Milk hygiene

Question 1

How does milk get from the cow to the consumer?

Answer 1

Question 2

What is the process of rearing?

Answer 2

Package of hygienic practice at farm level to prevent milk contamination

Question 3

How do contaminants enter milk production, processing, & packaging?

Answer 3

Substandard hygienic practices

Question 4

How is hygiene maintained during the packaging process at the farm level?

Answer 4

The following hygienic practices are required to be
strictly adhered to by the producers.
1. Animal hygiene
2. Milker’s hygiene
3. Utensils/equipment hygiene
4. Hygiene during milking process
5. Environmental hygiene
6. etc

Why? B/c they are the sources of contamination during the collection and transportation of milk.

Question 5

Feed must be free from

Answer 5

 Biological hazards (spores, infectious agents,
 Chemical (aflatoxins, corrosives), and
 Physical hazards (nails, wires, needles, etc.)

Question 6

Good bedding helps to minimize

Answer 6

soiling and improves animal comfort.

Question 7

Housing must be managed to avoid ?

Answer 7

soiling of the
animals and breeding of insects
 Clean floor, wall, ceiling

Question 8

What are the types of water?

Answer 8

Potable water: A hose of sufficient volume and force to wash equipment and cow standings
thoroughly during and after milking is recommended

Question 9

Specific water consumption is on a level of 1000-5000 1 per 1000 L of milk

Question 10

Warm running water, containing a suitable disinfectant should be available. Why?

Answer 10

This is to
 rinse hands, protective clothing, udders and equipment whenever they become soiled.
 Paper towels should be available

Question 11

Wastewater: All drainage should discharge to a suitable drainage system

Question 12

Building, barn, and parlor structures on dairy farms:
* Design features must minimize the risk of contamination from any source, including
 dust, flies, birds or other animals
* Floors should be impervious to water and be free-draining
* All drainage should discharge to a suitable drainage system.
* Doors and walls should be smooth and impervious and easy to keep clean.
* Roof or loft floors should be made of dust-proof sheet material and be easy to clean
* Sufficient ventilation is required to provide clean air and avoid condensation
* Artificial lighting – ideally strip lights with shatterproof and waterproof diffusers – is
essential to provide good visibility for all milking and cleaning operations

Question 13

What is important to remember about cleaning the barn and milk area (parlor)?

Answer 13

Keep clean and disinfect milking area
before and after milking
 Sufficient potable water must be
available in the milking area for:
 hand washing,
 udder and teat washing, and
 rinsing and cleaning equipment

Question 14

List the equipment for milking, milk storage, and cooling.

Answer 14

Milking machine
 Milk bulk tank
 containers
 crates,
 vehicles
 vessels

Question 15

Milk contact surfaces must be
appropriately cleansed and disinfected
immediately after each milking

Question 16

Milk contact surfaces must be smooth,
washable and non-toxic material

Question 17

 To ensure sanitary conditions, the ________ surfaces of the _______ equipment and ______ system are cleaned once a day.
 Almost all the equipment and piping used in the processing plant and on the farm are made from __________ _______
 Highly automated _______-___-_____ systems are incorporated into this equipment that allows solvents to be run through the system and then flushed clean. This is done at
a time between the normal influx of milk from the farms

Answer 17

 To ensure sanitary conditions, the inner surfaces of the process equipment and piping system are cleaned once a day.
 Almost all the equipment and piping used in the processing plant and on the farm are made from stainless steel.
 Highly automated clean-in-place systems are incorporated into this equipment that allows solvents to be run through the system and then flushed clean. This is done at
a time between the normal influx of milk from the farms

Question 18

What is the cleaning and disinfection processes in the milk supply chain?

Answer 18

Question 19

Cleaning of teats before milking is important to remove
1. visible soiling (e. g. feces, bedding, mud, residual post milking
disinfectants)
2. bacteria which could contaminate the milk

Question 20

Animals must have clean?
 Clipping of hair around udder, flanks & tail reduces the count of
bacteria in milk
 Trim or clip tail to avoid the attraction of flies
 Brush/groom the body of cows to reduce soiling
 Teats and udders – use Teat dips/sprays
 adjacent parts (flanks, hindquarters, tails and abdomen) before milking

Question 21

Cleanliness of the external body of cows affect milk quality
(Cows serve as a source of milk contaminants)

Question 22

Answer 22

Question 23

Dirty body
ↆ
Mastitis
ↆ
Milk contamination
(poor milk hygiene)

Question 24

Milking step is the critical control point in milk industry (HACCP) – sort cows with 5Ds –> Sort cows with udder problems (mastitis) to reject their milk
or cull cows with chronic mastitis or recurrent mastitis

Question 25

Mastitis in dairy cows maybe the single
most cause of milk contamination

Question 26

What is Legislation 1 - milk law?

