Quiz 5 Flashcards

1
Q

Why is milk seldom used in other food products

A

High Concentration of water and water is difficult and expensive to move

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2
Q

Grade A Milk

A

95% of milk is grade A
Grades determined by the Pasteruized Milk Ordinence
Nearly impossible to find producers who will take lower than Grade A

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3
Q

PMO Temperature Requirements for Grade A

A

Raw: 7 degrees C or less within 2 hours of milking
Pasteurized: 7 degrees C or less and maintained

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4
Q

PMO Bacterial Limits for Grade A

A

Raw: 100,000 or 300,000 CFU/mL Standard Plate Count
Coliforms 10 CFU/mL

Pasteurized: 20,000 CFU/mL

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5
Q

PMO SCC for Grade A

A

750,000 cells/mL

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6
Q

PMO Drug Test for Grade A

A

NONE

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7
Q

PMO Phosphatase Test for Grade A Milk

A

Pasteurized: Phosphatase Negative. Indicates proper time and temperature pasteurization

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8
Q

Titrateable Acidity

A

0.16% max
Measure of the Acidic Compound in Milk
High if bacteria make lactic acid

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9
Q

Freezing Point

A

-0.530 Degrees Celcius
Addition of water to milk raises the freezing point
Prevents artificial increases in volume

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10
Q

Total Solids

A

Whole: 12-13%
Skim: 8.9-9.3%

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11
Q

Which two microorganisms must raw milk be negative for?

A

Listeria
Salmonella

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12
Q

Standard Plate Count Limit for Psychrotrophic Bacteria

A

10 CFU/mL

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13
Q

Milk Processing Sequence

A

Heat Exchanger
Centrifugal Separater
Automatic Fat Standardization Device
Homogenizer
Return to Heat Exchanger

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14
Q

Standardization

A

Purpose: to provide a consistent fat content for processed products
–Nonfat (skim): <.5% milkfat
-Lowfat: 1-2% milkfat
-Full fat: 3.25% milkfat
-Half & Half: 11% milkfat

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15
Q

Primary and Secondary purposes of pasteurization

A

Primary: destroy all pathogenic bacteria to prevent milk-borne illness. Originally, tubercle bacillus, causative organism for tuberculosis (TB)
Secondary: reduce all vegetative (spoilage) bacteria and denature enzymes to extend shelf-life of milk

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16
Q

What is the organism on which the thermal process for pasteurization is based?

A

Coxiella burnetti – heat resistant pathogen; more resistant than TB organism
Mycobacterium paratuberculosis - concern

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17
Q

What is the relationship between time and temperature
in thermal processing?

A

Higher temperature, shorter time for same lethality

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18
Q

Time and Temperature for batch and HTST of milk

A

Batch = 30 min at 62.7 Degrees Celcius
HTST = 15 seconds at 71.6 Degrees Celcius

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19
Q

What are some detrimental effects of heat processing fluid milk?

A

Adverse effects on appearance, taste, nutritional value
Proteins denatured at high temps
– Affects cheese production and yield
- Cooked flavor

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20
Q

Why is the temperature for pasteurizing high fat products higher than for fluid milk?

A

Fat is a poor heat conductor so it takes longer to
heat the product thoroughly

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21
Q

Why isn’t the phosphatase test used for acidified products? What is used instead?

A

Peroxidase test used for acidified products because peroxidase takes a higher temperature for inactivation; heat cultured products higher in order to denature whey proteins

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22
Q

What is the primary purpose of ultra pasteurization processing?

A

UP: Extended shelf-life (ESL), allows for longer distribution periods
UHT (aseptic): Processing protects the product from re-introduction of bacteria from the air, filled into sterile package

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23
Q

Sterilization

A

In-package thermal process that kills all vegetative bacteria and destroys spores

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24
Q

Results of Homogenization

A

Milkfat globule size decreased
# globules increased
Surface area increased
surface material changed

