Involves keeping maximum cleanliness

during the process of milking

Milk hygiene

A study of all the methods necessary to ensure

the production, handling, and final delivery to
the consumer of clean, wholesome,
unadulterated milk or milk products-cream,
butter, buttermilk, ice cream, etc.
 Milk, as a complete food is very important in
human nutrition.
Milk of the highest quality is necessary to meet
present and future market requirements and
consumers now demand milk products of highest
quality and safety.
Need to improve milk quality especially its
hygienic condition.

Milk, due to having various nutrients, provides a suitable

medium for growth of bacteria, yeasts and molds that are
the common contaminants. Their rapid growth, particularly at
high ambient temperatures can cause marked deterioration,
spoiling the milk for liquid consumption or manufacture into
dairy products. This can be avoided by adopting the simple,
basic rules of clean milk production.
Fresh milk (immediately after milking) has less than 100/ml bacteria.
 CLEAN, WHOLESOME, UNADULTERATED MILK
Lacteal secretion that
Comes from udder of healthy animals
Has a pleasant creamy smell and sweet flavor
White or creamy color
Free from impurities: dirt, foreign matter and
residues (veterinary drugs, pesticides,
herbicides, insectides, radionuclides,
sanitizers, heavy metals, added water,
preservatives, coloring matter, harmful
pathogens, etc.
Contains relatively small numbers of bacteria

In addition, milk for human consumption should

- Be colostrum-free (i.e., milk during first 7 days after calving is
excluded)
 Importance of producing clean milk
Clean raw milk has good keeping quality *
High quality dairy products can only be
made from clean milk
Clean milk protects the health of the
consumer
Higher prices for clean milk
(raw milk as well as dairy products)

* Keeping quality - describes how long the milk remains

sweet, palatable and suitable for direct consumption. Milk
with good keeping quality fetches good market prices. Milk
that is sour or otherwise unpalatable cannot be sold for direct
use, however rich it may be in fat and other solids.
 Milk is synthesized in specialized cells of the mammary gland and
is virtually sterile when secreted into the alveoli of the udder.
Beyond this stage of milk production, microbial contamination
can generally occur from three main sources:from within the
udder, from the exterior of the udder and from the surface of milk
handling and storage equipment
Milk can be contaminated at any point in the milk production
process. Contamination occurs during and after milking, cooling,
storage and transport.
Milk producer is mainly responsible for ensuring clean, safe and
wholesome milk. He should be able to identify points in the milk
production process that result to contamination and implement
control measures to protect milk from contamination

.
 Contaminant
Any biological or chemical agent, foreign
matter, or other substances not intentionally
added to food which may compromise food
safety or suitability.... FAO
To reduce initial load of pathogens & microorganisms
affecting safety and suitability to greatest extent possible
 Unhealthy, dirty Animal
Feces, dirt from soiled
animals, especially
teats, udders and

Milker
tails.
Udder , Udder flanks Contamination from
failure to clean &
Dirty Hands &Teats
disinfect teats prior to
Disease or infection ea milking.
Poor milking practices
Chemical contamination
from veterinary drug
contamination from residues, cleaning
chemicals & use of non
food-grade equipment.
Beddings, animal hair, insects
Contamination due to failure to Mud, dirt, feeds
detect abnormal milk (mastitis
pathogens, blood & clots).
oil
Dirty milking equipment,milk tank/containersENVIRONMENT
Contamination from inadequate cleaning and
disinfection of milking equipment and bulk milk
tanks
 The golden rule of clean milk production is that prevention is better than cure.

