The Effect of all-Natural Biological Milk Silo Culture MSC to Protect Human Health by Improving the Safety, Quality and Quantity of the Dairy Food Products through Activation of Milk’s Natural Lactoperoxidase LP System

The effect of inoculating raw milk with Milk Silo Culture (MSC), developed and manufactured by IMAC, Inc. (International Media and Cultures), on retarding the growth of spoilage and pathogenic bacteria, yeast and molds, and viruses through the activation of milk's natural Lacto-Peroxidase System (LP), has been evaluated.The Milk silo Culture (MSC) has been used successfully for over 30 years, routinely by some dairy food manufacturers around the world.Although the validity and efficacy of MSC has been clearly proven by various leading scientific authorities, yet several of the dairy food manufacturers are skeptical and thus are not taking advantage of the marvelous all-natural biological system to improve the quality, safety, and quantity of the ready to consume dairy food products.The current worldwide Covid-19 pandemic partially or completely changed the thinking and perspective of some consumers regarding the safety of the animal-origin foods they are consuming.Consequently, they are tending towards cerealderived non-dairy products, although milk and dairy products are the best nutritionally balanced foods, with high quality protein and calcium, etc.Since the milk is of animal origin with possible microbial contamination from both animal as well as milk handlers, we felt that it is extremely important to protect the raw milk from pathogenic bacteria and viruses, etc., using all-natural and easyto-implement biological systems, so that the consumers will have utmost confidence to consume such dairy food products.In addition, we felt that it is equally important that dairy food manufacturers should also benefit from such systems to improve the quantity of dairy food products.Thus, laboratory and commercial research experiments were conducted to study the effect of Milk Silo Culture to accomplish the aforementioned objectives.The result of the study proved that the use of Milk silo culture significantly improved the microbiological safety (significant reduction of pathogenic bacteria and viruses), quality, and quantity (by protecting the microbial degradation of milk protein-casein and fat determined by using particle size analyzer) of the dairy food products, such as widely consumed cheese and fluid milk products, etc., through the activation of milk's all-natural Lacto-Peroxidase system.Thus, the dairy food industry can go forward safely, without any skepticism, and take advantage of using "Milk Silo culture" to improve the microbiological safety, quality, and quantity of dairy food products to protect human health and to improve consumer confidence.