We have a problem with spoilage of milk powder in unopened cans. This may be
due to enyzmatic degradation of the milk powder over time and in high
temperatures. However it could also be the result of microbial spoilage. The
problem with this scenario it that the microbe involved would have to be very
resistent to heat and also grow under conditions of extremely low water
activity. Probably the most likely candidate would be a thermotolerant or
thermophilic fungi of some sort. If anyone has any suggestions for microbes
which could be responsible or knows of any work on this problem could you
contact me. Email address: collinr at agresearch.cri.nz
R. G. Collin
AgResearch
New Zealand
