UNDERSTANDING BIOFILMS

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• UNDERSTANDING AND PREVENTING BACTERIOPHAGE

  Introduction Bacterial viruses, known as bacteriophage or phage, have the ability to infect bacteria in cheese, including the starter culture, leading to bacterial lysis and consequently, the loss of necessary lactic acid production. While there are ...

• IMPORTANCE OF ACID DEVELOPMENT IN CHEESE MILK PRIOR TO RENNETING

  Introduction Many of the undesirable body or textural attributes seen in cheeses can be traced back to inadequate pH development prior to rennet addition, or excessive proteolysis due to prolonged aging. Cheese plants often monitor the acid ...

• GUIDELINES FOR THE INTERPRETATION OF QUALITY PROBLEMS IN MILK

  The following topics are covered in this article: ♣ Milk quality ♣ Quality of dairy products ♣ Microbial counts in milk ♣ Compositional quality of milk

• THE IMPORTANCE OF GOOD AIR QUALITY MANAGEMENT IN CHEESE PLANTS

  INTRODUCTION Despite the importance of good air quality management in any dairy plant this is one part of a safety, quality program that can easily be overlooked. Air in a dairy plant potentially touches all products, so understanding and investing ...

• CHARACTERISTICS IN MILK INFLUENCING CHEESE YIELD AND CHEESE QUALITY

  Introduction Good quality milk, giving an optimal cheese yield and cheese quality, originate from healthy animals, has good flavour, has been cold-stored for a limited amount of time and has a high protein content. The milk should be low in somatic ...