Product Quality and Spoilage

  • Qian, C., N.H. Martin, M. Wiedmann, and A. Trmčić. 2022. Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies. J. Dairy Sci. 105:2880–2894. https://doi.org/10.3168/jds.2021-21206.
  • Lau, S., A. Trmcic, N.H. Martin, M. Wiedmann, and S.I. Murphy. 2022. Development of a Monte Carlo simulation model to predict pasteurized fluid milk spoilage due to post-pasteurization contamination with gram-negative bacteria. J. Dairy Sci. 105:1978–1998. https://doi.org/10.3168/jds.2021-21316.
  • Nielsen, L., M. Rolighed, A. Buehler, S. Knøchel, M. Wiedmann, and C. Marvig. 2021. Development of predictive models evaluating the spoilage-delaying effect of a bioprotective culture on different yeast species in yogurt. J. Dairy Sci. 104:9570–9582. https://doi.org/10.3168/jds.2020-20076.
  • Murphy, S.I., S.J. Reichler, N.H. Martin, K.J. Boor, and M. Wiedmann. 2021. Machine learning and advanced statistical modeling can identify key quality management practices that affect postpasteurization contamination of fluid milk. J. Food Prot. 84:1496–1511. https://doi.org/10.4315/JFP-20-431.
  • Martin, N.H., P. Torres-Frenzel, and M. Wiedmann. 2021. Invited review: Controlling dairy product spoilage to reduce food loss and waste. J. Dairy Sci. 104:1251–1261. https://doi.org/10.3168/jds.2020-19130.
  • Reichler, S.J., S.I. Murphy, N.H. Martin, and M. Wiedmann. 2021. Identification, subtyping, and tracking of dairy spoilage-associated Pseudomonas by sequencing the ileS gene. J. Dairy Sci. 104:2668–2683. https://doi.org/10.3168/jds.2020-19283.
  • Rojas, A., S.I. Murphy, M. Wiedmann, and N.H. Martin. 2020. Short communication: Coliform Petrifilm as an alternative method for detecting total gram-negative bacteria in fluid milk. J. Dairy Sci. 103:5043–5046. https://doi:10.3168/jds.2019-17792.
  • Carey, N.R., D.J. Kent, S.C. Murphy, K.J. Boor, M. Wiedmann, and N.H. Martin. 2020. A practical training program for fluid milk defect judging should focus on initial training of panelists. J. Dairy Sci. 103:6716–6726. https://doi.org/10.3168/jds.2019-17336.
  • Reichler, S.J., S.I. Murphy, A.W. Erickson, N.H. Martin, A.B. Snyder, and M. Wiedmann. 2020. Interventions designed to control postpasteurization contamination in high-temperature, short-time-pasteurized fluid milk processing facilities: A case study on the effect of employee training, clean-in-place chemical modification, and preventive maintenance programs. J. Dairy Sci. 103:7569–7584. https://doi.org/10.3168/jds.2020-18186.
  • Reichler, S. J., N. H. Martin, R. L. Evanowski, J. Kovac, M. Wiedmann, and R. H. Orsi. 2019. A century of gray: A genomic locus found in 2 distinct Pseudomonas spp. is associated with historical and contemporary color defects in dairy products worldwide. J. Dairy Sci. 102(7):5979-6000. https://doi.org/10.3168/jds.2018-16192.
  • Buehler, A. J., R. L. Evanowski, M. Wiedmann, and N. H. Martin. 2019. Internal transcribed spacer (ITS) sequence-based characterization of fungal isolates from multiple yogurt facilities—a case study. J. Dairy Sci. 102(4):3646-3653. https://doi.org/10.3168/jds.2018-15636.
  • Buehler, A. J., N. H. Martin, K. J. Boor, and M. Wiedmann. 2018. Psychrotolerant spore-former growth characterization for the development of a dairy spoilage predictive model. J. Dairy Sci. https://doi.org/10.3168/jds.2018-14501.
  • Buehler, A. J., N. H. Martin, K. J. Boor, and M. Wiedmann. 2018. Evaluation of biopreservatives in Greek yogurt to inhibit yeast and mold spoilage and development of a yogurt spoilage predictive model. J. Dairy Sci. 101(12):10759-10774. https://doi.org/10.3168/jds.2018-15082.
