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Evaluating the ability of bacteriophages to control thermophilic sporeformers through the milk spray drying process

The aim of this project was to evaluate the use of bacteriophages to control thermophiles in raw milk and on surfaces, thus identifying the most appropriate mode of application to pursue in relation to the spray drying process.

Year of Publication2010

Raw milk contains thermophilic sporeformers that can tolerate heat processing and subsequently grow in biofilms on spray drying equipment. These biofilms are sloughed off by the passing fluid milk stream and promote a thermophile build up in the finished product, where at high concentrations they can cause organoleptic changes through enzymatic deterioration. Controlling growth of thermophiles during processing and/or eliminating them from contact surfaces would theoretically improve finished product quality and permit longer spray drying runs. The aim of this project was therefore to evaluate the use of bacteriophages to control thermophiles in raw milk and on surfaces, thus identifying the most appropriate mode of application to pursue in relation to the spray drying process.

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Supporting the development of the national rural economy.

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