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Psychrophilic Microorganisms and Keeping Quality of Milk and Its Products¹

Department of Dairying, Tennessee Agricultural Experiment Station, Knoxville

ABSTRACT

A generation ago milk was delivered to the processing plant, pasteurized, cooled, bottled and delivered to the consumer's doorstep before it was 24 hours old and most surely the milk was consumed before it was 48 hours old. Today farm bulk tanks, every-other-day pick-up at farms, five-day-a-week plant operation, discontinuing of home delivery, and the housewife purchasing milk only on shopping days have increased the age of milk before consumption. In many localities, this age has increased seven, ten, or even fourteen days, resulting in a whole new set of quality problems. Undoubtedly, one of the most important problems facing the dairy industry is that of psychrophilic microorganisms.

Sources of Psychrophiles

From the literature one cannot arrive at a consensus as to what constitutes this psychrophilic group. Various workers in the food industry have their own particular definitions and requirements. Likewise the dairy industry considers as psychrophiles those organisms that grow in milk or its produets at refrigeration temperatures at such a rate as to cause objectionable changes before consumption.

¹ Presented to the Invitations Seminar, Business and Industry Section, at the Sixty-second Annual Meeting of the American Dairy Science Association, Cornell University, Ithaca, New York, June 26, 1967.