The Influence of Microorganisms on the Production and Quality of Dairy Milk and its By-products.

Abstract

Dairy milk and its by-products are recognized for their nutritional and economic benefits, representing one of the main sources of proteins and nutrients in the world. Composed mainly of water, proteins, fats, carbohydrates, vitamins, and minerals, dairy milk offers multiple advantages to human health. In Brazil, dairy milk production is a significant economic activity, substantially contributing to the agricultural GDP. However, the quality of dairy milk can be compromised by the presence of microorganisms, which can be beneficial, spoilage-related, or pathogenic. Beneficial microorganisms, such as adjunct cultures used in cheese production, are fundamental for the development of sensory and nutritional characteristics. On the other hand, spoilage microorganisms can cause significant food losses, highlighting the importance of proper hygiene during milking and processing. Pathogenic microorganisms, such as Salmonella sp. and Listeria monocytogenes, pose public health risks and can be transmitted through the use of contaminated dairy milk. Pasteurization is an effective method to eliminate most of these pathogens, although it does not eliminate all heat-resistant spores. Additionally, cross-contamination during dairy milk handling can compromise food safety, reinforcing the need for strict hygiene practices at all stages of production and processing. This study reviews the characteristics, risks, and control measures of microorganisms present in dairy milk, emphasizing the importance of proper practices to ensure the safety and quality of dairy milk products.