Current Status of Psychrotrophic Bacteria Contamination in Raw Milk and Research Progress on Prevention and Control Technologies
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Abstract:
Raw milk is rich in nutrients and also a good medium for microbial growth. The contamination of psychrotrophic bacteria is one of the factors affecting the quality of raw milk. Psychrotrophic bacteria produce proteases and lipases during low-temperature storage of raw milk, which causes spoilage and deterioration of raw milk, thus has been highly valued by dairy enterprises. In addition, the psychrotrophic bacteria in raw milk can come from pasture and processing environments and the biofilm formed by some psychrotrophic bacteria can continuously contaminate the raw milk processing environment. Therefore, it is of great significance to understand the current status of psychrotrophic bacteria contamination in raw milk and establish effective prevention and control strategies to improve the quality of raw milk. This paper mainly reviews the current status and hazards of the contamination of psychrotrophic bacteria in raw milk, and discusses the influencing factors of the contamination of psychrotrophic bacteria in raw milk. Based on the fact that some of the heat-resistant enzymes produced by psychrotrophic bacteria can deteriorate the quality of raw milk and produce biofilms which can cause persistent contamination, this paper briefly describes the measures for the prevention and control of the psychrotrophic bacteria in raw milk, aiming at providing reference for the improvement of raw milk quality and the reduction of the hazards caused by psychrotrophic bacteria to the raw milk.
