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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.

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Amit Pandya
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0% 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.

Uploaded by

Amit Pandya
Copyright
© © All Rights Reserved
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
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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

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