• Production of innovative and functional dairy and non dairy (e.g. nut and oat) based drinks and dressings
• Survival of specific desirable pro-biotic strains of bacteria whilst eliminating food spoilage organisms
• Enhanced maturation of cheeses
• Opportunities to produce traditional ‘unpasteurised’ products for vulnerable groups
• Ability to combine or add fresh unadulterated components with associated microbiological challenges and still extend shelf life

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