  • Alles, A. S., M. Wiedmann, and N. H. Martin. 2018. Rapid detection and characterization of post-pasteurization contaminants in pasteurized fluid milk. J. Dairy Sci. Submitted.
  • Martin, N. H., K. J. Boor, and M. Wiedmann. 2018. Symposium review: Effect of post-pasteurization contamination on fluid milk quality. J. Dairy Sci. 101(1):861-870. http://dx.doi.org/10.3168/jds.2017-13339.
  • Reichler, S. J., A. Trmčić, N. H. Martin, K. J. Boor, and M. Wiedmann. 2018. Pseudomonas fluorescens group bacterial strains are responsible for repeat and sporadic postpasteurization contamination and reduced fluid milk shelf life. J. Dairy Sci. 101(9):7780-7800. https://doi.org/10.3168/jds.2018-14438.
  • Buehler, A. J., R. L. Evanowski, N. H. Martin, K. J. Boor, and M. Wiedmann. 2017. Internal transcribed spacer (ITS) sequencing reveals considerable fungal diversity in dairy products. J. Dairy Sci. 100(11):8814-8825. http://dx.doi.org/10.3168/jds.2017-12635.
  • Evanowski, R. L., S. J. Reichler, D. J. Kent, N. H. Martin, K. J. Boor, and M. Wiedmann. 2017. Short communication: Pseudomonas azotoformans causes gray discoloration in HTST fluid milk. J. Dairy Sci. 100(10):7906-7909. http://dx.doi.org/10.3168/jds.2017-12650.
  • Hervert, C. J., N. H. Martin, K. J. Boor, and M. Wiedmann. 2017. Survival and detection of coliforms, Enterobacteriaceae, and Gram-negative bacteria in Greek yogurt. J. Dairy Sci. 100(2):950-960. http://dx.doi.org/10.3168/jds.2016-11553.
  • Masiello, S. N., D. Kent, N. H. Martin, Y. H. Schukken, M. Wiedmann, and K. J. Boor. 2017. Longitudinal assessment of dairy farm management practices associated with the presence of psychrotolerant Bacillales spores in bulk tank milk on 10 New York State dairy farms. J. Dairy Sci. https://doi.org/10.3168/jds.2017-13139.
  • Martin, N.H., A. Trmcic, T.H. Hsieh, K.J. Boor, and M. Wiedmann. 2016. The evolving role of coliforms as indicators of unhygienic processing conditions in dairy foods. Front. Microbiol. 7. https://doi.org/10.3389/fmicb.2016.01549.
  • Hervert, C. J., A. S. Alles, N. H. Martin, K. J. Boor, and M. Wiedmann. 2016. Evaluation of different methods to detect microbial hygiene indicators relevant in the dairy industry. J. Dairy Sci. 99(9):7033-7042. http://dx.doi.org/10.3168/jds.2016-11074.
  • Martin, N., N. Carey, S. Murphy, D. Kent, J. Bang, T. Stubbs, M. Wiedmann, and R. Dando. 2016. Exposure of fluid milk to LED light negatively affects consumer perception and alters underlying sensory properties. J. Dairy Sci. 99(6):4309-4324. http://dx.doi.org/10.3168/jds.2015-9603.
  • Masiello, S. N., N. H. Martin, A. Trmčić, M. Wiedmann, and K. J. Boor. 2016. Identification and characterization of psychrotolerant coliform bacteria isolated from pasteurized fluid milk. J. Dairy Sci. 99(1):130-140. http://dx.doi.org/10.3168/jds.2015-9728.
  • Murphy, S. C., N. H. Martin, D. M. Barbano, and M. Wiedmann. 2016. Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield? J. Dairy Sci. 99(12):10128-10149. http://dx.doi.org/10.3168/jds.2016-11172.
  • Trmčić, A., K. Chauhan, D. J. Kent, R. D. Ralyea, N. H. Martin, K. J. Boor, and M. Wiedmann. 2016. Coliform detection in cheese is associated with specific cheese characteristics, but no association was found with pathogen detection. J. Dairy Sci. 99(8):6105-6120. http://dx.doi.org/10.3168/jds.2016-11112.
