Fresh milk/microbial parameter detection

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The microorganisms contaminated in fresh milk include various groups such as bacteria, yeast, and molds. But the most common and active microorganisms; Mainly some bacteria

1. Bacteria that can ferment fresh milk to produce lactic acid

These bacteria include two major categories: lactobacilli and streptococci, accounting for approximately 80% of the total number of microorganisms in fresh milk.

. They can undergo homogeneous lactic acid fermentation, producing a large amount of lactic acid, allowing fresh milk to solidify evenly. These bacteria do not produce spores, do not have flagella, are Gram positive, and are facultative anaerobic

(1) Streptococcus:

The more common and important ones are: Lactobacillus, Streptococcus casei, Streptococcus faecalis, Streptococcus thermophilus, and Streptococcus liquefaciens.

Streptococcus lactis can decompose glucose, fructose, galactose, lactose and maltose to produce lactic acid and other small amount of organic acids, such as acetic acid and propionic acid. The acid production in lotion can reach 1%. It generally exists in lotion. This kind of bacteria can be detected in almost all fresh milk. The optimal growth temperature is 30~C-35 ℃

Streptococcus casei not only breaks down lactose to produce acid, but also has strong protein breakdown ability

Streptococcus faecalis exists in the intestines of both human beings and warm blooded animals. It can decompose glucose, sucrose, lactose, fructose, galactose, maltose, etc. It can reproduce in lotion and produce acid. The acid production capacity is not strong. The minimum growth temperature is 10 ℃, and the maximum growth temperature is 45~C

Streptococcus thermophilus can decompose sucrose, lactose, and fructose to produce acid, with an optimal growth temperature of 40-45 ℃

(2) Lactobacilli

The more common and important ones are Lactobacillus acidophilus, Lactobacillus baugaricus, Lactobacillus casei, Lactobacillus brevis, and Lactobacillus fermentans.

. Lactobacillus, etc

Lactobacillus acidophilus is a slender, elongated bacterium that is arranged in single, paired, or short chains, and is Gram positive. It does not produce spores and cannot move. The optimal temperature for growth is 35-42C, and it cannot grow when it is above 53C or below 20C. It is the earliest utilized lactic acid bacteria and often used as a production strain for lactic acid beverages

Lactobacillus casei is a short or long rod-shaped bacterium arranged in short or long chains. It can ferment glucose, fructose, maltose, and lactose to produce lactic acid, and can grow at 10-40 ℃. The optimal growth temperature is 30 ℃, and it can utilize casein, playing an important role in cheese making

2. Bacteria that can ferment fresh milk to produce gas

These microorganisms can decompose carbohydrates, generate lactic acid and other organic acids, and produce gases (carbon dioxide and hydrogen gas), which can solidify milk, produce porous bubbles, and produce odors and odors.

The Escherichia coli group mainly includes Escherichia coli and gas producing bacteria. These bacteria not only produce acid and gas, but also break down proteins, produce odors, and affect the quality of milk. This type of bacteria is not up to standard in terms of hygiene

Butyric acid bacteria, mainly including Clostridium butyricum and Clostridium westermani, produce acid and gas in fresh milk. The butyric acid in them has a foul odor and produces a large amount of gas, which can cause the solidified fresh milk to break into pieces, forming a violent fermentation phenomenon

Propionic acid bacteria can also produce acid and gas in fresh milk. The fermentation of Propionic acid bacteria can form a mesh in cheese and produce a special aromatic flavor, which has a good impact on the quality of cheese

3. The bacteria that peptone the fresh milk eggs

can secrete rennet, which makes the casein in lotion coagulate, and then decompose, making the protein hydrolyze into peptone and become soluble. Pseudomonas has a strong ability to decompose proteins, forming amines and ammonia, and producing unpleasant odors

Liquefied Streptococcus faecalis, Bacillus cereus, Proteus, and other bacteria cause milk acid production and protein breakdown to occur simultaneously. Low temperature bacteria such as Alcaligenes, flavobacterium, and Micrococcus can decompose proteins under low temperature conditions, leading to spoilage and bitterness in refrigerated milk

4. Bacteria that make fresh milk alkaline

mainly include fecal alkali producing bacteria and mucilaginous alkali producing bacteria. fecal alkali producing bacteria do not produce spores, have rod-shaped bodies, are Gram negative, aerobic, and have motility, often present in the intestine, and are mixed into fresh milk by feces; Lactobacillus mucilaginus does not move. Other characteristics of fecal alkali producing bacteria are similar and often exist in water, so they are usually mixed into fresh milk from water to make it sticky. These two types of baryon pens decompose citrate into carbonates, resulting in an alkaline reaction in fresh milk

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