Concerns around sporeforming bacteria in dairy processing
Species of Bacillus and Geobacillus have great potential to cause much headache in dairy processing. Their spore forming nature and thermophilic temperature parameters are key contributors.
food spoilage
Complexities of shelf-life extension
Shelf-life extension of food is complex, and involves many factors. Furthermore, only some generalisations can be made due to the myriad of influencing factors along the entire agrifood farm to fork supply chain.
Bacterial lipolytic spoilage of bovine milk
Lipolytic rancidity is not uncommon in raw milk and action of heat-stable bacterial lipase in UHT milk that retain low levels of activity can result in a variety of off-aromas and off-flavours.
Food irradiation is safe!
Decades of research continue to demonstrate the safety of food irradiation in food preservation.
UHT processing and microbial spoilage of UHT milk.
An overview of UHT processing and the microbiology of UHT milk spoilage.
