<h2>Milk Powdered | Microorganisms in Dairy Industry </h2>

Microorganisms can cause damage to taste, smell and appearance of milk. Microorganisms are very influential in the dairy industry is a bacteria, yeast and mold.

Bacteria
Bacteria are single-celled microorganisms. There are several kinds of bacteria, which is round, rod and spiral. In the dairy industry, which many forms of bacteria found are round and stem form.
Each bacterial cell capable of doing their own metabolism. In the circumstances are not favorable, bacteria can protect themselves by forming spores.
Bacteria reproduce asexually by splitting themselves. Tues division of the size and shape have relatively similar to the early cells. In particular medium such as milk, the bacteria can produce cells of a new generation in half an hour.

Yeast
Yeast is a microscopic single-celled plants that have no chlorophyll, is larger than bacteria and live in groups on a regular basis.
Yeast reproduce by forming buds. Buds formed by the protoplasm of some stem cells and released as the new cells by stem cells. Yeast is not so important than bacteria in the dairy industry.

Mold
Mold is a multicellular plant which includes a low-level fungi. Mold shaped branching threads called Mycelium. Mold can reproduce sexually by cross exchange between cell protoplasm and asexually.

The influence of microorganisms on milk quality include:
Souring
Souring occurs because changes lactose into lactic acid as a result of enzyme activity produced by these microorganisms, especially lactic acid bacteria (Streptococcus lactis, Lactobacillus bulgaricus). Several types of yeast and mold can cause souring.
Souring and Gassines
Bacteria Escherisia colii and Aerobacter aerogenes producing gas and lactic acid and other acids that can agglomerate milk. It also formed other compounds that cause undesirable odor. Souring and Gassines can be caused by yeast.
proteolysis
Some microorganisms showed a tendency to break down casein. This solution is called proteolysis or peptonisasi. In general proteolysis produces odor, but the making of cheese proteolysis could produce a delicious aroma.
Ropyness
Activity of microorganisms in milk may result in a sticky substance such as gum, so that when the milk was poured from the container will occur shape that resembles a long string. The main cause of ropyness microorganisms are bacteria Alcaligenes vicosus.
Pigmentation
The bacteria can cause pigmentation in milk causing colors like blue, red, yellow and green. The colors are caused by pigment wore produced by the bacteria. Examples of bacteria that cause pigmentation is syncyanea Pseudomonas, Pseudomonas, and Serratia marcescens synxantha.
The development of these microorganisms can be inhibited by treatment at a particular temperature. Fresh milk processing to eliminate microorganisms including by way of:
1. Cooling at temperatures below 4 oC
2. Pasteurization at a temperature of about 62.5 oC for 30 minutes, so 90% of existing microorganisms in milk death.
3. Sterilization at a temperature of 105 oC for four seconds, so the expected elimination of all microorganisms.