Milk Spoilage

1. Souring or acid production: souring of milk is due to production of acid most

commonly produced by the lactobacillus present in milk. St. Lactis is the main organism
that sours milk and other organisms like coliform bacteria, lactobacillus and micrococci.

2. Gas production: gas production in milk is due to acid formation and is undesirable in
milk and milk products. The chief organisms responsible for gas production is coliform
bacteria and clostridium species which yield both hydrogen and carbon dioxide where as
yeast produce only carbon dioxide. Commonly gas production in milk can be observed at
the top. Gas bubble observed on the top of the curd by rapid gas production causing so
called stormy fermentation of milk.

3. Proteolysis: This is the hydrolysis of milk proteins by microorganisms to produce

peptides that gives the milk a bitter taste/flavor. Storage of milk at low temperatures and
destruction of lactic acid producers in the milk through heat treatment favor this process.
Moulds and yeasts may also destroy any lactic acid formed in the milk and accelerate the
process. Micrococcus, pseudomonas, clostridium are proteolytic bacteria.

4. Ropiness: is a form of bacterial spoilage in milk that makes the milk highly viscous or
sticky. Ropy milk has characteristic silk-like threads that may vary in length from a few
inches to several feet. Eg: Alcaligenes viscous.

5. Changes in Milk fat : Milk fat may be decomposed by various bacteria, yeasts and
molds. A) Oxidation of the unsaturated fatty acids yields aldehydes, ketones and acids
those results in tallow odors and tastes. B) Hydrolysis of the butterfat to fatty acids and
glycerol by the enzyme lipase. C) Combined oxidation and hydrolysis to produce
rancidity

6. Alkali production: Pseudomonas fluorescens and Alcaligenes viscolactis. Production of

ammonia from organic acids and urea results in alkali formation.

7. Flavor changes: Sour or acid flavor: Clean: produced by Streptococcus lactis and other
lactics. Aromatic: By Streptococci and aroma forming Leuconostoc species Sharp: by
coliform bacteria, Clostridium spp., Clean and aromatic flavours are desired in fermented
milk products, but sharp flavours are undesirable.

8. Bitter flavours : Results from proteolysis, lipolysis or even fermentation of lactose.

Organisms: Coliform bacteria, yeasts, actinomycetes . Burnt flavour: Streptococcus
lactis this flavour.
9. Color changes: Blue milk: Pseudomonas syncyanea when grow with Streptococcus
lactis Yellow milk: Pseudomonas synxantha and species of Flavobacterium. • Red milk:
Serratia marcescens, Micrococcus roseus • Brown milk: Pseudomonas putrefaciens.