INSTITUTE OF HEALTH

FACULTY OF PUBLIC HEALTH

DEPARTMENT OF ENVIRONMENTAL HEALTH
SCIENCES AND TECHNOLOGY
Food Safety and Management Group Assignment
Title: Milk Hygiene

Submitted to – Mrs. Temima Jemal

Submission Date – October30, 2023
Jimma, Ethiopia
List of Group 2 Members
NAME ID No
1. Eleyas Nureta..............................RU2959/13
2. Ferehiwot Dessie.........................RU1442/13
3. Gosayie Siuym.............................RU3421/13
4. Hayat Teshome............................RU1844/13
5. Henok Tilahun.............................RU3425/13
6. Hiwot Tessema............................RU3427/13
7. Kedir Yishaq.................................RU2884/13
8. Kheyirat zekiyu.…………................RU3430/13
9. Lubaba Sirgota……………..............RU3175/13
10. Mahder Shiferaw……………..........RU1982/13
11. Mahilet Abie……………….........…….RU0423/13
12. Minewer Nasir………….....…...…....RU3187/13
13. Muna Shewangzaw………...….......RU1634/13
14. Negasso Abebe………….....…………RU1956/13
Outline
Introduction of milk
Chemical composition of milk
Physical properties of milk
Milk products
Milk borne diseases
Sanitary practices to be observed in producing safe
milk
Hygienic production of milk
Methods of making milk safe
Laboratory examination of milk
Introduction of milk
• Milk is the first natural food of all young mammals during
the period immediately after birth.
• The public health experts have defined milk as to be “the
lacteal secretion of the mammary glands of a mammal,
practically free from cholesterol, obtained by the complete
milking of one or more healthy cows which contains not less
than 8.25% milk solids-not-fat, and less than 3.25% milk
fat.”
• The food value of milk depends upon its milk fat and milk
solids-not-fat content.
• Cholesterol tends to produce intestinal disturbances in
children.
Chemical composition of milk
Milk is a complete food.
It is the most nearly perfect food.
The composition of milk is extremely complex.
Table 1. Percentage composition of milk of different food animals.
Source of Water Fat Lactose Protein Minerals
Milk
species
Human 87.58 3.74 6.37 2.01 0.30
Cow 87.35 3.75 4.75 3.40 0.75
Sheep 80.25 6.97 4.96 6.72 0.90
Goat 81.04 4.63 4.22 4.35 0.76
Camel 87.10 2.91 5.39 3.90 0.70
Donkey 90.12 1.37 6.25 1.78 0.48
Cont...

1. Water
This is the principal constituent of milk and is the medium in
which all constituents are in solution or in suspension.

2. Protein
Proteins are built up of amino acids in various combinations.
The three principal proteins found in milk in colloidal
suspension are casein, lacto albumin and lacto globulin.
Cont...

3. Lactose (Milk Sugar)

Lactose is composed of the simple sugar glucose and
galactose.
Lactic acid bacteria present in milk readily germinates it.
This causes the milk to sour.

4. Fats (Lipids)
The milk fat is suspended in the milk in the form of an oil-
in-water emulsion.
Fats are a dispersion of fine particles or globules of milk in
water.
Cont...

Milk fat furnishes the body with heat and energy. It is rich in
vitamin A and D.
Variations in the fat content are influenced by factors such as:
• Breed of cow
• Age and health of cow
• Stage of lactation
• Season of the year
• Feeding habit
• Variation during milking
Cont...

5. Minerals
Milk is a source of calcium and a rich source of
phosphorous.
Both of these elements assist in the formation of bones and
teeth of growing children.
6. Vitamins
The most common vitamins present in milk are;Vitamin A,
B1 (thiamine), C, D, E, B2 (Riboflavin).
Cont...

7. Enzymes
Enzymes are protein compounds which act as biological
catalysts having the ability to speed up or retard the
chemical reaction without themselves being changed.
The principal enzymes present in milk are:Phosphate, Lipase
and Lactase.
8. Gases
The principal gases in milk are CO2, O2 and N2.
Physical properties of milk
1. Color
The milk pigments influencing the color of milk are:
• Carotene (Vitamin A) of the fat in the milk that gives a golden
color.
• Riboflavin (B2) of the whey that gives a bluish color.
2. Specific gravity
Milk contains many constituents whose specific gravity is greater
than that of water.
Normal, average milk has a specific gravity of 1.027 to 1.035.
To determine roughly whether milk is adulterated with added
water or by skimming, its specific gravity is measured with the
help of an instrument called a Q-lactometer, which is a type of
hydrometer.
Cont...

