Milk Spoilage

Milk Spoilage

	Milk Spoilage - Spoilage occurs when microorganisms degrade the carbohydrates, proteins, fats of milk and produce noxious, end products. It may be seen that Lactobacillus or Streptococcus species ferment the lactose to lactic acid and acetic acids turning the mi1k sour. They may produce enough acid to curdle the protein and form sour curd.
Attack of milk protein by Micrococcus, Bacillus or Proteus results into sweet curdling. There is little acid formation. If milk becomes contaminated with Gram-negative rods-of coliform group of bacteria, such as E. coli or Enterobacter aerogenes, or Clostridium sp., there is .acid and gas formation from the lactose.
This stormy fermentation causes the explosion of curds. Ropiness, like bread develops from Alcaligenes, Klebsiella and Enterobacter. Serratia marcescens causes the development of a red pigment.