Microbial communities in pasteurized milk are intricate and influenced by storage and sterilization conditions. Pasteurized dairy products may be highly susceptible to spoilage due to this intricate microflora. High-throughput sequencing was used to identify microorganisms in packaged pasteurized milk products taken from dairy processing factories in China and stored at 0, 4, 10, 15, and 25oC for 15 days. As a result, the majority of the microbiota was classified into six phyla and 44 genera. In addition, principal component and multi-factor analyses were used to examine the changes in the pasteurized milk's nutritional composition, which included 8 chemical constituents, 7 taste values, and 16 free amino acids. Pseudomonas, Aeromonas, Paenibacillus, and Serratia were found to be the core functional microbiota that has a significant impact on the nutritional content of pasteurized milk by Pearson correlation analysis. As a result, the findings provide a comprehensive understanding of pasteurized milk's safety and shelf life when stored.
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Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
