Microbial diversity of consumption milk during processing and storage

Area of Science:

• Microbiology
• Food Science
• Dairy Science

Background:

• Bovine milk harbors a complex microbial community crucial for product quality and safety.
• Understanding milk microbiota is vital for the dairy industry's quality assurance and risk assessment.

Purpose of the Study:

• To analyze the bacterial composition of bovine milk throughout production and storage.
• To investigate the influence of seasonal variations, processing, and storage temperature on milk microbiota.

Main Methods:

• Utilized culturing techniques and 16S rRNA marker gene sequencing for bacterial analysis.
• Collected monthly samples from two dairies over different production and storage stages.
• Assessed seasonal variations and the impact of storage temperatures (4°C vs. 8°C).

Main Results:

• Milk microbiota composition varied significantly with sampling month, processing stage, and storage temperature.
• Bacillales were more abundant in raw and pasteurized milk during warmer months; Pseudomonadales and Lactobacillales predominated in winter.
• Pasteurization increased Lactobacillales, Pseudomonadales, Clostridiales, and Bacillales abundance.
• Storage at 8°C, compared to 4°C, significantly elevated Bacillus genus abundance and Bacillus cereus counts.

Conclusions:

• Seasonal changes, processing, and storage conditions significantly shape bovine milk's bacterial community.
• Elevated storage temperatures promote the growth of Bacillus species, potentially compromising milk safety.
• Findings provide valuable insights for dairy industry quality control and risk management strategies.