date:Jul 19, 2012
The researchers found that one single strain in particular, called Paenibacillus, can cause curdling in dairy products and affect flavors in a variety of foods.
The study co-author Martin Wiedmann said that about 1,288 bacterial isolates in raw milk, pasteurized milk and the dairy farm environment were studied, but only a few strains accounted for 80% of the spore formation.
They grow well in milk -- and possibly other foods -- at temperatures as low as 43 F, and we can identify Paenibacillus be