Animal Health & Cleanliness

Milking Practices
Milking Equipment
Milk Storage and Cooling
Cleanliness management
Personnel health & hygiene
Milking Operations
Facilities hygiene
Milk Transport
Observance of withdrawal periods for veterinary drugs
Observance on proper use of pesticides, disinfectants, other chemicals
Mastitis Control

ANIMAL HEALTH &CLEANLINESS
Lying areas
Sufficient size
Kept clean and dry.
Passageways and access routes
Free from accumulations of dung &
slurry.
Fields, tracks and gateways
Well maintained & kept free from
accumulations of dung, slurry
and mud.
Health status of milking animals
No symptoms of infectious diseases
communicable to humans through milk
In a good general state of health, present
no sign of disease that might result in
contamination of milk and, in particular,
are not suffering from any infection of the
genital tract with discharge, enteritis with
diarrhea & fever, or clinical mastitis;
No udder wound likely to affect the milk
No unauthorized substances or products
administered
Drug-prescribed withdrawal periods
substances have been observed
MILKING PRACTICES
Milk examination
Check for physical/chemical/ organoleptic
abnormalities (e.g, by foremilking)
Reject abnormal milk or milk from animals with
clinical signs of udder disease
Teats, udders, flanks, hindquarters, tails,
abdomens
Clean with sanitizer solution (spray, wet towel or dip)
& disinfect them before & after milking.
Dry immediately w/ clean individual paper towels
moistened or w/clean, damp cloth.
Hands, contact surfaces & milking equipment
Keep clean at all times when milking
Milking procedure
Completely remove milk as some of it may cause
mastitis
Abnormal milk must not be squirted on the floor, on
the platform or in the producers hand.
Lactating animals which secrete abnormal milk shall
be milked last or with separate equipment. This milk
shall be excluded from the supply
Strong flavored feeds should only be fed after
milking.
Milking equipment used for handling abnormal milk
must be washed and sanitized after each use.
MILKING EQUIPMENT & UTENCILS
Milk contact surfaces
Smooth, with minimal joint &
crevices
Design and Construction
Made of non-toxic materials
Easy to clean
Washable
Physical Condition
Keep clean with
uncontaminated potable
water and detergents;
disinfect & in good condition
Cleaning & disinfection at all times
Clean w/sanitizer solution, disinfect and rinse
with potable water immediately after each
milking. Pay attention to milk contact surfaces
w/c are main sources of contamination
Keep clean at all times.
CLEANLINESS MANAGEMENT

Tails
Trim or clip to attract fewer flies

Udders, Flanks, Bellies

Flame the udders and/or clip
flanks, bellies to reduce
amount of soil or feces
which can adhere to these
areas.
Dirt/dung/slurry removal &
animal grooming
Remove dirt manually &
frequently
Groom with cow brushes.
Cleaning and disinfecting routines
Diet of milking animals Simple & cheap
Alter to minimize loose dung Attention to milk contact surfaces of milking and
cooling equipment which are a main source of
milk contamination and frequently the principal
cause of consistently high bacterial counts.
MILKING AREA
Site & construction
Sited & constructed to ensure
satisfactory hygienic
conditions during milking.
Milking area & immediate
surroundings
Keep clean.
Water
Sufficient, potable, and
available for cleaning soiled Structure
teats & udders, equipment, Design features must minimize risk of
hands, fittings & floors, during contamination, including dust, flies,birds or other
animals.
and after milking.
Floors impervious to water & free draining.
Doors/walls smooth, impervious & easy to clean
Walls of good quality, smooth
Roof dust proof & easy to clean.
Suitable drainage system
Ventilation & Lighting
Sufficient - to provide clean air &avoid
condensation; good visibility
OPERATOR HYGIENE& HEALTH
Clothing& footwear
Wear clean clothes & footwear while handling milk
Training
Training of all staff engaged in milk production in food hygiene,
health risks
and use of equipment
Hygienic Practices
Hands, forearms and nails clean & dry during milking &
handling.
No Smoking in the milking area, milk storage or washing up.
No coughing/sneezing near milk/milk containers
Take a bath/shower regularly
Personnel Health
Ill or carriers of a disease,or with open sores which could
contaminate the milk must not milk lactating animals nor
handle milk, milk containers or equipment
Annual physical and medical examination
 MILKSTORAGE AREA

Structure
Must not expose milk to the risk of
contamination.
Use
Restricted for storing and cooling milk
for
human consumption and for washing
Approach, surrounds and milk storage of milking and milk storage equipment
room
Keep clean at all times
Siting
Doors In a clean area, away from obvious
Keep close sources of contamination.
No smoking
Walls, Floors
Keep clean.

