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ACS CCP - Best Practice Guide For Cheesemakers > Ch 1 On farm Milk Production > Flashcards

Ch 1 On farm Milk Production Flashcards

1
Q

What is PMO?

A

Pasteurized Milk Ordinance

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2
Q

The PMO defines milk as:

A

The lacteal secretion, practically free of colostrum, obtained by the complete milking of one or more healthy cows, goats, sheep, water buffalo or other hooves animals.

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3
Q

What Code in the Code of Federal Regulations covers milk used in cheese production?

A

21 C.F.R. 133.3

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4
Q

What are processors who receive raw milk required to test for in their facilities?

A

Must test for antibiotics

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5
Q

What is the allowed bacterial limit for Grade A raw milk?

A

100,000 per ml

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6
Q

What is the allowed bacterial limit for Grade B raw milk?

A

300,000 per ml

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7
Q

The bacterial range for “good milking practices” should be

A

1,000-10,000 per ml

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8
Q

Who should be excluded from processing plant activities until thoroughly cleaned and changed clothes?

A

Livestock employees

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9
Q

What are 4 bacteria that can be easily transmitted from a barn environment to a processing facility if not cleaned thoroughly?

A

Listeria Monocytogenes
Salmonella
Enterohemorraghic E Coli
Campylobacter jejuni

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10
Q

What are options of PPE used in processing plants?

A

Dedicated footwear
Disposable foot coverings

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11
Q

What are methods that processors can use on the floor to assist with good safety?

A

Sanitary foot bath
Foam
Crystals

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12
Q

What part of the milking facility should be completely separate from the milking barn or parlor?

A

The milk house

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13
Q

What is the milk house?

A

The area in the milk processing plant where milk is cooled and stored.

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14
Q

Where should the milk processing facility never be located?

A
  • Hay barn or animal feed barn storage
  • away from manure handling or animal assembly areas
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15
Q

In regards to barn design for the housing of animals, what materials can be used?

A

Must be easily cleaned
- cement (swept and scraped to remove manure)
- metal siding
- poly based dairy board
- wood; only used as a support system and not allowed to get wet.

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16
Q

What training should livestock employees undergo as a method of food safety?

A
  • preparing animals for milking
  • milking procedures
  • barn cleaning procedures
  • steps to prevent chemical contamination to milk
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17
Q

What human pathogen can be passed via sick animals, specifically with milk production?

A

Salmonella

18
Q

What is the major causative agent for mastitis?

A

Streptococcus agalactiae
(Not a human pathogen)

Coliform bacteria

19
Q

If food borne pathogens are found in milk, what is the likely source?

A

Secretion from udder of infected animal OR
direct cross contamination from area within the dairy farm environment

20
Q

If an animal is sick or on antibiotics, how should their milk be handled?

A
  • milked last or with completely separate equipment
  • milk must be discarded
21
Q

What is a strip cup?

A

Vessel used to help determine abnormalities in milk

Any flakes, lumps, strings present on the fine mesh of the cup

22
Q

What is SCC?

A

Somatic Cell Count

A high SCC count can be an indicator of mammary gland infection

23
Q

What are the maximum SCC count levels for Cows, Goats and Sheep in the US, as outlined by the PMO?

A

Cows - 750,000 per ml
Sheep - 750,000 per ml
Goats - 1,500,000 per ml

24
Q

What are the maximum SCC count levels for Cows in the UK?

A

400,000 per ml

*good to know if you wished to export milk/cheese to UK

25
Q

______ is any infectious disease that can be transmitted from non-human animals (either wild or domestic) to humans.

A

Zoonosis

If from humans to animals; Reverse Zoonosis

26
Q

What impact can Somatic cells have on cheese, other than the food safety implications?

A

-increase in unwanted proteolysis and lipolysis
- reduced lactose concentration
- increased Sodium and Chloride levels

In general, Off flavors, lower milk yields and shelf life

27
Q

What are methods to help keep animals comfortable during milking?

A

Reduce stress, especially in warm weather by:
- sprinklers
- ventilation fans
- sidewall openings
- ridge ventilation

28
Q

What directly affects animal hygiene?

A

The animal’s environment

29
Q

What inorganic bedding is the best for reducing pathogen numbers?

A

Fine, washed sand

30
Q

How often should udder hair be removed?

A

At least twice yearly

31
Q

What steps should be taken to help ensure barnyards stay dry?

A

Grade the barns so that standing water is limited and allows for good drainage

Don’t place water troughs on or near bedded areas

32
Q

What premilking step is important in reducing the number of bacteria?

A

Teat-end disinfection (pre dipping)

33
Q

When applying disinfectant before milking, what area of the cow should be the focus?

A

Only the teats - NOT the complete udder

34
Q

If washing the animal before teat disinfection, what are the steps?

A
  1. Wash only the teats
  2. Use minimal water
  3. Dry thoroughly (can use paper or sanitized cloth towel-ONLY ONE PER COW)
35
Q

Before milking, what should the teats of the animal be?

A

Clean and Dry

36
Q

How long should the animals teat be dipped in disinfectant?

A

20-30 seconds

37
Q

How often should gloves be changed when milking?

A

At least once per milking

38
Q

What are the pre milking steps

A

Dip
Strip
Dry
Apply (the milking apparatus)

39
Q

After milking, what should happen to the milk before cooling?

A

Pass through a clean filter to remove any matter that may have inadvertently contaminated milk during milking

40
Q

The surfaces of all milking equipment should be:

A
  • smooth
  • readily cleanable
  • can drain easily after cleaning

ACS CCP - Best Practice Guide For Cheesemakers (9 decks)

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