![]() Traditional microbiological detection methods used in industry have limitations in terms of time, efficiency, accuracy, and sensitivity. ![]() A particular emphasis on spore-forming bacteria is necessary due to their inherent ability to survive extreme processing conditions. To ensure quality and safety standards in the dairy sector, strict controls are in place with respect to the acceptable quantity and species of microorganisms present in these products. ![]() These powders are used in a wide variety of products, including confectionery, infant formula, sports dietary supplements and supplements for health recovery. Unsurprisingly, there has been a corresponding increased focus on the production of dried milk products for improved shelf life. Milk production has also increased outside of Europe in the past number of years. With the abolition of milk quotas in the European Union in 2015, several member states including Ireland, Luxembourg, and Belgium have seen year on year bi-monthly milk deliveries to dairies increase by up to 35%. 3APC Microbiome Institute, Cork, Ireland.2School of Microbiology, University College Cork, Cork, Ireland.1Food Bioscience Department, Teagasc Food Research Centre, Cork, Ireland.McHugh 1,2, Conor Feehily 1,3, Colin Hill 2,3 and Paul D.
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