Journal articles: 'Milk spoilage'

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DEETH, HILTON C., TATIK KHUSNIATI, NIVEDITA DATTA, and ROBERT B. WALLACE. "Spoilage patterns of skim and whole milks." Journal of Dairy Research 69, no. 2 (May 2002): 227–41. http://dx.doi.org/10.1017/s0022029901005301.

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The reason for the reported difference in spoilage behaviour of skim and whole pasteurised milks was investigated. The rates of growth of psychrotrophic bacteria were not significantly different in the two milks and the bacterial types, all pseudomonads, present at spoilage were also similar. However, when representative spoilage organisms were cultured into freshly pasteurised skim and whole milks, skim milks exhibited predominantly bitter flavours while whole milk showed mostly sour flavours. The different spoilage behaviours can be largely explained by greater proteolysis in skim milk than in whole milk, caused by higher production of protease and greater susceptibility of the protein to protease attack. In addition, lipolysis in whole milk, caused by the substantial quantities of lipase produced by spoilage pseudomonads in this milk, also contributes to the different flavours produced during cold storage of these milk types.

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Barman, Charles, Alan L. Gillen, Robert P. Williams, and Phan Duong. "Milk Spoilage Poster." American Biology Teacher 50, no. 5 (May 1, 1988): 312–14. http://dx.doi.org/10.2307/4448750.

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DOUGLAS, SARAH A., MICHAEL J. GRAY, ALLISON D. CRANDALL, and KATHRYN J. BOOR. "Characterization of Chocolate Milk Spoilage Patterns." Journal of Food Protection 63, no. 4 (April 1, 2000): 516–21. http://dx.doi.org/10.4315/0362-028x-63.4.516.

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Standard plate counts (SPC) and psychrotrophic plate counts (PPC) from chocolate milk samples were compared with those of unflavored milk samples plated within 24 h of processing and at 7, 10, and 14 days of storage at 6°C using matched samples collected over four time periods from four milk-processing plants. Bacterial numbers within 24 h of processing were not significantly different in unflavored and in chocolate milk samples (P > 0.001), with SPC less than 1,000 CFU/ml and PPC below 10 CFU/ml for both types of products. SPC and PPC were higher in chocolate milk samples than in unflavored milk samples collected from all four plants after 14 days of storage (P < 0.001). To examine the effects of chocolate milk components on bacterial numbers, SPC for days 0, 7, 14, and 21 were monitored in samples of experimentally prepared unflavored milk, milk with chocolate powder and sucrose (chocolate milk), milk with sucrose only, and milk containing chocolate powder only. At days 14 and 21, SPC were higher in both chocolate milk and in milk with chocolate powder only, than in either the unflavored milk or milk with sucrose only (P < 0.001). These findings suggest that the addition of chocolate powder to milk can contribute to a greater relative increase in bacterial numbers in pasteurized chocolate milk than in identically processed unflavored milk at 14 days postprocessing.

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Richardson, Zack, David Perez-Guaita, Kamila Kochan, and Bayden R. Wood. "Determining the Age of Spoiled Milk from Dried Films Using Attenuated Reflection Fourier Transform Infrared (ATR FT-IR) Spectroscopy." Applied Spectroscopy 73, no. 9 (August 8, 2019): 1041–50. http://dx.doi.org/10.1177/0003702819842548.

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Milk spoilage is an inevitable occurrence, which generates waste and can result in food poisoning. When milk spoils, the off-flavor and curdling are due to excessive proliferation of various bacteria which causes pH changes. Time, temperature, environment, and previous handling practice all affect the spoilage rate. There is a need for a fast reliable and accurate method that can identify in situ early spoilage of milk. Here we show the ability of attenuated total reflection Fourier transformed infrared spectroscopy (ATR FT-IR) in conjunction with multivariate data analysis to predict the age of milk. We found that dried films vastly increased the absorbance of important biomolecules within milk such as lipids, proteins, and sugars, compared to an unchanged milk sample. This allowed us to note the minor discrepancies that happened in spoilage. Spoilt milk was characterized by bands associated with increased lipids, proteins, and lactic acid and a decrease in carbohydrates. A semi-quantitative prediction model for milk spoilage at room temperature demonstrated ATR FT-IR spectroscopy can predict milk age with a root mean square error of prediction of approximately 14 h. The model showed poor performance in the first 40 h but the predictions improved significantly after this time. The experimental procedure proposed for detecting biomolecules within milk has the potential to improve common practice. Furthermore, the model would be a starting point for newer and improved methods to predict the spoilage date of milk, with potential commercial uses to reduce food waste and costs to the milk industry.

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Lu, Michael, Yvonne Shiau, Jacklyn Wong, Raishay Lin, Hannah Kravis, Thomas Blackmon, Tanya Pakzad, et al. "Milk Spoilage: Methods and Practices of Detecting Milk Quality." Food and Nutrition Sciences 04, no. 07 (2013): 113–23. http://dx.doi.org/10.4236/fns.2013.47a014.

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NJ, Kannampilly, Thangavel K, Peter D, and Rose L. "Milk Spoilage Detection by Impedance Measurement." International Journal of Current Research and Review 13, no. 05 (2021): 183–87. http://dx.doi.org/10.31782/ijcrr.2021.13534.

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Ribeiro Júnior, José Carlos, Brígida Kussumoto de Alcântara, and Vanerli Beloti. "Spoilage potential of Paenibacillussp. in Brazilian raw milk." Ciência Rural 46, no. 4 (April 2016): 637–40. http://dx.doi.org/10.1590/0103-8478cr20150810.

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ABSTRACT: Bacterial spores are widespread in the environment and can contaminate milk. Spores are resistant to thermal conditions and your germination reduces milk shelf-life because the aerobic bacteria that are sporulated produce proteases and lipases. The aim of this study was identify Paenibacillus sp., the spoilage microbiota, arising from the germination of spores in raw milk and your spoilage potential. Twenty different milk samples were treated at 80°C/12min and plated to isolate spore-forming bacteria. These strains were picked in milk agar and tributyrin agar for verification of their potential proteolytic and lipolytic activities, respectively. Amplification and sequencing of the 16S rRNA gene of the strains for identification by similarity to the DNA sequences deposited in GenBank was performed. One hundred and thirty-seven isolates were obtained, of which 40 (29.2%) showed spoilage activity for milk. Of these, three (7.5%) were identified as strains of Paenibacillus sp., and all were lipolytic. Paenibacillus sp. have been identified as primarily responsible for the spoilage of pasteurized milk with a long shelf-life in other countries. To increase the shelf-life of Brazilian pasteurized milk, it is important to identify the sporulated microbes to determine their origin and to control the contamination of milk by vegetative forms such as spores.

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YUAN, LEI, FAIZAN A. SADIQ, METTE BURMØLLE, TONGJIE LIU, and GUOQING HE. "Insights into Bacterial Milk Spoilage with Particular Emphasis on the Roles of Heat-Stable Enzymes, Biofilms, and Quorum Sensing." Journal of Food Protection 81, no. 10 (September 12, 2018): 1651–60. http://dx.doi.org/10.4315/0362-028x.jfp-18-094.

