Milk Microbiology | 合法醫療器材資訊網

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One of natures most elegant and nutritious food sources is milk. Produced by mammals as the sole source of nutrition for the newborn, milk contains crucial nutrients such as protein, sugar, and fat; vitamins; minerals such as calcium; and even antibodies! Not surprisingly, this nutritious fluid also contains many bacteria, including Lactobacillus and Lactococcus. Bacteria in milk may be beneficial for intestinal health (e.g Bifidobacterium and Lactobacillus), contribute to the eventual spoilage of milk through fermentation, and may cause disease (e.g. Salmonella) if present. To prevent disease and slow down spoilage, milk must be pasteurized before being sold. Pasteurization heats milk to temperatures of ~ 63 or 72C, effectively killing Gram-negative bacteria. However, depending on the initial bacterial count, spoilage organisms may still be present in varying numbers. To test the quality ...