  • Andrus, A. D., B. Campbell, K. J. Boor, M. Wiedmann, and N. H. Martin. 2015. Short communication: Postpasteurization hold temperatures of 4 or 6 c, but not raw milk holding of 24 or 72 hours, affect bacterial outgrowth in pasteurized fluid milk. J. Dairy Sci. 98(11):7640-7643. http://dx.doi.org/10.3168/jds.2015-9531.
  • Trmčić, A., N. H. Martin, K. J. Boor, and M. Wiedmann. 2015. A standard bacterial isolate set for research on contemporary dairy spoilage. J. Dairy Sci. 98(8):5806-5817. http://dx.doi.org/10.3168/jds.2015-9490.
  • Martin, N. H., A. Friedlander, A. Mok, D. Kent, M. Wiedmann, and K. J. Boor. 2014. Peroxide test strips detect added hydrogen peroxide in raw milk at levels affecting bacterial load. J. Food Prot. 77(10):1809-1813. http://dx.doi.org/10.4315/0362-028X.JFP-14-074.
  • Masiello, S. N., N. H. Martin, R. D. Watters, D. M. Galton, Y. H. Schukken, M. Wiedmann, and K. J. Boor. 2014. Identification of dairy farm management practices associated with the presence of psychrotolerant sporeformers in bulk tank milk. J. Dairy Sci. 97(7):4083-4096. http://dx.doi.org/10.3168/jds.2014-7938.
  • Watterson, M. J., D. J. Kent, K. J. Boor, M. Wiedmann, and N. H. Martin. 2014. Evaluation of dairy powder products implicates thermophilic sporeformers as the primary organisms of interest. J. Dairy Sci. 97(4):2487-2497. http://dx.doi.org/10.3168/jds.2013-7363.
  • Ivy, R. A., M. L. Ranieri, N. H. Martin, H. C. den Bakker, B. M. Xavier, M. Wiedmann, and K. J. Boor. 2012. Identification and characterization of psychrotolerant sporeformers associated with fluid milk production and processing. Appl. Environ. Microbiol. 78(6):1853-1864. http://dx.doi.org/10.1128/aem.06536-11.
  • Martin, N. H., N. R. Carey, S. C. Murphy, M. Wiedmann, and K. J. Boor. 2012a. A decade of improvement: New York State fluid milk quality. J. Dairy Sci. 95(12):7384-7390. http://dx.doi.org/10.3168/jds.2012-5767.
  • Martin, N. H., M. L. Ranieri, M. Wiedmann, and K. J. Boor. 2012b. Reduction of pasteurization temperature leads to lower bacterial outgrowth in pasteurized fluid milk during refrigerated storage: A case study. J. Dairy Sci. 95(1):471-475. http://dx.doi.org/10.3168/jds.2011-4820.
  • Ranieri, M. L., R. A. Ivy, W. R. Mitchell, E. Call, S. N. Masiello, M. Wiedmann, and K. J. Boor. 2012. Real-time pcr detection of Paenibacillus spp. In raw milk to predict shelf life performance of pasteurized fluid milk products. Appl. Environ. Microbiol. 78(16):5855-5863. http://dx.doi.org/10.1128/aem.01361-12.
  • Van Tassell, J. A., N. H. Martin, S. C. Murphy, M. Wiedmann, K. J. Boor, and R. A. Ivy. 2012. Evaluation of various selective media for the detection of Pseudomonas species in pasteurized milk. J. Dairy Sci. 95(3):1568-1574. https://doi.org/10.3168/jds.2011-4958.
  • Martin, N. H., S. C. Murphy, R. D. Ralyea, M. Wiedmann, and K. J. Boor. 2011a. When cheese gets the blues: Pseudomonas fluorescens as the causative agent of cheese spoilage. J. Dairy Sci. 94(6):3176-3183. http://dx.doi.org/10.3168/jds.2011-4312.
