Dairy Industry Microbial Challenges

(Webinar length:  1h 28m)


Milk is among one of the most perishable raw materials used in the food industry. The manufacture of dairy products is aimed at preserving the nutritive quality of milk. Dairy products have some intrinsic properties that reduce microbial spoilage and help ensure food safety. However, these are never enough to prevent microbial contamination, growth and associated damage to milk components. Supplying distant markets and processing large volumes of milk have associated microbial challenges, some of which are unique to the dairy industry and cost the industry through limiting market opportunities. Understanding the source and growth conditions of microbial contaminants can help in modifying manufacture conditions to ensure consistent quality products. 

Areas covered in the webinar:


  • Intrinsic and extrinsic properties of dairy products
  • Why do we process milk?
  • The source of microflora in milk and milk products
  • Unit operations and their effect on the microflora of milk
  • Microbiological specifications and what they mean
  • The cause of product spoilage
  • Current food safety issues in the dairy industry
  • Keeping control of the microbial quality of dairy products

Who will benefit from this webinar:

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Food Safety Personnel
  • Microbiologists and Food Processing Engineers
  • Sanitation managers
  • Governmental food safety agencies
  • Consulting organizations

Presenter--Dr. Steve Flint

Steve Flint

Steve Flint is a Professor in Food Safety and Microbiology and Director of the Food Division Institute of Food Nutrition and Human Health at Massey University in New Zealand. He is a graduate of Massey University as well. Steve started his working life in the pharmaceutical industry developing vaccines for farm animals. After dealing with animal health issues, he decided that the products animals produced were more interesting than the animals themselves so spent 20 years developing solutions to microbiological issues in the dairy industry, working as a scientist for the Fonterra Research Centre. Steve is now continuing his research at Massey University and inspiring students in the world of food microbiology. Since joining the IFNHH team in January 2008, Steve has been keen to share his experiences as an industrial research microbiologist through teaching and is enjoying expanding his research into new areas. Steve’s current research specialities are biofilms, rapid assays for microorganisms, and novel preservation systems and he has published over 90 scientific publications. Throughout his career in the veterinary pharmaceutical industry, the dairy industry and now Massey University, Steve has maintained a passion for the subject of microbiology.


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Price $289.00