Microbiology of Raw and Market Milks

Touch, Visalsok; Deeth, Hilton C.

doi:10.1002/9781444301649.ch3

Cited by 15 publications

(19 citation statements)

References 52 publications

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“…LAB role as spoilage microorganisms results from their being acid-producing fermentative agents when storage temperatures are sufficiently high for them to outgrow psychrotrophs or Gram-negative aerobic organisms are inhibited [24].…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

“…are also the main predominant spore-forming bacteria, therefore B. licheniformis, B. cereus, B. subtilis and B. megaterium are the most isolated. B. cereus is the most common contaminant [24], but B. subtilis and B. licheniformis are more heat-resistant than B. cereus and they spoil sterilized and UHT milk [14]. In 2006, Heyndrickx's group [28] isolated a very heat-resistant mesophilic species of Bacillus-i.e., Bacillus sporothermodurans-from UHT milk.…”

Section: Psychrotrophic Microorganismsmentioning

confidence: 99%

“…It is however relatively heat-resistant. Dairy processors affirm that it may survive pasteurization at 72 • C for 15 s and trials on its resistance to heat have so far reported controversial results [24]. In 2002, researchers of the Queen's University of Belfast [38] screened 567 samples of commercial pasteurized milk and found that 1.8% were contaminated with M. avium subsp.…”

Section: Fungimentioning

confidence: 99%

“…The effect of pasteurization on MAP is controversial [24]. According to Ryser (2012), it can survive HTST pasteurization (72 • C for 15 s) and can be present as a post-process contaminant [60].…”

Section: Microbiological Effectmentioning

confidence: 99%

“…They are hence the most dominant microorganisms present in pasteurized milk, together with Flavobacterium which are also present but to a lesser extent. P. fluorescens is the main causative agent of off-flavors in milk, e.g., stale, cheesy, sour and bitter [24]. Lactobacillus and Lactococcus are only rarely found in pasteurized milk.…”

Section: Microbiological Effectmentioning

confidence: 99%

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Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Melini

Melini²,

Luziatelli

et al. 2017

Beverages

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Abstract:Consumers have recently shown a preference for natural food products and ingredients and within that framework, their interest in consuming raw drinking milk has been highlighted, claiming nutritional, organoleptic and health benefits. However, a public debate has simultaneously emerged about the actual risks and benefits of direct human consumption of raw milk. This paper compares the microbiological, nutritional and sensory profile of raw and heat-treated milk, to evaluate the real risks and benefits of its consumption. In detail, it provides an updated overview of the main microbiological risks of raw milk consumption, especially related to the presence of pathogens and the main outputs of risk assessment models are reported. After introducing the key aspects of most commonly used milk heat-treatments, the paper also discusses the effects such technologies have on the microbiological, nutritional and sensory profile of milk. An insight into the scientific evidence behind the claimed protective effects of raw milk consumption in lactose-intolerant subjects and against the onset of asthma and allergy disorders in children is provided. The emergence of novel milk processing technologies, such as ohmic heating, microwave heating, high pressure processing, pulsed electric fields, ultrasound and microfiltration is also presented as an alternative to common thermal treatments.

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Section: Lactic Acid Bacteriamentioning

confidence: 99%