MA student in Food Science
Award-winning publication: Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or Ultrafiltration
Published in: International Dairy Journal
Because Greek-style yogurt production involves more steps than regular yogurt production, the risk of contamination is greater. Andréanne Moineau-Jean set out to assess the growth and survival of two contaminants— E. coli and K. marxianus— during the storage of Greek-style yogurt produced by centrifugation and ultrafiltration. Her results showed that, compared to regular yogurt, Greek-style yogurt seems to foster the growth of K. marxianus when stored at 4°C. Also, the viability of E. coli is limited in yogurt produced by ultrafiltration, in contrast to yogurt produced by centrifugation. Based on these findings, the researcher affirms that the implementation of an ultrafiltration process could help reduce the risks of contamination due to the higher antimicrobial effect of Greek-style yogurt produced by ultrafiltration. Because Greek-style yogurt may deteriorate more quickly than regular yogurt, additional precautions should be taken to ensure better preservation.