Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
The Milk Microbiology ppt is useful to the under graduate students. This ppt may help to summarize the studied content related to the mentioned points in the given collection of slides.
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
The Milk Microbiology ppt is useful to the under graduate students. This ppt may help to summarize the studied content related to the mentioned points in the given collection of slides.
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)sunil meena
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic
as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
dairy plant operations like Preparation of pasteurised milk, SMP, ETP or waste treatment in dairy plant. This is about concerned dairy plant OMFED, Odisha.
Milk from a healthy animals contains different levels of inhibitory substances that restrict the normal development of certain bacteria and sometimes even kill them. The degree of inhibitory activity varies considerably in milk of different species. Maximum activity present in Human Milk.
Probiotic as a term is a relatively new word meaning “for life” and it is currently used to describe a group of bacteria when administered in sufficient quantity, confer beneficially
effects on humans and animals. The concept of probiotic bacteria is very old, and is
associated with the consumption of fermented foods by human beings, for thousands of
years. Since ancient times, man has made and eaten probiotic foods. The earliest types of
probiotic food were cheeses and milk made by lactic acid bacterial (LAB) and fungal
fermentation and leavened bread fermented by yeasts fermentation.
Fermented food’s
health benefit has also been long known. Hippocrates and other scientists in the early ages
had observed that some disorders of the digestive system could be cured by fermented milk,
also, Plinius, the Roman historian, stated that fermented milk products can be used for
treating gastroenteritics.
This lecture is about microbiology of dairy products presented by Rufia Abbas, she is from Karachi, Sindh Pakistan.
for video: https://youtu.be/WLzFKnSSLTk
colostrum, constituent of breast milk, cowsmilk, colostrum, health benefits of colostrum for children, milk composition, difference between colostrum and mature milk.
Similar to Study of Microorganism in Milk(Dairy microbiology) (20)
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Study of Microorganism in Milk(Dairy microbiology)
1. Study of Milk and
Microorganisms
-Saugat Bhattacharjee
2. Introduction
Milk is a white liquid produced by
the mammary glands of mammals.
Primary source of nutrition for young
mammals before they are able to
digest other types of food.
Throughout the world, there are more
than 6 billion consumers of milk and
milk products.
3. Physical & Chemical properties
Milk is a white emulsion or colloid of
butter fat globules
Presence of fat globules and the
smaller casein micelles provide the
opacity to the milk.
Yellow-orange carotene imparts the
creamy yellow colour to a glass of milk.
It contains many other nutrients.
4.
5. Milk contains 30–35 grams of protein per liter of
which about 80% is arranged in casein micelles.
Different carbohydrate including lactose, glucose,
galactose, and other oligosaccharides.
Calcium, phosphate, magnesium, sodium,
potassium, citrate, and chlorine are all included.
Vitamins A, B6, B12, C, D, K, E, thiamine, niacin,
biotin, riboflavin, folates, and pantothenic acid are
all present in milk.
7. Milk is sterile at secretion in the udder but is
contaminated by bacteria even before it leaves
the udder.
Further infection of the milk by microorganisms
can take place during milking, handling,
storage, and other pre-processing activities.
8. Milk supports the growth of a variety of bacteria
including pathogenic one.
Acid-forming bacteria, such as Streptococcus
lactis, Str. faecalis Lactobacilli. These
ferment lactose, forming lactic acid, and
lead to the formation of curd.
9. Alkali-forming bacteria, such as
Alkaligenes sp. Achromobacter. Aerobic
spore-forming bacilli These render the
milk alkaline.
10. Gas-forming bacteria, such as Coliform
bacteria Cl. peifringens Cl. Butyricum. These
produce acid and gas.
11. Proteolytic bacteria, such as Bacillus subtilis, B.
cereus, Proteus vulgaris, Staphylococci
Micrococci. These bacteria are responsible for
proteolytic activity.
12. Inert bacteria, such as Achromobacter do
not produce any visible change.
14. Leuconostoc
Coliforms: coliforms are facultative anaerobes with an
optimum growth at 37° C.
Coliforms are indicator organisms; they are closely
associated with the presence of pathogens but not
necessarily pathogenic themselves.
They also can cause rapid spoilage of milk because they
are able to ferment lactose with the production of acid and
gas, and are able to degrade milk proteins.
They are killed by HTST treatment, therefore, their
presence after treatment is indicative of contamination.
Escherichia coli is an example belonging to this group.
15. Pathogenic Microorganisms in Milk
The following bacterial pathogens are still of
concern today in raw milk and other dairy
products:
Bacillus cereus
Listeria monocytogenes
Yersinia enterocolitica
Salmonella spp.
Escherichia coli O157:H7
Campylobacter jejuni
16. Moulds
It should also be noted that moulds,
mainly of species of Aspergillus ,
Fusarium , and Penicillium can grow in
milk and dairy products.
If the conditions permit, these moulds
may produce mycotoxins which can be a
health hazard.
17. Spoilage microorganisms in milk:
The microbial quality of raw milk is crucial for
the production of quality dairy foods.
Spoilage is a term used to describe the
deterioration of a foods' texture, colour, odour
or flavour to the point where it is unappetizing
or unsuitable for human consumption.
Microbial spoilage of food often involves the
degradation of protein, carbohydrates, and
fats by the microorganisms or their enzymes.
18. Conclusion
Some species and strains of Bacillus,
Clostridium, Cornebacterium, Arthrobacter,
Lactobacillus, Microbacterium, Micrococcus
and Streptococcus can survive
pasteurization and grow at refrigeration
temperatures which can cause spoilage
problems.