MICROBIOLOGY OF MILK

AND ITS CONTAMINANTS

K ALISHA THERASE
PRK20FP2001
 Milk Microbiology
• Milk is the primary source of nutrient rich
liquid food to humans.
• Milk provides a favorable environment for the
growth of microorganisms.
• Most of the changes which take place in the
flavour and appearance of milk, after it is
drawn from udder are the results of the
activities of microbes.
• Bacteria, yeasts and molds can grow in milk
particularly at temperature above 16 ̊c.
The important microbes found in milk are,
Bacteria:-
• Are microscopic, unicellular, occurs in the
form of spherical, cylindrical or spiral
cells. Size 1-5 microns.
• Spore-forming bacteria cause trouble in dairy
industry because of their resistance to
pasteurization & sanitization procedures.
• Greater the bacteriological count in milk, the
lower is its bacteriological quality.
Coliforms:
• Rod shaped Gram-negative non-spore
forming and motile or non-motile bacteria
• Facultative anaerobes
• Optimum growth @37⁰c
• They ferment lactose with production of acid
and gas
• Cause rapid spoilage of milk
• They are killed by pasteurization
The following bacteriological standards of raw
milk are suggested as a guide for grading raw
milk in India.

SPC/ml (org) GRADE

Not exceeding 2,00,000 Very good

Between 2,00,000 and Good

10,00,000
Between 10,00,000 and Fair
50,00,000
Over 50,00,000 Poor

Pasteurized milk should have a SPC/ml (org) not

exceeding 30,000.
Moulds:-
• Multi-cellular, at maturity are as “Mycelium”.
• Useful in cheese making which is responsible
for defects in butter and other milk products.
• Most spores of moulds are destroyed by
pasteurization.
Yeast:-
• Unicellular, larger than bacteria.
• Spores of yeasts are destroyed during
pasteurization.
Viruses:-
• Ultra-microscopic forms.
• Viruses that are parasitic on lactic acid
bacteria known as starter bacteriophage.
• Size 0.22 to 0.23 microns.
• Can not be destroyed by pasteurization but
destroyed by higher heat treatment.
GROWTH OF MICRO-ORGANISMS:
• Bacteria multiply during production and holding of milk,
depending on storage time and conditions.
• The changes take place in the physico-chemical
properties of milk are result of the activities of the
individual microbial cells during their period of growth
and reproduction or of substances produced during such
activity.
• Microbial growth can be controlled by cooling the milk.
Cooling milk also slows chemical deterioration.
• The temperature of freshly drawn milk is about 38°C.
Bacteria multiply very rapidly in warm milk and milk
sours rapidly if held at these temperatures.
• Natural souring of milk may be advantageous: for
example, in smallholder butter-making, the acid
developed assists in the extraction of fat during
churning.
• The low pH retards growth of lipolytic and
proteolytic bacteria and therefore protects the fat
and protein in the milk. The acidity of the milk
also inhibits the growth of pathogens.
• Naturally soured milk is used to make many
products, e.g. yoghurt, sour cream, ripened
buttermilk and cheese.
• The microflora in milk when it leaves the farm is
determined by the temperature to which it has
been cooled and stored.
• The initial bacterial count of milk may range from
less than 1000 cells/ml to 106/ml. High counts
(more than 105/ml) are evidence of poor
production hygiene.
1. Stages of growth:-
i. Initial stationary phase
ii. Lag phase (Phase of adjustment)
iii. Accelerated growth phase (log phase)
iv. Maximum stationary phase
v. Phase of accelerated death.
2. Factors Influencing Growth:-
• Food supply – Milk and its products are good food source,
provides all food requirements.
• Moisture – Milk contains adequate moisture to development.
• Air – Supplies Oxygen to aerobic bacteria and moulds.
• Acidity or pH – Preferably range 5.6 to 7.5.
• Preservatives – Check growth depending upon concentration.
• Light – More or less harmful.
• Concentration – High sucrose or salt content check growth.
• Temperature – Important means for controlling growth.

According to their optimum growth temperature, bacteria can be

classified into :
1. Psychotropic – can grow at refrigeration temp. (5-70C)
2. Mesophilic – can grow at temp. (20-400C)
3. Thermophilic (heat loving) – can grow at temp above 500C.
3. Products of Microbial Growth:-
• Enzymes
• Decomposition products (fats, proteins, sugars)
• Pigments
• Toxins
• Miscellaneous changes.
4. Results of Microbial Growth in Milk:-
• Souring:- Most common, due to transformation of lactose into
lactic acid & other volatile acids & compounds, principally by lactic
acid bacteria.
• Souring & gassiness:- Caused by coil group, indicates
contamination of milk and its products.
• Aroma production:- Due to production of desirable flavour
compounds such as diacetly.
• Proteolysis:- Protein decomposition leading to unpleasant odours.
• Ropiness:- Long threads of milk are formed while pouring.
• Sweet curdling:- Due to production of a remain like enzyme, which
curdles milk without souring.
 Action of Microbes on Milk
Microbes Action Result

