Microbial Deterioration of Milk and Milk Products
Explore the microbial deterioration process of milk and milk products caused by bacteria, viruses, yeast, and molds. Learn about the stages of microbial growth and the effects on milk quality, including souring, gassiness, proteolysis, and ropiness. Discover bacteriological standards for raw milk and practices for clean milk production.
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Presentation Transcript
PROPERTIES OF MILK (Part-2) BY- Dr. SUSHMA KUMARI HOD, DEPT. OF LPT,BVC, Bihar Animal Sciences University, Patna
Microbial deterioration of milk and milk products Sources- bacteria, viruses, yeast and moulds. Stages of growth of micro organisms- 1. lag phase 2. log phase 3. stationary phase 4. decline phase
A/o optimum growth temp. bacteria can be classified into 1. Psychrophilic 2. Mesophilic 3. Thermophilic Effect of microbial growth in milk & milk products- i. Souring- by lactic acid producing bacteria Lactose---- Lactic acid, volatile acids and compounds. ii. Souring and gassiness- by coli. gr ( soil, manure, feed , faecal matter). iii. Proteolysis- unpleasant odour. iv. Roppiness-
Bacteriological standards of raw milk SPC / ml (or g) Grade Not exceeding 2,00,000 very good 2,00,000 to 10,00,000 good 10,00,000 to 50,00,000 fair Over 50,00,000 poor SPC in Pasteurized milk less than 30,000/ml
Clean milk production Barn clean Udder clean Milker s hand clean Milker s should healthy Wear cap on head during milking Utensils clean No flies and insects in barn
