Abstract
Milk’s combination of water, fats, proteins, and vitamins allows for the growth of a variety of bacteria, especially psychrotrophic bacteria that are able to grow under cold conditions. Raw milk, pasteurized milk, cheese, and other dairy products support different and diverse groups of microorganisms which can cause product spoilage. Light can also contribute to the spoiling of dairy products. There are many techniques, however, such as pasteurization and special packaging, which are used to protect these dairy products from the adverse effects of microbial overgrowth and light. Farmers, dairy processors, and consumers use many methods to measure the degree of spoilage and gage milk quality. Preventing microbial growth and extending shelf life not only can alleviate costs for producers, retailers, and consumers, but also can limit the environmental impact of dairy product production and consumption.
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