Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

PHFS Exam 3 > Milk Hygiene > Flashcards

Milk Hygiene Flashcards

1
Q

8 step process from cow to consumer

A
  1. rearing
  2. harvesting (hand or machine milking)
  3. storing
  4. transportation (but first testing)
  5. lab testing - aroma, temp, pH, drug residue
  6. processing
  7. packaging
  8. selling
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

required hygienic practices

A
  • animal hygiene
  • milker’s hygiene
  • utensils and equipment hygiene
  • hygiene during milking process
  • environmental hygiene
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

feed must be free from

A
  • biological hazards
  • chemical hazards
  • physical hazards
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what can minimize soiling and improve animal comfort

A

good bedding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

water consumption per 1000 L of milk

A

1000-5000 per 1000 L of milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

water used to wash equipment and cow standings during and after milking

A

potable water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

structures

A
  • minimize risk of contamination
  • floors impervious to water and free draining
  • suitable draining system
  • smooth doors and walls, impervious and easy to keep clean
  • roof and loft floors made of dust proof sheet material and easy to clean
  • ventilation - clean air and avoid condensation
  • artificial lighting - shatterproof and waterproof, good visibility
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

sufficient potable water must be available in milking area for

A
  • hand washing
  • udder and teat washing
  • rinsing and cleaning equipment
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

how often should inner surfaces of processing equipment and piping be cleaned

A

once a day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what should equipment and piping be made of

A

stainless steel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

automated clean in place systems

A
  • incorporated into equipment
  • solvents run through the system and then flushed clean
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

sequence of utensils and equipment cleaning

A
  • pre-rinsing
  • alkaline cleaning
  • rinsing
  • disinfection
  • rinsing
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

why is cleaning of teats before milking important

A
  • remove visible soiling
  • remove bacteria that may contaminate milk
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what can reduce the count of bacteria in milk

A

clipping of hair around udder, flanks, tail

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what is the link between udder and leg hygiene scores of lactating dairy cows vs mastitis

A

dirty body –> mastitis –> milk contamination (poor milk hygiene)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what is the critical control point (HACCP) in milk industry

A

milking step

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what may be the singular most cause of milk contamination

A

mastitis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

5D for milk hygiene

A
  • distorted milk
  • drug residues in milk
  • devastated animal
  • diseased
  • discharges
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what are some sources of contamination in milk after it leaves the udder

A
  • bucket, pail, cans, bulk tanks
20
Q

hygienic milking

A
  • personnel and operator hygiene
  • equipment cleaning
  • milking environment
  • teats, udder, and adjacent parts must be clean
21
Q

what to do before milking to improve milk hygiene

A
  • fore milking - check milk for physical, chemical, and organoleptic abnormalities
  • odor, consistency, color of milk
  • check udder for inflammation - swollen, hot, painful
22
Q

what to do after milking to improve milk hygiene

A
  • dipping teat in iodine
23
Q

8 step by step milking procedure

A
  1. observation, sort 5D cows
  2. fore stripping, udder checking, sort 5D cows
  3. wash and dry teat and udder
  4. attaching milking unit
  5. adjusting milking unit
  6. end of milking - avoid overmilking
  7. milking unit removal
  8. disinfection
24
Q

what is the most devastating problem to dairy industry

A

mastitis

25
Q

environmental contributions to mastitis

A
  • bedding, soil, fecal material
  • E coli, Klebsiella pneumoniae, K oxytoca, Enterobacter aerogenes
26
Q

contagious contributions to mastitis

A
  • transmitted by contact, using the same machine without cleaning in between
  • Mycoplasma bovis, Staph aureus, Strep agalactiae, Strep dysgalactiae
27
Q

biggest indirect cost of mastitis

A

production loss

28
Q

how much does the US lose annually due to mastitis

A

$2 billion

29
Q

water microbes that can contaminate milk

A

coliforms
pseudomonas
coryneforms
alcaligenes

30
Q

feed microbes that can contaminate milk

A

clostridium
listeria (found in silage)
bacillus
lactic acid bacteria

31
Q

soil pathogens that can contaminate milk

A

clostridium
bacillus
pseudomonas
mycobacterium
yeasts and moulds

32
Q

bedding microbes that can contaminate milk

A

clostridium
bacillus
klebsiella

33
Q

milking machine microbes that can contaminate milk

A

micrococcus
streptococcus
bacillus
coliforms

34
Q

outside udder and teats microbes that can contaminate milk

A

micrococcus
staphylococcus
enterococcus
bacillus

35
Q

most important sources of milk contamination

A

milking machines and bulk tanks

36
Q

why is mastitis one of the major factors that contribute to milk rejection

A

it destabilizes the udder ecosystem and milk composition

37
Q

main changes in udder during mastitis

A
  • leaking of ions, proteins, enzymes form blood into milk due to increased permeability (due to inflammation of mammary gland)
  • invasion of phagocyting cells into milk compartment, basis for somatic cell counts (SCC) in milk to detect and monitor cows for milk hygiene
  • decrease in synthetic capacity of gland, resulting in decreased concentration of certain milk constituents
  • affected quarter may produce substances related to inflammatory reaction (acute phase proteins) released during stress
38
Q

good components reduced by mastitis

A
  • total casein (a and B fractions decrease, y fraction increases)
  • lactose
  • fat
  • some whey proteins (a-lactalbumin, B-globulin)
  • potassium
  • minerals - Ca, Mg, P
39
Q

bad components increased by mastitis

A
  • bacteria colony counts
  • somatic cell numbers per mL
  • enzymes (destroy valuable nutrients in milk)
  • pH
  • total whey proteins (bovine serum albumin, immunoglobulins)
  • sodium
  • chloride
  • ions - Cu, Fe, Zn
40
Q

what aspect of milk does mastitis in lactating animals affect

A
  • yield
  • quality
  • public health
41
Q

what temperature must milk be cooled to and when

A
  • 4 C
  • immediately and across entire supply chain until consumption
42
Q

exceptions to 4C temperature

A
  • milk pasteurization or fermentation of cheese and yogurt require temperature higher than 4 C
43
Q

what can grow in refrigerated milk storage (at 4C)

A
  • psychrotrophs
    • pseudomonas
    • flavobacterium
    • alcaligenes
    • listeria monocytogenes
    • yersinia enterocolitica
    • some coliforms
    • bacillus spp
44
Q

what makes milk an excellent medium for microbial growth

A
  • high water activity
  • moderate pH (6.4-6.6)
  • high nutrient content
45
Q

on site milk testing to avoid contaminated milk shipment

A
  • temperature of milk must be < 4C
  • pH must be 6.5-6.7
  • organoleptic abnormalities
    • color - normal milk is whitish
    • odor - should not have an off odor
    • taste - normal milk is pleasantly sweet
    • consistency - normal milk is liquid but not watery
  • negative to drug residues by lateral flow assay

PHFS Exam 3 (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions