BENUE STATE UNIVERSITY, MAKURDI

DEPARTMENT OF BIOLOGICAL
SCIENCES

GROUP PRESENTATION
ON
THE MICROBIAL SPOILAGE OF MILK

BY

GROUP TWO
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6 JULY, 2018
TH
 INTRODUCTION

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 proteins, carbohydrates and fats by
the microorganisms or their enzymes.

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Milk is an excellent culture medium for many
kinds of microorganisms, being high in moisture
content nearly neutral in pH and rich in microbial
nutrients such as Lactose, Butter fat, Citrate and
Nitrogenous compounds such as amino acids,
proteins, urea, ammonia and other compounds.
Fresh whole milk contains protein (casein),
carbohydrates and fat. All of these substrates can
be degraded enzymatically by microorganisms.

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 SOURCES OF CONTAMINATION OF MILK

 During milking, the contamination of milk is by

the exterior of the udder and adjacent areas.
Bacteria found in the manure, soil and water may
enter from this source.
 Significant sources of contamination are dairy
utensils and milk-contact surface, including the
milk pail or milking machines.
 Other possible sources of contamination are the
hands and arms of the milker or dairy worker, the
air of the barn or milking parlor, and flies.
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 TYPES OF MICROORGANISMS
INVOLVED IN MILK
SPOILAGE
Other than Lactic Acid Bacteria (LABs) many other
bacteria will produce acid to ferment milk if the
conditions are not favourable for the LABs. Some
species and strains of Bacillus, Clostridium,
Cornebacterium, Arthrobacter, Microbacterium,
Alcaligenes, Achromobacter, Pseudomonas, Proteus,
Flavobacterium, Micrococcus and Streptococcus can
survive pasteurization and grow at refrigeration
temperatures which can cause spoilage problems.

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 FORMS OF SPOILAGE IN MILK

There are basically three defects caused by bacteria

in milk; Gas production, Proteolysis and Ropiness.
 Gas Production
 Proteolysis
 Ropiness

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 GAS PRODUCTION
Gas production is usually accompanied by acid
formation, which is undesirable in milk and milk
products. Some of the most notorious gas formers
include coliforms, yeasts, Clostridium species and gas
forming Bacillus that produce a mixture of Carbon
(IV) oxide and hydrogen gases.
DETECTION:
Gas production in milk can easily be seen by observing
the foam at the top layer of the milk, ripening of the
curd and rapid frothy/stormy fermentation of the milk.
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 PROTEOLYSIS
This is the hydrolysis of milk proteins by
microorganisms to produce peptides that gives the
milk a bitter taste/flavour. Proteolytic bacteria produce
the following forms of bacterial spoilage in milk;
 Acid Proteolysis
 Proteolysis that produces both acidity, alkalinity
and sweet curdling
 Slow proteolysis which results from the activity of
the bacterial endo-enzymes after autolysis.

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DETECTION OF PROTEOLYSIS

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 ROPINESS
This is a form of bacterial spoilage in milk that makes
the milk highly viscous or sticky. Ropy milk has
characteristic silk-like threads that may vary in length
from a few inches to several feet. Ropiness can be
classified as either bacterial or non-bacterial in nature;
 Bacterial Ropiness; caused by a slimy capsule
material produced by the bacterial cells (which is
usually either gums or mucus).
 Non-bacterial Ropiness

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 DETECTION OF ROPINESS
Ropiness can be tested for by dipping a pointed
device (like a needle) on the surface of the milk
(after incubating for 12-48 hours) and raising the
needle to see if there is presence of a ‘rope’.
Ropiness can be classified as either bacterial or non-
bacterial in nature;

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 PREVENTION OF SPOILAGE IN MILK
Spoilage in milk can be greatly reduced/ prevented using the
following techniques;
 Ensuring minimal or no contamination of raw milk during
milking.
 Ensuring that milking equipment are of good sanitary quality
and the air in contact with the filter, the milk and the containers
be practically sterile.
 Heating milk sufficiently to kill virtually all the vegetative
bacterial cells and protected from recontamination.
 Maintaining aseptic processing techniques
 The addition of Carbon dioxide to milk and milk products also
reduces the rate of growth of many bacteria.
 High hydrostatic pressure treatments of milk are effective in
killing vegetative bacterial cells, but spores are mostly refractory
to this treatment. 12
 CONCLUSION
Milk is a nutritive food product which is obtained
from the mammary gland of mammals and can be
processed into several useful products. However milk
is prone to microbial spoilage which is caused by
bacteria and fungi. The spoilage of milk is mainly in
the form of gas production, proteolysis and ropiness.
Preventive measures and good storage conditions are
important in maintaining the quality of milk and milk
products.

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THANKS

FOR

LISTENING
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