Raw Milk Quality: Forage Type-Dependent Variation in Lactic Acid Bacteria Prevalence and Abundance
The presence of lactic acid bacteria (LAB) in the milk supply has the potential to taint cheese with off flavors and aromas. We analyzed the incidence and quantity of LAB in milk based on the kind of fodder used in dairy cow feeding to discover causes of LAB that may arise throughout cheese manufacturing. Twenty-four farms were randomly assigned to receive a silage diet, a grass diet, and a grass-and-legume diet. The silage was either left uninoculated with marketable products containing a minimum of a Streptococcus buchneri strain and Saccharomyces case, the plantarum strain enteric bacteria faecium. We discovered no correlation between the level of grass used and the number of LAB count of viable cells in the milk. Despite a 35% rise in lactic bacteria in grass fodder after immunization, there was little variation in the LAB profile of the milk. In addition, three out of 481 isolates belonged to the L. buchneri group, making up a negligible percentage. Analysis of 406 LAB isolates using random amplified polymorphic DNA typing suggested that a small portion of the organisms had likely been transferred from silage to milk (6%). Therefore, fodder has a negligible role in the spread of LAB in milk.
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