Vermin, birds and other animals

Exclude
MILK COOLING
Proper milk cooling is essential to ensure good WATER SUPPLY
quality. Bacteria multiply rapidly when milk is Accessibility, adequacy& safety
cooled too slowly or if it is stored at temperatures Easily accessible, ample & safe for
above 4C. Fresh milk, immediately after milking, is cleaning dairy utencils & equipment &
about 33C. Refrigeration storage prevent growth handwashing & drinking
of non-psychrophilic microorganisms but not Water quality
psychrophilic organisms that enter the milk from
Good bacteriological quality , i.e.
soild cows, dirty equipment and the environment.
in accordance to regulations
Monitoring water quality
Cool the milk immediately, and keep it as
Check if conformed with drinking
cold as possible before processing. Best
water standards
temperature: 2 to 4C to prevent growth of
Check also for chemical
psychotrophs to significant levels in bulk
composition as this is important
tank.
in detergent selection and the
If there is a long delay (>2 h) between
need for periodic treatments to
milking and delivery at the collection center,
prevent excessive scale in water
store milk at 1-2C.
heaters or deposits in milking
Cool milk in 2 stages.
equipment.
- Pre-cool fresh milk to 15-20C or lower.
- Then, cool to storage temperature.
For any subsequent milk (arriving in
batches) the mixed or blended temperature
should not go above 10C.
Box. Bacteria that grows at Refrigerated Temperatures

Psychrophilic Psychrotrophic
- Cold loving - Cold tolerant
- Refrigerator temp - Moderate temp
- Few of practical - Most common
importance
 MILKING PROCEDURES
Forestripping
Practical way of identifying Stimulates oxytocin release in
clinical mastitis during the brain, which in turn
milking induces milk let down

Filtering or straining of milk

Filtering or straining of milk Strip cup is used to discharge

the first few strippings from each quarter.
removes visible dirt & -Lowers bacterial content
visible particles but not all - Enables milker to note if any abnormal
the bacteria in the milk . milk is coming from a quarter.

Predipping
Pre milking disinfection Key points during application:
reduces:
Allow 20 to 30 sec of action
Amount of bacteria on
the teat skin
Min. coverage: 75% of the teat
Chance of germs from
entering the udder
Bacterial presence in
the bulk tank
 MILKING PROCEDURES (continuation)
Wiping Key point during
Wipes off predip application:
removing dirtiness One individual clean
and dry towel per
and germs
cow
Dries and cleans the
Teat totally clean,
teat prior to unit especially teat end
attachment

Unit attachment
Milking unit should
Clean, dry and be straight and
milk-ballooned Balanced.
teats (appropriate During unit
stimulation time: attachment &
60-90 sec) during milking, air
There should be entrance should
immediate milk be prevented
flow
 MILKING PROCEDURES (continuation)
Postdipping
Normally after milking, teat end
will be relaxed for the next 20
min.During this period,
postdipping will be the only
defense of the udder against
mastitis causing germs

Offering fresh feed after milking

prevents cows from laying down,
and allow the product to reach
its protective action before cows
are exposed to sources of
contamination in the pen
 FACILITIES HYGIENE
Milk hygiene begins with facilities hygiene

Unsanitary, dirty pens represent high number of bacteria

and high risk of mastitis because:
Cows lie down on dirty beds, and udder become
contaminated
Manure is scattered on cows udders when they are
forced to run or walk fast
 FACILITIES HYGIENE (continuation)

Scrape pens every time cows are Provide clean bedding 1 or 2 times per week. Note:
milked (2 or 3 times per day) Beddings are in direct contact with the udder.

