Navigating the Challenges of Psychrophilic and Psychrotrophic Bacteria in Dairy Production: Diversity, Hazards, Detection, and Future Strategies

ABSTRACT With the growing consumer demand for high‐quality dairy products, minimally processed in the industry, it is increasingly focusing on strategies to monitor and mitigate the impacts of microorganisms. Psychrophilic and psychrotrophic bacteria were recognized as a significant group of microorganisms prevalent in milk and dairy products, noted for their capacity to produce spoilage enzymes such as proteases and lipases, which adversely affected the quality of these products. Consequently, the dairy industry paid close attention to the management and control of psychrophilic and psychrotrophic bacteria. This review provided an extensive analysis of psychrophilic and psychrotrophic microorganisms, emphasizing their species diversity, cold‐adaptive mechanisms, and the proteases and lipases they produce in the degradation of milk proteins and lipids. It also critically examined a diverse range of state‐of‐the‐art nucleic acid–based and protein‐based detection methodologies, as well as the integration of automation and intelligent inspection systems. This information was contributed to optimize microbial management, enhance the quality of minimally processed dairy products, and ensure food safety throughout the entire dairy production chain. Moreover, the findings aimed to highlight the advancement and application of innovative technologies, promoting sustainable practices within the industry. Ultimately, this comprehensive understanding enabled dairy producers to protect product quality, improve food safety, and address the growing consumer demand for high‐quality dairy products. By promoting a proactive strategy for microbiological management, this review aimed to assist the dairy industry in addressing the intricate challenges of contemporary production.