Milk Quality

While milk produced in Ireland is highly regarded there is an ongoing need to ensure that quality standards are maintained. Milk quality research is a cross departmental activity in the Food Programme and performed in association with AGRIP and focuses on:

• The microbial quality of raw milk.
• The growth of spore forming bacteria in milk processing streams.
• The mapping of the food chain (production and processing) microbiota via next generation sequencing technologies..
• Monitoring and control of bacteriophage that negatively impact on commercial food fermentations.