Resistance of thermophilic spore formers isolated from milk and whey products towards cleaning-in-place conditions: Influence of pH, temperature and milk residues

Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria

“…Research on this subject reveals that thermophilic spores and milk residues in processed milk and dairy products are significantly affected by the concentration of the cleaning solution (Wedel et al . 2019). A significant decrease in spore concentrations has been reported when the concentration of alkaline cleaning solutions is gradually increased from 0.5% to 2% with constant heat treatment for 10 min at 65°C for thermophilic spore‐forming microorganisms.…”

“…While the concentration increases in the range of 0.5–2% in strains belonging to the G. stearothermophilus species decreased by 2.4 log, this value was reported as 1.8 log for A. flavithermus strains (Wedel et al . 2019).…”

Mathematical Models for the Biofilm Formation of Geobacillus and Anoxybacillus on Stainless Steel Surface in Whole Milk

“…It is known that routine sanitation strategies for eliminating, preventing, or delaying thermophilic bacilli biofilm formation in dairy environments may not be sufficient. In addition, it is known that the application of sodium hydroxide, preferred in routine sanitation processes in the product processing units in the dairy industry, is not sufficient for the removal of Anoxybacillus and Geobacillus contaminants ( Wedel et al, 2019 ). In order to develop better control mechanisms, the link between the production of thermophilic biofilms and the conditions of the dairy environment where the products are processed needs to be better understood ( Bremer et al, 2006 ; Marchand et al, 2012 ; Parkar et al, 2003 ; Parkar et al, 2004 ).…”