There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

Described herein, are compositions and methods for preserving human milk, preventing rancidity of human milk, extending shelf life of human milk, and maintaining the nutritional properties of human milk. Specifically, the present disclosure provides, among other things, devices for storing preserved human milk and methods and compositions for preserving the same.

Described herein, are compositions and methods for preserving human milk, preventing rancidity of human milk, extending shelf life of human milk, and maintaining the nutritional properties of human milk. Specifically, the present disclosure provides, among other things, devices for storing preserved human milk and methods and compositions for preserving the same.

The present disclosure provides compositions and methods for improved hop acids formulations including myristic acid which have improved stability characteristics. The formulations may be used as an anti-bacterial agent in fermentation processes.

A kit for the solidification of breast milk and a breast milk solidification process using said kit are described, enabling the transformation of breast milk into a solid product through a chemical reaction, with the ratios of each qualitative element being properly controlled, and allowing lay users to obtain a molded solid product.

Strains of Carnobacterium maltaromaticum, a bacterial preparation including at least one strain of Carnobacterium maltaromaticum, and their use in the preparation of a food product. Also, a method for reducing microbial contamination during a process for the production of a fermented milk product to which a quantity of Carnobacterium maltaromaticum or a bacterial preparation including at least one strain of Carnobacterium maltaromaticum is added.

Strains of Carnobacterium maltaromaticum, a bacterial preparation including at least one strain of Carnobacterium maltaromaticum, and their use in the preparation of a food product. Also, a method for reducing microbial contamination during a process for the production of a fermented milk product to which a quantity of Carnobacterium maltaromaticum or a bacterial preparation including at least one strain of Carnobacterium maltaromaticum is added.

A method for controlling microbiological contamination in a heat exchanger while using the heat exchanger to process a food product. The method includes: while processing the food product in the heat exchanger, adding a microbiological control agent to the food product at a first location; and neutralizing at least partially the microbiological control agent by adding a neutralizing agent to the food product at a second location, the second location being downstream from the first location, at least part of the heat exchanger being between the first and second locations, the neutralizing agent being operative for reducing a chemical reactivity of the microbiological control agent in the food product. The microbiological control agent controls the microbiological contamination in the heat exchanger while the food product is processed. In some embodiments, the food product is a milk product.

A method for controlling microbiological contamination in a heat exchanger while using the heat exchanger to process a food product. The method includes: while processing the food product in the heat exchanger, adding a microbiological control agent to the food product at a first location; and neutralizing at least partially the microbiological control agent by adding a neutralizing agent to the food product at a second location, the second location being downstream from the first location, at least part of the heat exchanger being between the first and second locations, the neutralizing agent being operative for reducing a chemical reactivity of the microbiological control agent in the food product. The microbiological control agent controls the microbiological contamination in the heat exchanger while the food product is processed. In some embodiments, the food product is a milk product.