Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore-forming bacteria
| dc.contributor.author | Hebishy E. | |
| dc.contributor.author | Yerlikaya O. | |
| dc.contributor.author | Mahony J. | |
| dc.contributor.author | Akpinar A. | |
| dc.contributor.author | Saygili D. | |
| dc.date.accessioned | 2025-04-10T11:03:12Z | |
| dc.date.available | 2025-04-10T11:03:12Z | |
| dc.date.issued | 2023 | |
| dc.description.abstract | For dairy processors, spoilage and pathogenic spore-forming bacteria are key sources of concern, not only due to their ability to remain dormant in a desiccated state in powders and to survive heat treatments, but also their ability to form biofilms in the vegetative state that lead to contamination of foods. These include members of the genera Bacillus, Geobacillus, Anoxybacillus, Brevibacillus, Paenibacillus and Clostridium, many of which are associated with food poisoning and spoilage. Here, we review the common bacterial species that form spores in whey powders and their sources and provide insights into their risks and strategies to control them. © 2023 The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology. | |
| dc.identifier.DOI-ID | 10.1111/1471-0307.13006 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/44578 | |
| dc.publisher | John Wiley and Sons Inc | |
| dc.title | Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore-forming bacteria | |
| dc.type | Review |