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Microbiology Ca2

Biology

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18 views5 pages

Microbiology Ca2

Biology

Uploaded by

heartsruth51
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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STUDENT NAME: RUTH KYEUSHI

COURSE NAME: MICROBIOLOGY AND PARASITOLOGY

COURSE CODE:MBP 215

PROGRAM: BSC NURSING 2,1

INSTRUCTOR: MR PHIRI

ASSIGNMENT: CA2

MILK AND DAIRY MICROBIOLOGY


INTRODUCTION

Dairy microbiology studies microorganisms in milk and dairy products,


focusing on both beneficial and harmful organisms and how to control their
growth.

Milk is sterile at secretion in the udder but is contaminated by bacteria even


before it leaves the udder. Except in the case of mastisis. The bacteria at this
point are harmless and few in number. Further infection of the milk by
microorganisms can take place during milking, handling, storage, and other
pre-processing activities.

TYPES OF MICROORGANISMS IN MILK AND DAIRY

Lactic acid bacteria.

This group of bacteria are able to ferment lactose to lactic acid. They are
normally present in the milk and are also used as starter cultures in the
production of cultured dairy products such as yogurt.

Other organisms include,

 Lactobacillus and acidophilus


 Escherichia coli (E.coli)
 Yeast example candida
 Saccharomyces present in fermented dairy like yogurt and cheese
 Moulds

SOURCES OF MICROORGANISMS IN MILK AND DAIRY PRODUCTS


Microbes can enter milk via the cow, air, feedstuffs, milk handling equipment
and the milker once microorganisms get into the milk their numbers
increase rapidly.

Milk contains bacteria naturally from the cow and environment that can
impact its quality. Fermented dairy products are produced through lactic acid
fermentation by bacteria like Lactobacillus and Streptococcus. Yogurt is
made from milk fermented by a mixed starter culture.

 Farm Environment
 Milk handling and process
 From the udder of the cow
 Animal health

FACTORS INFLUENCING MICROBIAL GROWTH IN MILK AND DAIRY

 Temperature _affect microbial growth


 PH – affect microbial growth with some preferring acidic or alkaline
environments.
 Water activity
 Impact on milk and dairy
 Spoilage affect texture and appearance
 Food safety
 Fermentation _beneficial organisms like lactic acid aid preservation and
enhance health.

CONTROL MEASURES OF MICROORGANISMS IN MILK AND DAIRY


PRODUCTS

Ideally, raw milk should be immediately cooled to below 4 °C to


prevent microbial growth and ensure high-quality, safe milk for
processing and consumption. This is in practice not possible for most
small-scale producers in Africa, and therefore pasteurization and
sterilization of the milk are strongly recommended.
Pasteurization is crucial for milk safety, killing harmful germs that can
cause illness. Consuming raw milk can lead to serious health risks,
especially for certain vulnerable populations.

Microorganisms can also be controlled by means of physical agents


and chemical agents.

Physical agents include such methods of control as high or low


temperature, desiccation, osmotic pressure, radiation, and filtration.

Wash off visible dirt from udders and teats prior to applying the teat-
cups. If udder washing is necessary, then drying afterwards is
essential. Individual paper towels for both washing and drying are
preferable to udder cloths.

 Boiling – vegetative cells are killed within minutes.


 Steam under pressure – AUTOCLAVE.
 Pasteurize – kills vegetative bacteria.
 Dry Heat – Baking – 160oC (320oF) for 2 hours, or 170oC (338oF) are
common sterilizing treatments.
 Incinerate.

CONCLUSION

High microbial levels in raw milk may be attributed to factors such as


poor hygiene during milk handling either on the farm or in the shop.

REFERENCES
1. Sace L ,The Microbiology of Milk and its Functional Significance.
(2023)

2. Martin, S.C Evaluation of various selective media for the detection


of Pseudomonas species in pasteurized milk(2012).

3.Ronald M .Atlas, Microbiological Media (2010).

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