  • Martin, N. H., M. L. Ranieri, S. C. Murphy, R. D. Ralyea, M. Wiedmann, and K. J. Boor. 2011b. Results from raw milk microbiological tests do not predict the shelf-life performance of commercially pasteurized fluid milk. J. Dairy Sci. 94(3):1211-1222. http://dx.doi.org/10.3168/jds.2010-3915.
  • Ranieri, M. and K. Boor. 2010. Tracking and eliminating sporeformers in dairy systems. Australian Journal of Dairy Technology 65(2):74.
  • Ranieri, M. L. and K. J. Boor. 2009. Short communication: Bacterial ecology of high-temperature, short-time pasteurized milk processed in the United States. J. Dairy Sci. 92(10):4833-4840. http://dx.doi.org/10.3168/jds.2009-2181.
  • Ranieri, M. L., J. R. Huck, M. Sonnen, D. M. Barbano, and K. J. Boor. 2009. High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk. J. Dairy Sci. 92(10):4823-4832. http://dx.doi.org/10.3168/jds.2009-2144.
  • Woodcock, N. H., B. H. Hammond, R. D. Ralyea, and K. J. Boor. 2009. Short communication: N-alpha-lauroyl-l-arginine ethylester monohydrochloride reduces bacterial growth in pasteurized milk. J. Dairy Sci. 92(9):4207-4210. http://dx.doi.org/10.3168/jds.2009-2150.
  • Huck, J. R., M. Sonnen, and K. J. Boor. 2008. Tracking heat-resistant, cold-thriving fluid milk spoilage bacteria from farm to packaged product. J. Dairy Sci. 91(3):1218-1228. http://dx.doi.org/10.3168/jds.2007-0697.
  • Huck, J. R., B. H. Hammond, S. C. Murphy, N. H. Woodcock, and K. J. Boor. 2007a. Tracking spore-forming bacterial contaminants in fluid milk-processing systems. J. Dairy Sci. 90(10):4872-4883. http://dx.doi.org/10.3168/jds.2007-0196.
  • Huck, J. R., N. H. Woodcock, R. D. Ralyea, and K. J. Boor. 2007b. Molecular subtyping and characterization of psychrotolerant endospore-forming bacteria in two New York State fluid milk processing systems. J. Food Prot. 70(10):2354-2364. https://doi.org/10.4315/0362-028X-70.10.2354
  • Durak, M. Z., H. I. Fromm, J. R. Huck, R. N. Zadoks, and K. J. Boor. 2006. Development of molecular typing methods for Bacillus spp. and Paenibacillus spp. isolated from fluid milk products. J. Food Sci. 71(2):M50-M56. http://dx.doi.org/10.1111/j.1365-2621.2006.tb08907.x.
  • Murphy, S. C., N. R. Carey, B. H. Hammond, and K. J. Boor. 2006. New York state cottage cheese shelf-life characteristics: A sixteen-year perspective. Food Prot. Trends 26:158-164.
  • Carey, N. R., S. C. Murphy, R. N. Zadoks, and K. J. Boor. 2005. Shelf lives of pasteurized fluid milk products in New York State: A ten-year study. Food Prot. Trends 25(2):102-113.
  • Dogan, B. and K. J. Boor. 2004. Short communication: Growth characteristics of Streptococcus uberis in UHT-treated milk. J. Dairy Sci. 87(4):813-815. http://dx.doi.org/10.3168/jds.S0022-0302(04)73225-7.
  • Fromm, H. I. and K. J. Boor. 2004. Characterization of pasteurized fluid milk shelf-life attributes. J. Food Sci. 69(8):M207-M214. http://dx.doi.org/10.1111/j.1365-2621.2004.tb09889.x.
  • Zadoks, R. N., R. N. Gonzalez, K. J. Boor, and Y. H. Schukken. 2004. Mastitis-causing streptococci are important contributors to bacterial counts in raw bulk tank milk. J. Food Prot. 67(12):2644-2650. http://dx.doi.org/10.4315/0362-028X-67.12.2644.
