10-11-2012, 06:00 PM
Milk Quality Control
Milk Quality Control.ppt (Size: 1.65 MB / Downloads: 332)
Microbiological quality
Bacterial contamination to raw milk
- poor milking methods
- long duration of transportation
- inadequate cleaning of milking equipment
- poor cooling
- mastitis
Standard Plate Count (SPC): the total viable bacteria in a milliliter of milk
Thailand standard limit of SPC in raw milk is 600,000 cfu/ml
Coliform Count (CC): fecal bacteria in milk and coli organisms shed by cows into milk
Thailand standard limit of CC in raw milk is 10,000 cfu/ml
Laboratory Pasteurization Count (LPC): bacteria that survive milk pasteurization (thermoduric bacteria)
Thailand standard limit of LPC in raw milk is 1,000 cfu/ml (Department of Livestock Development, 1999).
Somatic Cell VS Milk Quality
Shelf life of Pasteurized milk
Antibiotic residues
Decreased cheese yield
Abnormal Yoghurt
Abnormal favor
Antibiotic residues
The development of antibiotic-resistant strains of organisms in human and failure to respond to therapeutic doses of antibiotic
- Inhibit or kill pathogenic organisms in human
- Inhibit the bacteria used to produce cheese and yogurt (Jurdi and Asmar, 1981)
Problems in human health and in the quality of manufactured products.
Good farm equipment sanitation means better milk quality tests
Remove the following milk component
Milk sugar (lactose) is very soluble in water.
Milk fat is water-insoluble. Suspend fat in hot, alkaline detergent solution, and rinse the milk fat from the equipment.
Milk proteins become insoluble. Disperse them in chlorinated, alkaline detergent solutions and rinse them from equipment.
Mineral salts (milkstone) are derived from the water supply and from milk itself. Dissolve them in acid cleaning solution and drain them.