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Poor udder hygiene has been linked to high microbial counts in milk (Gleeson et al. 2009).
The study found that practices at production and along the chain contribute to high microbial counts in milk.
The occurrence of these factors, and their contribution to increase in microbial counts in milk along the chain have not been reported.
The aim of this study was to map the camel milk value chain and establish the predisposing factors for increase in microbial counts in milk along the chain.
Microbial counts in both cheeses, however, were far above the Mexican norm, and fresh cheese was also far above the limits of the Mexican norm for fecal coliforms.
In this study, results of microbial counts in milk at the secondary collection centre indicated that there was no significant difference in microbial load of milk handled by individuals trained on milk quality vis a vis those without training.
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This work presents a novel surface acoustic wave (SAW) sensor for the measurement of the microbial count in a biological culture.
Although this is not a common occurrence, it demonstrates the challenges along the value chain that would lead to high microbial count in milk and eventually milk loss through spoilage.
To achieve a long refrigerated shelf life, the processing of MCC18 was designed to maximize the removal of low-molecular weight compounds [e.g., lactose and nonprotein nitrogen (NPN)] that can be easily metabolized by microbes, while minimizing the microbial count in the final product.
The latter fact is supported by oxygen consumption data, by increase in the microbial counts and by changes in the distribution of the pollutants in the plant effluent.
Among them the significant reduction in microbial counting, improvements in compliance of professionals due to less time for preparation (1 minute for alcohol-based preparations vs. 3 minutes for scrubbing with chlorhexidine) and less irritant effect under the skin, besides great savings in costs and water consumption and brushes disposal.
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CEO of Professional Science Editing for Scientists @ prosciediting.com