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It can be difficult for entrepreneurs to obtain starter cultures for trials. This article provides contact details of some culture suppliers.
The isolation of lactic acid bacteria from raw and pasteurized milk is discussed.
George Doran graduated with a 2:1 honours degree in Food Technology from the College of Agriculture and Food Technology in Northern Ireland in 2015. Mr Doran's final year research project was entitled "An Investigation of Biofouling in Two Mozzarella Cheese Manufacturing Plants".
George completed his food technology internship at Cottage Catering, Dromore, N. Ireland and gained experience in Quality Assurance, New Product Development and Production.
George has achieved several academic distinctions and has extensive work experience gained through part-time work in the security and retail sectors.
Included amongst George's achievements are:
- Member of the winning team for the Chesapeake Product Development Challenge in December 2013
- Represented IFST Ecothrophelia in London at Food Matters Live in November 2014
Despite the global use of HACCP systems and a legal requirement for the use of HACCP in many jurisdictions' food poisoning remains an endemic problem and large numbers of people continue to be hospitalised, die and as a result companies either face substantial legal costs and / or in many cases are forced to cease trading.
While the use of HACCP systems significantly reduces the need for microbiological end point testing of foods, sampling schemes and microbial analysis have important roles in system validation and quality assurance.
The use of high temperature short time heat treatment (HTST) of milk (72°C for 15 seconds) to destroy pathogenic bacteria, reduce the number of spoilage organisms and increase shelf life is well established (Juffs and Deeth, 2007).
The history of pasteurization (pasteurisation is also valid) is fascinating and is notable for its public health success and for the insights of many scientists and engineers. Prior to the introduction of pasteurization, consumption of raw cow milk was a major source of infection by bacteria causing tuberculosis. Pasteurization has eliminated heat-treated-milk as a source of infection. Regrettably raw milk and raw milk products remain a major source of new cases of bovine tuberculosis.