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ABSTRACT Milk spoilage caused by psychrotrophic bacteria and their heat-stable enzymes is a serious challenge for the dairy industry. In many studies, spoilage has been explored based on the simplistic view of undesirable enzymes produced by planktonic cells. Recently, biofilms and quorum sensing (QS) have been suggested as important factors in the deterioration of milk, which opens new avenues for investigation of the processes and challenges. Production and heat stability of enzymes are enhanced in biofilms, mainly because of inherent differences in physiological states and protective shielding by extracellular polymeric substances. QS plays a key role in modulating expression of hydrolytic enzymes and biofilm formation. To date, few studies have been conducted to investigate the complex interplays of enzyme production, biofilm formation, and QS. This review provides novel insights into milk spoilage with particular emphasis on the roles of biofilms and QS and summarizes potential effective strategies for controlling the spoilage of milk.

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EVERTON, J. R., P. G. BEAN, and T. E. BASHFORD. "Spoilage of canned milk products by flavobacteria." International Journal of Food Science & Technology 3, no. 3 (June 28, 2007): 241–47. http://dx.doi.org/10.1111/j.1365-2621.1968.tb01461.x.

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A., Ahmed, and Mdegela R.H. "The Essential Oil from the Spices and Herbs Have Antimicrobial Activity Against Milk Spoilage Bacteria." African Journal of Agriculture and Food Science 5, no. 1 (March 24, 2022): 54–62. http://dx.doi.org/10.52589/ajafs-bscq1fgh.

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Spices and herbs are usually added to milk to impart a particular flavour and medicinal purposes. Moreover, it is reported that additional spices and herbs extend the shelf life of milk. Contemporary use of essential oils from spices and herbs show promising results against various food spoilage microorganisms. Therefore, the essential oils from the spices and herbs from Zanzibar were used to assess antimicrobial activity against milk spoilage bacteria. The essential oils were extracted using steam distillation by a Clevenger apparatus. Minimum inhibitory concentrations (MICs) were determined by the microdilution method. All the extracts from cardamom, cinnamon, ginger, and lemongrass showed antimicrobial activity against Streptococcus thermophillus, Lactobacillus plantarum, and Escherichia coli. The essential oils exhibited higher antimicrobial activity than gentamycin. The MICs ranged between 0.004 and 0.125 µg/µl. Therefore, spices and herbs added to milk have the potential to inhibit the growth of milk spoilage bacteria.

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Ribeiro Junior, Jose Carlos, Joyce Bitencourt Atayde Lima, Kleydejany Lima de Lemos, Livia Cavaletti Corrêa da Silva, Ronaldo Tamanini, and Vanerli Beloti. "Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil." Semina: Ciências Agrárias 36, no. 6Supl2 (December 16, 2015): 4289. http://dx.doi.org/10.5433/1679-0359.2015v36n6sup2p4289.

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The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (<500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p <0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives.

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Wong, J. X., S. Ramli, and Son R. "A review: characteristics and prevalence of psychrotolerant food spoilage bacteria in chill-stored meat, milk and fish." Food Research 7, no. 1 (January 11, 2023): 23–32. http://dx.doi.org/10.26656/fr.2017.7(1).694.

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As the human population increases globally, the demands for getting high-quality and nutritious food content are also getting higher. However, the emergence of food spoilage microorganisms is remained challenging to fulfil society’s demands in the current food industry. Food spoilage microbes can be introduced into any point across the farm-to-fork supply chain to cause notable degradation in contaminated food, therefore making it unsuitable for human consumption. The majority of food spoilage microbes will not cause serious illness even when consumers have accidentally ingested the contaminated food. Chilling and freezing are commonly used to inhibit microbial proliferation on food quality. However, neither chilling nor freezing are ineffective for psychrotolerant and psychrophilic spoilage microbiota, respectively due to their good adaptation to survive in chilling or freezing temperatures (below 4°C or lower than 0°C) to cause spoilage in refrigerated food. In this article, the process of spoilage development by Brochothrix thermosphacta, Pseudomonas fluorescens and Shewanella putrefaciens in meat, milk and fish, respectively, was reviewed. Meat, milk and fish were chosen as predominance reservoirs for B. thermosphacta, P. fluorescens and S. putrefaciens, respectively. Microbiological descriptions and spoilage symptoms produced by these bacteria were also reviewed in this article. The review concluded that food spoilage would be difficult to control unless certain effective strategies were introduced in the current supply chain. Earlier identification is necessary to detect the prevalence of spoilage bacteria to prevent food wastage.

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Abolghait, S., No author No author, No author No author, and A. Moawad. "Raw cow’s milk relatively inhibits quorum sensing activity of Cromobacterium violaceum in comparison to raw she-camel’s milk." Open Veterinary Journal 5, no. 2 (2011): 35. http://dx.doi.org/10.5455/ovj.2011.v1.i0.p35.

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Milk from different animal species has variable levels of antimicrobial factors against some of spoilage bacteria. For example, they are significantly present in higher concentration in she-camel’s milk than in cattle or buffalo and they are more heat-resistant than their counterparts in cattle and buffalo. Spoilage bacteria are known to communicate with each other by release of signaling molecules, a phenomenon described as quorum sensing (QS). Some food matrices inhibit these signaling compounds. In this study we screened QS inhibitory activities in raw milk of cattle and camel. Ten samples each of fresh raw cow’s milk and she-camel’s milk from apparently healthy animals were screened using the bacterial model Cromobacterium violaceum. The tested cow’s raw milk samples were able to inhibit the production of QS signalling molecules acyl-homoserine lactones (AHLs) produced by C. violaceum. However, she-camel’s milk samples were less effective in inhibiting such AHLs. Thus, one of the factors which influence the inhibitory activity could be derived from variation in milk chemical composition, especially in the percentage of fat which is significantly higher in tested cow’s milk samples (2.22±0.12) than in tested she-camel’s milk samples (1.44±0.35). Natural inhibition of QS signaling by cow’s milk may offer a unique means to control foodborne pathogens and reduce microbial spoilage.

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RODRIQUEZ, MARCIA H., and ERICKA L. BARRETT. "Changes in Microbial Population and Growth of Bacillus cereus During Storage of Reconstituted Dry Milk." Journal of Food Protection 49, no. 9 (September 1, 1986): 680–86. http://dx.doi.org/10.4315/0362-028x-49.9.680.