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25
Process of Homogenization
Milk fat globules are forced through a narrow gap so they break into smaller globules that are stable in the emulsion Small droplets will still want to aggregate but they are easily separated Two-stage process
26
Why does mastitis matter?
Most economically impactful disease in dairy production due to its prevalence and impact
27
Causes of mastitis
Physical Force (Trauma) Infectious Agents (Bacteria)
28
Pathogenesis of Mastitis
Colonization by pathogen - adhesion to mammary epithelium - expression of virulence factors - production of toxins Inflammatory Response of Cow - increased vascular permeability - leukocyte migration - phagocytosis Spontaneous Cure, Clinical Case, Subclinical Case
29
Costs of Mastitis
18.6 Million Dollars in Virginia 2 Billion Dollars in US (OLD NUMBERS) 23% Replacement Cost 6% Discarded 5% Treatment 66% Reduced Milk Production
30
Milk Loss by SCS
Milk loss begins at SCS of 3 or SCC 72,000-141,999 at 1.5 pounds less per day For every one increase in SCC there is a 1.5 pound increase in milk loss
31
Inflamation
- Inflammatio = set on fire - Response to injury ○ Inflammation is part of the healing response ○ Deliver defensive materials (cells and plasma proteins) to a site of injury - Role in repair and remodeling of tissue Heat, Redness, Swelling, Pain, Loss of Function
32
Signs of Mastitis at Milking
Clots in milk after stripping
33
Susceptibility to Mastitis
Incidence of mastitis increases when defense mechanisms of the mammary gland are impaired. ○ The Transition Period - Reduces Immune function and increases susceptibility
34
Factors Affecting New Infection Rates?
Management and Environment - 90% Genetics - 10%
35
Periods of Increased Susceptibility to Mastitis
Calving Dry-Off ○ If there are pathogens in the mammary system, when we stop milking we are no longer flushing those out and they have the ability to grow in the mammary system Transition Period
36
Factors that Affect the Rate of Infection
Environment Bacteria Cow Environment x Cow = Stress Environment X Bacteria = Spread Bacteria x Cow = Exposure
37
Colonization of Mammary Gland by Pathogens
Once a pathogen enters the mammary gland it can grow faster than it can be controlled and the bacteria adhere to the mammary epithelial and colonize the mammary gland Virulence factors improve the survivability of the pathogen in the mammary gland
38
Inflammatory Response of the Cow
Increased vascular permeability to move more immune cells into the interstitial fluid and mammary gland White blood cells engulf pathogens
39
5 Point Plan of Mastitis Control
Proper maintenance/use of milking equipment Teat Dips/Proper Milking Procedure Treat Clinical Cases Dry Cow Therapy Cull
40
Categories of Pathogens
Contagious ○ Spreads from animal to animal ○ Sometimes bacteria varieties are those which use the mammary system as a host Opportunistic ○ Cause infection if they have the opportunity but live other places Environmental ○ Found in the environment but may cause infection
41
Contagious Pathogens
Spread from cow to cow during milking § Preventing cross contamination between infected and healthy cows primary source is infected udders transmission at milking usually establish chronic subclinical mastitis
42
Streptococcus agalactiae
CONTAGIOUS PATHOGEN Gram positive cocci Beta hemolytic Capsule Obligate pathogen of the udder Problematic in the past but not seen often anymore
43
Staphylococcus aureus
CONTAGIOUS PATHOGEN Gram positive cocci Sphere Shaped (cocci) Grow in Clusters (Staphylo) Colonize skin, nasal cavity, mucous membranes Thrives on unhealthy skin Multiple virulence factors § Help the organism be infective § Adhesin - ability to couple with the epithelial surface § Capsules, slime - factors that prevent access of IgG and Complement § Protein A - Bind antibodies in the wrong way § Coagulase - breaks fibrinogen S. aureus is very difficult to control within the dairy industry Can cause abscess and clot formation in the mammary system If the clot blocks the mammary ducts there is regression of the lobe or lobule
44
Corynebacterium bovis
Contagious Pathogen
45
Opportunistic Pathogens