POOR HYGIENE AND STRESS: DISASTROUS COMBINATION

How clean or dirty the cows are

when entering the parlor reflects
not only on facilities hygiene, but
also how the cows are handled in
the pens by the farm staff. Under
stress, cow body defenses are
suppressed making the cow more
vulnerable to disease.
 MILK COLLECTION CENTER
Check milk for wholesomeness, bacteriological, and chemical
quality
Determine acceptability of milk
Separate good from poor quality using an organoleptic &
sediment examination at milk receiving platform.
Box. Organoleptic and Sediment Examination for Raw milk
NORMAL MILK
Appearance Normal appearance
No abnormal condition (including but not limited to curdles, ropy, bloody or
mastitic condition), as indicated by sight or other test procedures
Odor Fresh and sweet.
Free from objectionable feed and other off-odors that would adversely affect
the finished product.
Sediment Free of excessive coarse sediment. In U.S, sediment is graded from 1-4; Milk
content with grades 1-3 (not >2.5 mg ) is acceptable.

In USA, milk is rejected if it does not meet the requirements of appearance and odor of normal milk , if classified
as No. 4 in sediment content, or if test is positive for drug residue. All rejected milk is identified with a tag and
colored with harmless colorant.
 MILK PROCESSING PLANT
Transport milk quickly, keep cold and
covered en route until delivered to the dairy
plant.
Check milk from individual farms or bulked
milk from milk collection centers for
sediment, odor, temperature and general
appearance, cleanliness
Perform other platform tests as necessary
(e.g., clot-on-boiling).
Samples can be taken for microbiological
examination.
Clot-on-boiling
If suspected, check for adulterants: e.g.,
water (freezing point determination or
lactometer test)
 FARM CHEMICALS AND ANIMAL DRUGS

Labelling
Clear labelling of animal biologics and other drugs
intended for treatment of animals, and insecticides
approved for use in dairy operations

Usage
Record drug usage

Approved use
Administer only FDA-approved drugs or biologics
for dairy animals
Administer in accordance to label instructions or
legislation
Withdrawal periods
Observe withdrawal periods for drugs.
Storage
Store in a manner which will prevent accidental
contact with milk and milk contact surfaces.
Herbicides, fertilizers, pesticides, and insecticides
that are not approved for use in dairy operations
shall not be stored in the milkhouse, milkroom, or
milking area.
 Box. Use of Chemical disinfectants
Disinfectants are used to destroy the bacteria
remaining and subsequently multiplying on the
cleaned surfaces of milking equipment, utencils, etc..
Many chemicals are suitable as disinfectants; some
of them combined with detergents i.e. detergent- ..
sterilizers.
The effectiveness of chemicals is increased with temperature but even so,
they do not have the same penetration potential as heat and they will not
effectively disinfect milk contact surfaces which are difficult to clean.
Use only those which are approved, avoiding particularly those which can
pollute milk. Always follow the manufacturers instructions.
Sodium hypochlorite is an inexpensive example of an approved disinfectant
suitable for most dairy purposes.
Sodium hydroxide caustic soda can also be very effective at concentrations
of 3%5% at ambient temperatures, provided adequate contact time is given
with the surfaces to be cleaned and disinfected.
 Box. Use of heat in milk equipment disinfection
Heat is an alternative to
chemical disinfectants.
Heat penetrates deposits and
openings and kills bacteria,
..
provided that correct
temperatures are maintained
during the process of
disinfection Use correct
temperature and contact time.
When hot water alone is used,
it is best to begin the routine
with water at not less than
85C, so that a temperature of
at least 77C can be
maintained for at least 2 min
 Box. Detergents
Detergents increase the 'wetting' potential over the
surfaces to be cleaned, displace milk deposits, dissolve
milk protein and aid the removal of dirt.
Detergent effectiveness is usually increased with
increasing water temperature, and by using the correct
concentration and time of application.
Detergents contain inorganic alkalis for surface-wetting and
water-softening.
Caustic detergents remove fat & protein easily.
Acid detergents are more effective at removing milkstone,
lime scale and minerals
Use of approved detergents at concentration
recommended by manufacturer.
Should ensure total coverage of internal surface
Should be rinsed away thoroughly with cold water after
application.
 It is important with any method of cleaning that the
equipment is drained as soon as possible after washing
for storage between milkings.
Bacteria will not multiply in dry conditions but water
lodged in milking equipment will, in suitable
temperatures, provide conditions for massive bacterial
multiplication.
Equipment with poor milk contact surfaces, crevices
and large number of joints, remaining wet between
milkings in ambient temperatures above 20C, should
receive a disinfectant rinse (50 ppm available chlorine)
before milking begins.
Guidelines in Hygienic Practice for Milk and
Milk Products
Read:
Codex Alimentarius Commission. 2004. Code of
hygienic practice for milk and milk products.
CAC/RCP 572004
Where drugs are used on the milking
herd, there is always a risk of antibiotic
contamination of milk. Therefore,
utmost care should be taken during
the milking routine to minimize the
risk of antibiotics entering the food
chain.
 DANGER OF ANTIBIOTICS