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Eight brands of retail nonfat and whole dry milk were reconstituted and analyzed for changes in the predominant bacterial population and for the proliferation of Bacillus cereus throughout storage at 30, 20, and 5°C. All brands yielded similar results. Bacillus and Micrococcus predominated in the freshly reconstituted milk. During storage at 30°C, the Bacillus population proliferated initially, but was gradually replaced by enterococci. At the time of spoilage, Bacillus counts had dropped by several orders of magnitude. The proportion of Micrococcus gradually declined. B. cereus counts reached hazardous levels as early as 10 h after reconstitution, which was before spoilage was evident. Similar changes occurred in reconstituted milk stored at 20°C, but the time course for the changes was longer, and the Bacillus counts did not decline as rapidly as they did at 30°C. Again, counts of B. cereus reached hazardous levels before the milk showed signs of spoilage. At 5°C, the milk showed no signs of spoilage for 4 to 5 weeks. Bacillus constituted more then 90% of the bacteria isolated after the first week. Bacillus counts continued to increase slowly, but the relative proportion decreased as the gram-negative rods, especially Enterobacter, proliferated. B. cereus never reached numbers great enough to cause disease. The results revealed that the microbial profile of reconstituted dry milk changed significantly over time and that the temperature of storage determined the eventual microbial composition. The results also showed that B. cereus is an omnipresent health hazard in reconstituted milk that is not properly refrigerated.

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Ranieri, Matthew L., Reid A. Ivy, W. Robert Mitchell, Emma Call, Stephanie N. Masiello, Martin Wiedmann, and Kathryn J. Boor. "Real-Time PCR Detection of Paenibacillus spp. in Raw Milk To Predict Shelf Life Performance of Pasteurized Fluid Milk Products." Applied and Environmental Microbiology 78, no. 16 (June 8, 2012): 5855–63. http://dx.doi.org/10.1128/aem.01361-12.

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ABSTRACTPsychrotolerant sporeformers, specificallyPaenibacillusspp., are important spoilage bacteria for pasteurized, refrigerated foods such as fluid milk. WhilePaenibacillusspp. have been isolated from farm environments, raw milk, processing plant environments, and pasteurized fluid milk, no information on the number ofPaenibacillusspp. that need to be present in raw milk to cause pasteurized milk spoilage was available. A real-time PCR assay targeting the 16S rRNA gene was designed to detectPaenibacillusspp. in fluid milk and to discriminate betweenPaenibacillusand other closely related spore-forming bacteria. Specificity was confirmed using 16Paenibacillusand 17Bacillusisolates. All 16Paenibacillusisolates were detected with a mean cycle threshold (CT) of 19.14 ± 0.54. While 14/17Bacillusisolates showed no signal (CT> 40), 3Bacillusisolates showed very weak positive signals (CT= 38.66 ± 0.65). The assay provided a detection limit of approximately 3.25 × 101CFU/ml using total genomic DNA extracted from raw milk samples inoculated withPaenibacillus. Application of the TaqMan PCR to colony lysates obtained from heat-treated and enriched raw milk provided fast and accurate detection ofPaenibacillus. Heat-treated milk samples wherePaenibacillus(≥1 CFU/ml) was detected by this colony TaqMan PCR showed high bacterial counts (>4.30 log CFU/ml) after refrigerated storage (6°C) for 21 days. We thus developed a tool for rapid detection ofPaenibacillusthat has the potential to identify raw milk with microbial spoilage potential as a pasteurized product.

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Lucknakhul, Nawapol, Vinod Jindal, and Woranart Jonglertjunya. "Modeling Keeping Quality of Pasteurized Milk." Advanced Materials Research 931-932 (May 2014): 1544–48. http://dx.doi.org/10.4028/www.scientific.net/amr.931-932.1544.

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The quality attributes of pasteurized milk such as total viable count (TVC), pH, conductivity and titratable acidity (TA) were determined during storage at 6, 15 and 25°C. The quality deterioration was indicated by an increase in initial TVC, conductivity and TA, and decrease in pH. The TVC increased from initial 103.6CFU/ml to about 106-107CFU/ml indicating spoilage of milk. The milk could be kept without spoilage for about 4, 1 and 0.35 day during storage at 6, 15 and 25°C, respectively. Changes in pH and TA could only be detected after TVC reached a level of about 106CFU/ml.). Results showed that both multiple regression and Gompertz models could be used for shelf-life prediction of pasteurized milk. However, the Gompertz model resulted in superior fitting to experimental data (r2= 0.98) compared to the multiple regression model (r2= 0.76).

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Ribeiro Junior, Jose Carlos, Joyce Bitencourt Atayde Lima, Kleydejany Lima de Lemos, Livia Cavaletti Corrêa da Silva, Ronaldo Tamanini, and Vanerli Beloti. "Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil." Semina: Ciências Agrárias 36, no. 6Supl2 (December 16, 2015): 4289. http://dx.doi.org/10.5433/1679-0359.2015v36n6supl2p4289.

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<p>The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (<500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p <0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives. </p>

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Asaah, Ndambi, Florence F, Pamela K, Stephen M, and Helena Imele. "Activation of the Lactoperoxidase System as a Method of Preserving Raw Milk in Areas Without Cooling Facilities." African Journal of Food, Agriculture, Nutrition and Development 7, no. 13 (April 24, 2007): 01–15. http://dx.doi.org/10.18697/ajfand.13.2155.

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Milk spoilage is a major problem to the dairy sector of tropical countries. High temperatures hasten spoilage, which is worsened by the absence of cooling facilities and adequate transportation means. Some chemicals have been tried as milk preservatives in rural areas, but are now forbidden due to toxicological reasons. The use of the lactoperoxidase system (LPS) might offer a solution to milk preservation in such areas. The lactoperoxidase system is a natural antibiotic system in milk, which could be activated to boost its effectiveness. This study focused on the effects of the lactoperoxidase system on raw bovine milk produced in the Western Highlands of Cameroon during the rainy season. Milk was collected from 17 - 31 farmers in Santa village, bulked and activated with thiocyanate and peroxide. The LPS was activated by addition of 10 ppm thiocyanate and 8.5 ppm peroxide to milk, followed by thorough mixing. Part of the milk was left untreated (control). Treated and control samples were kept under three storage conditions: ambient temperature (22 – 25 o C), water bath (20 o C) and refrigeration (6 – 8 o C). Samples were monitored for spoilage at hourly intervals, except for those in the refrigerator, which were monitored after every 6 hours. Microbial population was also estimated at intervals, using the standard plate count method. The average increase in shelf life of treated milk with respect to the control milk was +7.1 (SD 2.4) hours under ambient temperatures, +8.1 (SD 3.0) hours in a water bath and +46.2 (SD 21.2) hours in the refrigerator. The LPS limited th e activity of lactic acid bacteria, which cause spoilage in milk. Treatment reduced the lactic acid content in milk by 29% under ambient temperature and 15% in water bath after 16 hours. The LPS reduced the microbial load in milk stored under ambient temperature by more than one log cycle, after 8 hours of storage. Treated evening milk could remain in good condition for the next day's use without refrigeration. Therefore LPS treatment can improve on income generation from dairying as it enab les farmers sell milk in far-off markets.

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YUAN, LEI, FAIZAN A. SADIQ, METTE BURMØLLE, NI WANG, and GUOQING HE. "Insights into Psychrotrophic Bacteria in Raw Milk: A Review." Journal of Food Protection 82, no. 7 (June 21, 2019): 1148–59. http://dx.doi.org/10.4315/0362-028x.jfp-19-032.

