What makes dairy products to go bad?

Dairy products go bad due to the presence and growth of microorganisms, primarily bacteria. These microorganisms consume the nutrients in dairy products, such as lactose (milk sugar), proteins, and fats, and convert them into simpler substances, leading to changes in the product's taste, texture, and appearance. The main factors contributing to the spoilage of dairy products include:

1. Temperature: Dairy products are highly sensitive to temperature fluctuations. Warm temperatures provide an ideal environment for bacteria to grow and multiply rapidly. Therefore, it is essential to keep dairy products refrigerated at or below 40°F (4°C) to slow down microbial spoilage.

2. Oxygen Exposure: Oxygen serves as a growth stimulant for many spoilage-causing bacteria. When dairy products are exposed to air, oxygen facilitates the growth and reproduction of aerobic bacteria on the product's surface, leading to faster deterioration. Proper packaging and minimizing air contact can help extend the shelf life of dairy products.

3. Moisture: Dairy products contain a high amount of moisture, which creates a suitable environment for bacterial growth. Bacteria need water to survive and proliferate. By reducing the water content, such as in the case of dry milk powders, the growth of bacteria can be inhibited.

4. Light Exposure: Light, particularly ultraviolet (UV) light, can have detrimental effects on dairy products. UV light promotes the oxidation of fats, leading to the development of off-flavors and rancidity. Packaging that provides protection from light can help preserve the quality and flavor of dairy products.

5. Contamination: Dairy products can become contaminated with microorganisms during production, processing, packaging, or handling. Unsanitary equipment, improper hygiene practices, and cross-contamination can introduce harmful bacteria into dairy products, leading to spoilage. Proper sanitation and hygiene measures are crucial in preventing contamination.

It is essential to follow proper storage and handling guidelines, such as refrigeration, airtight packaging, and minimizing temperature fluctuations, to ensure the safety and extend the shelf life of dairy products. Additionally, consumers should pay attention to expiration dates and discard any dairy products that have passed their "best before" or "use by" dates.