Milk Hygeine

Question 1

Name of protein in milk

Answer 1

Caesin (80%) in milk

Question 2

What is Strip, Dip, Dry and Apply milking routine

Answer 2

1. Strip: Wipe loose dirt from each teat and pre-strip (foremilk)
2. Dip: Pre-dip and wait for at least 15 sec, preferably 20-30 sec
3. Dry: Wipe each teat with a single-use paper towel
4. Apply: Apply teat cups 60-90 sec after the first touch of each udder.

Question 3

What kind of microorganisms can be found on the udder

Answer 3

Streps

Question 4

What kind of microorganisms can be found in environment affecting milk hygeine

Answer 4

Coliforms
Psychrotrophs (Cold tolerant bacteria)

Question 5

What kind of microorganisms can be found in Dirty milking machine poor wash up routine (often the bulk tank) affecting milk hygeine

Answer 5

Thermodurics

Question 6

Definition of raw milk

Answer 6

milk produced by the secretion of the mammary gland of farmed animals that has not been heated to more than 40°C or undergone any treatment that has an equivalent effect

Question 7

Outline the Delvotest to examine antibiotic residues

Answer 7

Incubate sample with media containing sensitive bacteria (Bacillus staerothermophilus).
If bacteria multiply
Colour change if bacterial growth occurs
Metabolic byproducts
No colour change = fail = bacterial growth inhibited

Question 8

Name the 8 zoonotic agents that must be reported

Answer 8

1. Salmonella
2. Campylobacter
3. Listeria
4. Shiga toxin producing Ecoli
5. Mycobacterium bovis
6. Brucella
7. Trichinella
8. Echinococcus

Question 9

Outline pasteurisation

Answer 9

62.8 °C to 65.6 °C
30 minutes holding
Immediate cooling to <10 °C

Question 10

Outline Ultra High temperature

Answer 10

135 °C
1 second holding
Milk must:
Be packaged immediately
Sterile containers
Aseptic conditions
Meet microbiological standards

Question 11

Outline sterilisation

Answer 11

Heated to greater than 100°C
Milk must
Comply with turbidity test
Meet microbiological standards