Flashcards in Milk Hygiene Deck (19):
Who regulates Grade A Milk?
Defined and Regulated by Pasteurized Milk Ordinance
Grade A Milk
milk for liquid consumption and any milk in interstate commerce
What are some contaminants of milk?
Antibiotics & other drugs
What are the causes of high bacterial counts
Milking dirty cows
Cleaning water temperature and volume
Cracked rubber parts
Biofilm in the bulk tank
Inadequate cleaning of bulk tank
separate milk with different amounts of fat
What is Pasteurization based on?
the thermal death of Coxiella burnetii
Entire vat is heated and held at temperature for the appropriate length of time
Milk flows through a heated tube with a carefully monitored transit time and temperature
Less of a "cooked" flavor than with batch methods
What are the sources of Microbes in Milk?
Exterior of animal
Inflammatory reaction of the udder
What are some causes of Mastitis?
What is the legal maximum somatic cell count in a bulk milk tank?
What are the beliefs that have led to sales of unpasteurized milk?
Nutrients are lost by pasteurization
pasteurization causes milk allergies
Standards for Grad A Pasteurized Milk:
Cooled to 45F and maintained
less than 20,000 bacteria per ml
less than 10 coliform bacteria per ml
Phosphatase test must be negative
Healthy Cow Somatic Cell Count
Less than 100,000 per ml
Standard for Grade A pasteurized milk for cheese or cottage cheese:
no bacterial limit
Coliform bacteria less than 10 per ml