Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria

For dairy processors, spoilage and pathogenic spore‐forming bacteria are key sources of concern, not only due to their ability remain dormant in a desiccated state powders survive heat treatments, but also form biofilms the vegetative that lead contamination foods. These include members genera Bacillus , Geobacillus Anoxybacillus Brevibacillus Paenibacillus Clostridium many which associated with food poisoning spoilage. Here, we review common bacterial species spores whey provide insights into risks strategies control them.