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[Psychrotrophic microorganisms in raw and pasteurized milk].

I Gogov, R Ilieva, G Slavchev

    Veterinarno-Meditsinski Nauki
    |January 1, 1980
    PubMed
    Summary

    Psychrotrophic microorganisms contaminate milk, with Pseudomonas being the most common. Pasteurization reduces but does not eliminate these bacteria, leading to recontamination during processing and packaging.

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    Area of Science:

    • Food Microbiology
    • Dairy Science

    Background:

    • Psychrotrophic microorganisms are a concern in milk quality and safety.
    • Their presence in raw and pasteurized milk can impact shelf-life and product integrity.

    Purpose of the Study:

    • To investigate the prevalence and types of psychrotrophic microorganisms in raw and pasteurized milk.
    • To assess the effectiveness of pasteurization and identify sources of post-pasteurization contamination.
    • To characterize the enzymatic activity (lipolytic and proteolytic) of isolated psychrotrophic strains.

    Main Methods:

    • Analysis of 360 raw milk and 1080 pasteurized milk samples from three dairies.
    • Microbiological enumeration and identification of psychrotrophic bacteria.
    • Seasonal variation analysis of microbial content.
    • Enzymatic activity profiling of isolated strains.

    Main Results:

    • Raw milk contained 120,000-200,000 psychrotrophs/cm³, varying seasonally.
    • Pasteurization effectively reduced psychrotrophs, but recontamination occurred post-processing.
    • Bottled pasteurized milk had 4-6 times higher contamination than plastic-bagged milk.
    • Pseudomonas, Micrococcus, and Enterobacter were dominant species.
    • Significant lipolytic and proteolytic activities were observed in isolated strains from both milk types.

    Conclusions:

    • Pasteurization is effective but insufficient to prevent psychrotrophic contamination.
    • Packaging type significantly influences post-pasteurization microbial load.
    • Understanding psychrotrophic profiles is crucial for dairy processing and quality control.

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