Dairy producers need effective strategies to combat microbial growth and rancidness. Depending on the item, the quality of dairy products can deteriorate quickly. Hard cheeses, for example, are susceptible to mould, whereas soft ones are prone to fermentation and rancidity.
Lactobacillus, which is widely used in the dairy industry, can also pose a problem, as it turns products sour by lowering their pH value. Incorrect packaging atmospheres, containing excessive levels of carbon dioxide (e.g. cottage cheese packages), can intensify this problem.
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