Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling

Biofilms generated during production of dairy/whey powders can cause contamination, spoilage and equipment failures, posing a significant challenge in the agri‐food sector. Factors including temperature, protein composition, equipment structures and surface topography influence biofilm formation and resistance to cleaning and sanitation. Several species of bacteria are well adapted to these challenges, posing the most pressing concerns of dairy whey process. Despite efforts to improve cleaning‐in‐place strategies, bacteria persist in difficult‐to‐clean areas. This review provides insights into bacterial biofouling in dairy protein powders, highlighting the mechanism of biofilm formation, predominant bacterial genera, critical processing steps and strategies to manage biofilm formation during the manufacturing process. This review article aims to enhance understanding of bacterial biofouling in dairy protein powders, particularly whey powders, by examining the formation mechanism, critical processing steps, factors affecting biofilm formation and control strategies in dairy powder manufacturing. While previous reviews on general food processing and dairy biofilms have been published, this is the first specific review on whey powders.