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

Check out our most recent publication in 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 standardization. The publication furthermore highlights new insights on modelling spore heat resistance of Geobacillus stearothermophilus.