A modeling approach to improve the quality of dairy products and minimize the food loss

Fermented dairy products can be spoiled by microorganisms originating from the farm sources (e.g., sporeformers) as well as introduced from the air during the processing (e.g., mold). Due to the diversity of spoilage microorganisms and product type, different models are needed to address the specific issues. To provide tools for evaluating various intervention strategies to minimize the spoilage, we developed and deployed a collection of models. Using the links below to navigate to specific fermented dairy product category.