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    FST-503-F2

    Uploaded by

    atifhussainshah77133
    Food sci notes

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    FST-503-F2

    Uploaded by

    atifhussainshah77133
    12 views11 pages
    Food sci notes

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Food sci notes

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    12 views11 pages

    FST-503-F2

    Uploaded by

    atifhussainshah77133
    Food sci notes

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 11

    Microbial Spoilage of

    Milk and Milk Product


    Microbial Spoilage of Milk product
    ⬩ The loss of quality of milk and its product for its consumption due
    to the microbial growth or any other microbial product is known
    as Microbial spoilage of milk product.

    2
    Microbial spoilage of Milk and Milk Product
    • Dairy products such as milk, butter, cream and cheese are all
    susceptible to microbial spoilage due to their
     high nutritional composition (Protein, Carbohydrate, Fats, Minerals,
    Lactose sugar, citrate and nitrogenous compounds)
     high water activity and
     moderate pH (6.4-6.6)
     Limited self life

    3
    Condition of Type of mos Examples of mos
    spoilage
    During refrigerated psychrotrophs Pseudomonas, Flavobacterium,
    storage Alcaligenes, Listeria
    monocytogenes, Yersinia
    enterocolitica, some coliforms,
    and Bacillus spp.
    After pasteurization thermoduric Enterococcus, Streptococcus,
    microorganisms some Lactobacillus, and spores
    of Bacillus and Clostridium
    spoilage after the Molds and yeasts Aspergillus, Byssochlamys,
    heat treatment Cladosporium, Candida spp.

    4
    The source of milk contamination are:
    ⬩ the contamination from milking animals
    ⬩ the interior and exterior of the udder
    ⬩ the coat of the milking animals
    ⬩ the surrounding air of the farm and storage
    ⬩ the animal feed
    ⬩ the quality of water used
    ⬩ the quality of milk handling equipment and storage tanks used
    ⬩ biofilms formation on diary plant pipes

    5
    Defects that occur in milk and milk products

    ⬩ Off flavor
    ⬩ Lipolysis with development of rancidity
    ⬩ Gas production
    ⬩ Fermentation to lactic acid with souring
    ⬩ Coagulation of milk protein / Proteolysis
    ⬩ Viscous or ropy texture
    ⬩ Discoloration

    6
    S. Milk Product Defect Microorganisms
    N
    Rancid Peudomonas, Alkaligenes,
    Staphylococcus

    Ropy or Slimy Pseudomonas, Alkaligenes,


    Coliforms, Bacillus Subtilis

    Pasteurized Sour Lactic acid Bacteria


    1
    Milk
    Bitter or Fruity Peudomonas, Alkaligenes,
    Proteus, Flavobacterium

    Discoloration Chromobacterium

    7
    S. Milk Product Defect Microorganisms
    N

    Swelling, Gas Clostridium, Sporogenes


    2. Creamed Milk

    Foamy Candida, Torulopsis


    3. Cream

    Surface taint Pseudomonas, Alteromonas


    4. Butter

    8
    S. Milk Product Defect Microorganisms
    N
    Gassy, Butyric acid Clostridium tyrobutyrcium

    Moldy Penicillium, Scopulariopsis,


    5 Cheese Mucor

    Gassy Floating or Leuconostoc, Streptococcus lactic


    split curd

    Black mold Mucor

    6 Soft Cheese Surface growth Torulopsis,


    Debaryomyces

    9
    S. Milk Product Defect Microorganisms
    N
    Yeasty Yeast (Torulopsis)
    7. Yoghurt

    10
    THANKS!
    Any questions?

    11

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