Significance of Psychrotrophic Molds in Traditional Dairy Products

Now a day’s consumers are concerned about the overall quality of the food products. India ranks first in milk production that has led to introduction of various traditional dairy products into the market to increase the shelf life of milk. Microorganisms may be saprophytes or pathogens that cause defects in milk products or some may cause diseases respectively. One is of economic concern while the other is of public health concern. Hence, the microbiological quality of milk and milk products is of its own importance. The increased production of certain milk products has adopted low temperature storage for longer shelf life.Not only bacteria but even some species of molds exhibit their growth in such refrigerated milk products which include the species of Penicillium, Alternaria, Fusarium and Monilia. The molds along with their growth induce spoilage through proteolysis, lipolysis, surface discolouration and off flavour in the products. Certain mycotoxins such as Patulin, Citrinin, Alternariol and Fusarins are liberated by the toxic molds such as Penicillium, Alternaria and Fusarium spp. respectively which are of public health concern. This review summarizes the data on the occurrence of psychrotrophic molds, their current classification and significance in traditional dairy products..