Dairy
researchers identify bacterial spoilers in milk
July 17,
2012
Our days of
crying over spoiled milk could be over, thanks to Cornell food scientists.
Milk
undergoes heat treatment -- pasteurization -- to kill off microbes that can
cause food spoilage and disease, but certain bacterial strains can survive this
heat shock as spores and cause milk to curdle in storage.
Researchers
in the Milk Quality Improvement Program at Cornell's College of Agriculture and
Life Sciences have identified the predominant spore-forming bacteria in milk
and their unique enzyme activity, knowledge that can now be used to protect the
quality and shelf life of dairy products.
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