Get Post-pasteurian Cultures: The Microbiopolitics

In general, almost all Gram-negative organisms in milk are destroyed with pasteurization at 63 °C for 30 min, and although some thermophilic and mesophilic bacteria, for example, micrococci and Streptococcus spp., which are thermoduric, may survive pasteurization, they grow very slowly once the pasteurized milk is ...

The FDA also regulates milk through its branding requirement, which states that anything labeled as “milk” sold in interstate commerce must be pasteurized. While the federal government has authority to regulate the interstate sale of milk, the individual states retain control over the intrastate sale of dairy products.

Shelf life of pasteurized milk is influenced by the quality of the raw milk (Rysstad and Kolstad, 2006), duration of storage of raw milk prior to processing, the heat-treatment employed, concentration of heat-resistant microorganisms, extent of post pasteurization contaminants, packaging system adopted, post- ...

Both the LAB and the psychrotrophic bacteria that grow in raw milk are heat sensitive, so when milk is pasteurized, microorganisms that have previously developed in the product are significantly reduced in number. The surviving microbiota mainly consists of spore-forming bacteria, micrococci, and lactobacilli.

Multiple studies have shown that pasteurization does not significantly affect the nutritional quality of milk. Scientists do not have any evidence that shows a nutritional benefit from drinking raw milk.

Microorganisms are divided into seven types: bacteria, archaea, protozoa, algae, fungi, viruses, and multicellular animal parasites ( helminths ). Each type has a characteristic cellular composition, morphology, mean of locomotion, and reproduction.

Similarly, when milk is pasteurized, it is made safe by heating it at a high enough temperature for long enough to kill disease-causing germs. Most nutrients remain in milk after it is pasteurized.