date:May 29, 2014
tially monitor a range of other natural components and contaminants of milk, according to the CSIRO.
Dr Stephen Trowell from CSIRO, who led the biosensor research team, said that proteases in milk can affect the flavour of UHT milk and also cause it to curdle. While the bacteria that cause spoilage are eliminated through heat treatment, proteases can survive the treatment, so accurate and fast detection of these has significant implications for processing as well as product quality and shelf li