Extended use, or poor antibiotic selection lead to

development of antibiotic resistance. Poor selection
also favor the development of bacteria resistant to
antibiotic.
Antibiotics can destroy benign digestive flora. These
good bacteria are important for digestion processes.
In mild cases, the cow can fight the infection on her
own without antibiotics.
Antibiotics contaminate milk, and that is hazardous to
consumers.
Extra-label use of antibiotics is restricted to veterinarians to
determine what, how, when and the appropriated dosage of
antibiotic to be used.
WHY PREVENT ANTIBIOTIC CONTAMINATION
To protect consumers health
To avoid heavy penalties for producers
Legislation in other countries prohibit antibiotic-
contaminated milk. This milk should be discarded.
To prevent losses to processors
Traces of antibiotics interfere with starter cultures in
the production of cultured dairy products resulting in
substandard product.
To comply with current legislation
Milk containing antibiotics should not be marketed
 PREVENTING ANTIBIOTIC CONTAMINATION

All cows should be given an identity use tags, etc.

Clearly mark all antibiotic-treated cows e.g., use dye, colored
tape or leg band.
Keep a record of all treated cows to identify the treated cow, the
date of treatment, product used and withdrawal period.
Withhold milk from treated cows for recommended time..
Withhold and test milk from recently calved or purchased cows
and heifers be aware of cows calving early after dry cow therapy
and cows which hold antibiotics in their system longer than usual
Milk treated cows last or rinse equipment with water. Cold water
rinsing of milking jars may not remove all antibiotics in the glass as
many antibiotics are oil-based.
 PREVENTING ANTIBIOTIC CONTAMINATION
(continuation)
Ensure no leakage into them milk transfer system
through the recorder jar outlet valve
Milking parlors should have dump buckets to
isolate contaminated milk preventing accidental
transfer of milk
Inform buyer if contaminated milk enters bulk tank
A sample of milk should be tested before collection.
On farm testing kits are available for antibiotic
testing.
 COWS UDDER
DORSAL VIEW OF THE UDDER POSTERIOR VIEW OF REAR QUARTERS
Lobule w/ Udder
Fore Suspensory Alveoli
Quarters Ligament Suspensory
(40-45 %) Ligament
Lateral Udder
Rear Ligament Lateral
Quarters Ligament
(55-60 %) Laminas of Gland cistern Teat cistern
Ligament Teat end
It comprises four independent glands, with
one teat and one exit duct each. Right and Blood Flow
left halves are totally separated.
Alveolus Epithelial
MILK PRODUCTION Lumen Cell
1. Blood stream delivers nutrients to alveolus epithelial cells
2. Using these nutrients, epithelial cells produce milk, which is Milk Drops
then released inside the alveolus lumen.
3. During milking, oxytocin is released in the blood stream,
and induces contraction of the muscular cells covering the
Muscular
alveolus. Cell
4. This contraction on the alveolus, leads to milk ejection (milk
let down), forcing the milk out to lactiferous ducts and the MAMMARY ALVEOLUS
gland cistern.
 MASTITIS

Inflammation of the mammary gland

Characterized by:
High somatic cell count (decreased milk quality)
Decreased milk production (< amount)
Abnormal milk on visual observation
General symptoms (fever, depression, etc.).
It is impossible to prevent mastitis infection entirely but by
adopting practical routines it can be kept at low levels.

Most mastitis is subclinical and although not readily detected

by farm personnel, it will not normally raise the bacterial count
of herd milk above 50,000 per ml. Once the clinical stage is
reached, the count may increase to several millions per ml
and one infected quarter may result in the milk from the whole
herd being unacceptable. It is important to detect clinical
cases and exclude their milk from the bulk.

