Relationship between spores in milk powders and predictability of spoilage of UHT milk products

摘要

Scientists from NIZO, in close collaboration with Abbott, bioMerieux, FrieslandCampina, Nestle and U.S. Dairy Export Council, have identified a practical and reliable microbial method to enumerate heat-resistant bacterial spores in milk powders. Presence and survival of such spores in dairy powders can cause spoilage of UHT-treated reconstituted liquid products. The study provides tools to standardise tests and enables improved interpretation of spore count test results, in relation to spoilage risks in UHT dairy products.