MICROBIOLOGY OF MILK

FAKULTAS PETERNAKAN BRAWIJAYAUNIVERSITAS BRAWIJAYA

MALANG2012

Make Microba Can Grow Well Make Microba Can Grow Well

Unsteril udder => 500 microba cell/ml milk

Sick cattle => 20.000 microba cell/ml milk

PREFACERICH

NUTRIEN OF MILK

(Rahimah, 2011)

Microba in Raw Milk

RAW MILK

MicrococcusMicrococcus

Staphylococcus Staphylococcus

Lactic Acid Cocci Lactic Acid Cocci

Counts ussualy < 103/ml

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Microba in Mastitis Milk

Staphylococcus aureusStaphylococcus aureusStreptococcus agalactiaeStreptococcus agalactiae

PseudomonasPseudomonasColiformsColiforms

Other streptococciOther streptococci

Enviromental Mastitis

Contagious Mastitis

Counts ussualy > 103/ml

PREFACEPREFACE

MILK FROM COW WITH MASTITIS

Sources of Microorganisms

Sources of microorganisms in Milk

Cow surfaces (hides, udders)

Organisms from feces, soil, feed, waterOrganisms from feces, soil, feed, water

Few microorganisms in the teatFew microorganisms in the teat

Uncleaned equipment and utensils

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Main-Topic about

Kind of Microbe Contaminants

Raw Milk after milking (Temp: 10 – 37 o C) :

Forming acidForming acidStreptococcus lactis

Streptococcus lactis

Raw Milk after milking (Temp: 37 – 50 o C) :

S. thermophillus dan S. faecalis

S. thermophillus dan S. faecalis Produce acid 1 % Produce acid 1 %

Lactobacillus bulgaricus

Lactobacillus bulgaricus

Hight AcidHight Acid

Kind of Mikroba Contaminants

Temp > 50 o C

Example : L. termophillus.Example : L. termophillus.Termofilik bacteri Termofilik bacteri

Kind of Mikroba Contaminants

Microorganisms in milk break down carbohydrates, proteins, and fats that trigger decay (sour milk).Microorganisms in milk break down carbohydrates, proteins, and fats that trigger decay (sour milk).

Common microorganisms found in milk include lactic acid bacteria, or Lactobacillus, which triggers fermentation.

Common microorganisms found in milk include lactic acid bacteria, or Lactobacillus, which triggers fermentation.

Coliform bacteria that cause clotting and Micrococcus.Coliform bacteria that cause clotting and Micrococcus.

Kind of Mikroba Contaminants

Penicilium and Geotrichum fungus that causes milk.Penicilium and Geotrichum fungus that causes milk.

Clostridium and Serratia bacteria that cause stale.Clostridium and Serratia bacteria that cause stale.

Indication of damage milk

Lactose Lactate acid Kasein

Fermentation coagulation

Characteristic : condensed, ropy, gummy

Slimy

Salinization and clotting

Indication of damage milk

Clotting without salinization (sweet curding)

By Bacillus cereus

Break P-lipid in the Fatty membrane soThat fat will be separate to the surface

Indication of damage milk

There is a change of taste and aroma.

Visible clumping or separating.

Sweetened condensed milk is naturally going to change the color and viscosity.

Liquid milk, the color changes.

To Avoid Contaminant

STEP PREVENTION AFTER MILKING:

To Avoid Contaminant of Microba in Milk

Do..!

STEP PREVENTION BEFORE MILKING:

STEP PREVENTION BEFORE MILKING:

PasteurizationPasteurization StorageStorage

STEP PREVENTION AFTER MILKING:

• • .

PasteurizationPasteurization

Pasteurization is a one of the actions that can be done to kill pathogenic bacteria.

Pasteurization is generally done at a temperature of 65 degres C for 30 - minutes

• .

Storage Storage Storage should be done at cold temperatures (4 degres C)

Container and must be fully enclosed, avoided sunlight to prevent the increase in milk which results in accelerating

the development of bacteria