A Review on Dairy Products by Microbial Considerations in Dairy Processing

Abstract

The microbial quality of air in a dairy processing factory was assessed to determine the role of air as a source of contamination and deterioration of milk and milk products. When examining microbial activity in dairy products,not only for shelf stability but also for organoleptic considerations and the capacity for fermentation to occur, raw material assessments in plant monitoring and, in certain situations, end-product testing are critical. “Milk” is a colloquial phrase for “cow’s milk”. It is a colloidal suspension of hydrophobic fat molecules in a hydrophilic carrier including water, carbohydrates, protein, and minerals. Many factors impact milk quality, such as animal husbandry, breeding procedures, feed material quality, and medical care provided to the herd, and these influences are susceptible to examination by testing methods. The purpose of this study is to offer some literature data on histochemical mechanisms of milk synthesis, its composition in human usable active principles, and its quality assurance  throughout its processing in a concise manner.