Blog

Whey processing during cheesemaking is a balance of biological precision, equipment design, and time-sensitive process control. While modern production facilities have mastered the major threats to quality and efficiency, even in the most advanced plants, one subtle but insidious threat continues to compromise extended production runs: biofilms in the whey processing line. These resilient microbial…

In juice processing, microbial contamination remains a leading cause of product spoilage and shelf life failure. Much of the scientific attention in juice quality has centered on Alicyclobacillus (ACB), a heat-resistant, acidophilic bacterium that produces off-odors reminiscent of medicinal or smoky taint. ACB is a legitimate concern, especially for shelf-stable juices subjected to pasteurization, but it is…

Biofilms, resilient bacterial communities encased in a self-produced matrix, pose a significant threat to dairy farming. These microbial formations develop on surfaces that are frequently exposed to moisture and organic material, making milking equipment an ideal breeding ground. Once established, biofilms are notoriously difficult to remove, resisting standard cleaning protocols and allowing pathogenic bacteria to…

In industrial microbiology and biotechnology, precise bioreactor sampling plays a critical role in ensuring product quality, optimizing processes, and maintaining compliance with regulatory standards. Sampling provides vital insights into microbial growth, nutrient consumption, and metabolite production, allowing producers to fine-tune operations for maximum efficiency and consistent results. Sampling bioreactors also needs to be done in a way that…

The production of no and low-alcohol (NoLo) beers has gained significant traction as consumers increasingly seek healthier, lifestyle-friendly beverage options. In the evolving world of NoLo beer production, maintaining strict microbiological control is essential to ensuring quality, consistency, and safety. However, this segment presents unique microbiological challenges compared to traditional beers. The absence of alcohol, higher residual…