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Breed Method
Breed method is a laboratory technique used for counting microorganisms in milk. It was introduced in 1910 by American biologists Samuel Cate Prescott and Robert Stanley Breed. Purpose It is a method for somatic cell count, to know the number of living and dead microorganisms. When the method only recounts living organisms is called "viable count". There are many methods for the quantification of microorganisms, including microscopy methods, Coulter counter, Mass Spectrometry (for estimating cell mass), and Cell Culture methods which form and grow colonies of bacteria. The existing security in dairy products is given by the microbiological quality of the same, which ensures consumption from the point of view of health. The analysis of the quality of raw milk is a common practice in the dairy industry and aims to control the quality of the samples and the material introduced into the processing plant, culminating in a mass-consumption to ensure quality standards. Sample prepa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biologist
A biologist is a scientist who conducts research in biology. Biologists are interested in studying life on Earth, whether it is an individual cell, a multicellular organism, or a community of interacting populations. They usually specialize in a particular branch (e.g., molecular biology, zoology, and evolutionary biology) of biology and have a specific research focus (e.g., studying malaria or cancer). Biologists who are involved in basic research have the aim of advancing knowledge about the natural world. They conduct their research using the scientific method, which is an empirical method for testing hypotheses. Their discoveries may have applications for some specific purpose such as in biotechnology, which has the goal of developing medically useful products for humans. In modern times, most biologists have one or more academic degrees such as a bachelor's degree plus an advanced degree like a master's degree or a doctorate. Like other scientists, biologists can be fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samuel Cate Prescott
Samuel Cate Prescott (April 5, 1872 – March 19, 1962) was an American food scientist and microbiologist who was involved in the development of food safety, food science, public health, and industrial microbiology. Early life Prescott was born in South Hampton, New Hampshire, the younger of two children. An older sister, Grace, later became a teacher in South Hampton, located near the Amesbury, Massachusetts area, located across the New Hampshire-Massachusetts state line. His formal education was in an ungraded schoolhouse in New Hampshire. During his fifteenth year, Prescott served as a "rod man" on a surveying crew to lay out the state line between eastern New Hampshire and Massachusetts. In 1888, he enrolled at the Sanborn Seminary in Kingston, New Hampshire, becoming a member of the first graduating class in 1890 which consisted of three girls and two boys. The seminary was a preparatory school for the Massachusetts Institute of Technology (MIT, then known as Boston Tech ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert Stanley Breed
Robert Stanley Breed (October 17, 1877 – February 10, 1956) was an American biologist, born in Brooklyn, Pennsylvania. He received a bachelor's degree from Amherst College in 1898, an M.S. from the University of Colorado in 1899, and a Ph.D. from Harvard in 1902. In 1902 he became professor of biology at Allegheny College and was there secretary of the faculty in 1907–1910. He became known especially for his researches on the post-embryonic development of insects and for his contributions to scientific journals on the public milk supply. In 1903 he published ''The Changes which Occur in the Muscles of a Beetle during Metamorphosis. In 1913, Breed became head of bacteriology at the New York Agricultural Experiment Station in Geneva, New York. In 1927, he served as president of the Society of American Bacteriologists. From the 1920s until his death in 1956, he was a principal editor of ''Bergey's Manual of Determinative Bacteriology ''Bergey's Manual of Systematic Bacteriology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microorganism
A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in older texts. The informal synonym ''microbe'' () comes from μικρός, mikrós, "small" and βίος, bíos, "life". is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from sixth century BC India. The scientific study of microorganisms began with their observation under the microscope in the 1670s by Anton van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s, Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera, diphtheria, and anthrax. Because mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water
Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food, energy or organic micronutrients. Its chemical formula, H2O, indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. "Water" is also the name of the liquid state of H2O at standard temperature and pressure. A number of natural states of water exist. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vapor. Water co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sterilization (microbiology)
Sterilization refers to any process that removes, kills, or deactivates all forms of life (particularly microorganisms such as fungi, bacteria, spores, and unicellular eukaryotic organisms) and other biological agents such as prions present in or on a specific surface, object, or fluid. Sterilization can be achieved through various means, including heat, chemicals, irradiation, high pressure, and filtration. Sterilization is distinct from disinfection, sanitization, and pasteurization, in that those methods reduce rather than eliminate all forms of life and biological agents present. After sterilization, an object is referred to as being sterile or aseptic. Applications Foods One of the first steps toward modernized sterilization was made by Nicolas Appert, who discovered that application of heat over a suitable period slowed the decay of foods and various liquids, preserving them for safe consumption for a longer time than was typical. Canning of foods is an extension of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asepsis
