Dairy Science and Food Technology

Scientific, information & consultancy services for the food industry

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DSFT has been providing science based consultancy services globally since 2002.
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The summary report on the student projects undertaken by Gemma Devine and George Doran has been added to the DSFT. The report can be accessed at http://www.dairyscience.info/index.php/student-projects.html . Gemma and George were BSc (Hons) Food Technology students at the College Of Food, Agriculture and Rural Enterprise's (CAFRE), Loughry Campus in Cookstown, Northern Ireland.

Growth of thermophilic streptococci in pasteurizers occurs globally and creates major problems for some cheese makers. Excellent media are now available for monitoring the growth of Streptococcus thermophilus and Str. thermophilus-like-organisms in raw and cheese milks making control of problems like off flavours, open texture/blowing and discolouration much easier than previously.

Open texture and blown cheese can be caused by a number of organisms including lactobacilli and leuconstocs.

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