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ABSTRACT Supply of high-quality dairy products is the goal of every dairy producer throughout the world. However, psychrotrophic bacteria in raw milk, generally comprising bacterial species of the genera Pseudomonas, Acinetobacter, Aeromonas, Serratia, Bacillus, Lactococcus, Microbacterium, and Staphylococcus, are of special concern to the dairy industry because they can produce heat-stable enzymes. These enzymes may withstand various heat treatments during dairy processing, causing quality defects over the product storage period. The levels and diversity of psychrotrophic bacteria in raw milk are tightly linked to natural habitats, milking practices, and hygiene practices of farms in different countries. Most psychrotrophic bacteria can form biofilms on various milk storage and processing equipment, which serve as persistent sources of microbial contamination due to their biotransfer potential. A comprehensive review of the diversity of psychrotrophic bacteria in raw milk, the spoilage potential of these bacteria, the specific technological problems caused by biofilms and heat-resistant enzymes, and potential strategies for controlling dairy spoilage starting at the farm level is needed for improving our understanding of these spoilage bacteria. HIGHLIGHTS

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MAGA, ELIZABETH A., GARY B. ANDERSON, JAMES S. CULLOR, WAYNE SMITH, and JAMES D. MURRAY. "Antimicrobial Properties of Human Lysozyme Transgenic Mouse Milk." Journal of Food Protection 61, no. 1 (January 1, 1998): 52–56. http://dx.doi.org/10.4315/0362-028x-61.1.52.

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The antimicrobial properties of standard human lysozyme and the milk of transgenic mice expressing human lysozyme were investigated using bacterial strains important to the dairy industry. Standard human lysozyme was found to be effective at significantly slowing the growth of the milk cold-spoilage organism Pseudomonas fragi (P < 0.001), of a clinical isolate of the mastitis-causing organism Staphylococcus aureus (P < 0.005), and of a nonpathogenic strain of E. coli (P < 0.05). Milk from transgenic mice secreting human lysozyme in their milk at an average concentration of 0.38 mg/ml was found to be bacteriostatic against the cold-spoilage organisms Pseudomonas fragi and Lactobacillus viscous and a mastitis-causing strain of Staphylococcus aureus, but not against a pathogenic strain of E. coli. These results demonstrate that transgenic animals producing human lysozyme in their milk can affect the microbial nature of milk.

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GLASS, KATHLEEN A., KRISTINE M. KAUFMAN, ANGELIQUE L. SMITH, ERIC A. JOHNSON, JOSEPH H. CHEN, and JOSEPH HOTCHKISS. "Toxin Production by Clostridium botulinum in Pasteurized Milk Treated with Carbon Dioxide." Journal of Food Protection 62, no. 8 (August 1, 1999): 872–76. http://dx.doi.org/10.4315/0362-028x-62.8.872.

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The addition of carbon dioxide to milk at levels of <20 mM inhibits the growth of selected spoilage organisms and extends refrigerated shelf life. Our objective was to determine if the addition of CO2 influenced the risk of botulism from milk. Carbon dioxide was added to pasteurized 2% fat milk at approximately 0, 9.1, or 18.2 mM using a commercial gas-injection system. The milk was inoculated with a 10-strain mixture of proteolytic and nonproteolytic Clostridium botulinum spore strains to yield 101 to 102 spores/ml. Milk was stored at 6.1 or 21°C for 60 or 6 days, respectively, in sealed glass jars or high-density polyethylene plastic bottles. Milk stored at 21°C curdled and exhibited a yogurt-like odor at 2 days and was putrid at 4 days. Botulinal toxin was detected in 9.1 mM CO2 milk at 4 days and in all treatments after 6 days of storage at 21°C. All toxic samples were grossly spoiled based on sensory evaluation at the time toxin was detected. Although botulinal toxin appeared earlier in milk treated with 9.1 mM CO2 compared to both the 18.2 mM and untreated milk, gross spoilage would act as a deterrent to consumption of toxic milk. No botulinal toxin was detected in any treatment stored at 6.1°C for 60 days. At 6.1°C, the standard plate counts (SPCs) were generally lower in the CO2-treated samples than in controls, with 18.2 mM CO2 milk having the lowest SPC. These data indicate that the low-level addition of CO2 retards spoilage of pasteurized milk at refrigeration temperatures and does not increase the risk of botulism from treated milk stored at refrigeration or abuse temperatures.

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HUCK, JASON R., NICOLE H. WOODCOCK, ROBERT D. RALYEA, and KATHRYN J. BOOR. "Molecular Subtyping and Characterization of Psychrotolerant Endospore-Forming Bacteria in Two New York State Fluid Milk Processing Systems." Journal of Food Protection 70, no. 10 (October 1, 2007): 2354–64. http://dx.doi.org/10.4315/0362-028x-70.10.2354.

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Psychrotolerant endospore-forming bacteria Bacillus and Paenibacillus spp. are important spoilage organisms in fluid milk. A recently developed rpoB subtyping method was applied to characterize the diversity and phylogenetic relationships among Bacillus and related sporeformers associated with milk processing systems. Milk samples representing the processing continuum from raw milk to pasteurized products were collected from two fluid milk processing plants, held at 6°C uptothe code date that had been established by each processing plant (i.e., either 18 or 21 days), and plated for bacterial enumeration throughout storage. Bacterial colonies selected to represent the visible diversity in colony morphology on enumeration plates were examined further. Among 385 bacterial isolates characterized, 35% were Bacillus spp., and 65% were Paenibacillus spp. A total of 92 rpoB allelic types were identified among these isolates, indicating considerable diversity among endospore-forming spoilage organisms present in fluid milk systems. Of the 92 allelic types identified, 19 were isolated from samples collected from both processing plants. The same rpoB allelic types were frequently identified in paired raw milk and packaged product samples, indicating that Bacillus and Paenibacillus spp. can enter dairy processing systems through raw milk. Certain subtypes were found exclusively in pasteurized samples, including those that were temporally independent, suggesting the possibility of in-plant sources for these spoilage organisms, including through the persistence of selected subtypes in processing plants. Development of effective control strategies for the diverse array of psychrotolerant endospore-forming organisms that currently limit the shelf lives of high-temperature short-time fluid milk products will require comprehensive, integrated efforts along the entire milk processing continuum.

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Bhattacharya, Sourish, Sandhya Mishra, Antonio Zuorro, Heba Hassan Salama, Alexandru Vasile Rusu, and Monica Trif. "ε-Polylysine Derived from Marine Bacteria-A Possible Natural Preservative for Raw Milk Storage." Fermentation 9, no. 2 (February 6, 2023): 156. http://dx.doi.org/10.3390/fermentation9020156.

