Uploaded July 2026 | Updated September 2026, 2 weeks ago
Offering high quality dairy products to consumers requires stringent controls throughout the grass to glass continuum, especially when it comes to preventing and controlling microbial contamination. Production, manufacturing, and distribution systems have evolved dramatically over the years, yet the dairy industry largely uses the same methods and parameters to assess the quality of raw and pasteurized dairy that have been used for more than half a century.
In this webinar, we will discuss the key groups of microbes that are relevant in raw milk, pre-pasteurized products, and finished dairy products, where they originate, the implications of contamination, testing best practices, and troubleshooting when contamination occurs.
Offering high quality dairy products to consumers requires stringent controls throughout the grass to glass continuum, especially when it comes to preventing and controlling microbial contamination. Production, manufacturing, and distribution systems have evolved dramatically over the years, yet the dairy industry largely uses the same methods and parameters to assess the quality of raw and pasteurized dairy that have been used for more than half a century.
In this webinar, we will discuss the key groups of microbes that are relevant in raw milk, pre-pasteurized products, and finished dairy products, where they originate, the implications of contamination, testing best practices, and troubleshooting when contamination occurs.
