Do You Need to Improve the Quality of your Raw Milk Supply?
Source: DairyNews.today
Raw milk quality is vital for the shelf-life of #UHT milk and for correct flavour development of several types of cheese.
Stephen Trowell PhD
Founder and Managing Director of PPB Technology
Founder and Managing Director of PPB Technology
Raw milk quality is vital for the shelf-life of #UHT milk and for correct flavour development of several types of cheese. When you have established good cow health and have control over your raw milk cold chain, we believe the next focus for improvement should be lowering the protease load. Proteases can come from Pseudomonas, in the form of high levels of planktonic bacteria or from biofilms.
Damaging proteases are also secreted from aerobic bacilli, for example when their spores germinate in products made with reconstituted milk powders. I had a recent opportunity to present PPB Technology Pty Ltd's insights on the root causes of excess protease levels in raw milk. Jess Kelly and I represented PPB Tech at the recent Dairy Olympics, hosted by The DairyNews Today in Al Ain, Dubai.
I also mentioned how dairy processors can use our award-winning #CYBERTONGUE® Technology to identify sources of proteases in different raw milk supply chains. If you want to know more about this topic, skim through the photos below or connect here on LinkedIn.
Damaging proteases are also secreted from aerobic bacilli, for example when their spores germinate in products made with reconstituted milk powders. I had a recent opportunity to present PPB Technology Pty Ltd's insights on the root causes of excess protease levels in raw milk. Jess Kelly and I represented PPB Tech at the recent Dairy Olympics, hosted by The DairyNews Today in Al Ain, Dubai.
I also mentioned how dairy processors can use our award-winning #CYBERTONGUE® Technology to identify sources of proteases in different raw milk supply chains. If you want to know more about this topic, skim through the photos below or connect here on LinkedIn.