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Despite the fact that researchers have been working on the preservation of raw milk at room temperature for several decades, most of the processes are limited to the use of chemical preservatives. One of the major problems of raw milk self-life is its spoilage at ambient temperature during the summer season. Therefore, in the present study, research has been conducted to control raw milk spoilage at 4 °C and 35 °C (considered in different regions’ ambient temperatures). ε-Polylysine, a natural preservative approved for food use, was isolated from the fermentation broth of Bacillus licheniformis PL26 grown in an M3G medium, and its antimicrobial preservation properties for milk applications were tested. The raw milk samples containing 0.02% w/v ε-polylysine could be stored at 4 °C for up to 16 days without spoilage, however, raw milk samples without ε-polylysine as preservative spoiled on the 8th day even at 4 °C refrigeration conditions. Raw milk containing 0.02% ε-polylysine in combination with 0.2% sodium bicarbonate (added to avoid acidification) could be stored at ambient temperature (35 °C) for up to 48 h. The changes in milk composition, especially of the casein, lactose, and fat stability, during storage under different conditions with/without ε-polylysine, were studied as well. The present study proves that ε-polylysine can be successfully used as a new biopreservative. Therefore, for the dairy industry, a natural preservative to store milk at room temperature during the summer season, replacing synthetic preservatives derived from renewable sources, can be proposed. Once again, marine bacteria seem to be one of the promising sustainable and renewable sources of biologically active compounds such as new food biopreservatives

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Ribeiro Júnior, José Carlos, Ronaldo Tamanini, André Luís Martinez de Oliveira, Juliane Ribeiro, and Vanerli Beloti. "Spoilage potential of spore-forming bacteria from refrigerated raw milk." Semina: Ciências Agrárias 39, no. 5 (September 20, 2018): 2049. http://dx.doi.org/10.5433/1679-0359.2018v39n5p2049.

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Aerobic bacterial spores are an important group of microorganisms in raw milk. These microbes are thermoduric, whereas the vegetative forms are thermophilic, thermoduric and psychrotrophic and reduce the shelf life of pasteurized milk. In Brazil, there are a lack of studies on the load of aerobic spores in raw milk; thus, little is known about the spoilage activity of these organisms. The aim the present study was to quantify the aerobic spores in Brazilian refrigerated raw milk of dairy region of Castro, Paraná state, assess the potential proteolytic and/or lipolytic isolates and identify the microorganisms derived from the germination. Twenty milk samples were evaluated, and the aerobic spore count was performed after plating the samples following heat treatment at 80°C for 12 min. The activity proteolytic and lipolytic isolates were evaluated through subculture on milk agar and tributyrin agar, respectively, and these microorganisms were identified using partial 16S rRNA gene sequences that were compared through GenBank. The aerobic spore counts ranged from 1 to 3.7 log CFU.mL-1, with a mean of 1.75 (± 0.59) log CFU.mL-1. After spore germination, 137 aerobic bacterial isolates were obtained, 40 of which (29.2%) showed milk spoilage activity. Among these, 31 isolates (77.5%) were proteolytic and lipolytic, seven isolates (17.5%) were exclusively lipolytic and two isolates (5%) were only proteolytic. Based on the 16S rRNA gene analysis, Bacillus licheniformis (55%), Bacillus spp. (27.5%), Paenibacillus spp. (7.5%), Bacillus pumilus (5%), Bacillus circulans (2.5%) and Brevibacillus spp. (2.5%) were identified. Studies of Brazilian raw milk microbiota have not yet described B. circulans which are frequently detected in milk from other countries. Among the 22 B. licheniformis isolates, 21 microbes (95.5%) showed proteolytic and lipolytic activity, and one isolate (4.5%) exhibited only proteolytic activity. The two B. pumilus isolates were proteolytic and lipolytic, whereas the B. circulans isolate was only lipolytic. Among the 11 Bacillus spp. isolates, eight isolates (72.7%) were proteolytic and lipolytic, one isolate (9.1%) was proteolytic and the other two isolates (18.2%) were lipolytic. The three Paenibacillus spp. and Brevibacillus spp. isolates were primarily lipolytic. Therefore, to extend the shelf life of pasteurized milk, preventive measures must be adopted to reduce contamination with spores because one-third of these microorganisms exhibited proteolytic and/or lipolytic activity.

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Magan, Naresh, Alex Pavlou, and Ioannis Chrysanthakis. "Milk-sense: a volatile sensing system recognises spoilage bacteria and yeasts in milk." Sensors and Actuators B: Chemical 72, no. 1 (January 2001): 28–34. http://dx.doi.org/10.1016/s0925-4005(00)00621-3.

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Scatamburlo, T. M., A. K. Yamazi, V. Q. Cavicchioli, F. A. Pieri, and L. A. Nero. "Spoilage potential of Pseudomonas species isolated from goat milk." Journal of Dairy Science 98, no. 2 (February 2015): 759–64. http://dx.doi.org/10.3168/jds.2014-8747.

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Brown, A. G., and R. K. J. Luke. "Siderophore production and utilization by milk spoilage Pseudomonas species." Journal of Dairy Science 93, no. 4 (April 2010): 1355–63. http://dx.doi.org/10.3168/jds.2009-2395.

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Walker, S. J. "Major spoilage micro-organisms in milk and dairy products." International Journal of Dairy Technology 41, no. 4 (November 1988): 91–92. http://dx.doi.org/10.1111/j.1471-0307.1988.tb00606.x.

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Hayes, W., C. H. White, and M. A. Drake. "Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas Species." Journal of Food Science 67, no. 2 (March 2002): 861–67. http://dx.doi.org/10.1111/j.1365-2621.2002.tb10690.x.

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Hayes, W., C. H. White, and M. A. Drake. "Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas Species." Journal of Food Science 67, no. 1 (January 2002): 448–54. http://dx.doi.org/10.1111/j.1365-2621.2002.tb11427.x.

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Lakade, Ankita Jagannath, K. Sundar, and Prathapkumar H. Shetty. "Nanomaterial-based sensor for the detection of milk spoilage." LWT 75 (January 2017): 702–9. http://dx.doi.org/10.1016/j.lwt.2016.10.031.

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Pukančíková, Lucia, Sabina Lipničanová, Miroslava Kačániová, Daniela Chmelová, and Miroslav Ondrejovič. "Natural Microflora of Raw Cow Milk and their Enzymatic Spoilage Potential." Nova Biotechnologica et Chimica 15, no. 2 (December 1, 2016): 142–55. http://dx.doi.org/10.1515/nbec-2016-0015.

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Abstract The aim of this work was to identify the main microbiota in raw cow milk from dairy farm of Slovakia and to describe the selected microorganisms responsible for thermostable protease and lipase production which can affected the quality of dairy products. The main bacterial classes identifying by MALDI-TOF MS were Gammaproteobacteria (62 %), Actinobacteria (19 %) and Bacilli (12 %). The dominant microbial genus of raw cow milk was Pseudomonas. From milk bacteria, the strain Lactococcus lactis and from the family Enterobacteriaceae, namely Enterococcus faecalis, Hafnia alvei, Citrobacter braakii and Raoultella ornithinolytica were observed in raw milk. The spoilage of milk products is caused by thermostable enzymes with lipolytic and proteolytic activity. Qualitative proteolytic and lipolytic activities were performed on skin milk agar and olive oil, respectively. From 16 identified microorganisms, only 8 strains (P. fragii, P. gessardii, P. lundesis, H. alvei, C. braakii, R. ornithinolytica, Kocuria rhizophila and Candida inconspicua) showed protease activity. Quantitative protease and lipase activities were determined by casein and olive oil, respectively. The highest both activities were measured for the genus Pseudomonas. While lipases produced by all isolated microbial species lose enzymatic activity at 77 °C for 30 – 40 min, almost proteases showed comparable activities during whole pasteurization experiment at selected experimental conditions (70 °C, 40 min).

