ABSTRACT
CONTENTS 31.1 Introduction .........................................................................................................665 31.2 Detection of Microbial Spoilage of Milk and Dairy Products ............................. 666
31.2.1 Detection Methods of Spoilage Microorganisms ................................... 668 31.2.2 Sensorial Detection of Spoilage of Milk and Dairy Products ..................670 31.2.3 Microbial Metabolites as Markers of Milk
and Dairy Products Spoilage ..................................................................670 31.2.4 Volatile Compounds as Markers of Milk
and Dairy Products Spoilage ..................................................................671 31.3 Detection of Chemical and Physical Spoilage of Milk ..........................................672 31.4 Modeling Spoilage................................................................................................672 31.5 Future Trends .......................................................................................................673 References .......................................................................................................................673
31.1 Introduction With the current world production and distribution systems in the food industry, there is a real need for high-quality, extended shelf-life products. e dairy industry must optimize and improve the processes that result in products that meet the consumers’ demands for foods having high quality, nutrition, with functionality, wholesomeness, with less fat and salt, and safe. Despite the development of the dairy industry in the last century, premature spoilage of milk continues to be a problem and causes considerable environmental and economic losses.
