Exam 2 - Milk Flashcards
milk harvesting housing
tie stall barn - pipeline above cows
pipeline below cows:
parallel parlor
herringbone parlor
rotary parlor
prepping of milk harvesting
- stimulation/pre-stripping (squirt 45-60sec)
- udder clipped and long hairs singed for clean udder
- pre-dip (0.5% iodine)
- single cloth towels to remove pre-dip after 30 seconds
- backflush machine, then machine on
- milk let down (teats plump up right before attachment)
milk ejection sitmulated by what hormone
oxytocin
milking systems
bucket milking w/ transfer equipment
pipeline milking systems “clean in place” technology
milking parlors
herringbone parlors
parallel parlors
rotary parlors
robotic milkers
milk must be _______
chilled to _____
continually stored below _____
move off farm to processing within______
filtered to remove debris
<40F
below 40F
48 hours
purpose of agitator
keeps milk at right temperature
processes to assure highest milk quality
cooling/chilling at <40F
filtered
move to processing within 48hrs
less air exposure
downward pipers for quality
pasteurization
time temperature relationship
145F 30 min LTH
162F 15 sec HTST
purpose of ultra high temperature pasteurization
sterilized
stable unrefridgerated
bacterial sources
teat skin & canal commensal organisms
machine
mastitis
systemic infections
contaminants
bacteria that are animal health threats
mastitis (streptococcus spp and staphylococcus)
bacteria that are zoonotic threats
salmonella
E.coli
campylobacter
MAP in feces
cryptosporidium
bacteria that are milk spoilage threats
majority of bacteria in milk
psychotropic bacteria
thermoduric bacteria
What zoonotic bacterial agents were the targets for setting pasteurization standards
TB
brucella
coxiella
why do some people obtain unpasteurized/raw milk
taste different
claim - less human pathogens
claim - combats/cures human dz
claim - more nutrients
claim - healthier
risks of unpasteurized/raw milk
not tested as intensely, could have Abx residues, high somatic cell count, mastitis, pathogens
dangerous
outbreaks
PMO regulations
pasteurized milk ordinance
- standards for milk harvest, storage, transport, facilities, equipment specification, cleaning
-inspections/oversight
-testing of milk
-allowable limits for test results
-pasteurization standards
-packaging/handling
mastitis affect on the
cow…
milk…
quality of milk…
safety of milk…
cow health problem
abnormal milk - high SCC, composition change, shelf life and taste
low quality milk
NOT food safety problem, food quality problem
identify clinical mastitis
redness, swelling, heat, pain (local effects of udder)
abnormal milk appearance - clots, thick/thin, color
systemic affects - fever, tachycardia, diarrhea, weakness, death
subclinical mastitis
tests and normal range
more common than clinical
CA mastitis test or electronic SCC
normal <250k
mastitis >300k
purpose of CA mastitis test
coagulates somatic/nucleated cells
electronic SCC
large # of individual cows
monthly
management of mastitis
bacterial culture
intramammary abx infusion
most common infectious dz of dairy cows _____
what does this lead to
mastitis
reason for abx use
drug residues concern
withdrawal time after use
diagnostic milk culture
SCC
mastitis and quality
every tank is tested
residue testing
testing for beta-lactams (penicillin and cephalosporins)
milk ring test
brucellosis
standard plate count
raw bacterial count
preliminary incubation (PI) count
measures psychotropic bacteria, raw milk keeping quality, and sanitation practices on farm
lab pasteurized count (LPC)
thermoduric bacteria that reduces shelf life
thermoduric bacteria
micrococcus
microbacterium
lactobacillus
bacillus
clostridium
coliform count
fecal contaminants/sanitary production practices
sediment
dirt
freezing point
dilution
acidity/rancidity
bacteria/damage to milk
odor,color
fat picks up odor/color
temp at pick up
<40F
