Abstract
Bacterial contamination in dairy manufacture is a problem that can affect product quality, the economic viability of dairy product manufacture and the sustainability of the industry. Bacterial fouling of surfaces, termed biofilms, occurs at all stages of dairy product manufacture from raw milk collection through to waste treatment. Biofilms are considered a major source of contamination of products through the release of microorganisms and enzymes into dairy products. Recognition of the importance of biofilm issues in the dairy industry is reflected in the growth in publications on this topic. We still, however, have a limited understanding of the role that the different components of the biofilm matrix play in a dairy environment in facilitating cell attachment, growth and persistence. Of particular interest is the residual biochemical material left behind once much of the biofilm has been removed and the role it has in the development of subsequent biofilm. (C) 2019 Elsevier Ltd. All rights reserved.