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Microbiological Spoilage of Dairy Products

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Book cover Compendium of the Microbiological Spoilage of Foods and Beverages

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

The wide array of available dairy foods challenges the microbiologist, engineer, and technologist to find the best ways to prevent the entry of microorganisms, destroy those that do get in along with their enzymes, and prevent the growth and activities of those that escape processing treatments. Troublesome spoilage microorganisms include aerobic psychrotrophic Gram-negative bacteria, yeasts, molds, heterofermentative lactobacilli, and spore-forming bacteria. Psychrotrophic bacteria can produce large amounts of extracellular hydrolytic enzymes, and the extent of recontamination of pasteurized fluid milk products with these bacteria is a major determinant of their shelf life. Fungal spoilage of dairy foods is manifested by the presence of a wide variety of metabolic by-products, causing off-odors and flavors, in addition to visible changes in color or texture.

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Authors and Affiliations

  1. Kraft Foods, Inc., 801 Waukegan Road, 60025, Glenview, IL, USA

    Loralyn H. Ledenbach

  2. University of Missouri, 122 Eckles Hall, 65211, Columbia, MO, USA

    Robert T. Marshall

Authors
  1. Loralyn H. Ledenbach
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  2. Robert T. Marshall
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Correspondence to Loralyn H. Ledenbach .

Editor information

Editors and Affiliations

  1. Cargill, Inc. - Microbiology, Oakview Circle 5814, Minnetonka, 55345, USA

    William H. Sperber

  2. Center of Food Safety, University of Georgia , Experiment Street 1109, Griffin, 30223, USA

    Michael P. Doyle

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© 2009 Springer Science+Business Media, LLC

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Ledenbach, L.H., Marshall, R.T. (2009). Microbiological Spoilage of Dairy Products. In: Sperber, W., Doyle, M. (eds) Compendium of the Microbiological Spoilage of Foods and Beverages. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-0826-1_2

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