DEFECTS AND SPOILAGE OF MILK

The defects and spoilage of milk are related to the micro-bacteria Lactobacillus. Souring the milk products are occurring due to the presence of Thermoduric lactic bacteria. However, there is some common spoilage of milk such as souring, gas production, proteolysis and other factors. The impacts of micro bacteria in defecting and spoilage of milk is Alcaligenes, Flavobacterium, Pseudomonas and other microbes. 

What is the use of medical microbiology in defecting and spoilage of milk?

Lactic acid takes a vital role in producing milk and milk-based products, in this response, there are certain reasons for the spoilage of milk. In this regard, there are considerations of different spoilage such as undesirable flavour, the unclean surface of the milk, fruity and bitter taste and rancid, the related microorganism effects, Pseudomonas fragi, Alcaligens, Flavobacterium and P. fluorescens. The pH indicator of milk highlights the spoilage measurements of milk. In this regard, Muir has described the equation of spoilage of milk in different circumstances such as 

(h)= {0.00621*(T+273-(269.55-0.74))*(CFC15)-0.11 x ( CFC15) x 2} -2.

However, the chemical equation of spoiled milk is C12H22O11+H2O→4CH3CH (OH) COOH.

“Properties of medical microbiology in spoilage milk” 

• The micro-biological factors of spoilage milk are its high water activity and moderate pH which is 6.4 to 6.6. The high nutrient contents make Milk an excellent medium of microbial growth. 
• There are certain modelling for pasteurised spoiled milk Muri have described the simple equation of spoiled milk, depending on the number of PPCs and storage temperature. In 1996, Muir has described the shelf life pasteurised milk with this equation Shelf life (h)={0.00621*(T+273-(269.55-0.74))*(CFC15)-0.11 x ( CFC15) x 2} -2. In this equation T stands for temperature, in this aspect °K; CFC15, =log10 is counted after the pre-incubation of pasteurised milk. 
• The chemical reactions in which lactose reacts with water as the main cause of spoiled milk, C12H22O11+H2O→4CH3CH(OH)COOH is the chemical reaction in which the CH3 have a reaction with H and O molecules and initiate the lactic acid which is CH3CH(OH)COOH. 
• There is certain preservation utilised in the milk such as sodium benzoate, potassium sorbate and other compounds. 
• Casein is the main protein compound found in Milk, it depicts the chemical compound of milk such as C12H22O11 
• As per the Millad reaction, there is consideration of a combination of amino groups that are highlighted in utilised in the storage of milk and it causes milk spoilage. In this reaction, the amino group (RNH+3 → RNH2) is dehydrated to increase the nucleophilicity. 
• The contribution of medical microbiology on society for establishing the impactful ingredients of milk products, such as yeasts is responsible for spoilage of milk and medical microbiology helps to detect the harmful microbes and eliminate them from milk while pasturing.    

Types of “spoilage of milk” 

Table 1: spoilage of milk

The spillage of milk products is considered with the differentiation of milk and milk products such as raw milk, condensed milk, dried milk, cream, butter and other factors. In pharmaceutical milk, the temperature of 10-37oC helps to increase Streptococcus lactic, that is essential bacteria for souring the milk and milk products. The chemical reaction of soured milk is C12H22O11 + H2O –> 4 C3H6O3; lactose is a part of the biochemical pathway and is well known as anaerobic respiration.  

Difference between “medical microbiology” and “spoilage of milk” 

The presence of bacterium Bacillus cereus is the main cause of spoilage of milk. The presence of psychotropic bacteria present in milk is exposed to heat and oxygen and reacts to become spoiled. The relation between temperature and growth of bacteria in dairy products are mainly responsible for defects of milk.  The combination of nutrition and digestion helps to increase energy and growth. Moisture uptake of lactose is described as Moisture uptake ¼ Wt−Wi Wi ×10, the mathematical model of milk spoilage is lighted with the equation of dμ(N)/dN =-a Nm. In this equation, the positive parameters of milk and milk products are depending on the environmental variables. 

Examples of milk spoilage  

The presence of certain viruses and bacteria in Milk helps to contaminate the milk and increase the positive bacteria in it. The presence of certain species, such as Proteus, Bacillus, Micrococcus and others helps to spoilage the milk.  The chemical equation of souring milk is C12H22O11 + H2O  → 4 C3H6O3   

The process of Respiration in milk and milk products are highlighted with a word equation where the glucose is separated by lactic acid and energy, C6H12O6  →   2C3H6O3 + 120 kJ/mol

Conclusion 

It can be concluded that prevention of defecting and spoilage of milk occurs in the food and agricultural organisation storing them in 32 to 39 degrees Fahrenheit. There are certain opportunistic mycoses such as candidiasis, Zygomycosis and others. The spoilage of milk and milk products are established with the Maillard reaction of spoilage. The lactose formula C₁₂H₂₂O₁₁ is presented to the micro-nutrients present in Milk. The spoilage of milk and milk products are considered with the different circumstances for spoilage of milk. The defects of milk and medical-micro bacteria are interlinked with each other. It helps to detect the reason and identify the prevention stage of protecting milk in an organisational context.