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Milk Hygeine - Coggle Diagram
Milk Hygeine
Composition of Milk
3.3% Butterfat
Influenced by
Breed
Genetics
Nutrition
Stress
Stage of Lactation
Poor milking technique
Chronic mastitis
Method of sampling
Proteins
80% Casein
20% Whey
Albumins
Globulins
Enzymes
Lipase
Lactoperoxidase
Lactoperoxidase + SCN +H2O2 = antimicrobial system in raw milk
≥ 8.3% Solids Non-Fat
Biological
somatic cells
Epithelial cells & leucocytes (neuts, macro’s, lymphocytes)
SCC < 500k for human consumption
influenced by
oestrus
udder irritation
stress➡⬆SCC
age of cow: older
stage of lactation: towards end of lactation
mastitis
environmental, physical stress from illness or trauma
bacteria
from cow (endogenous)
contamination (exogenous)
Physical
pH 6.5 - 6.8 (milk is amphoteric: can act as a basic or acidic substance)
Freezing Point 0.53ºC
S.G. 1.032.
Organoleptic
May not clot on boiling
RESPONSIBILITIES OF THE DAIRY FARMER
Avoid contaminants
Apply good agricultural practice
Control programs for pests & animal diseases
Sources of contamination
Unhygienic handling practices → Stables, pens, feed, waste, water, vectors, drainage, ventilation, equipmen
Unhygienic environmental conditions → Dust
Lack of cleaning & sanitation
Inadequate general hygienic programs
Avoid areas that poses a hazard to the safety of milk
Composition of Milk
Chemical
Antibiotics
Disinfectants
Heavy Metals
Biological
Physical
Good Agricultural Practise
avoid areas of environment that pose a hazard to milk safety
Good Vet Practise
control contaminants, pests and diseases without posing a hazard to milk safety
Good Hygiene Practise
implement personal hygiene & cleaning of equipment to ensure hygienic production & processing
Good Distribution Practise
maintain cold chain throughout the whole production-distribution chain
Reduce losses in milk & its products
Food borne illness
MILK SAFETY & QUALITY
cow factors
Nutrition
Cleanliness of cow
Physiological state
Health of cow
Breed & Genetics
Udder health