Streptococcus lactis Souring Lactose-lactic acid casein

precipitation
St. bulgaricus Souring Lactose-lactic acid casein
precipitation
Lactobacillus casei Cheese ripening Controls intestinal
fermentation
E coil Souring & gasiness Lactic acid & gases Affects
cheese ripening
Bacillus substallis Protecolysis off flavours

Alkaligenes viscus Ropiness Ropi milk

St. liquifiecence Bitter Flavour Bitter flavour to cream

&butter
B. Substallis Sweet curdling Curd formation

St. paracitrovorus Attacks citric acid Flavours curd

Destruction of Micro-organisms:-
• Heat – Most widely used. Pasteurization &
sterilization.
• Ionizing radiation – Such as ultraviolet rays etc.
• High frequency sound waves – Supersonic and
ultrasonic.
• Electricity – Micro-organisms are destroyed
actually by heat generated.
• Pressure – Should be about 600 times greater
than atmospheric pressure.
• Chemicals – Includes acids, alkalis, hydrogen
peroxide, halogens etc.
 CONTAMINATION
• Milk can be contaminated
at any point in the milk
production process. It is
the responsibility of the
food business operator
(milk producer) to identify
these points and
implement control
measures to protect milk
from contamination.
The key sources of contamination are:
• Faecal contamination from soiled animals, especially
teats, udders and tails.
• Bacterial contamination from poor milking practices,
soiled hands, soiled equipment and failure to clean and
disinfect teats prior to milking.
• Contamination due to failure to detect abnormal milk
(mastitis pathogens, blood and clots).
• Physical contamination, especially from perished
components in milking machines and bulk tanks, dust,
bedding materials, dung, insects and animal hair.
• Bacterial contamination from inadequate cleaning and
disinfection of milking equipment and bulk milk tanks.
• Chemical contamination from veterinary product
residues, cleaning chemicals and use of non food-grade
equipment.
 Staphylococcus aureus Streptococcus agalatiae

Contagious Pathogens Environmental Pathogens

❑ Staphylococcus aureus ❑ Streptococcus uberis

❑ Streptococcus agalatiae ❑ Streptococcus dysgalactiae

❑ Corynebacterium bovis ❑ Escherichia coli

❑ Klebsiella spp
TO REDUCE THE RISK OF CONTAMINATION

Animal Cleanliness:

•All animals should be kept clean.

•All lying areas should be of
sufficient size and should be kept
clean and dry.
•Passageways and access routes
should be free from accumulations
of dung and slurry.
•Fields, tracks and gateways should
be well maintained and kept free
from accumulations of dung, slurry
and mud.
Milking Practices:

•Milk from each animal must be

examined for
physical/chemical/organoleptic
abnormalities and where
abnormal milk is detected this
milk must be rejected.
•Teats, udders and adjacent
parts must be clean before
milking.
•Hands, contact surfaces and
milking equipment must be
kept clean at all times.
 Milking Equipment:
•Milk contact surfaces must be appropriately cleaned and disinfected
immediately after each milking.
•All equipment must be kept clean and in good condition.

Milk Storage and Cooling:

•Milk must be protected from contamination during transfer and
storage.
•Milk must be cooled quickly to minimize bacteria multiplication.
•Bulk tanks must be cleaned and disinfected after each milk collection
and kept in good condition.
 Contaminants in Feed
Many compounds can gain entrance into the milk

through the feed, though the cow may act as a filter.

• Chlorinated hydrocarbons:
Pesticides Sprayed on feed vegetables –DDT (Dichloro diphenyl
trichloro ethane), Aldrin, Dieldrin

Feed Silo coating material – PCBs (polychlorinated biphenyls)

• Harmful at very low concentration and Toxic or carcinogenic
• Other pesticides, herbicides, and fungicides
– Phosphoric esters and carbamates
– Most of these components are broken down by the cow

• Mycotoxins
– Originate from molds growing on concentrates fed to cows
– Main contaminant is aflatoxin – Aflatoxins are poisonous
carcinogens that are produced by certain molds (Aspergillus
flavus and Aspergillus parasiticus) which grow in soil,
decaying vegetation, hay, and grains.
• Heavy metals
– Pb, Hg, and Cd are especially suspect, but toxic
levels have virtually never been found in milk
– Most heavy metals do not gain entrance into the
milk, because the cow acts as a filter, unless
extremely high quantities are fed.