Advances in dairy Research
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Isolates of Microorganisms Found in Milk

Rakshitha Kotha^{* *}Correspondence: Rakshitha Kotha, Department of Biochemistry, Osmania University, Hyderabad, Telangana, India, Tel: +32-466-90-05-61, Email:

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Editorial

Milk is consumed in some form or another by humans all around the world. When secreted into the alveoli of the udder, it is nearly sterile. Microbial contamination can, however, arise after this stage of production from a variety of sources. Less sanitary methods in pre-milking udder preparation, sub-optimal hygiene of milk handlers and poor sanitation practises linked with milking and storage equipment are all factors that contribute to raw milk contamination at several key stages. Water makes up the majority of milk, but it also contains a variety of nutrients such as vitamins, proteins, lipids, and carbohydrates. Commercial milk is prone to contamination by a variety of pathogenic bacteria that can cause diseases in humans because to its high nutritional content and the production and processing techniques used in its production. As a result, milk has been identified as an effective vehicle for the spread of disease-causing pathogens to humans. Due to consumer demand for safe and high-quality milk, dairy producers, retailers, and manufacturers bear a large amount of responsibility for producing and marketing healthy milk and milk products. Due to its high nutritional content, milk and milk products play a vital role in feeding Ethiopia's rural and urban populations.

Strategies used to detect milk's microbial content

Many micro-biomes are complex, meaning they are made up of microorganisms from several taxonomic groupings. Raw milk is an example of a microbiological ecosystem with a diverse and complex population. The majority of our knowledge about the identity of the microorganisms found in raw milk and the resulting dairy products has come from the cultivation or 'culturing' of these microbes and subsequent examination. Phenotypic and/or genotypic approaches are used to identify these grown microorganisms in the end. Microorganisms are grown in microbiological medium (either general or selective) and then morphological, biochemical, or physiological characterization is performed. In industrial settings, these testing procedures are still the norm. They often entail tests to assess total bacteria counts, which represent overall milk quality, or to detect specific pathogens or other microbes, which indicate whether contamination has occurred. Thermoduric populations (those resistant to pasteurization), sulphate-reducing Clostridia, Listeria mono-cytogenes, Salmonella, and other bacteria are among the most commonly investigated populations.

Microorganisms found in dairy products

Milk in healthy udder cells is assumed to be sterile, however bacteria from several sources, such as the teat apex, milking equipment, air, water, feed, grass, soil, and other surroundings, invade it afterward. The surface of a bovine teat can harbour a wide variety of germs. Culture-dependent methods found that the bacteria present could be categorised at the phylum level as Firmicutes, Actinobacteria, Proteobacteria, and Bacteroides in one especially extensive investigation. Planctomycetes, Verrucomicrobia, Cyanobacteria, Chloroflexi, and unclassified Bacteria were found at low levels when this approach was augmented with a clone library sequencing–based approach. Notably, a high proportion of the reads from this and previous investigations related to bacteria that have yet to be identified. Many of the bacteria that could be identified were technologically essential species like Lactobacillus, Leuconostoc, and Enterococcus spp. coagulase-negative Staphylococci, as well as Arthrobacter, Brevibacterium, and Corynebacterium spp., were found to be important in the flavour, aroma, and colour formation of cheese.