FOOD TECHNOLOGY

Detailed explanation-1: -Spoilage of milk and milk products results from growth of fermentative bacteria when storage temperatures are sufficiently high for psychrotrophs. Genera of bacteria producing acids in milk and milk products are Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and Streptococcus.

Detailed explanation-2: -Pseudomonas species comprise the most common group of psychrotrophic bacteria associated with milk spoilage. Unlike other groups of bacteria, they are able to grow at refrigeration temperatures (7 °C or less), causing putrid, fruity-fermented, and bitter flavors as they metabolize fat and protein.