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Public Health > Milk > Flashcards

Milk Flashcards

1
Q

What authority monitors drug residues in milk?

A

Veterinary medicines directorate

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2
Q

What temperature should milk be stored at if it is collected daily?

A

6-8C

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3
Q

What temperature should milk be stored at if collected less than daily?

A

Less than 6C

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4
Q

What temperature must milk be transported at?

A

10C

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5
Q

How long can you store milk for unrefridgerated before collection?

A

2 hours

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6
Q

What organisms can still grow at fridge temperature?

A

Pseudomonas, listeria monocytogenes

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7
Q

What are the health risks of a milk from a cow with Staphylococcus aureus mastitis?

A

Enterotoxins lead to food poisoning

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8
Q

What are the health concerns with drinking milk from a cow with streptococcus agalactiae mastitis?

A

Bacteraemia and fatal meningitis in infants

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9
Q

What bacteria present biological hazards in milk?

A 
Bacillus cereus 
E.coli
Salmonella
Campylobacter 
Staphylococcus 
Coxiella burnetti
Leptospirosis
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10
Q

What is required cut offs for cows milk that will be heat treated before consumption?

A

SSC <400,000 cells

Total viable count <100,000

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11
Q

What controls are there on raw milk that goes directly for human consumption?
Raw milk - milk that has not been heated above 40c

A

Staphylococcus aureus microbiological criteria

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12
Q

What are the requirements of a raw milk producer?

A 
Registered raw milk producing holding
TB and brucellosis free
Comply with hygiene rules
Provide a health warning 
Inspected twice a year
TVC performed quarterly
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13
Q

What is the temperature an time requirements for high temperature, short time pasteurisation? (Most common)

A

Greater than 72C for a minimum of 15s

- 25s recommended to kill Johne’s

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14
Q

What temperature is milk sterilised at?

A

110-130C for 30 minutes

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15
Q

What temperature is UHT milk made at?

A

135C for 1s plus appropriate holding time

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16
Q

What test is used to show the efficiency of pasteurisation?

A

Phosphatase test

17
Q

What test indicates over heating during the pasteurisation process?

A

Peroxide test - lactoperoxidase is destroyed over 78C

18
Q

What test indicates bacterial contamination in milk?

A

Resazurin test

19
Q

Which test indicates milk spoilage?

A

pH and alcohol test

20
Q

Which test detects antibiotics in milk?

A

Delvo test - inhibition of Bacillus stearothermophillus

21
Q

What is the test called for listeria monocytogenes in milk?

A

Listeria monocytogenes

22
Q

How is curd formation achieved?

A

The addition of either fermentative bacteria, renin or the addition of acid

Heated to 85C

23
Q

What bacteria are added to yoghurt?

A

Lactobacillus and Streptococcus

24
Q

Define cream

A

Milk fat content of at least 10%

25
Q

Define butter

A

Milk fat content of no less that 80% but less than 90%

Public Health (5 decks)

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