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Stankiewicz, Sebastian K., Rafael Auras, and Susan Selke. "Modeling American Household Fluid Milk Consumption and their Resulting Greenhouse Gas Emissions." Sustainability 11, no. 7 (April 11, 2019): 2152. http://dx.doi.org/10.3390/su11072152.

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U.S. consumers are the largest contributors to food waste generation (FWG), but few models have explained how households waste food. This study examines how discrete-event simulation (DES) can identify areas for reducing FWG through packaging and consumer milk consumption behavioral changes. Household model parameters included: amount and type of consumption, type and number of containers bought, buying behavior, and shelf life of milk. Simulations comparing the purchase of quart, half gallon, and gallon milk containers were run for 10,000 days to identify which package type reduced waste for 50 1, 2 and 4-person households. Based on consumption averages from the U.S. National Dairy Council, results suggest that if 1 and 4-person households change their purchasing behavior from 1 half-gallon to 1 quart and 2 gallons to 3 half-gallons, they can reduce their greenhouse gas (GHG) emissions from milk consumption by 33% and 12%, respectively, without reducing their total milk consumption. Purchasing enough smaller containers to be equivalent to a larger size decreased spoilage, but not enough to reduce a consumer’s total milk consumption GHG emissions. Results showed that packaging accounts for 5% of the total milk consumption GHG emissions; most of a consumer’s impact comes from milk spoilage and consumption.

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Ledina, T., J. Djordjevic, and S. Bulajic. "Spore-forming bacteria in the dairy chain." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012051. http://dx.doi.org/10.1088/1755-1315/854/1/012051.

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Abstract Spore-forming bacteria form the most diverse and most complex group of bacteria in terms of their elimination from the dairy chain, due to their ability to form highly resistant spores. As ubiquitous microorganisms, spore-formers can enter the product along the milk-processing continuum from different sources, and subsequently cause spoilage in various types of dairy products. The most important classes of spore-forming bacteria relevant to the dairy industry are Bacilli and Clostridia. Bacilli are responsible mainly for the spoilage and decreased shelf-life of fluid milk, while Clostridia cause late gas blowing in cheese. Spore-forming microorganisms contaminate raw milk primarily at the farm level, with potential for recontamination to occur at various points along the dairy production continuum. The most effective measure in reducing spore load at the farm level is adequate pre-milking teat preparation, while at the dairy plant level, bactofugation and microfiltration are applied. Understanding the ecology of spore-formers can improve application of systematic approaches for controlling the spoilage bacteria in dairy processing systems. Also, novel technologies, such as high-pressure processing, ultrasound treatment, irradiation etc., could provide the dairy industry with the powerful tools to eliminate these bacteria from the dairy chain.

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ANTOINE, JOAN C., and ALFRED L. DONAWA. "The Spoilage of UHT-Treated Chocolate Milk by Thermoduric Bacteria." Journal of Food Protection 53, no. 12 (December 1, 1990): 1050–51. http://dx.doi.org/10.4315/0362-028x-53.12.1050.

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The sporadic occurrence of swollen packs of chocolate milk at a local milk processing plant is the main reason for this investigation and to identify and characterize the spoilage agents. Of the 62 packs of chocolate milk collected, 15 became swollen within 24 h. All of these had high viable bacterial counts on plate count agar, whereas those that did not swell were free from bacterial contamination. There were two bacterial types found either individually or together in the swollen packs. Both isolates were confirmed as spoilers because when they were inoculated into intact packs, spoilage occurred within 48 h and the inoculant organisms were re-isolated from these packs. In addition, the onset of swelling was more rapid with increasing inoculum rate. Both isolates showed versatility in their ability to grow over fairly wide pH and temperature ranges both aerobically and anaerobically. Although they showed no evidence of sporulating, both isolates identified as Enterobacter sp. and Micrococcus sp. showed fairly high temperature tolerance but low H2O2 tolerance. The temperature-tolerant gram-negative rod which was identified as an Enterobacter sp. could have implications for the acceptable levels of heat treatment to be used in milk preservation in Trinidad.

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BELLOQUE, JOSEFINA, ALFONSO V. CARRASCOSA, and ROSINA LÓPEZ-FANDIÑO. "Changes in Phosphoglyceride Composition during Storage of Ultrahigh-Temperature Milk, as Assessed by 31P-Nuclear Magnetic Resonance: Possible Involvement of Thermoresistant Microbial Enzymes." Journal of Food Protection 64, no. 6 (June 1, 2001): 850–55. http://dx.doi.org/10.4315/0362-028x-64.6.850.

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Soluble phosphoglycerides were studied in ultrahigh-temperature (UHT) milk by 31P-nuclear magnetic resonance. It was shown that, during storage of UHT milk, manufactured from raw milk with poor microbial quality, glycerophosphocholine and glycerophosphoethanolamine disappeared in parallel with an increase in α-glycerophosphate (GP). Storage at 10, 20, and 30°C showed a faster transformation as the temperature increased. UHT milk samples manufactured from raw milks with better microbial quality and submitted to severe heat processes did not display changes in phosphoglycerides during storage. Screening of commercial UHT milks showed variations regarding the presence of GP, while in pasteurized milk samples, the appearance of GP occurred when the commercial life had been exceeded. Inoculation of sterile milk with Pseudomonas fluorescens NCIB9046 and incubation at 10°C supported that changes in phosphoglycerides could be the consequence of a phosphodiesterase activity of bacterial origin, able to survive UHT processing. A similar behavior was observed between this activity and proteolytic activity. The potential application of the detection of these compounds as spoilage predictor indices is discussed.

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Van De Voort, Frederick R., Abdel A. Elkashef, and Bernice L. Mills. "Dry Calibration Milks for Infrared Milk Analyzers." Journal of AOAC INTERNATIONAL 73, no. 5 (September 1, 1990): 688–92. http://dx.doi.org/10.1093/jaoac/73.5.688.

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Abstract A study has been carried out to determine the practicality of formulating dry, stable calibration milk powders for calibration of infrared milk analyzers for routine quality control purposes in commercial dairies. The powders are based on dairy Ingredients and are reconstituted to produce calibration milks that cover a wide range of fat, protein, and lactose composition combinations. The butterfat component included emulsifiers to aid in reconstituting the powders and to stabilize resulting emulsions. Reconstitute was carried out on a weight/weight basis using a top-loading balance and mixing with a simple hand-held, electric household mixer. The reconstitutlon procedure produced stable emulsions and was shown to be repeatable to within the accuracy specifications of Infrared instrumentation. The calibration results obtained with the powders relative to reference calibration milks purchased from the Central Milk Testing Laboratory (CMTL) In Guelph, Ontario, were excellent, and generally met AOAC specifications for Instrument calibration. In addition, the reconstituted milks had excellent emulsion stability to prolonged holding at 40°C and produced consistent results when analyzed over a 21-day period, showing no signs of spoilage when preserved with potassium dlchromate and refrigerated when not In use. The powders were deemed adequate for calibration of Infrared milk analyzers used for routine, In-plant, quality control purposes and would be a convenient alternative for CMTL calibration milks shipped by courier.

