Bacteriological (4 ouy 0f 8) 1.

Psychrotrophic (bacteria that grow under refrigeration) Bacteria present in raw cows milk include the Gram-negative genera Pseudomonas, , and the Gram-positive genera Bacillus, Clostridium, , Streptococcus, Theses bacteria producing proteases and lipases, has been identified as a typical species responsible for technological troubles Lipases are responsible for degradation of milk fat associated with the development of rancid and soapy flavour and occasionally somewhat bitter taste due to release of lowmolecular fatty acids. Proteolytic enzymes induce degradation of casein, which is evident from greyish colour and bitter taste of milk

2. Coliforms: Coliforms are facultative anaerobes with an optimum growth at 37 C. Coliforms are indicator organisms; they are closely associated with the presence of pathogens but not necessarily pathogenic themselves. They also can cause rapid spoilage of milk because they are able to ferment lactose with the production of acid and gas, and are able to degrade milk proteins. They are killed by HTST treatment, therefore, their presence after treatment is indicative of contamination. Escherichia coli is an example.

3. lactctic acid bacteria in wine lactctic acid bacteria (LAB) are responsible for many fermented foods such as pickles and yogurt. They have also been isolated from wines at various states of vinification. In wines they are responsible for malolactic fermentation (MLF) which can be beneficial in some cases and undesirable in others, these bacteria under certain conditions can also cause undesirable changes in wine flavor which renders the wine undrinkable.

Many species of LAB do not conduct MLF their growth in wine can cause some serious wine spoilage. These organisms are gram positive, catalase negative, nonsporing cocci, coccobacilli or rods. They are microaerophilic that means they grow well under conditions of low oxygen content. Since they can grow under low oxygen conditions, they can grow throughout the wine (as opposed to on the surface of the wine) even though the container is kept full. The bacteria can metabolize sugars, acids and other constituents in wine and produce several compounds. Some of these are undesirable and constitute spoilage

4. Spore-Forming Bacteria Raw milk is the usual source of spore-forming bacteria in finished dairy products. Their numbers before pasteurization seldom exceed 5,000/ml however, they can also contaminate milk after processing The most common spore-forming bacteria found in dairy products are Bacillus cereus they cause Coagulation of the casein of milk by chymosin-like proteases

Chemical quality (5)

1.Protein Under refrigeration (< 5 C), psychrotrophic bacterial populations are able to multiply In meat produce spoilage defects where it found able to produce extracellular proteolytic enzymes that breakdown protein and produce free amino acids detectable off-odors and slime . the final stages .the meat may begin to exhibit a pungent ammoniacal odor in addition to the dirty dishrag odor, which may be attributed to the breakdown of protein and the formation of ammonia or ammonia-like compounds 2. FAT Abusive handling of raw milk may result in a rancid flavor from the action of the naturally occurring lipase enzyme, which breaks down butterfat to free fatty acids (i.e., butyric acid is perceived as rancid)

3. HEAVY METALS Oxidized flavors in milk can be induced by heavy metals, particularly copper, or by exposure to sunlight and fluorescent lights. Chemical or foreign off-flavors can also occur due to contamination with cleaning chemicals, sanitizers, medicines, or other substances during production or processing 4. Gas production Coliform in milk can cause rapid spoilage of milk because they are able to ferment lactose with the production of acid and gas at the low pH Yeasts can grow cause spoilage of yogurts and generally recognized by the development of yeasty off flavors, loss of texture quality due to gas production, and the swelling and eventual blowing off of the product container

5. low ph at the low pH Yeasts can grow cause spoilage of yogurts and generally recognized by the development of yeasty off flavors, loss of texture quality due to gas production, and the swelling and eventual blowing off of the product container

Vitamin In the manufacture of fruit juices or purees from fruits such as apples and peaches, ascorbic acid maybe added during the crushing, straining, or pressing processes to prevent enzymatic browning of the raw fruits. Browning takes place when enzymes called polyphenolases, which occur naturally in fruit tissue, catalyze the oxidation of phenols, also naturally present in the fruit, to form compounds called quinones. The quinones can then polymerize to form melanins, which cause the brown pigments Enzyme

Extraneous matter may enter into dairy products through insanitary and careless practices on the farm, in transit from farm to manufacturing establishment, and in the manufacturing plant itself. Any filth found in a food is not only repugnant in itself, but also is indicative of insanitary and improper conditions of production. Filth such as cow manure, rodent hairs, flies and other insects, fragments of feathers, and dirt may be found in dairy products. When such filth is found, it demonstrates that the dairy product was produced under insanitary conditions, and the type of contamination gives a clue to the nature of the objectionable condition. For example, a fly leg in cheese shows that the cheese or its components were not protected from flies during their production.

 TBC not complete? The presence of microorganisms in milk and dairy products has important results for safety, quality, regulations, and public health. Raw milk normally contains very low numbers of microorganisms and generally will contain less than 1000 total bacteria per ml,

Microbial contamination of raw milk can occur from a variety of microorganisms from a variety of sources. such as dirty cows, poor equipment cleaning and/or poor cooling, the temperature and length of time of storage which allow microbial contaminants to multiply and increase in numbers. Microorganisms found to be often influence the total bulk milk count include Mastitis organisms (e.g Streptococcus spp )and Staphylococcus aureus

The somatic cell count in milk is very important in detecting subclinical mastitis in cow or goat