Under refrigerated conditions, gram-negative rods that can
produce under such conditions (psychrotrophic / cold-loving
bacteria) tend to predominate, especially Pseudomonas spp.
This is especially so when the milk has a high initial infection.
of these bacteria and milk is stored for 2-4 days before
pasteurization, which is often the case these days, where milk
most of the time it is collected from farms only every other day.
This deterioration also often influences the final products produced.
of said milk, because although most bacteria die
by pasteurization, some produce exoenzymes that survive
pasteurization and even UHT (ultra high / long temperature
Life) process in some cases.
An example of Pseudomonas attacking dairy products happens a lot
with cottage cheese. Pseudomonas are widely distributed and
aerobic. They tend not to need a lot of carbohydrates, which helps
a lot in attacking the cottage cheese, because most of the
lactose has been eliminated in the cheese making process. They live
very well in protein-rich foods such as cottage cheese production
slime, pigments and odors. They also prefer high water activity.
(high humidity), which makes cottage cheese practically the
Ideal meal considering all that has been said.
Many Pseudomonas spp. they are psychrotrophic (cold lovers)
bacteria, although they will grow much faster after 15 degrees
Celsius to warm.
Therefore, a temperature shock during transport, for example, will give
gave them a huge boost, to cause even more destruction.