Strain A. acidoterrestris was ident

Strain A. acidoterrestris was identified as the causative agent
in spoilage of commercially pasteurized apple juice.
Alicyclobacillus sp. is soil borne bacteria, and do not strictly
require thermophilic and acidic environments.
Alicyclobacillus sp. possesses several distinct characteristics;
the major one is their ability to survive commercial
pasteurization processes and produce off-flavours in fruit
juices. Guaiacol and halophenols were identified as the
offensive smelling agent in many Alicyclobacillus sp. related
spoilage. The Alicyclobacillus sp was identified as potential
spoilage bacteria in fruit juices (Chang et al., 2004).

Spoilage of milk products by Pseudomonas fragi is
characterized by the production of a strawberry like odour.
Ethyl esters of butyric, hexanoic, and 3-methylbutanoic acid
were shown to be the major contributors to the odour on the
basis of their relative concentration in the headspace
(Cormier et al., 1991). Proteolysis during storage of ultra high
temperature skim and whole milks processed by either direct
or indirect systems has been studied. All the proteolysis
indices determined increased activities of both native milk
proteinase and proteinases of bacterial origin were observed
in skim ultra high temperature milks. The different behavior
of ultra high temperature skim and whole milks on storage
would have to be taken into account in establishing the
process conditions (Lopez et al., 1993). Proteolysis of milk
proteins is attributed to both native proteases and the
proteases produced by psychrotrophic bacteria during storage
of fresh raw milk. These proteases cause beneficial or
detrimental changes, depending on the specific milk product.
Plasmin, the major native protease in milk, is important for
cheese ripening. A microbial protease from a psychrotrophic
microorganism can indirectly increase plasmin levels in the
casein curd. This relationship between the plasmin system and microbial proteases in milk provides a means to control
levels of plasmin to benefit the quality of dairy products