27-Jul-23

Mic rob iolo gica l spo ilag e of Micr obial inter actio n
Dair y pro duc ts I ~ - - -0 - ------ ----
• Microbi~l interaction may be of followin g three types
----- -- - - - - --- O-··-·- ·-···-·------ o Synerg ism
o Metabi osis
0 Antihio sis

Syne ~gism
;..__-- -o -- ---
• In this type of association, the two organi sms bring
Meta biosi s
1--- ---- ---- ---( )--- - -- --___,
• In this type of association a food chain is formed
about a change which neithe r of them could carry out
among microorganisms, that is metabolic end
• Examples product of one microorganism is used as food by the
o In mixed starter (Lactococcus lactis & other organism
Leuconostoc spp), Leuconostoc produ ces flavor • Example
only at low pH. Lactococcus produ ces lactic acid, o In S-wiss cheese makin g the lactic acid bacteria
thereb y lowering pH. conver t lactose into lactic acid, which in turn is
oThe produc tion of blue discol oratio n in milk by utilized by propio nibact eria to produce propionic
Pseudomonas syncy anae is possib le only in acid (respo nsible for characteristic flavor in
association with L. lactis (which produ ces acidic Swiss chesse)
condition) .
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 Antitito~i~ fl,1rll t rd ::r 111r 1,1'1, / r:- ,A,; , -.~;
l~
~ :~: ;,.n:i~i.-,si::- 1h<' t~-ciwt h c,1 ,111e (W~~11 1sm inhilii ts or •
0
JJrirn Aril~; ,It,~ tr, ~r'ld prr,ri11r:-i r,n ,,..,1r~.r .-:1rir! ~,n·1 ::i<"tlJt;P
-=-..

Stl1)'fl:-es~ the ~1\~\,~d, of tlw S<','0th1 ,1rg:1nism . • MilJ, currl JP<; when btidit . ;nrr":,<;p_<; r,::,-r, ~.c;·J;; L-'.
• Clot c,n lx,ili ng test 1n p r;c;1t,• °- ,.br,• ·0 r, ..'.! 0 /o Lr'.
• E.., ampk • Causati ve c,rganism
o Lactic acid bacteria (Lactic- ,tieptr,cr,cr.i. Lactnhac11lus.
Leuconostr,c,; et c)
1 ~ The gro,\th of1actic acid bacteria ca uses the o Other St reptncocci e.g., S.jaecalis S. liquefaciens
inhibition of proteol:-tic organisms (mai nly spore o E. coagulans
o Coli fo rrns
former) due to production ofl actic acid
o Lactic St reptococci gets inhibited beyond 1°0 LA.
o Lactobacillus get, inhibited beyond 2% LA.. so me spp c;:in
produce upto 4%

Gassiness Causative organisms

- - - -- - 0- - - - ---1 ;--- - - - - - 0 - -- - -- ~
' • Production of gas by certain microorganism in milk • Lactose fermenting yeasts-- Candida
1
and milk product is known as gassiness pseudotropicalis, Torulosis sphaerica
• Appearances of foaming / frothiness • Coliforms
1 • Production of gas in canned product causes bulging
• Anaerobic spore former e.g., Clostridium butyricum,
of cans or blowing of cans Cl. sporogenes
• Early blowing is due to coliforms
• Late blowing due to Clostridium
• Gas production in Swiss, Gouda, Edam cheese is
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desirable for eye formation

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 27-Jul-23

/- --- --- Rot ess ·--

I • Ropiness is characterized by change in consis tency of
th e product
:J
..
L---
Mech anism of ropin ess
- - 0 -- -
· • 1. True gums or gum like substa nces -
• Form threads or viscous masses when poured
o Polysaccharides
• Causative microorganisms o Coliform s, LAB,
0 Gra m nega tive rods-Alcaligenes (A . viscnlac tis),
Ad ll"nmobacter (A . lacticum ), Flavnba cterium , • 2. Mucins (Protei n + carboh ydrate) -
0 Enetrobacter (E. aerogen es, E. clocae), Serratia (S.
o nitrogen ous mucus like substanc es
marcescens), Citrobacter (C. freundi i) o Gram negati ve bacteria , micrococci , aerobic sporeform
er
o Micrococci - relatively infreque nt
o Aerobic spore form er - B. cereus, B. subtilis, B. circulan
relati,·el)· infreque nt
s • Ropiness is associated with capsule formation
·
o LAB

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Sign ifica nce of ropi ness

,~ - - -0 - - - ----' f- -- -- ~o -- ------< Prote olysi s
• Ropy bacteria cannot survive pasteu rizatio n
M¥ii':t¥
• Are not harmful •
Mdbihiii
•
• Ropiness is particu larly obsen,ed in milk kept at low M#tH:ii◄
teinp •
Polype ptides

IMNiiM
•
Amino acids

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 27•- J~2 3

~ , ;,,,. io~ o( mil> t t 1HT "'°'"''"<) . develop~

binec n,-·o, 0 ~ Sw eet cur dlin g
• Qmsat1w orgru1i~1m • Milk is
• Defect cur dl ed \sltho
. Q-
• rs~-chrt1trophir bacte ri a I ut pronounced acid production
cream of mode:ately or h 1ghly heat
("' ~ ~ t•1?fl''U t .'- milk) (past eunz ed milk is pron treated mi1k and
~ .<\d,1"' ":tX,rc -tr ... e to the defect than raw
" .ti nn<'!,-,J>.1, 1,- • Mechanism
c •.-\ct'OM()n<l., • ~ P~odu ction of extra cellu
lar enzym e s imila
r tu rcnnrn .
o £nc1rc>Jxic:rc r amly produced b,· aerobic spore
• J hcro coccus. Xant hom o former
nas. PT"Ot eus pH of sweet curdl ed ~ilk is 6.2-6
.6
• U B
• Th em1od uri c bacte ria Causative oraa ni sm
c Bacil lus • Spore form er - Bacilli (B. albol
actis)
• Streptococcus liquefacie ns
• Certain yeast and mold

