Psychrotrophic Bacillus spp. in Fluid Milk Products: A Review

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Abstract
Psychrotrophic bacteria have been recognized as a recurring problem in the refrigerated storage and distribution of fluid milk and cream and other perishable dairy products for several decades. Much emphasis has been focused on postpasteurization contaminants that are psychrotrophic, (e.g., Pseudomonas, Flavobacterium, and Alcaligenes spp.). Common sources of these gram-negative, non-sporeforming organisms are equipment surfaces and water supplies. Although these organisms are generally heat sensitive, many of their associated proteinases and lipases can withstand moderate to severe heat treatments and cause product deterioration. With the advance of improved control of postpasteurization contamination by nonheat-resistant psychrotrophs, more recent attention has been directed at psychrotrophic sporeformers and their potential impact on milk quality and shelf life properties. Heat-resistant psychrotrophs include members from the genera Clostridium, Arthrobacter, Microbacterium, Streptococcus, Corynebacter...

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