Dairy

Milk is an excellent medium for the growth of a variety of bacteria, yeast and moulds. Many of these organisms are introduced into milk via the cow and the non-sterile farm environment.

Due to the high level of lactic acid bacteria, raw milk requires rapid refrigeration after milking to control bacteria proliferation. Nevertheless, psychrotrophic bacteria, yeast and moulds can still grow at low temperatures, producing rancid odours and a bitter taste that can only be kept at bay by fast pasteurisation in the dairy. Some heat-tolerant species may survive and later cause spoilage in milk or other dairy products.

Even in modern day dairys operating under good GMPs, re-contamination may also occur after pasteurisation, particularly with yeast and mould spores, Pseudomonas and some Gram-positive psychrophiles such as Listeria - not to mention E.coli and Salmonella.

To control spoilage and pathogenic microorganisms, the dairy industry has come a long way, primarily looking at non-chemical interventions in the form of heat treatment and ‘sterile’ environments. As modern dairy products become more and more complex, ensuring a long shelf life and high level of food safety is an ongoing challenge.

Here Care4U™ natural technologies include a range of solutions for successful new product development.