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Types of Microorganisms in Milk

Types of Microorganisms in Milk

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Faith
The types of micro organisms found in milk vary considerably, and are dependent upon the specific conditions associated with a batch of milk. Bacteria, yeasts, moulds, and bacteriophages are commonly encountered. Other viruses and Protozoa are rarely observed in milk products, except as occasional contaminants.
1. Bacteria
Bacteria are the most common, and probably the most numerous of microorganisms with which the dairy processing industry is concerned.
2. Yeasts
The yeasts most frequently encountered in milk and milk products act upon the lactose to produce acid and carbon dioxide.

Yeasts are more commonly found in raw, cream during hot weather, but are potential contaminants throughout the year.
3. Moulds
Moulds often grow in large concentrations and are visible as a fuzzy or fluffy growth. They are sometimes observed on the surface, of butter, old cream, or cheese.
They are black, grey, green, blue or white. They discolors milk products and often produce undesirable, at times repulsive, odours and flavours. Moulds are essential in production of the certain kinds of cheese.

4. Bacteriophages
Particularly intolerable in starter cultures used for the production of cultured dairy products. Phages kill bacterial culture and entire fermentation process.

Titany answered the question on April 25, 2022 at 07:02

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