Culture-independent bacterial cell extraction from fluid milk and oat-based beverage for basic qualitative microscopy

Abstract

Microscopic techniques can provide rapid information for diagnosing microbial milk quality issues, but the butterfat and protein in milk can prevent microscopic visualization of bacteria. We describe a method to separate the bacterial cells in a milk sample from the protein and butterfat, allowing for better microscopic visualization. We adapted this method for use in chocolate milk and plant-based beverages as well. Use of this culture-independent method can reduce the amount of time needed to characterize the cause of bacterial spoilage, allowing for dairy stakeholders to respond more quickly to spoilage incidents.