Microbes of Raw Milk

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Microbiological Spoilage of Dairy Products

HOUSING BREEDING FEEDING

MANAGEMENT HEALTH

HYGIENE ENVIRONMENT MILKING RETAINING QUALITY CONTAMINATION

BASIC REQUIREMENTS FOR OPTIMUM PRODUCTIVITY

Microbes in raw milkThree basic sources From within the udder From exterior of teats and udder From milk handling and storage equipment

Factors Affecting Duration

of milk storagetime vary widely Udder-diseases-mastitis associated microorganisms

Initial micro flora Bio-security, udder diseases and bacterial content Pathogens for man in raw milk Environmental sources Micro flora of milking equipment Influence of storage and transport

Factors influencing microbiological quality of raw milk

Microbial Count Vary:106 /ml

Types of Microflora Heterogeneous

populationmesophilic, thermoduric, thermophilic, psychrotrophic and pathogenic organisms Presence/relative proportions vary with the conditions of milk production and handling.

Cultivation conditionsPsychrotrophs: incubation at 5-7C for 10 days Thermodurics: after pasteurizing milk sample Other groups: selective media coliforms, lactic acid bacteria, Gram-negative rods, pathogenic organisms, etc.

Mesophilic MicrofloraGrowth temp. >30C in 2-3 days (less than 5,000 cfu/ml) Micrococci & Staph. 30-90% Streptococci 0-50% Asporogenous Gram+ve rods