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BVetMed - Additional content (Year 4) > Milk And Dairy Production > Flashcards

Milk And Dairy Production Flashcards

1
Q

Define milk

A
  • normal mammary secretion of milking animals
  • it hour either addition to or extraction from it
  • intended for consumption as liquid milk or further processing
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2
Q

Define raw milk

A
  • milk that has not been heated beyond 40* or undergone any Tx that has an equivalent effect
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3
Q

Define milk product

A
  • product obtained by any processing of milk which may contain food additives and other ingredients functionally necessary for processing
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4
Q

How does per capita consumption of milk butter and cheese differ around the world?

A
  • different countries in different heirachy for consumption of milk (UK top) but not top creams and cheese
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5
Q

How has whole milk consumption changed over 10 years?

A

Decreased massively in UK

  • China 5% increase in a year
  • India 3% increase in a year!!
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6
Q

What market trends will affect dairy consumption in the future?

A
  • Asian markets will govern dairy production

- massive ^ people >65yrs will affect habits of consumption

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7
Q

How ha world milk production changed over 10 yrs

A

Increased (despite Uk demand decreasing, other markets governing)

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8
Q

What happened with milk production 2014/15?

A

Massive increase in production

- probably because of high prices of milk 2013/14

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9
Q

Largest milk producers in the world

A
  • US
  • India
  • China
  • Brazil
  • Germany
  • Russia
  • France
  • NZ
  • Turkey
  • UK 10th
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10
Q

Chemical composition of milk

A 
> water 
> fat (lipids) 
-~4% 
> solids (not fat)
- 3% protein
-4% lactose 
- minerals 
- acids 
- enzymes
- vitamins 
> cheese more saturated fat 
> yogurt more probiotics
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11
Q

Why is milk consumption controversial?

A
  • complex

- don’t look at individual studies, all conflicting

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12
Q

Average milk production per cow per year

A
  • 2004: 6,700

- 2014: 7,900

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13
Q

Milk production chain

A
  • mostly milk production within UK and consumed in UK
  • mostly from dairy (tiny beef)
  • some consume on farm, majority divide half and half liquid consumption and production purposes
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14
Q

Is consumption of raw milk legal?

A

Illegal Scotland, OK England Wales and Northern Ireland

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15
Q

How does risks of raw milk consumption compare to pastuerised?

A
  • some risks even if pasteurised (40/120 cases)

- raw milk tiny % of milk consumed but double cases of outbreaks (70/120) statistics = 150x risks consuming raw milk

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16
Q

Production requirements for raw milk production

A
  • no signs for dz communicable to humans through milk
  • good general health
  • no udder wound likely to affect milk
  • no unauthorised substances or products administered
  • withdrawal periods observed if authorised
  • free of brucellosis and TB
  • can ONLY be sold DIRECTLY to consumer
  • hygiene rules
  • health warning on the label
  • monitored by inspection 2x a year
  • milk sampled and tested quarterly for total bacterial count and coli forms
17
Q

Which hazards can contaminate milk at pre harvest stage?

A
  • ecoli 0157
  • campylobacter
  • listeria monocytogenes
  • salmonella
  • yersinia enterocolitica
    > presence is VERY LIKELY
18
Q

FSAs review of raw milk drinking controls

A
  • risk acceptable when appropriate hygiene levels applied
  • except vulnerable groups
  • current restriction should remain in place
  • risk communication could be improved esp vulnerable groups, changes to labelling require
19
Q

What is the legal SCC for milk destined for legal market

A
20
Q

Define the processing stages of milk

A
  • filtration (FBs and large particles)
  • clarification (remove sediment dust epithelial cells etc)
  • decreaming (milk fat totally/partially reduced through centrifuging)
  • standardisation (milk contents adjusted)
  • heat Tx (pasteurisation or sterilisation)
  • homogenisation(decrease size of fat globules decreasing risk of creaming)
  • cooling, filling, and storage
21
Q

Aims of pasteurisation

A
  • decrease public health risk (pathogenic bacteria)

- Improve shelf life and quality (spoilage bacteria)

22
Q

Outline different forms of pasteurisation

A
  • LTLT : low temp long time (batch, 63* 30 min)

- HTST : high temp short time (continuous 72* 15s or 25s UK)

23
Q

Why was HTST Pasteurisation extended to 25s in the UK

A
  • to ensure destruction of MAP (Johnes)
24
Q

How is pasteurisation success tested?

A

Alkaline phosphatase negative (will be denatured if properly pastuerised)

25
Q

How is sterilisation different to pasteurisation?

A
  • UHT (ultra high temperature)
    > mix steam to indirect heat exchange
  • nutritional quality not changed massively (slight v vitamins)
  • change in flavour and changes further over time
  • sterility has to be maintained (aseptic packaging)
26
Q

Is milk sterile?

A

At level of production from mammary gland yes

- contaminated during and after milking and is a good environment for bacteria to survive

27
Q

What types of bacteria can be involved in milk contamination?

A

> spoilage
- degrade carbs, fat, proteins, change flavour and texture
- psychotrophic bacteria (like cold?)
- pseudomonas, bacillus, clostridium, lactobacillus, micrococcus, streptococcus
- MOST CAN SURVIVE PASTEURISATION except pseudomonas
pathogenic
- e.coli 0157, campy, salmonella, bacillus cereus, listeria, yersinia
- moulds
- can be present d/t failure of technology (eg. Heat tx) or post process contamination
desirable for further processing
- for yoghurt and cheese

28
Q

Outline cheese production

A
  • pasteurisation sometimes
  • addition of starter culture and rennet
    > bacterial fermentation -> lactic acid
    > rennet -> coagulation of casein
  • cutting
  • ripening (specific requirements if made from unpasteurised milk)
29
Q

Risks of cheese and yoghurt production

A
  • slow decrease in pH (should be rapid drop)
30
Q

Possible sources of contamination of dairy products

A
  • 1* production (eg. Campy or e.coli raw milk)
  • processing environment (listeria in cheese plants)
  • equipment or handling people (s. Aureus on people)
  • ingredients (fruit in yoghurts)
  • transport (ice cream premix contaminated in truck)
  • packaging (chemical substances)
31
Q

What are the codex alimentarius?

A

Global reference for food standards jointly established by WHO and FAO of the UN
- allows trade of safe foods of defined quality

BVetMed - Additional content (Year 4) (34 decks)

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