. deRiancho, Timothy A. DeMarsh, Ella D. Hsu, and Samuel D. Alcaine. “Selective Survival of Protective Cultures during High-Pressure Processing by Leveraging Freeze-Drying and Encapsulation.” Foods 11, no. 16 (January 2022): 2465. https://doi.org/10.3390/foods11162465.

Basbas, Carl, Sharif Aly, Emmanuel Okello, Betsy M. Karle, Terry Lehenbauer, Deniece Williams, Erika Ganda, Martin Wiedmann, and Richard V. Pereira. “Effect of Intramammary Dry Cow Antimicrobial Treatment on Fresh Cow’s Milk Microbiota in California Commercial Dairies.” Antibiotics (Basel, Switzerland) 11, no. 7 (July 18, 2022): 963. https://doi.org/10.3390/antibiotics11070963.

Cheng, Rachel A., Renato H. Orsi, and Martin Wiedmann. “The Number and Type of Chaperone-Usher Fimbriae Reflect Phylogenetic Clade Rather than Host Range in Salmonella.” MSystems 7, no. 3 (June 28, 2022): e0011522. https://doi.org/10.1128/msystems.00115-22.

Hassoun, Abdo, Nour Alhaj Abdullah, Abderrahmane Aït-Kaddour, Mohamed Ghellam, Ayşegül Beşir, Oscar Zannou, Begüm Önal, et al. “Food Traceability 4.0 as Part of the Fourth Industrial Revolution: Key Enabling Technologies.” Critical Reviews in Food Science and Nutrition, August 11, 2022, 1–17. https://doi.org/10.1080/10408398.2022.2110033.

“In‐mouth, Self‐disintegrating Milk Protein Puffs‐I: Process Development – Arora – Journal of Food Process Engineering – Wiley Online Library.” Accessed August 30, 2022. https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.14144.

Qian, Chenhao, Yuhan Liu, Cecil Barnett-Neefs, Sudeep Salgia, Omer Serbetci, Aaron Adalja, Jayadev Acharya, Qing Zhao, Renata Ivanek, and Martin Wiedmann. “A Perspective on Data Sharing in Digital Food Safety Systems.” Critical Reviews in Food Science and Nutrition 0, no. 0 (July 26, 2022): 1–17. https://doi.org/10.1080/10408398.2022.2103086.

Rudlong, Autumn M., Yuto T. Koga, and Julie M. Goddard. “Advances in Nonfouling and Antimicrobial Coatings: Perspectives for the Food Industry.” ACS Food Science & Technology, August 17, 2022. https://doi.org/10.1021/acsfoodscitech.2c00148.

Wang, Mingming, Lu Wang, Xiaomei Lyu, Xiao Hua, Julie M. Goddard, and Ruijin Yang. “Lactulose Production from Lactose Isomerization by Chemo-Catalysts and Enzymes: Current Status and Future Perspectives.” Biotechnology Advances 60 (July 25, 2022): 108021. https://doi.org/10.1016/j.biotechadv.2022.108021.

Daeschel, Devin, James B. Pettengill, Yu Wang, Yi Chen, Marc Allard, and Abigail B. Snyder. “Genomic Analysis of Listeria Monocytogenes from US Food Processing Environments Reveals a High Prevalence of QAC Efflux Genes but Limited Evidence of Their Contribution to Environmental Persistence.” BMC Genomics 23, no. 1 (July 4, 2022): 488. https://doi.org/10.1186/s12864-022-08695-2.

“Heat-Stable Liposomes from Milk Fat Globule Membrane Phospholipids for PH-Triggered Delivery of Hydrophilic and Lipophilic Bioactives – ScienceDirect.” Accessed June 10, 2022. https://www-sciencedirect-com.proxy.library.cornell.edu/science/article/pii/S1466856422001151.

Qi, Xinyang, Dasong Liu, Jiajie Yuan, Joe M. Regenstein, and Peng Zhou. “Effects of Heating Temperatures and PH of Skim Milk Fortified with Milk Protein Concentrate on the Texture and Microstructure of High-Protein Yoghurts.” International Dairy Journal 131 (August 1, 2022): 105395. https://doi.org/10.1016/j.idairyj.2022.105395.

