Dairy animals including cows, sheep, goats, and buffalo, like humans are natural reservoirs of bacteria.Many of these bacteria are not harmful to humans, but some may be harmful. Dairy products and milk constitute important items of food. These are very suitable for microbial growth. Milk may become contaminated with bacteria during or after milking. Milk contains important nutritional components for mammal growth, and, therefore, it is also an ideal medium for the growth of many different bacteria. Human illness from milk borne pathogens is usually associated with consumption of raw milk or products made from raw milk such as fresh cheeses.Temperature plays an important role in bacterial growth. Pasteurization of milk prior to consumption will destroy pathogens and provide protection for illness associated with consumption of dangerous microbes.
Related Journals to Dairy Microbiology
Animal Nutrition, Dairy Science & Technology, Innovative Food Science and Emerging Technologies, Journal of Agriculture - Food Science and Technology, Journal of Food: Microbiology, Safety & Hygiene, International Journal of Dairy Technology, Australian Journal of Dairy Technology