Compared to conventional methods, the new automated application enables a much faster, more sensitive and more selective quantification of cheese damaging clostridia in milk.

The method, for which a patent application was filed in 2016, was developed as part of the K-project ADDA (Advancement of Dairying in Austria) in cooperation with the Institute of Food Sciences at BOKU (PD Dr. Konrad J. Domig and Dr. Johanna Brändle) and is already successful on the international market.

The innovative method was also nominated for the special prize Econovius 2019, which is awarded as part of the State Prize for Innovation.