date:Mar 27, 2019
aunched in 2013, The Spores Consortium Initiative has now expanded to cocoa powders and plans to address similar issues in various other non-dairy powders, such as soy and pea protein concentrates.
The study sheds light on the performance of the various methods, highlights the importance of understanding and modeling spore heat resistance and offers advice on the most practical and efficient way to predict spoilage in reconstituted UHT-treated liquid dairy products.
NIZO will present this wor