The use of historic milk powder to compare the microbial flora of milk from the past to the present

Very small samples of milk powder from opened exposed tins were sampled from the artifacts found at the historic huts on Ross Island, in the order of several grams in the 2001-2002 season. Two hypothesis were examined: Are current factory production methods responsible for the microbial flora that is present today (i.e. do they select for the strains we see today) and, Are the strains that are present today recent arrivals to New Zealand? The University of Waikato, Thermophile Research Unit, in collaboration with the New Zealand Dairy Board (and Anchor Products), have been involved in identifying and enumerating thermophilic bacilli in milk powder production plants in New Zealand because thermophilic bacteria cause a significant loss in production.