Microbial Milk Spoilage

This article focuses on liquid milk spoilage (raw, pasteurized, and UHT), the characteristics of the spoilage, the species and the enzymatic activity involved, and the methods used to detect or predict milk spoilage.[br/][br/][br/]Milk and dairy products are important components of the diet worldwide. The quality and shelf life of liquid milk as well as dairy products are often compromised by flavor, odors, and visual defects arising from the bacterial growth and activities of heat-stable enzymes produced by psychrotrophic bacteria before processing. This article focuses on the liquid milk spoilage characteristics, as well as the flora and enzymatic activities involved, and reviews some methods allowing for the detection or prediction of milk spoilage