Fresher Healthier Safer
Fresher Healthier Safer
Microbial quality of raw milk is an important determinant of spoilage in processed dairy products, which can either be enzymatic-based (long shelf-life products) or due to bacterial growth (short shelf-life products).
Intrinsic and extrinsic, the range of factors that largely govern the shelf-life of fresh product and manufactured foods.
Damage to the microbiome, our gut microflora is a major consequence of antibiotic use. Microbial diversity could be the key to many of humanities challenges.
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