New sophisticated simulation models can help reduce yogurt spoilage by yeast

Spoilage of yogurt by yeast poses a problem for the dairy industry that includes economic losses from wasted product. Understanding the effects of factors such as storage conditions, yeast species, and bioprotective cultures on yeast spoilage can help yogurt producers make decisions that improve quality and minimize loss. In an article appearing in the Journal of Dairy Science, scientists from the University of Copenhagen, Chr. Hansen A/S, and Cornell University developed predictive models that evaluate the effects of a bioprotective culture on yogurt spoilage.