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Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
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Evaluation of Raw Milk Quality Tests.

C H White1, W T Gillis1, D L Simmler1

  • 1Department of Dairy Science, University of Georgia, Athens, Georgia 30602.

Journal of Food Protection
|February 24, 2019
PubMed
Summary

Raw milk quality testing revealed that 72% of samples contained proteolytic psychrotrophs, primarily Pseudomonas. Higher Hull values, indicating proteolysis, correlated with a "bitter" flavor in milk.

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Area of Science:

  • Dairy Science
  • Food Microbiology

Background:

  • Raw milk quality is crucial for consumer safety and product shelf-life.
  • Psychrotrophic bacteria can negatively impact milk flavor and processing.
  • Established standards for milk acceptance are essential for the dairy industry.

Purpose of the Study:

  • To evaluate raw milk quality tests.
  • To determine standards for milk acceptance.
  • To investigate the prevalence and impact of proteolytic psychrotrophs in raw milk.

Main Methods:

  • Analysis of 315 individual producer milk samples from four Georgia dairy companies.
  • Quantification of proteolytic psychrotrophs, with identification of dominant genera.
  • Measurement of proteolysis using Hull values.
  • Sensory evaluation for "bitter" flavor incidence.

Main Results:

  • 72% of samples (226/315) harbored proteolytic psychrotrophs, predominantly Pseudomonas.
  • One dairy exhibited a higher prevalence of thermoduric psychrotrophs.
  • A direct correlation was found between Hull values (proteolysis) and "bitter" flavor.
  • Mean Hull value for "bitter" samples was 46 μg/ml, significantly higher than non-bitter samples.

Conclusions:

  • Proteolytic psychrotrophs, particularly Pseudomonas, are common in raw milk.
  • Proteolysis, indicated by Hull value, is a reliable indicator of "bitter" flavor development.
  • Further research into milk quality standards and microbial control is warranted.