Answer 26

Legislation 1: has 3 orders (= list animal species for source of milk)
a. Cows are a universally recognized milk producer for consumption
b. Milk from other species can also be consumed. E.g., ewes, does, buffaloes, camels
c. Mixing & processing of milk of different species is not common (It is adulteration

Question 27

What is Legislation 2 - milk law?

Answer 27

Legislation 2: is about milk hygiene requirements (has 3 orders addressing hazards)
a. Free from biological hazards
b. Free from chemical hazards (residues of pesticides, antimicrobials
c. Free from physical hazards

Question 28

What is Legislation 3 - milk law?
Legislation 3: has 6 orders about cow health and milk requirements to address how to prevent/control milk contamination
 Do not allow milk to enter food supply chain/manufacturing from the following sources
a. milk with abnormal flavor, taste & odor = distorted milk
b. milk from stressed/emaciated animals = devastated animal
c. milk from zoonotic disease infected animals (test positive animals) e. g. TB, Brucellosis
d. milk from urogenital tact infected animals (vaginal discharges), enteritis (diarrhea), fever
e. milk from acute purulent mastitis, coma, rabies, cow-pox, septicemia, etc.
f. milk from antibiotic infused udder without withdrawal period

Question 29

5D = distorted milk, drug residues in milk, devastated animal, diseased, discharges

CCP as per HACCP

Question 30

What are the two types of milking?

Answer 30

hand or milking machine
to a clean equipment from clean udder

Question 31

When hand milking, the milk must be poured?

Answer 31

through a strainer & then chilled

Question 32

When using equipment for milking?

Answer 32

Question 33

Hygienic milking - pre, during, & post milking operations

Answer 33

1. Personnel/Operator hygiene
2. Equipment cleaning. Any soiling of the milking
   equipment must be washed off before cluster re-attachment.
3. Milking environment. The movement of dusty feeds or
   bedding materials should not be carried out close to the milking
   area immediately before or during milking.
4. Teats, udders and adjacent parts must be clean
   before cluster attachment (milking machine).

Question 34

Udder hygiene has a link to ?

Answer 34

mastitis & milk
hygiene – improve udder washing & teat dipping

Question 35

How do you maintain/improve udder hygiene before, during, and after milking?

Answer 35

Question 36

What is the eight Step-by-Step Milking Procedure by Machine?

Answer 36

Question 37

What is the most devastating problem to the dairy industry?

Answer 37

Mastitis is the most devastating problem to the dairy industry

Question 38

How can cattle contract mastitis?

Answer 38

Question 39

Question 40

What is the significance of mastitis?

Answer 40

It changes the
udder ecosystem
* The main changes in the udder include:
1. leaking of ions, proteins and enzymes from the blood into the milk due to an increased permeability
2. invasion of phagocyting cells into the milk compart, which is the basis for somatic cell counts (SCC) in milk to detect
& monitor cows for milk hygiene
3. a decrease of the synthetic capacity of the gland, resulting in decreased concentrations of certain milk constituents
4. The affected quarter may also produce substances related to the inflammatory reaction such as acute phase proteins
i. e. released during stress

Question 41

Why is mastitis so important in milk industry &
milk hygiene?

Answer 41

Question 42

Milk cooling to minimize bacteria multiplication: Milk must be cooled immediately after milking: < + 4 o C

Question 43

Milk must be cooled (< +4°C) immediately once it
is milked from cows across the entire supply
chain until consumed

Question 44

Exceptions: Some diary product processing step may require temperature
higher than 4°C.
 For example, milk pasteurization or fermentation of cheese and yogurt

Question 45

Answer 45

Question 46

Bacteria that grow in refrigerator (psychrotrophs) results
in milk contamination
* During refrigerated storage (at dairy farms and processing plants), only psychrotrophs can grow in refrigerated milk
storage (i. e. +4C) such as:

Pseudomonas,

Flavobacterium,

Alcaligenes,

Listeria monocytogenes,

Yersinia enterocolitica,
 some coliforms

Bacillus spp.

Question 47

Its ______-water activity, ________ pH (____-____), and high _________ content make milk an excellent medium for microbial growth.

Answer 47

Its high-water activity, moderate pH (6.4–6.6), and high nutrient content make milk an excellent medium for microbial growth.

Question 48

Activities before loading milk to refrigerated track
from farms & before unloading at processing plant

Question 49

Rapid on-site milk test to avoid contaminated milk shipment
1. Temperature of milk must be < 4C
2. pH must be 6.5-6.7
3. Organoleptic abnormalities
 Color: normal milk is whitish
 Odor: should not have off-odor
 Taste: normal milk is pleasantly sweet
 Consistency: normal milk is liquid but not watery
4. Negative to drug residues by lateral flow assay

Question 50