what is rancidity and Slime formation in Milk products?
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Dairy processing involves pasteurization, commercial sterilization, fermentation, dehydration, refrigeration, and freezing. In this chapter, contamination and spoilage of milk and milk products and interaction of microorganisms with dairy foods are overviewed. Spoilage of milk and milk products results from growth of fermentative bacteria when storage temperatures are sufficiently high for psychrotrophs. Heat‐resistant proteinases of psychrotrophic bacteria cause spoilage in processed milk because of enzyme‐retaining activity after the heat treatment. The most common fermentative spoilage of fluid milk products is souring caused by thermoduric lactic acid bacteria (LAB). Concentrated milk products can be divided into three groups: evaporated milk, sweetened or unsweetened condensed milk, and concentrated milk. Psychrotrophic bacteria have primary importance in cheese spoilage since these bacteria produce very active proteolytic and lipolytic enzymes. Centrifugation, clarification, or separation will remove some microorganisms from milk.
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