Sammendrag
The microbiological quality of milk is an important aspect in reducing food waste in the dairy sector and obtaining products with high quality. However, few studies have focused on the impact of milk processing on the different taxa detected in the raw milk. The aim of this study is to provide an overview and monitor the bacterial microbiota, from the raw milk to filtered and pasteurized milk and along the production process following all process streams and waste. 16S rRNA amplicon sequencing was performed on milk samples at different stages of the production line to determine the changes in abundance of the main genera. At the same time, culture-dependent methods were used to validate the sequencing methods and detect the how the process impact the spore population. As expected, major changes in the milk microbial composition along the processing were detected. After the separation process, noteworthy is the prevalence of Peptostreptococcaceae, found mainly in skimmed milk. In contrast, the genus Aerococcus was predominantly found in the cream. Most of the microbial diversity was detected after microfiltration, as filtration removed most of the bacteria. The success of this technological process on the product was also evident from the combination of these analyses. This study shows how the microbiota changes in milk depending on the technological process it undergoes. This is a valuable information for the dairy industry as we demonstrate that milk microbiota is dynamics along the process.
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