Spoilage Microorganisms
in Milk
The microbial quality of raw milk is
crucial for the production of quality dairy foods. Spoilage is a term used to
describe the deterioration of a foods' texture, colour, odour or flavour to the
point where it is unappetizing or unsuitable for human consumption. Microbial
spoilage of food often involves the degradation of protein, carbohydrates, and
fats by the microorganisms or their enzymes.
In milk, the microorganisms that are
principally involved in spoilage are psychrotrophic organisms. Most
psychrotrophs are destroyed by pasteurization temperatures, however, some
like Pseudomonas fluorescens, Pseudomonas fragi can produce
proteolytic and lipolytic extracellular enzymes which are heat stable and
capable of causing spoilage.
Some species and strains of Bacillus,
Clostridium, Cornebacterium, Arthrobacter, Lactobacillus, Microbacterium,
Micrococcus, and Streptococcus can survive
pasteurization and grow at refrigeration temperatures which can cause spoilage
problems.
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