Raw milk is an excellent medium for
bacterial growth. The objective of this study
was to evaluate the number of microbes and
component degradation in raw milk. Milk
fat content did not affect bacteria counts. As
storage temperature or time increased,
greater numbers of bacteria were present. In
this study, milk protein was degraded preferentially
over lactose or milk fat. As the milk
storage temperature increased from 39 to
45°F, protein degradation became more
pronounced. Milk fat remained relatively
stable, though some degradation products
were observed, especially after 4 days of
storage at 39°F. Both milk fat and protein
degradation can produce small, volatile
compounds that negatively affect the flavor
and odor of milk. Thus, to maintain high
quality fluid milk in the market, milk must
be available to the consumer soon after its
processing.
