Microorganisms in the Dairy Industry

Abstract

The dairy industry is crucial for human nutrition, producing a variety of products essential for health and well-being. However, the quality and safety of milk and dairy products are influenced by microorganisms like coliforms, psychrotrophic, thermoduric, and thermophilic bacteria, fungi, and yeasts. Lactic acid bacteria and probiotics play a vital role in the transformation and preservation of dairy products, shaping their sensory attributes and shelf life. However, spoilage and pathogenic microorganisms pose significant challenges to the industry, undermining product quality and consumer health. These challenges include biological, chemical, allergenic, and physical hazards. This chapter provides a comprehensive analysis of microorganisms in milk and dairy products, including their sources, occurrence, significance in public health, and the global risk of antimicrobial resistance linked to the dairy supply chain. A detailed discussion on probiotics, yeasts, fungi, and mycotoxins was also included in the chapter. A significant portion is dedicated to elucidating the methods and technologies employed for the detection of the quality of raw milk and the identification of pathogens. It also explores the issue of biofilm formation in dairy products and its control and importance in dairy industry and food safety. Addressing these challenges and implementing strategies for control measures, food safety, and public awareness is essential.