Articles Tagged with ''pathogens''

The dairy industry has come a long way when it comes to the microbial quality of finished products. In general, the industry is doing a good job of staying out of the headlines.

Dairy processors have long relied on pasteurization, which applies mild heat to a product for a set amount of time, to eliminate pathogens and extend the shelf life of products. Unfortunately, the process can negatively impact the sensorial and nutritional aspects of the product.