Coagulase Negative staphylococcus Primary Source is on healthy teat skin and milker's hands Transmission is related ti bacterial load on teat ends Common in heifers, often right after calving Detected in ~25% of lactating cows § Rate changes with stage and number of lactation About half of infections are persistent § Dependent on pathogen § Not easy to control Readily eliminated with efficacious post milking teat dipping Dry cow therapy eliminated most existing infections New infections at calving respond to lactation therapy
46
Environmental Pathogens
Primary source is the cow's environment Transmission of bacteria occurs between milkings Incidence is higher in herds that control the contagious pathogens § Eliminating one pathogen creates the opportunity for other pathogens to infect the mammary system due to decreased competition Coliforms § Present in the environment of all dairy cows □ Gram Negative Rods □ Differentiation ® MacConkey Agar ◊ Selective for gram negative and Lactose Fermentation = pink colonies
47
Examples of Opportunistic Pathogens
Staphylococcus chromogenes Staphylococcus hyicus Staphylococcus warneri Staphylococcus epidermidis Staphylococcus simulans Staphylococcus xylosus Staphylococcus sciuri
48
Examples of Environmental Pahogens
Escherichia coli Klebsiella species Enterobacter species Streptococcus uberis Streptococcus dysgalactiae
49
Pathogenesis of E. Coli
The immune system is responding to the toxins, not necessarily the bacteria In severe coliform infections, the infection can take over the whole body
50
Lipopolysaccharide
Part of the cell wall of most gram negative bacteria Consists of three components - O Side Chain - Inner Core - Lipid A
51
Therapy of Coliform Mastitis
Typically controlled by the cow herself Treatment Considerations ○ “Stripping out” mild clinical cases of coliform mastitis is preferred ○ Most coliform infections are cleared by natural defenses of the host ○ Supportive therapy is important § For when the infection is systemic § IV Fluids § Fever = Systemic Response ○ Vaccine § Does not prevent the infection but reduces the effect of the toxin
52
Trueperella pyogenes
Opportunistic (soil pathogen) Bad infusion practices
53
Nocardia species
◦ Opportunistic (soil pathogen) ◦ Bad infusion practices
54
Prototheca species
Colorless algae (water/soil pathogen) ◦ Bad infusion practices
55
Yeast and molds
Bad infusion practices Bacillus spp. Bad infusion practices
56
Psuedomonas aeruginosa
Environmental Water Drop hoses
57
Proteus spp.
Environmental On blood agar, it will swarm across the plate
58
Mycoplasma species
Contagious Outbreak preceded by respiratory disease
59
California Mastitis Test
Used for Detection and Diagnosis of Mastitis Measures nuclear DNA Equal volume milk and CMT solution Mix by rotating in circular motion Determine gelling by rocking back and forth Degree of thickness will determine degree of inflammation
60
Somatic Cell Counts - Why?
Increases in milk to combat bacteria
61
Why should you culture individual cow's milk
Identifies specific pathogens Therapy recommendations Culling decisions
62
When should milk cultures be done?
Before drying off At calving Clinical symptoms High SCC
63
Bacteriostatic
Inhibit Growth
64
Bactericidal
Kill
65
Discovery of Penicillin
Alexander Flemming - Penicillium notatum mold inhibited the S. aureus growth on his culture Howard Florey and Ernest Chain - Mass production of penicillin for human use
66
Mode of Action of Antibiotics
Inhibition of Cell Wall Synthesis Inhibition of Protein Synthesis Inhibition of Synthesis of Essential Metabolites Injury to Plasma Membrane Inhibition of Neucleic Acid Replication and Transcription
67
Sources of Resistance
Nosocomical Infections Animal Treatments and Feed Additives Inappropriate Treatment Regimes Premature use of Last Resort Drug Failure to confirm culture and susceptibility
68
Why are antibiotic residues in milk a bad thing?
Many consumers have allergies to antibiotics
69
National Mastitis Council Mastitis Prevention
Pre and Post Milking Teat Disinfection Blanket Dry Cow Therapy Proper Treatment of Clinical Cases Regular Milking System Analysis and Maintenance Cull Chronically Infected Cows Monitor High SCC
70
Common Contagious Pathogens
Staphylococcus aureus Streptococcus agalactiae Prototheca C. bovis
71
Common Environmental Pathogens
Coliforms Streptococcus dysgalactiae Streptocuccus uberis Environmental Strepts