Shelf life with the Society of Dairy Technology
Credit: The Society of Dairy Technology
The Society of Dairy Technology‘s Spring conference was devoted to the cause of extending the shelf life of milk and dairy products, at the University of Nottingham on 27 March. Its Sutton Bonington campus, complete with dairy farm, hosted the event. Mike Pinches, president of the SDT, opened by noting, “Shelf life is a valuable thing, and wrapped around all of that is the sustainability argument, as we don’t want to be throwing things away either.”
Shelf life and microbial contamination was the focus of the speakers, who ranged from Jess Banthorpe of Campden BRI, who looked at the challenges associated with milk and dairy products to Sukalpa Dey of Novonesis saying he and his company were “contract killers – and we proudly take contracts for killing bacteria.” UHT in its various permutations was examined by Dr Michael Lewis of Dairy-Solutions, while the issues surrounding yogurt and helping to decrease microbes by using bioprotective effective cultures, was explored by Heike Morgenstern at IFF.
Temperature, troubleshooting and time were all explored. Additionally, the Cropwell Bishop Creamery hosted a visit the prior day. For a full report on the conference, see the May issue of Dairy Industries International.