date:Mar 27, 2019
products.
Known as The Spores Consortium, the partners offer a practical standardized method that can be applied by dairy powder producers and their customers worldwide.
The presence of bacterial spores in powdered ingredients, such as soy, milk or pea, may determine the microbiological safety and quality of finished products, as spores may not be inactivated by commonly applied processing conditions. Surviving spores can germinate, followed by outgrowth in products, subsequently leading to s