  • Dogan, B. and K. J. Boor. 2003. Genetic diversity and spoilage potentials among Pseudomonas spp. isolated from fluid milk products and dairy processing plants. Appl. Environ. Microbiol. 69(1):130-138. http://dx.doi.org/10.1128/AEM.69.1.130-138.2003
  • Chapman, K. 2002. New study validates light blocking efforts: Teens taste light-oxidation in milk and don't like it. (plant operations special feature). Page 40+ in Dairy Foods. Vol. 103.
  • Chapman, K. W., L. J. Whited, and K. J. Boor. 2002. Sensory threshold of light-oxidized flavor defects in milk. J. Food Sci. 67(7):2770-2773. http://dx.doi.org/10.1111/j.1365-2621.2002.tb08813.x.
  • Whited, L. J., B. H. Hammond, K. W. Chapman, and K. J. Boor. 2002. Vitamin A degradation and light-oxidized flavor defects in milk. J. Dairy Sci. 85(2):351-354. https://doi.org/10.3168/jds.S0022-0302(02)74080-0.
  • Boor, K. J. 2001. Fluid dairy product quality and safety: Looking to the future. J. Dairy Sci. 84(1):1-11. http://dx.doi.org/10.3168/jds.S0022-0302(01)74445-1.
  • Chapman, K. W. and K. J. Boor. 2001. Acceptance of 2% ultra-pasteurized milk by consumers, 6 to 11 years old. J. Dairy Sci. 84(4):951-954. https://doi.org/10.3168/jds.S0022-0302(01)74553-5.
  • Chapman, K. W., H. T. Lawless, and K. J. Boor. 2001. Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk. J. Dairy Sci. 84(1):12-20. https://doi.org/10.3168/jds.S0022-0302(01)74446-3.
  • Hayes, M. C., R. D. Ralyea, S. C. Murphy, N. R. Carey, J. M. Scarlett, and K. J. Boor. 2001. Identification and characterization of elevated microbial counts in bulk tank raw milk. J. Dairy Sci. 84(1):292-298. https://doi.org/10.3168/jds.S0022-0302(01)74479-7.
  • Murphy, S. C., L. J. Whited, L. C. Rosenberry, B. H. Hammond, D. K. Bandler, and K. J. Boor. 2001. Fluid milk vitamin fortification compliance in New York State. J. Dairy Sci. 84(12):2813-2820. https://doi.org/10.3168/jds.S0022-0302(01)74737-6.
  • Douglas, S. A., M. J. Gray, A. D. Crandall, and K. J. Boor. 2000. Characterization of chocolate milk spoilage patterns. J. Food Prot. 63(4):516-521. http://dx.doi.org/10.4315/0362-028X-63.4.516.
  • Murphy, S. C. and K. J. Boor. 2000. Trouble-shooting sources and causes of high bacteria counts in raw milk. Dairy, Food and Environmental Sanitation 20(8):606-611.
  • Boor, K. J., D. P. Brown, S. C. Murphy, S. M. Kozlowski, and D. K. Bandler. 1998. Microbiological and chemical quality of raw milk in New York State. J. Dairy Sci. 81(6):1743-1748. http://dx.doi.org/10.3168/jds.S0022-0302(98)75742-X.
  • Boor, K. J. and D. N. Nakimbugwe. 1998. Quality and stability of 2%-fat ultrapasteurized fluid milk products. Dairy, food and environmental sanitation 18(2):78-82.
  • Chapman, K. W., L. C. Rosenberry, D. K. Bandler, and K. J. Boor. 1998. Light-oxidized flavor development and vitamin A degradation in chocolate milk. J. Food Sci. 63(5):930-934. http://dx.doi.org/10.1111/j.1365-2621.1998.tb17929.x.
  • Murphy, S. C., S. M. Kozlowski, D. K. Bandler, and K. J. Boor. 1998. Evaluation of adenosine triphosphate-bioluminescence hygiene monitoring for trouble-shooting fluid milk shelf-life problems. J. Dairy Sci. 81(3):817-820. http://dx.doi.org/10.3168/jds.S0022-0302(98)75639-5.
  • Ralyea, R. D., M. Wiedmann, and K. J. Boor. 1998. Bacterial tracking in a dairy production system using phenotypic and ribotyping methods. J. Food Prot. 61(10):1336-1340. https://dx.doi.org/10.4315/0362-028X-61.10.1336.