The microbial quality of milk and milk-related products is crucial for the safe production of quality dairy foods. Cultured dairy products, including yogurt and cheese, and novel foods, such as kefir, are at risk of microbial contamination.

This seminar discusses the control and removal of undesirable microorganisms as well as the intentional introduction of bacteria during manufacture and fermentation.

There will be presentations from Pubic Health England, environmental health experts, industry and academia on:

• E coli O157
• Changes in the microflora of raw cow’s milk in response to husbandry practices
• An assessment of the microbiological quality and safety of raw drinking milk on sale at retailers in England
• Novel insights into the microbiology of fermented dairy foods
• Results from a 10-year investigation of a Cronobacter outbreak
• Dairy hygiene
• Biofilms in the dairy environment