1- Milk Quality SDL

Question 1

Name 3 pathogens you can ingest from milk

Answer 1

Cryptosporidium, E.coli, Salmonella , Brucella

Question 2

Circulation of the milking plant involves what steps?

Answer 2

Warm rinse, hot wash cycle, alkaline detergent & cold rinse

Question 3

To prevent the build-up of milk fat residue & subsequent increases in bacterial counts, what step is important in circulation cleaning?

Answer 3

Alkaline wash

Question 4

An Acid Boil Wash (ABW) at 96ºC may be periodically used to remove what substance from the interior to the milking plant?

Answer 4

Mineral deposits (milk stone)

Question 5

How many litres of water are required per milking unit for an effective was cycle?

Answer 5

Between 15-20L

Question 6

What are likely consequences of not having any form of pre-milking routine?

Answer 6

Failure to detect clinical mastitis
Increased bacteria in milk
Increased risk of environmental mastitis
Inefficient milk harvesting
Increased unit on time

Question 7

What would an increased coliform count suggest regarding the likely reason why the Total Bacterial Count and Bactoscan of the milk was increased and your farm client concerned about being penalised for unhygienic milk?

Answer 7

Inadequate pre-milking teat preparation and dirty teats

Question 8

What is the average dairy herd size in the UK?

Answer 8

Approx. 140 but increasing slowly

Question 9

What is high temperature short time pasteurisation?

Answer 9

Involves heating milk to 71.7 degrees for 15 seconds

Kills most heat-resistant pathogen in raw milk

Question 10

How is the pasteurisation method checked to ensure the correct standard?

Answer 10

Alkaline phosphatase test

= Want a negative reaction to it as we check for complete destruction of phosphatase

Question 11

Does pasteurisation affects the nutritional value?

Answer 11

Decreases vitamin C slightly but no significant decrease of nutrition

Major significance is microbiology

Question 12

What temperature should the hot water still be at by the end of the wash

Answer 12

should still be 60-70 degrees

Question 13

List the steps of milk processing

Answer 13

Filtration
clarification- foreign particles separated by centrifugation & removes leucocytes and epithelial cells
Homogenisation- (milk forced through a tiny aperture under very high pressure to break up fat globules and enable a more stable dispersion of butter fat
Pasteurisation
UHT
sterilisation