CONTROLLING PSYCHOTROPHIC BACTERIA?
Controlling PSYCHOTROPHIC BACTERIA as per the encountered problems with the flavoured milks.
- Psychotrophic bacteria in milk are a huge problem and will always result in low yields in cheese and high proteolysis in milk – hence the gelling, cream layer on the flavoured milk products.
- There are two ways to control this – do Alizarol Test with every single farmer intake of milk and monitor psychotrophic counts on milk – if high counts are obtained – deduct from milk price.
- Or addition of a protective culture as early as possible – even at the farm already if possible – the earlier the protective culture is added to the milk the better the results will be – 1 x 10 D pk LRB should be inoculated into 7 500 l milk (the lactobacillus rhamnosus will stop the growth of the psychotrophic bacteria). If this isn’t giving the desired effect increase dosage but 1 sachet should be more than sufficient.
- Also if the raw milk is of poor bacteriological quality, it will reduce the heat stability of the chocolate and other milk flavors, resulting in curdling, gelling and protein sedimentation.