Asepsis is the state of being free from disease-causing micro-organisms (such as pathogenic bacteria, viruses, pathogenic fungi, and parasites). There are two categories of asepsis: medical and surgical. The modern day notion of asepsis is derived from the older antiseptic techniques, a shift initiated by different individuals in the 19th century who introduced practices such as the sterilizing of surgical tools and the wearing of surgical gloves during operations. The goal of asepsis is to eliminate infection, not to achieve sterility. Ideally, a surgical field is sterile, meaning it is free of all biological contaminants (e.g. fungi, bacteria, viruses), not just those that can cause disease, putrefaction, or fermentation. Even in an aseptic state, a condition of sterile inflammation may develop. The term often refers to those practices used to promote or induce asepsis in an operative field of surgery or medicine to prevent infection. History The modern concept of asepsis evol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laboratory
A laboratory (; ; colloquially lab) is a facility that provides controlled conditions in which scientific or technological research, experiments, and measurement may be performed. Laboratory services are provided in a variety of settings: physicians' offices, clinics, hospitals, and regional and national referral centers. Overview The organisation and contents of laboratories are determined by the differing requirements of the specialists working within. A physics laboratory might contain a particle accelerator or vacuum chamber, while a metallurgy laboratory could have apparatus for casting or refining metals or for testing their strength. A chemist or biologist might use a wet laboratory, while a psychologist's laboratory might be a room with one-way mirrors and hidden cameras in which to observe behavior. In some laboratories, such as those commonly used by computer scientists, computers (sometimes supercomputers) are used for either simulations or the analysis of data. Scient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Temperature
Temperature is a physical quantity that expresses quantitatively the perceptions of hotness and coldness. Temperature is measured with a thermometer. Thermometers are calibrated in various temperature scales that historically have relied on various reference points and thermometric substances for definition. The most common scales are the Celsius scale with the unit symbol °C (formerly called ''centigrade''), the Fahrenheit scale (°F), and the Kelvin scale (K), the latter being used predominantly for scientific purposes. The kelvin is one of the seven base units in the International System of Units (SI). Absolute zero, i.e., zero kelvin or −273.15 °C, is the lowest point in the thermodynamic temperature scale. Experimentally, it can be approached very closely but not actually reached, as recognized in the third law of thermodynamics. It would be impossible to extract energy as heat from a body at that temperature. Temperature is important in all fields of natur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Average
In ordinary language, an average is a single number taken as representative of a list of numbers, usually the sum of the numbers divided by how many numbers are in the list (the arithmetic mean). For example, the average of the numbers 2, 3, 4, 7, and 9 (summing to 25) is 5. Depending on the context, an average might be another statistic such as the median, or mode. For example, the average personal income is often given as the median—the number below which are 50% of personal incomes and above which are 50% of personal incomes—because the mean would be higher by including personal incomes from a few billionaires. For this reason, it is recommended to avoid using the word "average" when discussing measures of central tendency. General properties If all numbers in a list are the same number, then their average is also equal to this number. This property is shared by each of the many types of average. Another universal property is monotonicity: if two lists of numbers ''A'' and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibody, antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is Milking, collected from farm animals. In 2011, Dairy farming, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Somatic Cell Count
A somatic cell count (SCC) is a cell count of somatic cells in a fluid specimen, usually milk. In dairying, the SCC is an indicator of the quality of milk—specifically, its low likeliness to contain harmful bacteria, and thus its high food safety. White blood cells (leukocytes) constitute the majority of somatic cells in question. The number of somatic cells increases in response to pathogenic bacteria like ''Staphylococcus aureus'', a cause of mastitis. The SCC is quantified as cells per milliliter. General agreement rests on a reference range of less than 100,000 cells/mL for uninfected cows and greater than 250,000 for cows infected with significant pathogen levels. Several tests like the PortaSCC milk test and The California mastitis test provide a cow-side measure of somatic cell count. The somatic cell count in the milk also increases after calving when colostrum is produced. Bacteria plate count The methods of determining Grade A milk quality are well established, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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