Milk and dairy production Flashcards
Define milk
normal mammary secretion of milking animals obtained form one or more milking WITHOUT ADDITION OR EXTRACTION from it, intended for consumption as liquid milk or for further processing (Codex Alimentarius)
Desribe the global reference for food standards
Global reference for for food standards, jointly established in the 60s by WHO and the FAO of the UN. It has contributed to international harmonisation of food standards and as a result to the trade in safe foods of a define quality
Define raw milk
milk which has not been heated beyond 40 degrees or undergone any tx that has an equivalent effect
Define milk product
product obtained by any processing of milk, which may contain food additives, and other ingredients functionally necessary for processing (Codex Alimentarius)
What will dictate world milk consumpton?
Asian markets: by 2050 will be 55% of world population. Dynamic economies, consumption rising.
Why did UK milk production increase by 5.3% compared to previous milk year?
probably related to farmers expanding their herds in response to high milk prices in 2013 and early 2014
What are the biggest world milk producers?
- USA
- China
- India
- UK
Outline chemical composition of milk
WATER: 87.3% FATS: Whole milk = 3.5% Semi-skimmed = 1.5% Skimmed = 0.1-0.3% SOLIDS (NOT FAT) 8.8% proteins, lactose, minerals, acids, enzymes, vitamins
Outline relationship between dairy consumption and disease
- Increases risk of dz (diabetes, prostate cancer)
- reduces risk of disease (hypertension, breast cancer)
- source of Ca that prevents osteoporosis but as a high protein food increases calcium excretion
- balance important
Outline the UK milk production chain
JUNE 2014:
- 13,815 dairy farms
- av 133 cows/herd
- av. 7,916 l/cow/annum
- milk market of approximately 13.6 billion litres (2013) of which milk for liquid consumption accounted for 6.9 billion litres
T/F: vast majority of milk from dairy farms is delivered to dairies
True
Outline sale of raw milk and cream in the UK
Allowed in England, Wales and NI but subject to restrictions and requirements. In Scotland, sales of raw milk and cream banned since 2004.
What is the risk of outbreak from raw milk consumption versus pasteurised milk consumption?
150 times greater for raw milk vs. pasteurised milk.
T/F: probably
True
Primary requirements for raw milk production
- no symptoms of dz communicable to humans through milk
- good general state of health, present no sign of dz that can contaminate milk
- no udder wound likely to affect milk
- no unauthorised substances administered
- withdrawal periods observed
- officially free of brucellosis and bTB
Describe current controls on sale of raw cows’ drinking milk hygiene and food labellling - England and Wales
- milk may only be sold direct to consumers by registered milk production holdings or through milk roundsmen
- officially TB free and either brucellosis free or officially brucellosis free
- must comply with hygiene rules
- must bear appropriate health warnings
- compliance monitored by inspections twice a year
- milk is sampled and tested quarterly under the control of the agency to monitor compliance with standards for total bacterial count and coliforms
What can contaminate milk at the pre-harvest level?
- E.coli 0157
- Campylobacter spp
- Listeria monocytogenes
- Salmonella spp
- Yersinia enterocolitica
What is the FSA conclusion on sale of raw milk?
- risk of raw drinking milk consumption, except for vulnerable groups, is acceptable when appropriate hygiene controls are applied- current restriction on sales of raw milk should remain in place as there is uncertainty that consumer protection can be maintained if the market for raw milk is expanded
- risk communication could be improved, particularly fr vulnerable groups, and changes to labelling requirements are proposed to reflect this
Outline inspection of dairy farms for raw milk
- different frequencies in farms across UK
- additional checks are carried out on farms that are members of the Assured Dairy Farmer Scheme
- FSA inspection Autumn 2014 found 25% farms had non-compliances with hygiene standards.
Outline processing of raw milk on arrival at the milk plant
ON ARRIVAL, MILK IS CHECKED TO ENSURE IT MEETS STANDARDS FOR:
- temperature
- total acidity
- flavour
- odour
- tanker cleanliness
- absence of ABs
- microbiological quality (SCC, aerobic plate count = APC)
- butterfat content and solids-not-fat analysed
