Production and spoilage of various dairy products

Food microbiology

1. DEPARTMENT OF MICROBIOLOGY
VIVEKANANDHA ARTS AND SCIENCES COLLEGE FOR
WOMEN VEERACHIPALYAM, SANKAGIRI, SALEM Dt,
TAMIL NADU, INDIA
VIVEKANANDHA ARTS AND SCIENCES COLLEGE FOR
WOMEN VEERACHIPALYAM, SANKAGIRI, SALEM Dt,
TAMIL NADU, INDIA
AFFILIATED TO PERIYAR UNIVERSITY, SALEM; RECOGNISED UNDER
SECTION 2 (F)&12(B) OF THE UGC ACT 1956)
DEPARTMENT OF MICROBIOLOGY
SUBJECT: FOOD MICROBIOLOGY
TITLE: PRODUCTION AND SPOILAGE OF DAIRY PRODUCTSTITLE: PRODUCTION AND SPOILAGE OF DAIRY PRODUCTS
SUBJECT INCHARGE;
Dr.R.DINESHKUMAR,
Assistant Professor
Department Of Microbiology
VIAAS, Sankagiri.I
SUBMITTED BY;
Hema Manivannan,
III B SC MICROBIOLOGY,
DEPARTMENT OF MICROBIOLOG Y
VIAAS, SANKAGIRI.

3. DEFINITION:
The use of chemicals to prevent or delay the spoilage
of food derives that substances added ton food to prevent the
growth of microorganism such as bacteria,yeast,mold and also
extend the shelf life. These involves adding specific ingredients
to foods and food packaging that allows the food to remain
safe and fresh.
HISTORY:
“ LIOYD AUGUSTUS HALL” invented a chemical
food preservation during during his carrer he amassed 59 u.s.
patents. Many food preservatives used today were pioneered
by Dr.hall’s methods

OVERVIEWOVERVIEW
INTRODUCTION
DAIRY PRODUCTION
SPOILAGE OF DAIRY PRODUCTS
PRODUCTION AND SPOILAGE
CHEESE1.
YOGURT2.
BUTTER3.
ICE CREAM4.
WHEY5.

4. INTRODUCTIONINTRODUCTION
Dairy products are a vital component of the human diet,
providing essential nutrients such as protein, calcium, and
vitamins.
Common dairy products includes milk, cheese, yogurt and
butter,all of which are derived from animal milk, primarily
from cows, goats, and sheep.
The production of dairy products involves a series of complex
process that require a careful handling and monitoring to
ensure quality and safety.

5. Despite their nutritional benefits, dairy products are highly
perishable and can easily spoil if not stored and handled
correctly.
Spoilage of dairy products can occur due to various factors,
including microbial contamination, temperature fluctuations,
and exposure to light and air.
The presence of harmfull bacteria can lead to foodborne
illnesses, making it crucial to maintain strict hygiene practices
throughout the production and storage of dairy products.

6. Production and spoilage
Of dairy products

7. DAIRY PRODUCTIONDAIRY PRODUCTIONDAIRY PRODUCTION
Dairy Production begin with the sourcing of raw Milk from the
dairy farms. This milk undergoes initial processing steps to ensure
quality and safety.
One of the crucial steps in dairy production is pasteurizatio,
where milk is heated to a specific temperature (usually around
161°F or 72°c for1 5 seconds) to kill harmful bacteria and
endend shelf life.

8. After pasteurizatio, milk is often homogenized to break down
fat globules and ensure a consistent texture throughout the
product.
CHEESE :
Milk can be processed into cheese through coagulation of milk
proteins (curdling) and subsequent Separation of curds and
whey.
Fermentation of milk by lactic acid bacteria produces yogurt,
altering the texture and flavour.

9. SALT:
Cream is separated from milk and churned to produce butter,
removing water and increasing fat content.
Mixing of Cream, milk, Sugar and flavourings followed by
freezing produces ice cream.
Dairy products are packed under controlled conditions to prevent
contamination and extend to shelf life. They are distributed to
retail or directly to consumers.

10. SPOILAGE OF DAIRY
PRODUCTS
SPOILAGE OF DAIRY
PRODUCTS
Dairy products are susceptible to microbial growth due to their
nutrient rich composition. Bacteria,yeasts,and molds can cause
spoilage, altering taste, texture and safety.

