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Enhancement of Quality, Safety and Health Attributes of Milk and Dairy Products


<OL> <LI> To study the cross contamination issues at the dairy farm level and development of a HACCP based system approach to control pathogenic bacteria in milk <LI> To examine the cross infectivity models under dairy production and processing environment and establish their linkages or overlaps<LI> To develop enriched dairy products with enhanced health attributes

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Non-Technical Summary: 1. Dairy products involve perhaps one of the most important and complex food chains. This incorporates not only the production and processing systems but also the food service and consumer handling practices. Dairy animals and environment may act as important reservoirs of both spoilage and pathogenic bacteria that are maintained through certain infectivity cycles under the dairy farming conditions. These also have the potential to be carried over to the dairy processing environments leading to the contamination of dairy products 2. In addition to quality and safety, dairy products are increasingly been perceived as health products. It is thus imperative to develop new dairy products with enhanced functional attributes to meet new demands. 1. The purpose of the present investigation is to study the persistence of spoilage and pathogenic microflora under dairy farming environments and develop HACCP based system approach to control the pathogens. The study also aims at establishing cross contamination between dairy farms and dairy processing plants due to the presence of certain infectivity cycles. 2. Another purpose of the study is to enhance the health attributes of dairy products by enriching them with functional components like bioactive peptides, conjugated linoleic acid, and riboflavin to enhance health attributes. <P> Approach: 1. Experiments will be conducted to study the cross contamination issues involving human handlers, dairy farm environment, and animal populations. Results thus obtained will help in establishing the presence of infectivity cycles of spoilage and pathogenic microflora in dairy farms. Biocide resistance patterns will be helpful to establish their persistence under the dairy farming environments. Data thus generated would help in identifying the critical control points (CCPs) under dairy farming operations leading to the development of a HACCP based self control plan for microbiological risk assessment and control 2.Carry over of spoilage and pathogenic microflora from dairy farms to processing plants will be studied in a model system. It will be of significance to study the role of contact surface biofilms in the persistence of microflora under milk processing environment. This will help in developing a cross infectivity model and its control based on the principles of risk analysis. 3. In order to improve the health attributes of dairy products, attempts will be made to screen the lactic acid bacteria for the production of functional components like bioactive peptides, bacteriocins, poly unsaturated fatty acids etc. Producing strains will be utilized in the manufacture of enriched dairy products having greater health benefits. This will also help in establishing a repository of useful dairy cultures at the Dairy Science Department, SDSU

Anand, Sanjeev
South Dakota State University
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