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Dairy producers need effective strategies to combat microbial growth and rancidity. Depending on the item in question, the quality of dairy products can quickly deteriorate. Hard cheeses, for example, are susceptible to mould, whereas soft cheeses 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. This may be further intensified by incorrect packaging atmospheres containing excessive levels of carbon dioxide (e.g. cottage cheese packages).
You can rely on Linde to provide the technologies and applications geared to your specific dairy challenge: