During the session, Dr Steenson will make a speech on the “Use of Protective Cultures to Control Unwanted Microorganisms in Dairy Foods”.

Protective cultures can be defined as food-grade bacterial cultures specifically selected for the ability to control unwanted microorganisms in food.  They are typically added to cultured dairy products as adjunct cultures, and develop their antimicrobial effects during the dairy fermentation.  Normally, these cultures are composed of various strains of lactic acid bacteria, or other bacteria used in the culturing of dairy products.  Protective cultures are designed to protect or extend shelf life of cultured dairy products, or to inhibit pathogenic microorganisms. 

Come and talk to our expert on October 29, 2009 from 8.00 to 10.00 am, room S402B.