“Ropy milk” is a body condition characterized by a stringy, viscous texture, especially noticeable when the product is poured or stirred and thread-like structures appear.
Take a grass to glass approach to controlling psychrotolerant sporeformers in fluid milk. Sporeformers have been shown to enter the fluid milk continuum on the farm, survive pasteurization and subsequently grow to spoilage levels at refrigeration temperatures.
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