- - -- Lipo-
oly sis
- -- --· - - --0
Causative mic roo rgan ism s
• Causes off-flavor -rancidity • Psychrotrophic bacteria
• Imp orta nt problem in fat rich o Pseud omona s m(lin/y P.frog i.
P.jluo resccns
dairy prod ucts e.g., o Achromob(ICter
butt er, cream o Jlcinetobacter
o Alca/igencs
• Rancidity o Scrra tia
o Hvdrolytic - lipas e hydr olyse o Fla vobac tcrium
fat, gene rate shor t
chain fatty acids e.g. , butyric • Staphyloc:nccus aureus. JVJicr ococc
acid, capr oic acid pcrfringenes, Bacillus spp us. Clostridium
(resp onsib le for off-flavor) I

o Oxidative
• YeClsts and molds
o Candide, pseud orropica/is. C. lwolir
o Ketonic - due to mold s, form
meth yl keto nes. o Georri c/111111 canc/idum
o Pcnicillium
ico
\I
o Aspcr gi/lus
\
\

4
 27-Ju \-2~

import ant in lipolysis

• Phospb olipase produc ed by -
o Pseudom onas
-o ---
• Recen t studies shows that p·hosph olipase s are
also
_

I •Char
er aclt enzed
I s a en
·

• If such milk
Bitty :rea m

~y the appea rance 0

of flakes in th e
I heakm ayer which do not mix again when milk is
is used in tea, flakes float in surface
- ll I

o .4d1romobacter
o Acinetobacter •fueefect occurs in raw and pasteu rized milk mainl y
to aerobic spore
o Alcaligenes forme r

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o Serratia • Causative micro organ ism - Bacillus cereus, B.
o F1avobacterium
cereus var mycoi des 1
o Bacillus, Clostridium , Enterob acter
• Phosph olipase damag e phosp holipi ds of fat • Mechanism -
globul e 0
memb rane and expose triglyc eride to lipase The organism produc e lecithin ase which attack
action phosph olipid
part ~f fat gl<?bule membr ane and also coagul ation
associated with membr ane of casein \

Micr obia lly indu ced

Off- flavo r
---- ---- 0-- -- -- ----- 1 Mal ty flav or
1 - - -- - - ' ( )- - -- ---- ---1
• Malty flavor
• Fruity flavor • Causative organ ism is si;"~ ptoco ccus lactis
var
malti gene s
• Musty potato flavor -
• Unclean flavor
• This organ ism mainl y gain entran ce into milk
• Phenolic flavor from
impro perly saniti zed equip ment
• Bitter flavor
• Rancid flavor
• Malty flavor is mainly due to forma tion of 3-me
• Medicinal flavor thyl
buta nol
• Acid flavor

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 Fruity fla vo r
- - - - - - - - -- 0 M us ty po tat o fla
- - -- ------ - -- - -
• Develops a fruity aroma
(str awb erry like) in mil - --- - - - - 0 -- --vo--
r \
but ter at low tem p k and
• Causative org ani sm is
-_ _ J_
Pseudomonas taetrolens
mucid olens , Ps. \
• Causati ve organism -
Pseudomonas fra gi
• FruitY aro ma is due to • 2-methoxy- alkylpyra
pro duc tion of eth yl este zine is responsible for
(eth yl but yra te and eth r flavor defect this
yl hex aon ate ) · Ph eno lic fla vor
, • Ps.fragi con tain s enz • This flavor develops
occasionally in in-b ottl
ym e (es tera se) res pon e
esterification ofb uty ric acid and cap sib le for sterilized mil k
eth anol roic acid ·with
• Causative org ani sm
is Bacillus circulans
• Cresols are res pon sib
le for this defect
-, .. -

Un cle
- - - -- -an fla vo r
0 - - -- -______, I
\ Co lor de fec t
/ di sc olo ra tio n
• This defect is due to
sul phi de
ove r pro duc tion of dim
eth yl ----- - -0 - - -------'
• Blu e col ora tion - Pse
udomonas syncyanae pro
• Cau sati ve org ani sm is color in presence of acid duces blue
gra m neg ativ e psychr (due to Lactococcus lactis)
rods otr oph ic • Yel low col ora tio n -
Pseudomonas synxantha
i • Bitter flavor - yellow color, mainly in crea produces
cau sed by the bre akd o,v m layer of milk as the org
n of aerobic in nature . anism is
j pro teins, usuall) 1 develo
ps in UH T mil k • Red col ora tion - cau
! • Rancid flavor - due sative organism is Serrati
to bre akd ow n ofl ipi d. marcescens a
• Medicinal flavor - occ o In sour milk or crea m
urs due to En terobacte red or pink colony is form ed
aeroge nes r glutinis by Rlw
dotorula
• Gr een ish col ora tio
• Acid flavor - due to acid n - Pseudomonas jluoresc
ens may
pro duc ing fl ora of mil develop greenish colo rati
k on in milk held at low tem
perature
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