11. 5) HONEY :
PH: 3.5-4.2
PRODUCT: BAKED GOODS, PROCESSED FOOD
ORGANISM : S. aureus, P. aeroginae
6) MALTOSE:
PH: 5.5-6.5
PRODUCT: BAKED GOODS,PROCESSED FOODS
ORGANISM : A.oryzae,bacillus
7) LACTOSE :
PH: 5.5-6.5
PRODUCT: DAIRY PRODUCT
ORGANISM: C.Albicans, Salmonella
2.ENZYMATIC SPOILAGE:
Enzymes naturally present in milk can lead to spoilage over time,
affecting flavour and texture. Lipases, for example,can cause
racidity in butter.
3.PHYSICAL SPOILAGE:
Change in temperature, exposure to light,and improper package
can lead to physical spoilage such as separation of components or
formation of ice crystals (freezer burn in ice cream).
4.QUALITY INDICATORS:
Common indicators of dairy spoilage include off flavors,sour or
rancid smell, curdling, separation of liquids, and visible mold
grow.

12. 5.PREVENTION
Proper storage conditions
(refrigeration), pasteurization, and
packaging techniques (airtight
container) are crucial in preventing
spoilage and maintaining product
quantity.

13. PRODUCTION
Cheese is made by fermenting milk with
microorganisms ((Lactococcus, Lactobacillus),
enzymes (rennet),and heat .
Curdling separates milk into solid curds and liquid whey.
Cheese is aged to develop flavour, texture, and characteristic
microflora.

14. CHEESE SPOILAGECHEESE SPOILAGE
Mold growth (penicillium, Aspergillus): can cause off+flavour,
visible growth, and mycotoxin production.
Bacterial growth (Clostridium, Pseudomonas): can lead to
spoilage,off-flavour, and foodborne illnesses.
Enzymatic activity (proteolysis,lipolysis):breaks down proteins
and fats, affecting texture and flavor.
Physical changes (drying, cracking):can impact appearance and
texture.

15. Yogurt is made by fermenting milk with Lactobacillus bulgaricus
and Streptococcus thermophilous.
Fermentation produces lactic acid,causing milk to curdle
and thicken.
Yogurt is incubated at warm temperatures to develop characteristic
flavour and texture.

16. SPOILAGE OF YOUGURT
Bacterial growth (Lactobacillus, streptococcus):can lead to
spoilage, and off-flavor, foodborne illness.
Mold growth (Geotrichum, Mucor): can cause off-flavors, visible
growth and mycotoxin production.
Enzymatic activity (proteolysis, lipolysis): breaks down proteins
and fats, affecting texture and flavor.
Physical changes (separation, thickening):can impact
appearance and texture.

17. PRODUCTION
Butter is made by churning cream to separate
butterfat from butter milk
Churning breaks down fat molecules, creating a
solid butter mass
Butter is shaped,salted, and packaged for
distribution.

18. SPOILAGE OF BUTTER
Rancidity (lipid oxidation): cause off-flavors, unpleasant
odour and food texture changes.
Bacterial growth (Clostridium, Pseudomonas):
can lead to spoilage, off-flavors, and food borne
illness
Mold growth (penicillium, Aspergillus): can
cause off-flavors, visible growth, and mycotoxin
production.
Physical changes (softening,hardening): can impact
texture and appearance.

19. PRODUCTION:
Ice cream is made by mixing cream, sugar, and
flavorings,then freezing.
Air is incorporated during mixing, creating a
smooth, Creamy texture.
Ice cream is hardened in cold storage to develop
characteristic texture and flavor.

20. Bacterial growth (Lactobacillus, Pseudomonas):Can lead
to spoilage, off-flavors, and food borne illness.
Mold growth (Geotrichum,Mucor): can cause off-flavors,
visible growth, and mycotoxin production.
Enzymatic activity (proteolysis, lipolysis): breaks down
proteins and fats, affecting texture and flavour.
Physical changes (ice crystal formation,
melting): can impact texture and appearance.

21. WHEYWHEY
PRODUCTION
Whey is a byproduct of cheese Production, obtained from
milk serum
Whey contains water, lactose, proteins (whey protein),
and minerals.
Whey is processed through pasteurizatio, evaporation,
and drying.

22. SPOILAGE OF WHEY
Bacterial growth (Lactobacillus, Pseudomonas):can lead
to spoilage, off-flavors, and food borne illness.
Mold growth (Geotrichum, Mucor): can cause off-
flavors, visible growth, and mycotoxin production.
Enzymatic activity (proteolysis, lipolysis): breaks down
proteins and fats, affecting texture and flavour.
Physical changes (sedimentation, gelation): can impact
appearance and texture.