Relation between spores in milk powders and predictability of spoilage of uht milk products

Relation between spores in milk powders and predictability of spoilage of uht milk products

In the publication of the International Journal of Dairy Technology, which focusses on “Spores in Dairy – new insights in detection, enumeration and risk assessment”, NIZO scientists Robyn Eijlander and Marjon Wells-Bennik, together with scientists from Abbott, bioMérieux, FrieslandCampina, Nestlé and U.S. Dairy Export Council, describe the evaluation of various methods that are used in the food industry to detect and enumerate heat-resistant spores in milk powders and offer practical solutions for standardisation. The publication furthermore highlights new insights on modelling spore heat resistance of Geobacillus stearothermophilus.

If you don’t have time to read the publication, then listen to the podcast of Robyn. Do you want to know more? Then contact Marjon Wells.