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Raw Milk Testing for the 21st Century: Key Parameters for Achieving High Quality 

ByNicole Martin, PhD

The quality of processed dairy products is inextricably tied to the quality of raw milk at production, and throughout pre-processing storage and handling. Pasteurization, while quite literally a lifesaver, is no magic bullet when it comes to improving quality. As domestic and international markets for US dairy products evolve, expectations of increasing shelf life are…

Fruit juice HACCP plan Blog
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The Importance of a Fruit Juice HACCP Plan in Juice Production

ByNeil Bogart

Ensuring the quality and safety of beverages and fruit juices is a top priority for producers, given the risks and hazards associated with contamination. A comprehensive fruit juice Hazard Analysis Critical Control Point (HACCP) plan is essential for identifying and controlling hazards that could compromise product safety. This blog explores the critical role of a…

Quorum Sensing and Biofilm Formation Blog Image
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Quorum Sensing and Biofilm Formation: The Impact on Food Safety and Quality

ByClarence Johnson

Quorum sensing and biofilm formation play a critical role in microbial contamination within food and dairy processing environments. Quorum sensing (QS), a bacterial communication system, is at the heart of biofilm formation, enabling bacteria within the biofilm to coordinate their actions and enhance their resistance to environmental threats. With the aid of quorum sensing, bacteria…

Beyond the Dairy Aisle: Safety and Quality in Plant-Based Beverages
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Beyond the Dairy Aisle: Safety and Quality in Plant-Based Beverages

ByMara Herschbach

The plant-based beverage market has witnessed exponential growth in recent years, driven by increasing consumer demand for sustainable and health-conscious alternatives to traditional dairy products. However, with this rise comes the critical need to address safety and quality concerns unique to these products. Ensuring the safety and quality of plant-based beverages is not only imperative…

Yeast in Cheese Production - Little girl peeking through cheese whole
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Controlling Yeast in Cheese Production: Strategies for Quality Assurance

ByClarence Johnson

Yeast contamination is of minimal concern in fluid milk production, but its impact can be significant in cheese and fermented dairy products where unwanted yeast may alter flavor, texture, and overall product quality. Understanding the growth parameters and spoilage mechanisms of yeast in cheese production is key to developing effective control strategies. Process monitoring strategies…

Combating Beer Spoilage Bacteria
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NoLo Beer Trends and Issues with Beer Spoilage Bacteria

ByGwen Raddatz

The NoLo beer segment is experiencing significant growth, with a 40% increase in sales in recent years. (Howarth, J., 2024) This trend is part of a broader shift in the beverage industry towards healthier options and diversified product lines. According to Beverage Industry, the low- and no-alcohol category is spearheading market growth, with more consumers seeking…

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Preventive and Predictive Maintenance: What is the Difference?

ByNeil Bogart

In the rapidly evolving landscape of the liquid food industry, maintenance strategies play a pivotal role in ensuring operational efficiency, product quality, and safety. Among these strategies, preventive and predictive maintenance stand out as two fundamental approaches, each with its distinct methodology and impact on the production lifecycle. Understanding the nuances of the these maintenance…

Crucial Role of Raw Milk Microbial Testing
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The Crucial Role of Raw Milk Microbial Testing in Producing High-Quality Dairy Products

ByMara Herschbach

The dairy industry globally strives to meet high-quality standards for processed products. One key to achieving this is raw milk microbial testing, a meticulous monitoring process that examines raw milk’s microbiological parameters. In this blog, we review the significance of these parameters, including somatic cell counts (SCC) and bacterial counts, and their direct impact on…

Combat Microbial Spoilage Main Image
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Combat Microbial Spoilage: Ensuring Dairy Quality Assurance with QualiTru

ByClarence Johnson

The dairy industry faces the continuous challenge of maintaining the safety and quality of milk and its derivatives. Despite significant advancements in processing technologies, a 2018 paper in the Journal of Dairy Science reported that nearly half of all fluid milk products show evidence of post-pasteurization contamination with psychrotrophic or psychrotolerant spoilage organisms.1 This contamination primarily stems from…

Sanitary Survey Sampling
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Leveraging Sanitary Survey Sampling for In-Process Quality Control

ByRuth Petran

In a typical food plant, appropriate preventive controls are implemented to address the inevitable hazards from a variety of sources to ensure that the resulting products are safe.  As part of these programs, we traditionally think of sampling ingredients or finished products to help verify the effectiveness and thorough implementation of these controls. Many food companies…