Germ Theory of DiseasePasteurizationCultured Milk ProductsHistory, 19th CenturyMilkSterilizationDairy ProductsMilk, HumanFood MicrobiologyFood HandlingFood PreservationFood ContaminationSteamYogurtHot TemperatureCheeseConsumer Product SafetyFood IrradiationFood-Processing IndustryDisinfectionCattleMycobacterium avium subsp. paratuberculosisMilk ProteinsIce CreamColony Count, MicrobialLactose IntoleranceDairyingDietLactaseLactoseInfant FoodAbattoirsFermentationBifidobacteriumListeria monocytogenesCalcium, DietaryCattle DiseasesNeoplasms, Germ Cell and EmbryonalFood, FortifiedProbioticsBrucellosisSalmonellaLactobacillusEscherichia coli O157Psychological TheoryFruitSpores, BacterialMilk HypersensitivityLactation