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Martins, Maurilio Lopes, Uelinton Manoel Pinto, Katharina Riedel, and Maria Cristina Dantas Vanetti. "Quorum Sensing and Spoilage Potential of Psychrotrophic Enterobacteriaceae Isolated from Milk." BioMed Research International 2018 (October 22, 2018): 1–13. http://dx.doi.org/10.1155/2018/2723157.

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The 16S rDNA of six psychrotrophic Enterobacteriaceae isolated from cold raw milk were sequenced and the isolate 039 was identified asPantoeasp., isolates 059, 068, and 071 were identified asHafnia alvei, 067 was identified asEnterobactersp., and 099 was identified asAeromonas hydrophila. They presented different spoilage potentials in milk withA. hydrophila099 being the most deteriorative. OnlyPantoeasp. 039 was not able to induce the quorum sensing monitor strains of acyl homoserine lactones (AHLs). ThehalIgene, which encodes the AHL synthase inH. alvei, was identified in the isolates 059, 067, 068, and 071. After initial sequencing characterization and cloning, this gene showed its function by the heterologous synthesis of N-hexanoyl-DL-homoserine lactone and N-3-oxohexanoyl-L-homoserine lactone inEscherichia coli. In addition to producing AHLs,A. hydrophila099 produced AI-2 in higher level than the assay’s positive controlVibrio harveyiBB120. Therefore, Enterobacteriaceae strains isolated from cooled raw milk produce a rich array of signaling molecules that may influence bacterial traits in the milk environment.

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Cameron, Michelle, Lynn D. McMaster, and Trevor J. Britz. "Impact of ultrasound on dairy spoilage microbes and milk components." Dairy Science and Technology 89, no. 1 (January 2009): 83–98. http://dx.doi.org/10.1051/dst/2008037.

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Cameron, Michelle, Lynn D. McMaster, and Trevor J. Britz. "Impact of ultrasound on dairy spoilage microbes and milk components." Dairy Science & Technology 90, no. 1 (January 22, 2010): 119. http://dx.doi.org/10.1051/dst/2010003.

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Ribeiro Júnior, J. C., A. M. de Oliveira, F. de G. Silva, R. Tamanini, A. L. M. de Oliveira, and V. Beloti. "The main spoilage-related psychrotrophic bacteria in refrigerated raw milk." Journal of Dairy Science 101, no. 1 (January 2018): 75–83. http://dx.doi.org/10.3168/jds.2017-13069.

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Decimo, Marilù, María C. Cabeza, Juan A. Ordóñez, Ivano De Noni, and Milena Brasca. "Volatile organic compounds associated with milk spoilage by psychrotrophic bacteria." International Journal of Dairy Technology 71, no. 3 (January 15, 2018): 593–600. http://dx.doi.org/10.1111/1471-0307.12485.

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Huang, Sijing, Shutian Ge, Lingwen He, Qingyun Cai, and Craig A. Grimes. "A remote-query sensor for predictive indication of milk spoilage." Biosensors and Bioelectronics 23, no. 11 (June 2008): 1745–48. http://dx.doi.org/10.1016/j.bios.2008.01.036.

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Iyiola-Tunji, A. O., W. Buba, I. Saleh, A. T. Mohammed, M. A. Yusuf, and P. A. John. "Cattle milk processing and marketing characteristics among agro-pastoralists in North West Nigeria." Nigerian Journal of Animal Production 46, no. 1 (December 28, 2020): 246–55. http://dx.doi.org/10.51791/njap.v46i1.1294.

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The study was aimed at analysing the fundamental characteristics of milk collection, processing and marketing among agro-pastoralists in North West Nigeria. A three stage (multi-stage) sampling technique was used for the study. The first stage is the purposive selection of four States (Jigawa, Kaduna, Kano and Katsina States purposively selected based on the high concentration of agro-pastoralists). In the second stage, two Local Government Areas (LGA) from each of the State were purposively selected. The third stage involved the use of snowball sampling method for the selection of communities where agropastoralist were interviewed using structured questionnaire. Two communities were selected per LGA. Data were collected from 157 respondents from the target populatuion out of sampled agro-pastoral households. The survey instrument was pretested and subjected to face validity. The data obtained were analysed using descriptive statistics of frequency counts and percentages. The average length of time for milk storage before processing was 1 hour and 41 minutes. Pasteurization was the method of choice used to prevent milk spoilage by 63.8% of respondents in all the States considered in this study. Almost all (91.2%) of the respondents market their milks. Spoilage of milk during the period before processing was reported as the highest constraint to milk production, processing and marketing in all the four States. Inadequate equipment and milk loss during processing were also reported as constraints by 18.9 and 14.7%, respectively. Low quality of milk, especially during dry season, also constitute a constraint to about 4% of the respondents. The agro-pastoralists in North West Nigeria are engaged in peasantry profitable ventures of milk processing and marketing. Most of them are not members of groups and cooperatives. Their volume of trade in milk processing and marketing can be greatly enhanced if they are organized into productive groups along the value chain. Past efforts at organizing milk processors and marketers into groups and cooperatives need to be revisited by relevant agencies of government and non-government organizations.

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Zhizhin, N. A. "Effect of uht treatment on the composition and oxidation of lipids in the fat phase of dairy products during storage." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (October 19, 2020): 170–75. http://dx.doi.org/10.20914/2310-1202-2020-3-170-175.

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The diary industry uses various technologies to extend the shelf life of milk products. However, longer shelf life of foodstuffs frequently results in their lower nutritional levels. Milk fat contains more than 400 fatty acids, which are involved in the development of the human nervous system and other biochemical processes. Similar to other fats, milk fat is susceptible to oxidative damage during storage. This affects such basic components of milk fat as fatty acids and triacylglycerides. At present, milk is used for the production of functional foods for infants and children. The shelf life of such products is increased by heat treatment.Temperature regimes of milk treatment are aimed at impeding microbial spoilage. However, high-temperature processing may accelerate the process of triglyceride oxidation, which will decrease functional properties of dairy products for infants during storage. Therefore, it is important to study the effect of shelf life on the oxidation of milk lipids in dairy products, including those enriched with essential substances.This article examines the effect of UHT treatment and storage on milk lipids by evaluating the fatty acid and triacylglyceride composition, as well as such indicators of oxidative fat spoilage, as peroxide and anisidine values, and the content of free fatty acids. It is shown that the composition of milk fat triglycerides undergoes changes following 60 days of storage. An evaluation of the resulting auto-oxidation products revealed a relationship between the composition of milk fat triglycerides and general indicators characterizing oxidative damage.

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D’Alessandro, Margherita, Carola Parolin, Silvia Patrignani, Gilda Sottile, Patrizio Antonazzo, Beatrice Vitali, Rosalba Lanciotti, and Francesca Patrignani. "Human Breast Milk: A Source of Potential Probiotic Candidates." Microorganisms 10, no. 7 (June 23, 2022): 1279. http://dx.doi.org/10.3390/microorganisms10071279.

