Ch 2 Raw Milk

Question 1

What is the average temperature range of milk, directly from the animal?

Answer 1

100-104F (38-40C)

Question 2

What conditions do bacteria need to replicate?

Answer 2

Temperature
Water activity
Food source
pH
Oxygen

Question 3

What can milk producers do to raw milk to help reduce bacterial levels?

Answer 3

Refrigeration

Question 4

If milk is not properly cooled after milking, these type of bacteria can thrive

Answer 4

Psychrotropic bacteria

Question 5

If milk is not properly cooled after milking, these type of bacteria can thrive

Answer 5

Psychrotropic bacteria

Question 6

What is the optimum growth temp range for mesophilic bacteria?

Answer 6

86-99F

Question 7

What is the most often reported psychrotropic bacteria found in raw milk?

Answer 7

Pseudomonas

Question 8

According to the PMO, what temperature should milk be cooled to, if not used immediately?

Answer 8

45F or less within two hours of milking

Question 9

If commingling milk from multiple batches, what are the temperature thresholds?

Answer 9

Cannot exceed 50F and must also be below 45F within two hours of milking

Question 10

Which grade of milk is regulated under federal milk marketing orders?

Answer 10

Grade A

Question 11

What can Grade B milk be used for?

Answer 11

Cheese, Butter, Nonfat dry milk

Question 12

What is the can cooling method?

Answer 12

Method of cooling milk where it is passed through a filter into a milk can that sits in a glycol/water solution that helps to chill. An agitator stirs the milk to help with even cooling.

Must reach <39F within 20 minutes after milking is completed.

Question 13

Can a milk producer commingle milks from different animals?

Answer 13

No.

Milks from different animals can only be combined at the cheese plant

Question 14

If storing or cooling milk in cans or milk bags, can you mix the morning milking with the evening milk?

Answer 14

No

Question 15

What records must a dairy producer keep on hand that encompasses the entire production process

Answer 15

• Cleaning records (kept for 2 years)
• any test records of sanitizers, MSDS, etc for cans/bags
• daily temperature records for tanks, refrigerators, freezers (kept for 2 years)
• production log
• sedimentation and antibiotic testing logs

Question 16

What are the two basic objectives of a farmer payment schedule when it comes to the purchase of raw milk?

Answer 16

1. To balance supply and demand in the market
2. To use financial penalties or incentives as a means to improve quality

Question 17

Who is required to sample the milk and submit those results to regulatory agencies on a monthly basis?

Answer 17

The original purchaser of the milk

Question 18

Which part of the PMO requires antibiotics testing?

Answer 18

Appendix N of the 2007 PMO

Question 19

What are the guidelines for record keeping/storage for antibiotic testing as outlined in Appendix N of the PMO?

Answer 19

Results must be kept for 6 months where the tests were completed.

Question 20

If testing milk from bags or cans, what is the process?

Answer 20

Take a sample from every can/bag and combine them. A composite sample from all the containers is then tested. You cannot test individually

Question 21

How long should payment documents from the milk producer be kept?

Answer 21

3 years

Question 22

If buying milk from a cooperative, what documentation should be kept?

Answer 22

Ensure the transport company is fully licensed and has knowledge of what is needed to handle raw milk

Question 23

According to the PMO, who is responsible for enforcing the sanitation on dairy farms, transfer stations, milk hauling, and processing plants?

Answer 23

Local and State regulatory agencies

Question 24

How should milk be piped into a tanker container when filling?

Answer 24

Try to have it flow down the sides of the tanker to reduce aeration.

Foaming should be avoided

Question 25

According to appendix B of the PMO, who is a bulk milk hauler?

Answer 25

One who collects raw milk from a farm and/or raw milk products to or from a milk plant, receiving station or transfer station and has a permit in his possession

Question 26

What must a dairy plant operator do before unloading any raw milk shipment?

Answer 26

Test for antibiotics. Shipment is on hold until testing is complete

Question 27

When should raw milk be rejected?

Answer 27

• has an abnormal smell or appearance
• delivered above 45F
• delivered in a visibly soiled vessel
• delivered in a vehicle that is not dedicated to milk or foodstuffs
• has not been adequately protected
• has an excessive storage/transport time

Question 28

At a minimum, how often should bulk milk tanks be emptied and cleaned?

Answer 28

At least every 72 hours