MicrobeWorld App

appsquarebannerad200x200

Join MicrobeWorld

Subscribe via Email

subscribe

Microbes After Hours

cheese-thumb-small

Click for more "Microbes After Hours" videos

Featured Image

Featured Video

Crowdsourced Microbes Heading to Station

Supporters

ASM House 200X200

Dairy Researchers Identify Bacterial Spoilers in Milk

Image
Our days of crying over spoiled milk could be over, thanks to Cornell food scientists.

Milk undergoes heat treatment -- pasteurization -- to kill off microbes that can cause food spoilage and disease, but certain bacterial strains can survive this heat shock as spores and cause milk to curdle in storage.

Researchers in the Milk Quality Improvement Program at Cornell's College of Agriculture and Life Sciences have identified the predominant spore-forming bacteria in milk and their unique enzyme activity, knowledge that can now be used to protect the quality and shelf life of dairy products.

"Control of food spoilage is critical in a world that needs to feed 7 billion people," said Martin Wiedmann, food science professor and study co-author. "Approximately 25 percent of post-harvest food is spoiled by microbes before it is consumed."
 
 

Comments (0)

Collections (0)

 

American Society for Microbiology
2012 1752 N Street, N.W. • Washington, DC 20036-2904 • (202) 737-3600
American Society For Microbiology © 2014   |   Privacy Policy   |   Terms of Use