Dairy Testing Solutions
Safety and Quality Testing for Cheese, Milk, Yogurt, Creams, and More
With so many points of potential contamination in dairy production, quality control is paramount. Your customers’ safety—and your company’s reputation—depend on knowing your raw materials, production environment, and finished products are free of pathogens and spoilage organisms.
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THE FIT FOR PURPOSE EVALUATION OF THE BACT/ALERT® SYSTEM FOR THE DETECTION OF MICROBIALS IN A VARIETY OF PLANT BASED ALTERNATIVE DIARY BEVERAGES
Much is known about the spoilage of traditional dairy, but little information is available about the microbial spoilage of the very popular plant-based alternative dairy beverages.
CRONOBACTER: A TWO PART SERIES
Naturally occurring in the environment, Cronobacter can survive extremely dry conditions and other stress mechanisms. Combined, these resistance attributes make Cronobacter a persistent problem for milk powder, infant formula, and milk- and plant-based dry manufacturing facilities.
BACILLUS CEREUS GROUP: PERSISTENT AND HARMFUL TOXIN-PRODUCING MICROORGANISMS IN THE FOOD INDUSTRY
The Bacillus cereus group, also known as B. cereus sensu lato or “presumptive Bacillus cereus” consists of Gram-positive, rod-shaped, spore-forming bacilli, commonly isolated from soil, other environmental and food matrices.