NB:
Add 0.1 Quevenne Degree for each degree F above 60°F.
Subtract 0.1 Quevenne Degree for each degree F below
60°F.
Calculation of specific gravity of milk (S.G):
S.G = (Quevenne Lactometer reading) + 1
1000
= 32 + 1 = 0.032 + 1
1000
S.G. = 1.032
Cont...

 Fleischmann has proposed the following rule for calculating

the specific gravity of the total solids in milk:
S.G. milk solids = % of total solids
% of total solids - 100(S.G of milk-1)
S.G of milk
3. Freezing point
Pure water freezes at 0°c (32°F).
Milk freezes at -0.55°c (31.01°F). As the freezing point of
normal milk is constant, an increase in freezing point
indicates the presence of added water in the milk.
Cont...

4. Boiling point
Water boils at 100°c (212°F) while milk boils at 100.17°C
(212.3°F) at sea level.
A thermometer is used for measuring the boiling point.

5. PH of Milk
Although pH is a chemical parameter of milk. Normal milk
has a PH of 6.5 -6.8.
Milk products
1. Cream
A portion of milk containing not less than 18% milk fat.
Cream may be taken from milk by “skimming ’’or
“separating”.
2. Curd
The coagulated part of milk. If milk is stands in a container
for sometime at room temperature, it forms clots called
curds which are contained in a clear liquid called whey.
3. Whey
This is the watery part of milk after separation of the curd
from the whole milk.
It contains protein, lactose, minerals and salts.
Cont...

4. Cheese
This is the clotting casein of milk. Cheese is made from
separated milk or whole milk.
Genuine cheese must contain no fat other than that obtained
from milk.
5. Butter
This is the solidified milk fat or cream prepared by churning.
6. Ghee
This is butter which has been heated and clarified.
Cont...

7. Margarine
This is used for breakfast to spread on bread or for cooking.
It is usually made from animal or vegetable fat.
Some other milk products more popular with Europeans than
Ethiopians:
• Condensed milk
• Sweetened condensed milk
• Evaporated condensed milk
• Condensed skimmed milk
• Ice cream
Milk borne diseases
Milk is an excellent food for man but it is an ideal medium
for the growth of microorganisms.
1. Diseases resulting from infected carriers
• Typhoid and paratyphoid fever such as salmonella typhi
and salmonella aratyphi.
• Tuberculosis (human) such as mycobacterium
tuberculosis.
• Epidemic diarrhea
• Diphtheria
• Scarlet fever
Cont...

2. Diseases transmitted from infected cows

• Tuberculosis (bovine) such as mycobacterium bovis
• Undulant fever (Brucellosis) such as brucella abortus
• Anthrax such as bacillus anthracis
• Q-fever such as coxiella burenti
• Mastitis (bovine) such as staphylococcus aureus
• Foot and mouth disease which is viral
Sanitary practices to be observed in
producing safe milk
The main objective is to protect milk from external
contamination such as animals, the milker and the
environment in which the milking is done.
1. Sources of contamination
Preventive Measures
Contamination from human discharge and wastes:
 Construction of a proper waste disposal system
 Prevention of human discharge and wastes from contacting animals
and milk
 Practices of good personal hygiene
 Segregation of animals from human habitation.
Cont...
Contamination from air borne dust and droplets:
 Proper construction of the milking area
 Sneezing or coughing away from milking containers
during milking
 Provision of clean surroundings and avoidance of dusty
conditions during milking
Contamination from animal bodies, hides, udder and teats:
 Clipping, brushing, cleansing and sanitizing before
milking
Cont...

Milk containers (contamination from milking utensils and

dirty water):
 Proper washing and storing of milking containers
 Using proper and easily cleanable utensils
 Using only safe water for washing and cleaning
Milk handlers and contamination from milkers and their
clothing:
 Keeping the milker’s level of personal hygiene high
 Washing of hands with detergents before milking
 The milker should always wear clean garments while
milking.
Cont...

Cow and contamination from diseased animals:

 Detecting and isolating affected animals
 Veterinary inspection and supervision of animals
 Treatment and vaccination of animals.
Cont...

2. Sanitary requirements for dairy farms

Milking barn, stable, or cowshed
Construction
• The areas used for milking purposes shall:
• Have floors constructed of concrete or any other
impervious materials and provided with proper drainage
• Have walls and ceilings which are smooth and painted, in
good repair and dust proof
• Have separated stalls or pens for calves and bulls
Cont...

