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 milk factory flora via sequencing technologies.
- Monitoring and control of bacteriophage that negatively impact on commercial food fermentations.