Microbiological Considerations Related to Dairy Processing

Abstract

Composition, nutritional value, and other intrinsic factors make milk and milk products attractive for the growth of a variety of microorganisms. Due to microbiological food safety implications, the dairy industry is a highly regulated food industry in the United States, as well as throughout the developed world. In the United States, strict pasteurization and sanitation regulations are based upon the Grade A Pasteurized Milk Ordinance (PMO) which is adopted into state and local regulations, and is the regulatory standard under the National Conference on Interstate Milk Shipments a cooperative state/federal program. This chapter provides an overview of dairy product microbiology as well as sanitation, testing, and processing considerations related to these microorganisms. Microbiological contamination of milk and milk products can occur from a variety of sources. In addition, other factors will impact the growth of certain microorganisms, and contribute to the level of microorganisms in raw and/or pasteurized milk products.