• Be provided with natural and/or artificial light, sufficient

and well distributed in the working area
• Not be overcrowded but properly spaced
• Be provided with sufficient air space and air circulation.
Cleanliness
 Everything within the milking barn, stable or cowshed
should be kept clean and tidy. These rooms should be free of
threshings, filth and animal droppings.
Cont...
Milk house or milk room
Construction
• The milk house or room (moderate size) shall
• Be provided with smooth, impervious, well graded and of
good repair concrete flooring
• Be provided with smooth, of good repair and well
painted walls and ceiling
• Have adequate natural and/or artificial light and adequate
and a proper ventilation system
• Be provided with proper washing facilities
• Be used for no purpose other than milk house operation
Cont...
• Be provided with a proper stage for milk containers and
utensils
• Be provided with proper storage of milk and cooling
devices
Cleanliness
Everything within the milk house should be kept clean and
tidy, free from filth and animal droppings. It should be kept
free of dust and the floor should be dry, clean and fly and
rodent proof.
Cont...

Utensils and Equipment

Construction
All containers, utensils and equipment used in the handling,
storing and transporting of milk shall:
 Be made of smooth, non- absorbent, corrosion resistant
material
 Be constructed in a manner that can be easily washed and
cleaned
 Be in good repair
 Be seamless and free of cracks.
Cont...

Cleanliness
All utensils and equipment used shall:
• Be cleaned after each usage
• Be washed thoroughly after each usage
• Be sanitized before each usage
• Be protected from contamination and mishandling prior
its usage
• Be stored free from flies and other vermin when not in
use.
Hygienic production of milk

The use of correct and sanitary milking methods is an

important step in protecting clean milk.
Correct milking methods will reduce udder injuries and
mastitis infections, increase milk production, result in
cleaner milk and reduce milk contamination.
There are two types of milking methods, namely manual
(milking by hand) and mechanical (milking by milking
machine).
Methods of making milk safe

Milk as secreted by the udder cells of a healthy cow is

probably sterile.
Raw milk must undergo heat treatment to prevent not only
its rapid deterioration but also any risk of its conveying
disease to the consumer.
N.B.
Milk produced under sanitary conditions still contains many
bacteria. Therefore it must be treated properly before
consumption. The most common method of treating raw
milk is by applying heat.
Cont...

1. Boling
 This is the easiest and most practicable method of making
milk safe in every home.
 As soon as raw milk is produced or delivered it should be
boiled.
 Boiling of milk destroys all microorganisms except the
spore formers but it changes the nutritive value of milk, its
flavors and palatability and appearance.
 Boiling is technically difficult to process on a large scale
and is commercially uneconomical.
Cont...

2. Pasteurization
Pasteurization of milk is a universally known method of
rendering raw milk safe through controlled heat treatment
and can be defined as the process of heating every particle of
milk and milk products to a predetermined temperature and
holding this temperature for a predetermined time.
Cont...

Objectives of pasteurization
To ensure that all pathogenic micro-organisms commonly
found in milk are completely destroyed
To safeguard the food value of milk
To ensure that other non-pathogenic bacteria and certain
undesirable enzymes, which may cause spoilage, are
inactivated or reduced to optimal levels.
Cont...
Principles of pasteurization
 The criterion for selecting a given combination of
pasteurization temperature and exposure time is to maximize
the objectives of pasteurization of rendering raw milk safe
for human consumption.
 The proper pasteurization process depends upon a
temperature and time combination, it is necessary to have an
accurate thermometer with a time recording device such as;
Cont...

• A Recording thermometer which has a pen to

continuously record temperature and time in a special
chart during the pasteurization processes.
• An Indicating thermometer which is a straight stem
mercury activated thermometer. This is more accurate
than the recording thermometer.
Cont...

Methods of pasteurization of Milk

Basically pasteurization of milk involves three essential steps:
• Heating raw milk to a predetermined temperature
• Holding at this temperature for a predetermined time
• Immediately cooling down to at least below 10°C (50°F)
Cont...

Table 2: Methods of pasteurization of milk

Methods Temperature °C Time(min, s)

Holding (vat) 63 30 min

HTST 71 15 s

UHT 88 and above 1s

high temperatures for short time (HTST) and ultra-high

temperatures (UHT)
Cont...

Limitations of pasteurization
It can only be effectively done on a commercial basis
It requires special and expensive equipment and budget
It requires skilled technicians to operate
It requires a centralized collection, processing and
distribution management center.
Cont...

