High heat may prompt bacteria to curdle milk
Scientists have identified the predominant spore-forming strain of bacteria that spoils milk, and the unique enzyme activity it uses to survive pasteurization.
As spores, the bacteria can survive in dormant form for years despite the best practices in cleaning, processing, and packaging.
In fact, the Cornell University researchers say the bacteria may be uniquely adapted to overcome the twin tactics of dairy protection: pasteurization followed by refrigeration.
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