Milk from clinical mastitic cows should be excluded in the bulk

milk tank to avoid high bacterial counts.

A mastitis control program in a dairy herd must be in place to

reduce the proportion of infected cows and clinical mastitis
cases.
 Impact of Mastitis
Reduced milk production
Reduced milk quality
Treatment cost
Discarded milk
Death and premature culling
Decreased genetic advancement

Usually, mastitis occurs at subclinical level (the

quarter is infected but the milk appears normal).
 While the healthy udder should contribute very little to
the total bacteria count of bulk milk, a cow with mastitis
has the potential to shed large numbers of
microorganisms into the milk supply.
The influence of mastitis on the total bacteria count of
bulk milk depends on the strain of infecting
microorganism(s), the stage of infection and the
percentage of the herd infected. Infected cows have the
potential to shed in excess of 107 bacteria per ml. If the
milk from one cow with 107 bacteria per ml comprises 1%
of the bulk tank milk, the total bulk tank count,
disregarding other sources, would be 105 per ml (Bramley
& McKinnon, 1990).
 Mastitis organisms found to most often influence the total bulk milk
count are Streptococcus spp., most notably S. agalactiae and S.
uberis though other mastitis pathogens have the potential to
influence the bulk tank count as well.
S. agalactiae and S. aureus are not thought to grow significantly on
soiled milking equipment or under conditions of marginal or poor
cooling. Their presence in bulk tank milks is considered strong
evidence that they originated from infected cows. In general,
mastitis organisms will not influence LPCs or PICs though in some
cases of coliform mastitis, coliform counts may be elevated.
Detection of implied pathogens does not necessarily indicate that
they originated from cows with mastitis. Potential environmental
mastitis pathogens and/or similar organisms can occur in milk as a
result of other contributing factors such as dirty cows, poor
equipment cleaning and/or poor cooling.
An increase in SCC can sometimes serve as supportive evidence
that a mastitis bacterium may have caused an increase in the bulk
milk bacteria count. This seems to hold true more for
Moisture
Dirty pens
Manure,
Inappropriate milking routine

Higher exposure to
mastitis organisms

MASTITIS
Many microorganisms live
freely in the environment
waiting for an opportunity to
colonize the teat end and,
enter the udder, and
establish disease.

Other microorganisms live

in the udder of sick cows.
These are transmitted to
healthy cows during milking
due to erroneous milking
procedures.
The best defense is maximizing
hygiene to avoid colonization of
the teat end
The streak canal is the main defensive
barrier
 Types of Mastitis
CLINICAL MASTITIS SUBCLINICAL MASTITIS

Abnormal milk Normal milk

Clinical signs of disease No signs of disease
Easy detection = Timely treatment Not detected = No treatment administered

Cow is isolated to be treated. Cow continue to spread the disease and

Contamination to other cows and bulk to contaminate the bulk tank
tank is prevented.
Economic loss will be minimized after > Economic loss
successful treatment.
 SOMATIC CELLS
White blood cells that fight udder infection

