Microbes in dairy industries and its microorganisms

1. KUVEMPU UNIVERSITY
P.G. DEPARTMENT OF BIOTECHNOLOGY
SAHYADRI SCIENCE COLLEGE
SEMINAR TOPIC ON
“MICROBES IN DAIRY INDUSTRIES”
SUBMITTED BY,
TARA.V.B,
І MSc І SEM,
P.G. DEPARTMENT OF BIOTECHNOLOGY,
SAHYADRI SCIENCE COLLEGE,
SHIMOGA-577203
UNDER THE GUIDANCE OF,
MRS, ASHA S.K,
LECTURER,
P.G. DEPARTMENT OF BIOTECHNOLOGY,
SAHYADRI SCIENCECOLLEGE,
SHIMOGA-577203

2. C0NTENTS
 INTRODUCTION
 HISTORY.
 TYPES OF MICROORGANISM IN MILK
LACTOBACTERIACEAE
MICROCOCCACEAE
ENTEROBACTERIACEAE
 SIGNIFICANCE OF MICROORGANISM IN MILK.
 CONCLUSION.
 REFERENCE

3. INTRODUCTION
 Microorganisms can multiply milk under ambient condition and cause spoilages and
health hazards.
 Microorganisms that are harmful and found in milk are streptococcus cermoris ,
pseudomonas SP , mycobacterium SPP.
 It provides good quality proteins , ca , and vitamin A , vitamin D , vitamin B2
 Microbes ferment the carbohydrates present in milk , which is mainly lactose to lactic acid
and some other products .
 Milk is a complex biology fluid and its nature , a good growth medium for many
microorganism.
 These microorganisms may range from a few hundred to a few thousand per ml of milk .

4. HISTORY
 Louis Pasteur was French chemist and
microbiologist.
 In 1987 the united states food and drug
administration made the pasteurization
of all milk or milk products .
 His discoveries of the principle of
vaccination, microbial fermentation and
pasteruization.
LOUIS PASTEUR

5. TYPES OF MICROORGANISMS IN MILK
1) LACTOBACTERIACEAE
2) MICROCOCCACEAE
3) ENTEROBACTERIACEAE

6. 1. LACTOBACTERIACEAE
 Lactobacteriaceae are the bacteria which forms lactic acid milk
by fermentation.
 The bacteria also ferment lactic acid but their presence in milk
causes harmful effects.
 The nutritional requirement of the group is complex they need
amino acids and vitamins.
 Lactic acid bacteria may be homofermentative or
heterofermentative bacteria.
 Lactobacteriaceae is divided in two groups
a) Streptococcaceae
b) Lactobacillaceae
LACTOBACTERIACEAE

7. a. Streptococcaceae
 Most of the members of this group are medically
important some organisms may reach milk and milk
products .
 A Sources may take part in food borne illnesses both
man and animals .
 They are used in dairy industry for the manufacture of
fermented dairy products .
1. Lactococcuslactis
 Lactococcus lactis is organism causes natural souring in
milk .
 The ferment glucose, maltose, and lactose with
production of acid.

8. Lactococcus lactis is frequently used in the production of :
 Cheddar cheese
 Sour cream cheese
 Cottage cheese
Cheddar cheese Sour cream cheese Cottage cheese

9. b. Lactobacillaceae
 They ferment sugar mainly to yield lactic acid
 These are useful organisms , the family also includes pathogens like Listeria
i. Lactobacillus caseci
ii. Lactobacillus acidophilus
Lactobacillus caseci Lactobacillus acidophilus

10. 2. MICROCOCCACEAE
 Bacteria included in this family are spherical or elliptical
cells which divides in 2 – 3 planes and occur in pairs ,
singly , packets or tetrads.
 They are non motile , gram positive , non spores forming
and catalase positive
Micrococcaceae

11. 3. ENTEROBACTERIACEAE
 The bacteria of this family are gram negative ,
asporogenous rods which are peritrichously
flagelated and motile the family is divided into
number of tribes and genera .
• Escherichia
• Aerobacter
 E.coli and Aerobacter are the two most important
member of the coli form group
 35% of acid produced is lactic acid along with
ethanol ,acetic acid, co2, H2
.
Enterobacteriaceae

12. Microorganisms PRODUCTS
Streptococcus thermophiles, Lactobacillus helveticus Cheese
Lactococcus lactis Butter milk
Lactobacillus Curd
Lactococcus , Lactobacillus , Saccharomyces Kefir
Lactobacillus, Lactococcus, Lassi
Lactococcus acidophilus ,Lactococcus bulgaricus Kumiss
Lactococcus acidophilus Acidophilus milk
Lactobacillus bulgaricus Yoghurt
Staphylococcus,corynebacteria Milk
DIFFRENET MICROORGANISMS IN DAIRY
INDUSTRIES

13. SIGNIFICANCE OF MICROORGANISMS IN MILK
 Microbial content of milk can be used to judge its sanitary quality and the conditions of production.
 Milk is potentially susceptible to contamination with pathogenic microorganisms.
 Microbes are essential to making many foods we enjoy such as bread cheese and wine.
 Microorganisms are controls over storage temperature and production hygine are critical for maintaining
an acceptable product .

14. CONCLUSION
 Some species and strains of bacillus , clostridium , cornebacterium , Arthrobacter , Lactobacillus ,
micro-bacterium , micrococcus and streptococcus can survive. Pasteurization and grow at refigeration
temperature which can cause spoilage problems .

15. REFERENCE
 CHANDRAKANTH KELMANI “MICROBIOLOGY” VOL.4TH EDITION
 RICHARD K. ROBINSON “DAIRY MICROBIOLOGY” VOL. 3RD EDITION