The document discusses milk hygiene, emphasizing the importance of clean practices to prevent contamination and protect consumer health. It outlines milk composition, sources of infection, and various milk-borne diseases, highlighting the need for hygienic milking and storage practices. Additionally, it explains pasteurization as a critical process for killing pathogens while preserving nutritional value, ultimately ensuring safe milk for consumption.
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
0 ratings0% found this document useful (0 votes)
34 views9 pages
Explain Milk Hygiene, Milk Composition
The document discusses milk hygiene, emphasizing the importance of clean practices to prevent contamination and protect consumer health. It outlines milk composition, sources of infection, and various milk-borne diseases, highlighting the need for hygienic milking and storage practices. Additionally, it explains pasteurization as a critical process for killing pathogens while preserving nutritional value, ultimately ensuring safe milk for consumption.
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 9
Explain Milk Hygiene, Milk
composition, Source of infection
for Milk, Milk borne diseases, Clean and Safe milk and Pasteurization of milk Learning objective- NK • Explain Milk Hygiene, Milk composition, Source of infection for Milk, Milk borne diseases, Clean and Safe milk and Pasteurization of milk Milk Hygiene • Definition: Milk hygiene encompasses practices and standards that ensure milk is clean, safe, and free from harmful bacteria or contaminants when it reaches consumers. Proper hygiene in production, handling, storage, and transportation prevents spoilage and disease transmission. • Importance: Maintaining milk hygiene protects consumers from infections, preserves milk’s nutritional quality, and prolongs shelf life. Milk Composition Main Components: • Water: About 87% of milk, making it a hydrating beverage. • Proteins: Casein and whey proteins, crucial for growth and tissue repair. • Fats: Essential fatty acids, fat-soluble vitamins, and energy. • Carbohydrates: Primarily lactose, which provides energy. • Vitamins and Minerals: Calcium, phosphorus, and vitamins A, D, B12, which support bone health, immunity, and metabolic functions.
(The composition can vary depending on animal species, diet, and
lactation stage) Sources of Infection for Milk • Animal Health: Sick animals or animals with udder infections (e.g., mastitis) can release harmful bacteria into the milk. • Environmental Contamination: Bacteria can enter milk during milking, handling, or processing if equipment is not sanitized. • Human Handling: Improper handling or unhygienic conditions by farm workers can lead to contamination. • Water Supply: Contaminated water used in cleaning milking equipment or diluting milk can introduce pathogens. Milk-Borne Diseases Milk can be a vector for various infectious diseases, including: • Tuberculosis (TB): Caused by Mycobacterium bovis, which can transfer from infected cows. • Brucellosis: Results from bacteria in milk from infected animals, causing fever and muscle pain in humans. • Listeriosis: Caused by Listeria monocytogenes, which can be present in improperly processed milk and is especially harmful to pregnant women. • Salmonellosis: Infection from Salmonella bacteria, leading to gastrointestinal symptoms. • Campylobacteriosis: Infection from Campylobacter bacteria, causing diarrhea and abdominal pain. Clean and Safe Milk To ensure milk is clean and safe for consumption: • Animal Health: Regular veterinary checks and vaccinations for dairy animals. • Hygienic Milking Practices: Using sanitized equipment, washing hands, and following protocols to minimize contamination. • Proper Storage and Handling: Keeping milk cool immediately after milking to inhibit bacterial growth. • Use of Certified Equipment: Using certified, well-maintained milking and storage equipment to prevent contamination. • Pasteurization of Milk • Definition: Pasteurization is a heat-treatment process that kills most pathogens in milk without significantly altering its nutritional value. Process: • Batch or Low-Temperature Pasteurization: Heating milk to 63°C (145°F) for 30 minutes. • High-Temperature Short-Time (HTST): Heating milk to 72°C (161°F) for 15 seconds. • Ultra-High Temperature (UHT): Heating milk to 135°C (275°F) for a few seconds, often used for milk that doesn’t require refrigeration until opened. • Benefits: Pasteurization reduces the risk of milk-borne diseases, extends shelf life, and maintains milk’s nutritional profile. Thank you