Blood with Blood with

nutrients nutrients and
WBC WBC are
dispatched to
fight the
microorganisms

Microorganisms ascend to the White Blood Cells (somatic cells) are

healthy alveolus of the gland to sent to the infected tissue to fight the
establish infection. Microorganisms , thereby, they become a
component in the milk of mastitic cows.
 Measurement of Somatic cells in Milk Sample
Somatic cell count is used to determine the presence or
absence of mastitis, its severity and milk contamination by
udder.
Normal milk:
< 200,000 cells/mL (lower in first lactation cows)
Higher counts are considered abnormal and indicate
probable infection. Higher counts are also associated with
decreased production.
Leukocytes accumulate at the inflamed site to combat
invading bacteria. Factors such as late lactation, old age and
environmental stress may cause slight elevations of SCC but
such increases are inconsequential when compared to the
elevation which results from infection
 SOMATIC CELL COUNTS (SCC) TESTS
BULK TANK SOMATIC CELL
COUNTS (BTSCC)
- Indicator of a herd's mastitis
status
- Will not identify problem cows
nor locate factors contributing to
the high counts.
SCREENING TESTS ON
INDIVIDUAL QUARTER SAMPLES.
Apply California Mastitis Test (CMT)
on milk from each quarter of each
cow and calculate frequency of the
various reactions.
Better if used in combination with
electronic somatic cell counting.
If desired, milk from positive quarters
can then be cultured to identify which
bacterial species may be involved.
SOMATIC CELL COUNTS ON
COMPOSITE MILK SAMPLES from each
cow
-. Electronic cell counting instruments
estimate milk SCC from the same sample
that is used for testing fat and protein.
- SCC is converted to somatic cell score
(SCS) categories from 0 to 9 categories.
he DHI's have adopted a uniform scoring
method originally known as the linear score
and more recently as the somatic cell
score (SCS). Each increase of one in SCS
is associated with a doubling of the cell
count.
 Methods for SCC
Direct Microscopic SCC (Single Strip
Procedure).
Electronic SCC
Flow Cytometry/Opto-Electronic SCC
(4) Membrane Filter DNA SCC
 tsp of milk Mix in an equal
Squirt a small is sufficient volume of
Clean each teat reagent to milk
with alcohol amount of milk
from each quarter (10 sec)
into the
appropriate
quadrant
CMT reagent reacts with WBCs
& mixture thickens or gels in
proportion to the amount of Read and record results while continuing
infection present. to rotate the paddle (w/in 20 sec)
CMT Score Average Somatic Description of
Count reaction
(Cells per millilitre)
N (negative) 100.000 No thickening,
homogeneous.
T (trace) 300.000 Slight thickening.
Reaction disappears in
10
seconds.
1 900.000 Distinct thickening, no
gel formation.
2 2.700.000 Thickens immediately,
begins to gel, levels in
the
bottom of cup.
3 8.100.000 Gel is formed, surface
elevates, with a central
peak above the mass.
 MILK
PASTEURIZATION
AND STERILIZATION
 Milk Pasteurization

The heat treatment shall be sufficient..

To ensure public health safety
To assure adequate keeping quality
yet retaining the most desirable flavor and
body characteristics of the finished product.
 Bacteria that Survive Pasteurization
Thermodurics
Micrococci
Streptococci
Microbacteria
Spore-formers
Thermophilics
Spore-formers
 Types of Milk Pasteurization
Temp(oC) Time
Batch Pasteurization (LTLT) 63 30 min
High Temp, Short Time (HTST) 72 > 15 sec
Low residual alkaline phosphatase levels in heat-treated milk (below 10 g p-
nitro-phenol equivalent/ml) milk correctly pasteurized and that it has not been
contaminated by raw milk.

Milk Sterilization
Ultra High Temperature (UHT) 135-150 1-4 sec
 UHT MILK
Can keep for several months without
refrigeration (extended shelf life) compared
with HTST pasteurized milk or those subjected
to batch pasteurization.
Sometimes called long life or extended life
milk
Pasteurizers
Clean and sterilized
Good condition
Check for defects : Absence of thermographs /thermometers; defective piping;
inadequate cooling ; improper care, cleaning and sterilization; defective inlets

Pasteurization process
Check for defects: absence of thermographs, uncovered coolers, defective
thermographs; bottling raw milk before pasteurized milk

Bottles, cans, caps

Properly sterilized
 Check for Adequacy of Pasteurization
Alkaline phosphatase test
Negative alkaline phosphatase reaction indicates satisfactory
pasteurization
Done immediately after the heat treatment because.
- Microorganisms used in the manufacture may produce microbial
phosphatase and other substances that may interfere with tests
for residual phosphatase.

Peroxidase test (Storch test)

 Peroxidase test
Peroxidase enzyme in raw milk is inactivated in
75-80C. If the milk has been overheated (>75C)
during pasteurization, inactivation of the enzyme
will occur & give a negative peroxidase test.

