“…Compared to other foods like fruits and vegetables, the acidic pH of dairy products makes them less prone to fungal spoilage (Garnier et al, 2017; Schnürer & Magnusson, 2005). Nevertheless, fungal contamination of dairy products remains a possibility, and various genera, such as Aspergillus , Byssochlamys , Cladosporium , Eupenicillium , Fusarium , Hamigera , Neosartorya , Penicillium , and Talaromyces , have been detected in the contaminated dairy products (Pitt & Hocking, 2022).…”