A new type of cultured dairy product that has been developed in Australia will help improve the quality of dairy products made from animals that have been treated with a modified strain of the bacterium Listeria monocytogenes.
The process was created by scientists at the University of Sydney and is the result of a collaboration between Australian research groups.
The milk used in the new cultured dairy has been cultured in the laboratory and is made from milk that has had Listeriosis cultured for up to three weeks.
“The Listerioses are the most prevalent bacteria in dairy farms, particularly in milk producing regions of the world,” Professor Michael Kugler, from the Department of Dairy, Food and Agricultural Sciences, said.
“There are three different kinds of Listerias, the most common being L. monocyticus.
L. monophosphate is produced by the bacteria.
This is what the bacteria digest in order to grow.”
The scientists cultured the bacteria and milk for up a year and developed a method of separating the bacteria into its two main components, L. aureus and L. bifidus.
The L. bacteria was then added to the milk in a process called “acidification” and this process resulted in a bacteria that had an improved pH.
Dr Kuglers lab was also able to isolate and test L. sp. nov.
This strain was previously isolated from the stomach of a newborn baby.
While the milk is still a work in progress, it is the first time that the process has been successfully tested on a commercially available product.
Professor Kugulators team is working on a way to convert the L. species into L. breve, the cultured version of L. novi, which has a pH that is between 4.2 and 4.8.
The pH is considered a critical determinant of whether a food will be considered cultured.
For the Listerioids, Listeriol is the predominant species and Listerococcus sp. is found in the guts of many humans and is one of the most frequently identified causes of diarrhoea in the UK.
In terms of their effect on the environment, the LISTERIOIDS are thought to affect a range of species including algae, cyanobacteria, fungi and protozoa, all of which feed on the bacteria found in milk.
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