Analysis of spore reduction strategy in raw milk

A new study shows that a low-cost, easy-to-implement intervention on dairy farms reduces spores in the bulk tank raw milk, extends fluid milk shelf-life, reduces exposure of consumers to reduced-quality products, and reduces food waste, positively impacting the environment. Bacterial spores, which are found in raw milk, can survive harsh processing conditions encountered in dairy manufacturing, including pasteurisation, and drying. Low-spore raw milk is desirable for dairy industry stakeholde