Bacillus cereus in dairy … a hidden spoiler!
Bacillus cereus is a hardy, spore-forming bacterium commonly found in the environment – from soil to raw milk. Although often overlooked, it can cause significant spoilage in milk and dairy products, leading to quality losses, consumer complaints, and, in some cases, mild foodborne illness. Milk may look pure and simple, but even the cleanest-looking product can hide this resilient survivor. B. cereus forms spores […]
Volhoubare suiwelproduksie
Tania Blignaut van die Suiwelstandaardagentskap (SSA) brei uit oor die verandering in fokus en praktyke in die suiwelbedryf wat oor die laaste twee dekades plaasgevind het. Die groot dryfveer van hierdie veranderinge is eerstens die verbruiker se verwagting dat suiwelprodukte op ‘n volhoubare en etiese manier geproduseer word, en tweedens baie hoë internasionale standaarde.
DSA farm audits – from best practice to sustainability
The Dairy Standard Agency (DSA) is an independent, non-profit initiative of Milk SA that works with government, processors, and farmers to promote the quality and safety of dairy products. In this webinar, we discuss how on-farm audits serve as practical guides to test and improve food safety, quality control, and sustainable farming. Join us to […]
Unravelling the Regulation for Dairy and Imitation Dairy Products (R1510 of 22 November 2019)
The organised dairy industry acknowledges the importance of compliance with the related regulations and standards as it pertains to the dairy value chain. Amongst such regulations is the “Regulations relating to the Classification, Packing and Marking of Dairy Products and Imitation Dairy Products intended for Sale in the Republic of South Africa”, R.1510 published on […]
Hygienic design risk management in dairy processing
Hygienic design risk management (HDRM) entails the assessment and management of hygiene risks in the context of the hygienic design of food-related buildings and equipment. These hygiene risks primarily concern food safety risks, but also incorporate risks to food quality. HDRM combines hygiene risk assessment and hygiene risk reduction via design, construction, integration, and installation […]
My dairy farm is foot-and-mouth disease positive – what now?
What can you expect and what are your options if your dairy is affected by foot and mouth disease (FMD)? Should you vaccinate your herd against FMD or not? How does this affect your herd? How does it affect the milk buyer? FMD in a dairy parlour has serious implications. The implications of the regulations […]
Brucellosis test results … ‘much more’ than just a result
The results on a test report are not just a result, it is a mouthpiece that communicates a specific message to you. Just like in the model of communication, there is ‘noise’ that can influence or distort the test result conveying message. Using brucellosis testing as an example, the speaker will point out the possible […]
Brucellosis: Know your enemy
Eroding your profits and threatening your health – brucellosis will ruin you financially and mentally. It is known as an ‘erosion disease’ since it causes chronic low grade production losses and it also poses a health threat to the farmer, his family, his labour force, and the general public. Eradicating the disease is costly and […]
A cost effective approach to contaminant reduction in dairy effluent
Join us for a crucial webinar focused on the important issue of wastewater management within the dairy industry. The Durban University of Technology – Institute for Water and Wastewater Technology Management and the Institute of Natural Resources will be presenting the results of their research study, highlighting the key contaminants found in dairy processing wastewater. […]