Sanitary problems in pasteurization plants

• The plant should first of all be properly designed
• The equipment used for pasteurization, storage, bottling,
cooling, etc should be of standard design, easily
washable, sterilizable etc.
• There should not be any contact or leak of unpasteurized
or raw milk into the finished product
• Time keeping and thermometers are necessary at all
times
• Since foam and splashed milk on the vat surface will not
be properly heated, steam or hot air should be applied
from the top
Cont...

3. Sterilization
In this process milk is heated to destroy all micro-organisms
including spore forming and can only be done by keeping
the milk at a temperature above normal boiling point (100°c
or212 °F) for at least 20 minutes.
One important phenomenon is that with increasing
temperatures spore destruction rates increase more than the
influence upon the taste and the color of the milk.
Cont...

4. Drying
This is a method where the entire water constituent is
removed from the milk by evaporation.
There are two known methods of drying.
4.1 Roller drying
The milk in small quantities is slowly poured over a heated
and revolving roller.
The roller is heated by steam or hot air.
Cont...

4.2 Spray drying

This is also a mechanism whereby the milk is subjected to
hot air.
The process is simply spraying the milk through a current of
hot air.
In both processes the milk powder is collected in sterile
containers, usually cans. The cans are sealed airtight under
sterile conditions, labeled and distributed to consumers in
near and far away places.
Cont...

5. Cooling
• The milk should be kept at 50°F or below starting
immediately after milking.This temperature range is
essentially needed to arrest the growth of micro-organisms
specially brucella organisms.
• The simplest method of cooling milk is submerging the cans
of milk in troughs or tanks of ice water if possible.
• A trough should be concrete, preferably insulated by layers
of cork or cotton pads.
Laboratory examination of milk

The laboratory examination of milk is one of the most

valuable and necessary aids to the overall milk quality
control program.
 In order to make milk safe it may have to be handled with
maximum care during milking, processing or storage.
Milk may also undergo pasteurization or other types of heat
treatment.
Cont...

Sample taking
If the milk is contained in bottles, one unopened bottle is
enough.
If the milk is in bulk containers it must be mixed with a
sterile plunger before a sample is collected from well below
the surface with a sterile dipper and poured into a sterile
stopper or screw cupped bottle with a capacity of about
125ml.
Place the sample in an insulated box, label and dispatch to
the laboratory.
Cont...
Types of laboratory examination of Milk
1. Sediment Test
 This is done in the field or laboratory.
 The purpose is to determine the amount of insoluble visible filth or
extraneous matter in the milk.

2. Methylene-Blue Reduction Test

 The purpose is to determine the quality of milk before pasteurization.
 This test is particularly applicable to raw milk.
 The test involves determination of time required for the
disappearance of color when methylene blue thiocynate solution is
added to raw milk.
Cont...

3. Resazurin Reduction Test

The purpose is to determine the sanitary quality of raw milk.
This test is quite similar to that of the methylene blue test,
except with changes in color in a very short time.
This test also undergoes a series of color changes whereas
methylene blue changes from blue to colorless.

4. Standard plate count (agar plat count)

The purpose is to estimate the bacterial population of the
milk and dairy products prior to heat treatment.
Cont...

5.Coliform Test
The purpose is to determine the presence of organisms of
coli form group in milk.
It is used primarily to detect contamination after
pasteurization.
6. Babcock Test (Fat Test)
The purpose is to determine the fat content of milk.
After mixing well by shaking the raw milk sample, take
about 17.6 cc (ml) by using a pipette and fill it into a
graduated Babcock bottle.
Cont...

7. Phosphate Test
The purpose is to determine the efficiency of pasteurization
or to check the adequacy of pasteurization.
The test is based on the fact that raw milk contains an
enzyme, phosphatase,the presence of which is easy to detect
and which is practically destroyed by heating at
pasteurization temperature and time.
The test depends upon the hydrolysis of a disodium phenyl
phosphate to form phenol and phosphate.
References

1. Williams, Trefor food, Environment and health guide for priamry school
teachers, 1960
2. Hobbs, Betty C food poisoning and food Hygiene, 1993
3. Salvato, Joseph A Environmental Engineering and sanitation 4th ed.
1992
4. Gebre-emanuel Teka, food Hygiene; principles and methods of food
borne disease control with special reference to Ethiopia, 1997
Acknowledgement

We would like to extend our deepest appreciation

and gratitude to our esteemed lecturer for her
invaluable contributions to our education and
growth. We are truly grateful for her unwavering
commitment to our learning, her guidance, and her
continuous support.
 ( WE ARE
IN
THE COMMUNITY )