Lecture 23 10/17/24 Flashcards
What is raw milk?
milk that has not been pasteurized to kill harmful, disease-causing germs
What is pasteurization?
process of heating milk to 161 deg. F for 15 seconds to kill harmful bacteria
Which organization is responsible for the safety of milk and milk products?
FDA
What is the primary tool for regulation and monitoring of the production and sale of Grade A milk?
US Public Health Service - Grade A Pasteurized Milk Ordinance
What is tested for in all raw milk?
beta-lactam antibiotics
Which organization oversees Manufacturing Grade Milk?
USDA
What are the standards for Grade A raw milk?
-milk from an individual producer cannot have more than 100,000 bacteria per ml and 750,000 somatic cells per ml
-mixed milk from multiple producers cannot have more than 300,000 bacteria per ml
-must not have detectable antibiotic residues
-must be cooled to below 45 deg. F within 2 hours of milking
What are the standards for Grade A pasteurized milk and milk products?
-bacterial limits may not exceed 20,000 per ml
-coliforms may not exceed 10 per ml
What are the standards for Manufacturing/Grade B raw milk?
-milk from an individual producer may not have more than 1 million bacteria per ml
-mixed milk from multiple producers may not have more than 3 million bacteria per ml
-must not have detectable antibiotic residues
-can only be used for cheese, powdered milk, and similar products
What are the inspection standards for Grade A?
-“voluntary” program
-adhere to pasteurized milk ordinance
-prescriptive, higher standards
-farm inspection 2 times a year
-plant inspection 4 times a year
-required for yogurt and fluid milk
What are the inspection standards for Grade B?
-USDA guidelines for milk for manufacturing
-more lenient standards
-farm inspection 1 time a year
-plant inspection 2 times a year
-products such as cheese, butter, and ice cream
What are the standards for Grade A pasteurized cultured products?
-no limit on total bacterial count
-coliforms not to exceed 10 per ml
What are the key points of drug storage?
-lactating drugs should be kept separate from non-lactating drugs
-other chemicals and drugs should not be kept in the milkhouse
What are the key points of drug residue prevention?
-drug mix ups should be avoided at all costs
-drugs should clearly be identified
What are the drug labelling categories based on AMDUCA?
-prescription
-over-the-counter
-extra label
What are the common causes of milk residues?
-not identifying treated cows/not having records
-not segregating treated cows
-using common milking equipment/vacuums for treated and healthy cows
-failure to observe milk discard times on drug labels
What are the characteristics of filtration/clarification?
-raw milk is pumped under pressure through a filter
-removes visible dirt and foreign particles
-does NOT remove leukocytes or bacteria
What is separation?
use of centrifugal forces to separate lighter cream from the milk serum
What is standardization?
re-mixing of skim milk and cream to achieve exact butter fat content of a product
What are the three parts of the pasteurization process?
-regeneration unit
-pasteurization unit
-holding tubes
What is high temperature short time pasteurization?
161 deg. F for 15 seconds; 16-21 day shelf life
What is ultra high temperature pasteurization?
280 deg. F for 2 seconds; shelf life of 2-3 months
What are the characteristics of the flow diversion valve?
-measures temperature of milk
-diverts milk to raw milk tank if temp. is below acceptable
-milk goes through the process again
What is homogenization?
atomization of milk under high pressure to break the globules down to smaller size
