Cornell University food scientists have found the elements in milk that cause it to curdling. The discovery could help to extend the shelf-life of dairy foods.
The researchers found that one single strain in particular, called Paenibacillus, can cause curdling in dairy products and affect flavors in a variety of foods.
These results are already being used in the dairy sector – Upstate Niagara, a cooperative of more than 360 dairy farm families in New York, has enlisted the help of the university to improve the quality of their milk by evaluating the milk samples.
Source: Food Business Review