In this study, the effects of psychrotroph bacteria on milk processing will be examined. It is known that the amount of bacteria population in milk and the properties of these bacteria during raw milk processing affect the shelf life and quality of milk. Since raw milk is stored in the cold before processing, the population of psychrotrophic bacteria is increasing and these bacteria produce enzymes that cause spoilage in milk and dairy products, so they cause economic losses as they cause spoilage in milk, and the population of these bacteria must be kept under control to prevent these economic losses. In order to keep the population of these bacteria under control, information about the growth rates should be obtained, and using the predictive microbiology science, an idea about the growth rate of the bacteria can be obtained. In this study, lactic acid bacteria belonging to the psychrotrophic bacteria group will be examined and in order to determine the growth rate of lactic acid bacteria, these bacteria will be modeled with modified Gompertz model and maximum bacteria growth rate of these bacteria will be obtained.
Predictive microbiology, psychotropic bacteria, lactic asid bacteria, Gompertz model