CONTROLLING PSYCHOTROPHIC BACTERIA

CONTROLLING PSYCHOTROPHIC BACTERIA?

Controlling PSYCHOTROPHIC BACTERIA as per the encountered problems with the flavoured milks.

  1. 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.
  2. 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.
  3. 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.
  4. 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.

For any technical information contact magriet@dynamiko.co.za or cherry@dynamiko.co.za

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