TY - JOUR
T1 - Insights into psychrotrophic bacteria in raw milk
T2 - A review
AU - Yuan, Lei
AU - Sadiq, Faizan A.
AU - Burmølle, Mette
AU - Wang, Ni
AU - He, Guoqing
PY - 2019
Y1 - 2019
N2 - Supply of high-quality dairy products is the goal of every dairy producer throughout the world. However, psychrotrophic bacteria in raw milk, generally comprising bacterial species of the genera Pseudomonas, Acinetobacter, Aeromonas, Serratia, Bacillus, Lactococcus, Microbacterium, and Staphylococcus, are of special concern to the dairy industry because they can produce heat-stable enzymes. These enzymes may withstand various heat treatments during dairy processing, causing quality defects over the product storage period. The levels and diversity of psychrotrophic bacteria in raw milk are tightly linked to natural habitats, milking practices, and hygiene practices of farms in different countries. Most psychrotrophic bacteria can form biofilms on various milk storage and processing equipment, which serve as persistent sources of microbial contamination due to their biotransfer potential. A comprehensive review of the diversity of psychrotrophic bacteria in raw milk, the spoilage potential of these bacteria, the specific technological problems caused by biofilms and heat-resistant enzymes, and potential strategies for controlling dairy spoilage starting at the farm level is needed for improving our understanding of these spoilage bacteria.
AB - Supply of high-quality dairy products is the goal of every dairy producer throughout the world. However, psychrotrophic bacteria in raw milk, generally comprising bacterial species of the genera Pseudomonas, Acinetobacter, Aeromonas, Serratia, Bacillus, Lactococcus, Microbacterium, and Staphylococcus, are of special concern to the dairy industry because they can produce heat-stable enzymes. These enzymes may withstand various heat treatments during dairy processing, causing quality defects over the product storage period. The levels and diversity of psychrotrophic bacteria in raw milk are tightly linked to natural habitats, milking practices, and hygiene practices of farms in different countries. Most psychrotrophic bacteria can form biofilms on various milk storage and processing equipment, which serve as persistent sources of microbial contamination due to their biotransfer potential. A comprehensive review of the diversity of psychrotrophic bacteria in raw milk, the spoilage potential of these bacteria, the specific technological problems caused by biofilms and heat-resistant enzymes, and potential strategies for controlling dairy spoilage starting at the farm level is needed for improving our understanding of these spoilage bacteria.
KW - Biofilm
KW - Dairy spoilage
KW - Psychrotrophic bacteria
KW - Raw milk
U2 - 10.4315/0362-028x.jfp-19-032
DO - 10.4315/0362-028x.jfp-19-032
M3 - Review
C2 - 31225978
AN - SCOPUS:85068885297
SN - 0362-028X
VL - 82
SP - 1148
EP - 1159
JO - Journal of Food Protection
JF - Journal of Food Protection
IS - 7
ER -