Researchers identified which molds and yeasts cause yogurt and other cultured dairy products to spoil by analyzing 200 contaminated samples from 3 manufacturers. Three types of fungi—Penicillium, Mucor, and Yarrowia—were responsible for over 70% of the spoilage cases. Interestingly, these fungi were still found in products containing preservatives, suggesting they can resist or break down common food preservatives. The study shows that using DNA sequencing to identify these organisms is more accurate and helpful than traditional methods, allowing dairy manufacturers to develop better strategies to prevent contamination.