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This study focuses on the isolation of lactobacilli/bifidobacteria from human breast milk and their first characterization, in the perspective to find new probiotic candidates to be included in food products. More specifically, breast-milk-isolated strains demonstrated a very good aptitude to adhere to intestinal cells, in comparison with L. rhamnosus GG strain, taken as reference. The same behavior has been found for hydrophobicity/auto-aggregation properties. A remarkable antagonistic activity was detected for these isolates not only against spoilage and pathogenic species of food interest, but also against the principal etiological agents of intestinal infections. Indeed, isolated strains impaired spoilage and pathogenic species growth, as well as biofilm formation by gut pathogens. In addition, breast milk strains were characterized for their antibiotic susceptibility, displaying species-specific and strain-specific susceptibility patterns. Finally, to assess their technological potential, the fermentation kinetics and viability of breast milk strains in pasteurized milk were investigated, also including the study of the volatile molecule profiles. In this regard, all the strains pointed out the release of aroma compounds frequently associated with the sensory quality of several dairy products such as acetic acid, diacetyl, acetoin, acetaldehyde. Data here reported point up the high potential of breast-milk-isolated strains as probiotics.

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Aguilera-Toro, Miguel, Søren Drud-Heydary Nielsen, Martin Laage Kragh, Yinghua Xiao, Lisbeth Truelstrup Hansen, Valentin Rauh, Lars Wiking, Nina Aagaard Poulsen, and Lotte Bach Larsen. "Peptidomic Fingerprints of Stored UHT Milk Inoculated with Protease Extracts from Different Pseudomonas Strains Relative to aprX Expression and Visible Spoilage." Dairy 4, no. 1 (January 9, 2023): 83–97. http://dx.doi.org/10.3390/dairy4010005.

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Lately, concern about the protease AprX produced by Pseudomonas has increased in the dairy industry due to its ability to survive UHT treatment and spoil UHT milk. Efficient prediction methods for UHT milk spoilage are currently lacking, mainly due to high diversity in proteolytic potential between Pseudomonas strains. The present study aimed to gain more insight into the variability between Pseudomonas strains regarding proteolytic potential by comparing their proteolytic capability with their aprX expression levels and differences in peptide formation. The variability in aprX expression levels in four Pseudomonas strains were related to physical stability, milk proteolysis and peptidomic cleavage patterns of milk proteins in a storage experiment of UHT milk inoculated with protease extracellular extracts and stored for 45 days at 20 °C. A positive relationship was observed between the relative expression of aprX and milk proteolysis during storage, with the strain Pseudomonas panacis DSM 18529 showing the highest level in both parameters. This strain was the only strain to show visual gelation, which occurred after 21 days. The peptide formation analysis showed a similar protein hydrolysis pattern between strains and high hydrolysis of αs1-caseins during long-term spoilage putatively due to the activity of AprX was observed.

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Mai, Zhi Jie, Fang Lin, and Jian Ming Fan. "Research of Monitoring Deterioration of Milk by Using Surface Tension Coefficient and Viscosity." Advanced Materials Research 455-456 (January 2012): 467–70. http://dx.doi.org/10.4028/www.scientific.net/amr.455-456.467.

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Nutrient-rich milk is the natural medium, easy to spoilage. Some physical parameters will change with milk deterioration such as density, viscosity, surface tension coefficient, light transmittance, etc. Detecting these physical parameters is useful to monitoring the deteriorate degree of milk. This article focuses on the surface tension efficient and viscosity of milk by monitoring its deteriorate process. The experimental results show that deterioration of milk is indeed accompanied with the change of surface tension coefficient and viscosity. In compare with surface tension coefficient, viscosity dramatically change after deterioration.

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عبد المنعم, معتز عبد الواحد, نجم هادي الخزرجي, and عماد ابراهيم علي سلطان. "Role of some psychrotrophic aerobic sporeforming bacteria in spoilage of raw milk." Iraqi Journal of Veterinary Medicine 28, no. 1 (June 28, 2004): 134–46. http://dx.doi.org/10.30539/ijvm.v28i1.1073.

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This study was planned to isolated and identify some psychrotrophic aerobic sporeforming bacteria from raw milk and determine the predomenant isolate. Microbiological estimations were performed for (100) raw milk samples collected from four sources (filters, stations, bulk tanks and milk containers) and for the same samples after heat treatment at 80°C for (12) minutes and upon subsequent storage at (7)°C for 0,7,14 and 21 days. The Aerobic plate count (APC) was determined and the total bacterial count were compared with each of the mesophilic sporeformer count (MSFC) at (0) & (7) days of storage & the psychrotrophic sporeformer count (PSFC) upon storage at (7)°C for 0,7,14 and 21 days. Positive relationship existed between the increase in (APC) before heat treatment & the increase in (MSFC) at (0) or (7) days or (PSFC) at 0,7,14 & 21 days of storage at 7°C. Immediately after heat treatment at (80)°C for 12 minutes 59% of the samples had psychrotrophic sporeformer counts of <10 cfu/ml, but after (21) days of storage at (7)°C, 79% of the samples had counts of > 109 cfu/ml. Bacillus cereus and Bacillus mycoides were identified as the predominant psychrotrophic sporeformers in the heated milk, stored at 7°C. The results confirmed that growth of heat-resistant psychrotrophicsporeforming organisms co-incide with spoilage of heated milk, and was a higher than of the normal pasteurization temperatures or longer time which enhanced the germination of these spores. psychrotrophic sporeformers have been shown to be responsible for such off-flavors (bitter, stale, rancid and putrid) of heated milk stored at (7)°C for (21) days, and sweet curdling observed in 70% of the samples in the forms of "buttons” at the bottom of the containers after (21) days of storage at (7)°C. Most of the isolated psychrotrophic B cercus were able to produce porteinase, lipases and lecithinase enzymes beside the haemolysin. It was concluded that the number of (PSFC) in raw milk conditions prevailing sanitary the depends upon apparently during production and upon time and temperature of milk storage before processing.

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Elshafei, Ali. "Participation of Microorganisms in Milk and Milk-products Contamination and Safety." Archives of Ecotoxicology 3, no. 2 (August 18, 2021): 60–64. http://dx.doi.org/10.36547/ae.2021.3.2.60-64.

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Milk and milk-products represent the main basic nutritional healthy food in the human diet; however, milk is also a favorable source of microbial infection for human health when milk and milk products are consumed without applying hygiene milk practices methods such as pasteurization and other effective methods to avoid contamination risk. The presence of microorganisms in milk could result in spoilage and severe diseases to humans. Several recent preservation systems such as heating, refrigeration, and the addition of safe antimicrobial compounds can be used to reduce the risk of outbreaks of dairy product poisoning. Proper food control programs must be implemented in all countries around the world to ensure the safety of food and dairy products. Investigators reported the importance of applying effective hygiene practices during milking and handling of raw milk to reduce the risk of contamination on the farm and in the milk processing plant in the industry.

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Journal articles on the topic 'Milk spoilage'

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