Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling

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dc.contributor.authorHebishy E.
dc.contributor.authorYerlikaya O.
dc.contributor.authorReen F.J.
dc.contributor.authorMahony J.
dc.contributor.authorAkpinar A.
dc.contributor.authorSaygili D.
dc.contributor.authorDatta N.
dc.date.accessioned2024-07-22T08:01:52Z
dc.date.available2024-07-22T08:01:52Z
dc.date.issued2024
dc.description.abstractBiofilms generated during production of dairy/whey powders can cause contamination, spoilage and equipment failures, posing a significant challenge in the agri-food sector. Factors including temperature, protein composition, equipment structures and surface topography influence biofilm formation and resistance to cleaning and sanitation. Several species of bacteria are well adapted to these challenges, posing the most pressing concerns of dairy whey process. Despite efforts to improve cleaning-in-place strategies, bacteria persist in difficult-to-clean areas. This review provides insights into bacterial biofouling in dairy protein powders, highlighting the mechanism of biofilm formation, predominant bacterial genera, critical processing steps and strategies to manage biofilm formation during the manufacturing process. © 2024 The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology.
dc.identifier.DOI-ID10.1111/1471-0307.13076
dc.identifier.issn1364727X
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/11624
dc.language.isoEnglish
dc.publisherJohn Wiley and Sons Inc
dc.rightsAll Open Access; Hybrid Gold Open Access
dc.titleMicrobiological aspects and challenges of dairy powders – II: Biofilm/biofouling
dc.typeReview

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