Milk Hygiene Flashcards Preview

RUSVM Epidemiology > Milk Hygiene > Flashcards

Flashcards in Milk Hygiene Deck (24)
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1
Q

composition of cow milk

A

mixture of fats, proteins, carbohydrates, minerals, vitamins and water

2
Q

NCIMS

A

National Conference on Interstate Milk Shipments

3
Q

grade A milk

A

defined and regulated by the Pasteurized Milk Ordinance
milk for liquid consumption and any milk in interstate commerce
cheese, butter, ice cream and other dairy products are made from Grade A

4
Q

True/False: milk is biologically sterile

A

False:

  • mastitis organisms
  • bacteria in the teat canal
  • bacteria from the skin of the teat
  • post-harvest contamination
5
Q

causes of high bacterial counts

A
Milking dirty cows
Cleaning water temperature and volume
Cracked rubber parts
Dirty gaskets
Biofilm, particularly in bulk tank
Inadequate cleaning of bulk tank.
mastitis bacteria
6
Q

sanitation

A

starts with the premises (milking parlor, equipment, yard/pasture)
cows (udder, flanks bellies, tails; teat dip)
personnel (hand washing!)

7
Q

storage

A

Milk is stored on the farm in refrigerated, usually stainless steel, bulk milk tanks
Under the PMO milk may be stored for up to 4 days in this tank

8
Q

transport

A

insulated tanker trucks
tested for antibiotic residues before it is unloaded
may pick up from more than one farm

9
Q

milk receiving station

A

Milk is analyzed for bacteria, somatic cell counts, and composition (fat and other components)

10
Q

clarifier

A

remove sediment

Removes dirt, straw, blood, somatic cells, manure, NOT bacteria

11
Q

separator

A

separate milk with different amounts of fat

12
Q

pasteurization

A

Brief heating is used to kill common pathogens in milk; milk is not sterile
Pasteurization is currently based on the thermal death of Coxiella burnetii

13
Q

Batch pasturization

A

Entire vat is heated and held at temperature for the appropriate length of time

14
Q

continuous-flow pasturization

A

Milk flows through a heated tube, with a carefully monitored transit time and temperature
Less of a “cooked” flavor than seen with batch methods

15
Q

true/false: for cheese and cottage cheese there is no bacterial limit

A

true; coliform

16
Q

after pasteurization

A

Cooled to

17
Q

sources of microbes

A
Udder: infections of the udder
Exterior of animal: dirt/mud, feces, hair, etc.
Air: dusts, aerosol, etc
Milking equipment
Personnel
Water
18
Q

mastitic milk

A

Increased blood proteins and leukocytes in milk

Decreased milk yield

19
Q

true/false: 5-10% of cows may produce abnormal milk at any one time

A

true

20
Q

mastitis cases=

A

high SCC and low production

21
Q

legal maximum SCC for Grade A cow’s milk in the USA

A

750,000 cells/mL

22
Q

1 cowside test for mastitis

A

California mastitis test (CMT)

23
Q

mastitis screening test

A

California mastitis test (CMT)
Electrical conductivity
Mammary associated amyloid A
Bacteriologic cultures

24
Q

sale of unpasteurized milk

A

Belief that nutrients are lost by pasteurization
Belief that pasteurization causes milk allergies
Illegal in most states
“Cow- Shares”