Improper handling of raw milk can lead to various adverse changes. Bacterial action can cause milk to sour through the production of lactic acid or become foamy due to gas-producing coliform bacteria or yeasts. Peptonization, the digestion of casein, rope formation, and sweet curding are also potential outcomes of uncontrolled bacterial growth.
To mitigate risks, dairy herds undergo rigorous testing for diseases such as tuberculosis and brucellosis, with vaccination protocols in place. Pasteurization, a common practice, helps prevent the transmission of numerous foodborne pathogens. However, some pathogens may survive pasteurization, possibly due to encapsulation within fat.
Certified milk, although not always pasteurized, adheres to stringent standards. It is sourced from herds that undergo thorough inspection and testing for disease prevention. Moreover, certified milk production mandates adherence to strict sanitation practices. Bacterial standards are in place to limit the presence and types of bacteria permissible in certified milk.
Advancements in technology and research continue to refine methods for controlling microbial activity in milk. From innovative pasteurization techniques to enhanced sanitation protocols, the dairy industry remains committed to ensuring the safety and quality of milk and dairy products.
In conclusion, microorganisms in milk pose both challenges and opportunities for the dairy industry. By implementing robust control measures and adhering to rigorous standards, milk producers can mitigate risks, safeguard consumer health, and uphold the reputation of their products. Continued vigilance and innovation are essential to address emerging threats and maintain the integrity of the milk supply chain.
Microorganisms in Milk: Ensuring Quality and Safety