Whitt, D. M., J. Pranata, B. G. Carter, D. M. Barbano, and M. A. Drake. “Effects of Micellar Casein Concentrate Purity and Milk Fat on Sulfur/Eggy Flavor in Ultrapasteurized Milk-Based Beverages.” Journal of Dairy Science 0, no. 0 (May 4, 2022). https://doi.org/10.3168/jds.2021-21621.

“Interfacial Behavior of a Polylactic Acid Active Packaging Film Dictates Its Performance in Complex Food Matrices – ScienceDirect.” Accessed March 14, 2022. https://www-sciencedirect-com.proxy.library.cornell.edu/science/article/pii/S2214289422000242.

Keefer, H. M., L. R. Sipple, B. G. Carter, D. M. Barbano, and M. A. Drake. “Children’s Perceptions of Fluid Milk with Varying Levels of Milkfat.” Journal of Dairy Science 105, no. 4 (April 1, 2022): 3004–18. https://doi.org/10.3168/jds.2021-20826.

Mitra, Pranabendu, Ran Zhou, and Syed S. H. Rizvi. “Supercritical Carbon Dioxide Extrusion of Milk Protein Concentrate and Rice Flour Blend: A New Dairy Nutrition Delivery Platform.” Journal of Food Process Engineering n/a, no. n/a (n.d.): e14056. https://doi.org/10.1111/jfpe.14056.

Pomon, Benjamin, Seyed Mohammad Davachi, Peilong Li, Mohammad Arshadi, Seyedeh S. Madarshahian, Younas Dadmohammadi, Chen Tan, et al. “PH-Responsive Delivery of Rebaudioside a Sweetener via Mucoadhesive Whey Protein Isolate Core-Shell Nanocapsules.” Food Hydrocolloids 129 (August 1, 2022): 107657.  https://doi.org/10.1016/j.foodhyd.2022.107657.

“Using Agent-Based Modeling to Compare Corrective Actions for Listeria Contamination in Produce Packinghouses – PubMed.” Accessed April 12, 2022. https://pubmed.ncbi.nlm.nih.gov/35320292/.

CARLIN, CATHARINE R., SHERRY ROOF, and MARTIN WIEDMANN. “Assessment of Reference Method Selective Broth and Plating Media with 19 Listeria Species Highlights the Importance of Including Diverse Species in Listeria Method Evaluations.” Journal of Food Protection 85, no. 3 (December 2, 2021): 494–510. https://doi.org/10.4315/JFP-21-293.

Chen, Tong, Renato H. Orsi, Ruixi Chen, Maureen Gunderson, Sherry Roof, Martin Wiedmann, Sara E. Childs-Sanford, and Kevin J. Cummings. “Characterization of Listeria Monocytogenes Isolated from Wildlife in Central New York.” Veterinary Medicine and Science n/a, no. n/a. Accessed February 18, 2022. https://doi.org/10.1002/vms3.758.

Lin, Tiantian, Gopinathan Meletharayil, Rohit Kapoor, and Alireza Abbaspourrad. “Bioactives in Bovine Milk: Chemistry, Technology, and Applications.” Nutrition Reviews 79, no. Supplement_2 (December 8, 2021): 48–69. https://doi.org/10.1093/nutrit/nuab099.

Qian, C., N. H. Martin, M. Wiedmann, and A. Trmčić. “Development of a Risk Assessment Model to Predict the Occurrence of Late Blowing Defect in Gouda Cheese and Evaluate Potential Intervention Strategies.” Journal of Dairy Science, January 25, 2022. https://doi.org/10.3168/jds.2021-21206.

Nicole Martin, PhD

A recent Milk Quality Improvement Program study published in the Journal of Food Protection leveraged advanced statistical tools and machine learning to identify quality management practices in processing facilities that are associated with post-pasteurization contamination in fluid milk. Post-pasteurization contamination (PPC) is a barrier to high quality fluid milk, often causing pre-mature spoilage of product which can impact consumer acceptance and willingness to purchase.

Many fluid milk processors struggle to control PPC, especially when multiple factors at an individual facility may be directly and indirectly causing the contamination. Our study identified that the most important drivers of PPC are; i) cleaning and sanitation practices; ii) activities related to good manufacturing practices; iii) container type (a proxy for different filling equipment); iv) in-house finished product testing, and; v) designation of a quality department. Fluid milk processors should use these results to prioritize implementation of intervention strategies to reduce PPC. Read the fully study (https://doi.org/10.4315/JFP-20-431) or contact Sarah Murphy or Nicole Martin with questions.