Milk

Milk is the product of healthy and clean cows, the substantial is liquid. Milk is produced by milking
the cow’s nipple, before the milk is processed we can’t put any addition to the milk and the milk is
only be processed by freezing without effecting the purity.

The caution of milk spoilage

1. Microorganizm growth
2. Activity of enzime
3. Temperature
4. Water content
5. Oxygen
6. Sunshine
7. Period storage

2.1 pH

In this method we detected the milk spoilage by pH indicator, the pH of unspoiled milk is
appoximately 6,7, a level at which many form of bacteria thrift. At lower pH levels of 4.0-5.0, lactid
acid bacteria can grow and produce lactid acid.

Acidity increases as milk spoils; thus, acidity can be quantified to measure milk quality .

2.2 Electrical

This method uses methylene blue to detect the activity of bacteria. Methylene blue is blue
till the metabolic of bacteria causes heat to lose the color, the bacterial metabolism of the E. Coli
caused the reduction of methylene blue and also resulted in a current change.

Any current change of more than 0,05 µA was detected with amperometric sensor and recorded, the
amperometric sensor could independently record the data. The amperometric sensor could only
detect E. Coli and Aerogenes. Coliforms

2.3 Wireless detection

Application of remote query technology to detect milk spoilage is emerging field of the
experimentation. The remote query magnetoelastic sensor platform is a freestandingg, ribbon like
magnetoelastic thick film coupled with a chemical or biochemical sensing layer such as an enzime
that vibrates at a characteristic resonance frequency. This method detects the bacterial count of
staphylococcus aureus ssp. Anaerobius (S. aureus ) in milk.
2.4 Gas Sensor Arrays

Gas sensor can be desgnied to detect the characteristic metabolites of spesific bacteria in
specific food product and can offer rapid, accurate determination of shelf life.

2.5 infrared spectroscopy as spoilage indicator

Spectroscopy is a nondestrictive technique, whare spectral features provide biocemical

information regarding the molecular interactions between, and the compotions and structure of,
different cells and tissues. Spectroscopy (SW-NIR) as a technique to detect milk spoilage in
pasteurized skim milk. They wanted to see the feasibility of applying visible and SW-NIR
spectroscopy to monitor spoilage of pasteurized skim milk in industrial settings.