Fungi and Yeasts in Dairy Products

This application note provides information on specific application methods and the use of Hettich products.

Excerpt:

The use of HettCube cooled incubators to detect the presence of fungi and yeasts in milk and dairy products.

Fungi and yeasts are amongst the most frequent organisms responsible for the spoilage of milk products, especially fermented products such as yogurt or curd cheese. They adversely affect the quality of the product, may affect the health of the consumer and cause lost production output for the manufacturer. The micro-organisms required for the production of cheese can also adversely affect the production process if they are in the wrong place.
Milk and dairy products are therefore tested for the presence of fungi and yeasts at regular intervals, both by the manufacturer and by the regulatory authorities.

Hettich products are designed to help you achieve optimal results for your application and are built to perform to the specifications outlined in the operators manual. For application-specific information and settings, please refer to your organization’s standard operating procedure. As always, our Hettich representatives are here to help determine which Hettich products and accessories best fit your laboratory requirements.