Food hygienic survey on psychrotrophic bacteria-listeria in milk and milk products.

Psychrotrophic bacteria and milk and dairy products quality

The characteristics of microbial populations in raw milk at the time of processing has a significant influence on shelf life, organoleptic quality, spoilage and yields of the raw milk, processed milk as well as on the other dairy products. Unfortunately, cold and extended storage of raw milk, as a common practice in dairy sector today, favour the growth of psychrotrophic bacteria. Therefore, th...

Incidence of Toxin Producing Bacteria in Milk and Milk Products

Milk and milk products is a very good source to support the growth of microorganism. Their presence may cause health hazards. Considering its unhygienic aspects in view, the present study was undertaken to judge the occurrence of toxin producing microorganism. A good number of milk, curd, ice-cream and khoa samples supplied to Tura town (Head quarter of District West Garo Hills, Meghalaya) were...

Incidence of psychrotrophic lipolytic bacteria in cow’s raw milk

The contamination of bulk samples of cow’s raw milk (n = 491) by psychrotrophic lipolytic bacteria (PLiBC), total count of psychrotrophic bacteria (PBC) and mesophilic bacteria (TBC) was monitored for two years on eight dairy farms and the correlations among these groups of bacteria were analysed. An increase in TBC, PBC and PLiBC and in the values of free fatty acids (FFA) was tested experimen...

Psychrotrophic bacteria in milk: How much do we really know?

The occurrence of psychrotrophic bacteria in raw milk is studied worldwide due to the difficulties associated with controlling their growth during cold storage and the consequent negative effects upon fluid milk or dairy products. Among the psychrotrophic bacteria, the genus Pseudomonas (represented primarily by P. fluorescens) has been highlighted as the cause of numerous defects in dairy prod...

Characterisation of Antibiotic-resistant Psychrotrophic Bacteria in Raw Milk