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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 prep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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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 (biology), cell, a multicellular organism, or a Community (ecology), community of Biological interaction, interacting populations. They usually specialize in a particular Outline of biology#Subdisciplines, 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 hypothesis, hypotheses. Their discoveries may have Applied science#Applied research, 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 degre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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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] [Amazon] |
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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 Bacteri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Microorganism
A microorganism, or microbe, is an organism of microscopic scale, microscopic size, which may exist in its unicellular organism, single-celled form or as a Colony (biology)#Microbial colonies, colony of cells. The possible existence of unseen microbial life was suspected from antiquity, with an early attestation in Jain literature authored in 6th-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. Microorganisms are extremely diverse, representing most unicellular organisms in all three domains of life: two of the three domains, Archaea and Bacteria, only contain microorganisms. The third domain, Eukaryota, includes all multicellular o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Water
Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It 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, , 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°. In liquid form, is also called "water" at standard temperature and pressure. Because Earth's environment is relatively close to water's triple point, water exists on Earth as a solid, a liquid, and a gas. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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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 or viruses) present in fluid or on a specific surface or object. Sterilization can be achieved through various means, including heat, chemicals, irradiation, high pressure food preservation, 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, fluid or 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 of time slowed the decay of foods and various liquids, preserving them for safe consumption for a longer t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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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, an operating 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Laboratory
A laboratory (; ; colloquially lab) is a facility that provides controlled conditions in which scientific or technological research, experiments, and measurement may be performed. Laboratories are found in a variety of settings such as schools, universities, privately owned research institutions, corporate research and testing facilities, government regulatory and forensic investigation centers, physicians' offices, clinics, hospitals, regional and national referral centers, and even occasionally personal residences. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Temperature
Temperature is a physical quantity that quantitatively expresses the attribute of hotness or coldness. Temperature is measurement, measured with a thermometer. It reflects the average kinetic energy of the vibrating and colliding atoms making up a substance. 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), with the third 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Average
In colloquial, ordinary language, an average is a single number or value that best represents a set of data. The type of average taken as most typically representative of a list of numbers is the arithmetic mean the sum of the numbers divided by how many numbers are in the list. For example, the mean or average of the numbers 2, 3, 4, 7, and 9 (summing to 25) is 5. Depending on the context, the most representative statistics, statistic to be taken as the average might be another measure of central tendency, such as the mid-range, median, Mode (statistics), mode or geometric mean. For example, the average income, 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. 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 o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Milk
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibody, antibodies and immune-modulating components that milk immunity, strengthen the immune system against many diseases. As an agricultural product, Milking, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US Centers for Disease Control and Prevention, CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Somatic Cell Count
A somatic cell count (SCC) is a cell counting, cell count of somatic cells in a fluid sample (material), specimen, usually milk. In dairying, the SCC is an indicator of the quality (business), 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 litre#SI prefixes applied to the litre, 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 infection, infected with significant pathogen levels. Several tests like the Bartovation SCC cow’s 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |