About this report:
The objectives of the project are: 1) to study the effect of feed (concentration; whey vs milk; pasteurized vs raw) on biofilm formation, and 2) to study the effect of cheese starter culture (ropy vs nonropy) on biofilm formation.
The findings of this research indicate that the type of starter culture used in cheese making may impact biofilm formation on dairy filtration membranes.
This research will provide useful information to processors on factors affecting biofilm formation on dairy processing membranes and help develop effective cleaning protocols.
Midwest Dairy Association
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