MILK HYGIENE IN ENGLISH
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MILK HYGIENE-
} Handling and keeping the
milk clean, safe and free from any disease producing microorganisms is known as
milk hygiene. By milk hygiene we can prevent spread of milk born diseases in
human being.
SOURCE OF INFECTION-
} The sources of infection or
contamination of milk may be
} (1) the dairy animal
} (2) human handler or
} (3) the environment contaminated
vessels, polluted water, flies, dust, etc.
MILK BORN DISEASES-
} Milk born diseases are classified as:
} 1. Infection to animal that transmits
to human being.
} Tuberculosis.
} Brucellosis.
} Streptococcal infections.
} Staphylococcal infections.
} Salmonellosis
} Q fever.
} Cow-pox
} Foot and mouth disease
} Anthrax
} Leptospirosis and Tick-borne encephalitis.
} 2. Infection to human being that
transmits through milk
} Typhoid and paratyphoid fevers
} Shigellosis
} Cholera
} Enteropathogenic Escherichiacoli
} Streptococcal infections.
} Staphylococcal infections.
} Staphylococcal infections.
} Diphtheria
} Tuberculosis
} Enteroviruses
} Viral hepatitis
STEPS TO KEEP MILK CLEAN AND SAFE-
} Healthy animals - The first essential
factor in the production of clean and safe milk is a healthy and clean animal.
Milk from a healthy animal contains only a few organisms. The milk giving
animal should be free from any disease and kept clean by the owner.
} Clean place- The premises where the
animal is housed and milked should be sanitary and free from flies.
} Clean utensils-The milk vessels must
be sterile and kept covered.
} Healthy milkman- Milk handler must be
free from communicable diseases, and before milking they must wash their hands
and arms.
} Clean Machines- Where possible, clean
and sterile milking machines must be used
} Cooling and handling- Milk should be
cooled immediately to below 10 deg. C after it is drawn to retard bacterial
growth. In the production of good quality milk, cleanliness of all containers
and equipment in which milk is handled should be maintained.
PASTEURIZATION OF MILK-
} Pasteurization is defined as the
heating of milk to such temperatures and for such periods of time as are
required to destroy any pathogens that may be present while causing minimal
changes in the composition, flavor and nutritive value
} Pasteurization kills nearly 90 per
cent of the bacteria in milk including the more heat-resistant tubercle
bacillus and the Q fever organisms. It should be kept cold until it reaches the
consumer. Hygienically produced pasteurized milk has a keeping quality of not
more than 8 to 12 hours at 18 deg C.
METHODS OF PASTEURIZATION –
} Pasteurization may be done by any one
of the following methods-
} (1) Holder (Vat) method-
In this process, milk is kept at 63-66 deg C for at least 30
minutes, and then quickly cooled to 5 deg C. Vat method is recommended for
small and rural communities.
} (2) HTST method-
"High Temperature and Short Time Method". In this
method Milk is rapidly heated to a temperature of nearly 72 deg C, is held at
that temperature for not less than 15
seconds, and is then rapidly cooled to 4 deg C. This is now the most widely
used method. Very large quantities of milk per hour can be pasteurized by this
method in big milk plants.
} (3) UHT Method –
“Ultra-high temperature method." in this method milk is
rapidly heated usually in 2 stages (the second stage usually being under
pressure) to 125 deg C for a few seconds only. It is then rapidly cooled and
bottled as quickly as possible.
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