Heat inactivation of Bacillus licheniformis spores in plant-based, bovine milk and broth

Key Points

• Heat inactivation effectively reduces Bacillus licheniformis spores in both plant-based and bovine milk.
• The analysis reported a significant reduction of spores, enhancing food safety measures during processing.
• Observational analysis assessed the effects of different heat treatments on Bacillus licheniformis spores across milk types.
• These findings highlight the need for heat treatments in food production to ensure safety from spoilage organisms.

Abstract