Microbial Diversity and Microbiological Challenges
Dairy products contain a variety of different microorganisms - some are desirable and indispensable for production. Starter cultures play a central role in the ripening of cheese or sour cream butter, for example, which is why their control is crucial for product quality.
Quality control focuses primarily on undesirable germs that can either cause spoilage or pose a health risk due to pathogenic bacteria.
The main problem here is the specific detection of individual target organisms. In the complex, always heterogeneous microflora of milk, both beneficial and harmful bacteria must be reliably identified and often quantified.
Safety and Quality Control With VT®
VIT® can be used in all types of milk and milk products:
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The possibility of combining different bacterial groups in the detection process provides a high degree of flexibility in detecting precisely those germs in the product that are of interest to the company.
But even if a product is not yet available, our services can respond quickly to customer-specific requirements. It is also possible to develop a VIT® kit for the detection of a specific germ.
This offers exactly the flexibility and control in production and quality control that a modern company should have.
Recommended VIT® Test Kits
VIT® Staphylococcus
Test kit for rapid analysis of all Staphylococcus species and all Staphylococcus aureus strains.
VIT® E.coli/Coliforms
Test kit for the rapid analysis of coliforms and Escherichia coli, including lactose and indole-negative E. coli strains.
VIT® Yersinia
Test kit for the rapid analysis of bacteria of the genus Yersinia. Ideal addition to the analysis portfolio of meat processing companies.
VIT® Campylobacter
Test kit for rapid analysis of the three food-relevant thermophilic Campylobacter species C. jejuni, C. coli and C. Lari.
VIT® Listeria
Test kit for the rapid analysis of bacteria of the genus Listeria and especially Listeria monocytogenes.
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