Rejected if off flavor or other defects Spoilage occur by Biochemical reactions of contaminating bacteria (initiated after milking) Manifestations of spoilage Lacticacid production/ souring Proteolysis Lipolysis Sweet curdling Spoilage Process Fermentation-milk constituents by microbes Normal fermentation: curdling Abnormal fermentations: Gassiness, ropiness, proteolysis, sweet curdling, lipolysis Mixed fermentation: two or more fermentations occur simultaneously e.g. acid and gas (coliforms) Associative action Combined action (two or more-species or genera) Desirable or undesirable Changes not possible by single microbe Three types Synergism Metabiosis Antibiosis. Synergism Changes brought by two microbes (not single one) Mixed starter (Streptococcus lactis & Leuconostoc spp.) Leuconostocs convert citrate to volatile compounds (only at low pH)& produce flavour Lowering of pH due to lactic acid production S. lactis. Synergism Blue discoloration: Pseudomonas syncyanea only in association with S. lactis Lactic acid bacteria required for 'yeasty creamy' defect (Candida pseudotropicalis, Torulopsis sphaerica) in cream Coagulation of milk & foaming for subsequent gas production by yeasts Metabiosis
Food chain is formed
Metabolic end products of one are utilized as food by other for producing final change Swiss cheese: lactose to lactic acid (bacteria), utilized by propionibacteria to produce propionic acid (flavour) Metabiosis
Spoilage of Raw milk at room temp.
Curdling of milk by S. lactis (precipitation of casein) up to 1 % acidity Lactobacilli (L. casei) convert rest of lactose to lactic acid 2% lactic acid Molds (Geotrichum candidum) growth on surface and reduce acidity by oxidizing lactic acid to C02 and H20. Cont.. Reduced acidity, proteolytic spore formers (Bacillus spp.) degrade casein fraction Sub-sequently lipolytic bacteria develop and utilize fat fraction Decomposed mass-water, inorganic substances, C02, NH3, H2S etc. Antibiosis One organism inhibits/suppresses growth of the others Lactic acid -bacteria causes the inhibition of proteolytic organisms (spore formers) Starter cultures do not propagate well in reconstituted milk-certain preformed substances inhibitory to starter bacteria are elaborated in milk and get carried over to the product during subsequent drying Natural souring/curdling Raw milk held at ambient conditions Immediate effect is souring followed by curdling (due to acidity-lactic acid) by bacteria already present in raw milk Fresh milk normal acidity (0.14 to 0.19%) Cont.. Milk sours (0.20 to 0.25%) Milk curdles (0.50-0.65%) COB test positive (0.30 to 0.45%) Acidity increase even after coagulation of casein till lactic acid producing flora inhibited or till whole of lactose is exhausted (acid tolerant organisms predominate) Acid coagulation Interaction of lactic acid with calcium bound to casein-precipitation of casein-curd (pH range 4.64 to 4.78) Lactic streptococci - S. lactis, S. cremoris (room temperature) Gets inhibited at 1% Lactobacilli- L. casei (at room temperature), L. acidophilus and L. bulgaricus (optimally at around 40°C). Gets inhibited beyond 2% level of lactic acid Cont.. Leuconostocs. Leuco. dextranicum and Leuco. citrovorum-responsible for flavour development and lower level of lactic acid Other streptococci S. thermophilus at around 45 C though it is produced slowly even at lower temperature range. This organism is also capable of surviving higher heat treatments such as pasteurization. S. liquefaciens at about 31C. Milk is rapidly coagulated followed by proteolysis (causes the curd to shrink from the walls of the container and separation of whey). Cont.. Bacillus coagulalls -aerobic spore former- survive heating and multiply and produce lactic acid at 31to 55°C. Coliforms- E. coli and Enterobacter aerogenes Produces acid & gas (37°C) The coagulum formed by lactic streptococci, S. themrophilus and lactobacilli is smooth and with typical clean sour flavour (used as starter culture for desirable fermentations) Cont.. S. liquefacienls, B. coagulans and coliforms produce a coagulum with undesirable flavours due to liberation of certain volatile flavour substances from lactose, proteins and milk Organisms present in raw milk varies and produce coagulum which varies with the composition of the causative microflora. Sources of flora Atthe farm level from Utensils Coat of the cow Feed (silage, grains etc.) Faecal matter Environment Malpractices Neutralization with caustic soda to mask the developed acidity and escape the rejection of milk Control measures Practiced under hygienic conditions to minimize entry of acid-producing organisms Immediate chilling of raw milk Clean/ Sanitized Utensils and equipments involved in milk production, collection and transportation s Holding of milk needs to be minimized Adequate pasteurization of milk followed by cooling Household levels heated immediately and stored in refrigerator. Gas production Cream: production of gas (mainly CO2) by micro-organisms responsible for defect called 'gassiness‘ Foaming as the gas escapes the partially coagulated mass-defect frothiness Frothiness-associative action of acid producing bacteria & gas producing yeasts. Gassy cream- accompanied by yeasty odour called yeasty cream Cont.. Gas production in canned dairy products-bulging of cans/blowing of cans Lactose fermenting yeasts-Candida pseudotropicalis, Torulopsis sphaerica produce C02 and ethyl alcohol in milk, cream, whey at or below 31C Acid tolerant-grow under acidic conditions (as in sour cream) Coliforms: Escherichia coli, Enterobacter aerogenes ferment lactose into gas and acid Gas escapes before coagulation of casein-no frothiness unlike that in yeast fermentation. Anaerobic spore forming bacteria Cl. butyricum, Cl. pasteurianum Cl. Sporogenes-produce gas anaerobic conditions Growwell if acid producers are destroyed by heating and the product has anaerobic atmosphere e.g. in canned dairy products Sources of gas producing organism Soil,manure, feed or utensils Coliforms mainly associated with faecal contamination Clostridia through feed (silage) and manure Control measures
Avoid excessive contamination of milk/cream from potent
sources at the farm level Milch animal be cleaned/washed before milking Feed or manure particles should not be allowed to fall in milk Milk - utensils should be cleaned properly Holding of milk and cream under ambient conditions should be minimized The heat treatment given to the product should be adequate (kill heat-sensitive gas producers-coliforms) Ropiness/sliminess
Growth of bacteria leading to change in
consistency that forms threads or viscous masses when poured Ropy material may be tough and doughy due to acid-producing bacteria. Causative organisms Lipolytic/ Hydrolytic rancidity Rancidity from hydrolysis of milkfat Caused by enzyme lipoprotein lipase (LPL) Flavour-short chain fatty acidssuch as butyric acid LPL indigenous or bacterial Active at the fat/water interface (ineffective unless the fat globule membrane is damaged- agitation, foaming, and pumping. •Homogenized milk-rapid lipolysis unless lipase is destroyed by heating (enzyme denatured at 55-60˚ C) Homogenize milk immediately before or after pasteurization and avoid mixing new milk because it leads to rapid rancidity. •Some cows can produce spontaneous lipolysis from reacting to something indigenous to the milk. Late lactation, mastitis, hay and grain ration diets (more so than fresh forage or silage), and low yielding cows are more suseptible. Lipolysis can be detected by measuring the acid degree value which determines the presence of free fatty acids.
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