(Session 2011-2012)

Microbes - Friend or Foe Role of Microbes in Dairy Industry

Submitted To Department of Biotechnology

Presented By
Shubham Dwivedi Megha Mazumdar Sangita 1 Amit Kumar Sharma

Introduction
Milk: the first food for young mammals Provides high quality protein, vitamins and minerals and is a source of energy Worldwide many mammalian species are used to produce milk and milk products Example Goats, sheep, horses, yaks However, our focus will be on milk from dairy cows

Fluid Milk
Colloidal dispersion of the protein caesin and the whey proteins. It is an emulsion with fat globules suspended in the water phase Composed mainly of water 87-89% Milk solids make up the other 12-13% Solids include the carbohydrates, lactose, fat, protein and minerals Solids-not-fat Excludes the fat and includes the caesin, whey, lactose, proteins, minerals
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Potential Pathogens in Milk

Listeria Salmonella E. Coli Campylobacter Yersinia

Staphylococcus aureus
Clostridium
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Listeria Monocytogenes
Soil, dust, mud and animals Can multiply at refrigeration temperatures Can cause meningitis and septicaemia

Salmonella
Over 2000 types Cows, poultry, pigs

Diarrhoea, cramps, vomiting and fever

Escherichia coli
Rare, infective dose 10 cells Faecal material into milk

Abdominal pain and severe diarrhoea

Clostridium perfringens
Environment, human and animal intestines Ingestion of large numbers cause illness

Cramps and diarrhoea

Source of potential pathogens

The cow coat, udders, faecal contamination Environmental - Soil, bedding, food Mastitis Milk handling equipment Producer

Prolonged holding of milk in silo

Mixing old and new milk
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Hygiene procedures
Daily cleaning of milking apparatus Farmer washing hands / wearing gloves

Not milking cows with mastitis

Not feeding hay/ silage while milking

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Temperature
Tested on arrival

Below 5C
Organisms and temperature influence bacterial proliferation
Number of bacteria per ml after 24 hours
5C 10C 2,600 11,600

12.5C
15.5C 20C

18,800
180,000 450,000
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Animal cell counts

Test for low level of animal cells Epithelial cells and white blood cells

Mastitis
High level indicates sub clinical mastitis Pathogens Streptococcus Aureus

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Low levels of bacteria

Resazurin test Changes colour by actively proliferating bacteria

Blue, Lilac = Low level of bacteria

Pink, white = High level - Retest

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Raw Milk Quality

No added water No antibiotic residues Starter cultures

No taints
Good compositional quality

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Typical Milk Composition

Fat Protein Lactose (Milk Sugar) Vitamins/ Minerals Water 4% 3.5% 5% 0.5% 87%
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Other Dairy Products

Skimmed Milk Cream Butter Yogurt Cheese (Full Fat) <0.5% Fat 18 48% Fat 80% Fat 0 10% Fat 30 35% Fat

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Pasteurisation
Discovered by Louis Pasteur Milk is heated to 60-63oC for at least 15 seconds.

Cooled immediately.
Pasteurisation kills harmful bacteria (Pathogens). Mycobacterium paratuberculosis.

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Pasteurizing
Low Temperature Longer Time (LTLT) Heats milk to at least 145 degrees C for at least 30 minutes Can cause a cooked flavor Not used by some milk plants for fluid milk products High Temperature/Short Time (HTST) Heats milk to at least 161 degrees C for at least 15 seconds Milk is immediately cooled to below 40 degrees C and packaged in plastic jugs or plastic coated cartons

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Homogenization
Prevents the cream from rising to the top A homogenizer forces milk under high pressure through a valve that breaks up butterfat globules to such a small size that they will not coalesce (stick together) Does not affect the nutrion or quality

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Beverage Milk
Most raw milk fat content is 4% or higher Most beverage milk is 3.4%

Lower fat contents- 2%, 1%, Skim

These products are produced by partial or complete skimming and then adding cream back to achieve the final desired fat content

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Nutritional Qualities
Vitamins may be added A & D most often due to their loss A during fat separation and heating D because it is not present in milk Supplemeted in the form of a water-soluble emulsion Many states have milk standards that require the addition of milk solids These represent the natural mineral, protein, and sugar portion of nonfat dry milk
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Quality Control
Numerous test on raw and pasteurized product Microbial organisms are tested by using the standard plate count (SPC) and ropey milk test

Equipment used to analyze butterfat and solids-not-fat is calibrated on a regular basis to ensure consistency
All products have a sell-by date Samples of the products packaged each day are saved to confirm they maintain their freshness 7 days after the sell-by date
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Phosphatase test
To test pasteurisation process efficacy To check no raw milk contamination

Phosphatase is an enzyme
Inactivated by pasteurisation Any remaining phosphatase activity = pasteurisation process not effective
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Friendly Microbes
Milk to curd Milk to cheess Starter cultures added

Bacteria
Lactose Lactic Acid

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Examples of Starter cultures

Blue stilton Lactobacillus lactis subsp diacetylactis Leuconostoc mesenteroides subsp cremori White stilton Lactobacillus lactis subsp lactis Lactobacillus lactis subsp cremoris
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Lactococcus lactis ssp cremoris

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Bacteria in Yogurt
Lactobacillus bulgaricus Streptococcus thermophilus

Lactobacillus acidophilus Bifidobacterium

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Why do we need friendly bacteria?

Acidification of cheese by starter bacteria Results in optimum lactic acid content Allows protein coagulation by rennet = curd Stir and Cut the curd release whey

Fat retained in the coagulum

Water drains out in the whey
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Other effects of Bacteria

Produce gases Edam Produce flavour and aroma Produce enzymes

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Other Microbes in Cheese

Moulds: Penicillium camembertii Penicillium roquefortii

Added to affect flavours

Others:

Micrococcus Yeasts Moulds

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Blue Stilton Production

Raw Milk (5C) Fat adjustment (Standardisation) Pasteurisation Transfer to Vat (72C, >15 secs) (30C)

Add Starter Culture (Bacteria)

Add Blue Mould

Add Rennet (To coagulate protein)
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Blue Stilton Production

Acid development and curd formation Drain whey off curd Salt and mill curd Fill hoops Drainage (20C)

Cool, de-hoop and cling film (10C)

Remove cling film
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Conclusion
Pathogens who effect milk quality Source of Milk Effect of Human Life Milk Quality

How do we eliminate any pathogen in raw milk

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Thank to All of You

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