bacteria - Page 1 | Dairy Foods

Items Tagged with 'bacteria'

ARTICLES

Gut health and immunity go hand-in-hand

Pre-, pro- and post--biotics continue to grow.

Brian Berk

April 7, 2024

The need for prebiotics — as well as probiotics and postbiotics — continues to grow in the dairy marketplace.

Tap into the capabilities of bacterial cultures for dairy

Many of today’s cultures, especially for yogurt, can also provide mild flavors and thick, creamy textures.

K.J. Burrington

May 7, 2021

Bacteria have never had a greater role in cultured dairy products than today. It used to be that companies purchased cultures only for the types of flavors and rate of acid production needed, but now they can add texture development and health benefits to the list.

Speed up pathogen testing in dairy operations

Faster pathogen testing is an opportunity for dairy processors

April 27, 2020

Recent innovations in pathogen testing have made tests faster and more accurate than before.

How to estimate the shelf life of fluid milk

The critical factor is the generation time of any bacteria that may be in the product

Charles H. White

March 25, 2020

The shelf life of milk is the number of days it retains a desirable taste flavor when held at refrigerated temperatures. Temperature is critical to maximize shelf life.

How to control L. mono

These are the bad bugs in dairy plants. USDA and FDA surveys have reported that Listeria is present in more than 10% of all raw milk from commercial U.S. dairy farms.

Henry Randolph

June 8, 2012

Listeria monocytogenes (L. mono)is a gram-positive bacterium and a specific member of the Listeria family. It is capable of causing severe illness and even death. The mortality rate from L. monoin susceptible populations is one of the highest of any known food pathogen. Individuals with compromised immune systems are particularly vulnerable.

Equipment for Lab Tests: DeltaTrak

January 13, 2012

DeltaTRAK partnered with food safety expert George Nakamura to present research on rapid bacterial enzyme detection technology at the Food Safety Summit in Washington, D.C.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.