1,4 phenyllenediamene solution is added to 5 mL

milk sample. Two drops of hydrogen peroxide is
then added, then mixed. Observe for purple
color reaction within 30 sec (+ test)
 Adulterants in milk

anything added to milk, intentionally or by

accident, that increases the volume or
changes the chemical composition.
Examples: water, drug teat dips, ointments,
cleaners, formalin, etc.
 Water adulterant

Most common milk adulterant is water. Milk being made up of

87% water is prone to adulteration by unscrupulous middlemen.
Milk shall not contain added water.

The freezing point depression of milk shall be not less than

0.525 C and not more than 0.550 C.

Lactometer test
can also be used
to detect water
added to milk.
MEASURING MILK HYGIENIC QUALITY
Organoleptic Examination
Sediment test
Bacteriological examination
Somatic cell count
Drug residue test
 Some laboratory bacteriological methods

Direct microscopic count

Aerobic plate counts using the following
methods: pour plate method, Petrifilm aerobic
count, plate loop count, spiral plate count
Membrane filter count
. Preliminary Incubation Count
Lab Pasteurized Count
Coliform Count
 AEROBIC PLATE COUNT (APC)
The APC of a producer raw milk samples gives an indication of
the total number of aerobic bacteria present in the milk at the
time of pickup.
Milk samples are plated in a semi-solid nutrient media and then
incubated for 48 hours at 32C to encourage bacterial growth.
Single bacteria or tight clusters (e.g. chains or clumps) grow to
become visible colonies that are then counted. All bacterial
plate counts are expressed as the number of colony forming
units (cfu) per milliliter (ml).
Aseptically collected milk from clean, healthy cows generally
has SPC values of less than 1,000. Higher counts suggest that
contaminating bacteria are entering the milk from a variety of
possible sources. Although its impossible to eliminate all
sources of contamination, counts of less than 5,000 or even
1000 are possible; counts of 10,000 or less should be achievable
by most farms.
 AEROBIC PLATE COUNT (APC) - continuation
Frequent causes of high APCs in bulk milk tanks
Poor cleaning of the milking system. Milk residues on
equipment surfaces provide nutrients for growth and
multiplication of bacteria that can then contaminate
the milk of subsequent milkings.
Milking soiled cows
Maintaining an unclean milking and housing
environment
Failing to rapidly cool the milk to or maintain it at <
4.4C.
Mastitic cows
 Preliminary Incubation Count (PIC)
Reflects milk production practices.
Involves holding the milk at 12.8C for 18 hours prior to plating. This
step encourages the growth of groups of bacteria that grow well at
cool temperatures. Bacteria in the incubated sample are counted
with the APC procedure and compared to the APC of the un-
incubated sample to determine if a significant increase has occurred.
PICs are generally higher than APCs, although in some cases no
growth occurs or counts may even be lower.
Counts 3-4 fold higher are often considered significant, but this
depends on the initial APC. Some consider counts of >50,000 to be of
concern regardless of the APC, though in some cases the counts may
be equal and in rare cases the PIC may be lower. Contaminating
bacteria from the same source can vary in their growth rates in this
procedure, which can result in very different PICs at the same level of
contamination.
 PIC (continuation)
High PICs are most often associated with a failure to thoroughly clean and sanitize
either the milking system or, in some cases, the cows.
Bacteria considered to be natural flora of the cow, including those that cause
mastitis, are not thought to grow significantly at the PI temperature, although
there may be a few exceptions.
If a PIC is approximately equal to or slightly higher, or even lower, than a high APC
(e.g., >50,000), it may suggest that the high APC is possibly due to mastitis.
Marginal cooling (e.g., milk is held over 40F) or prolonged storage times may also
result in unacceptable PIC levels by allowing organisms that grow at refrigeration
temperatures to multiply. Bacteria that grow well at refrigeration temperatures
(psychrotrophic bacteria), are most frequently associated with high PICs. Although
the same types of bacteria that cause high PICs can also cause defects in
pasteurized milk products, the PIC of a raw milk supply does not indicate the
potential quality or shelf-life of a pasteurized product made from that milk. These
types of bacteria are mostly destroyed by pasteurization, but can occur as post-
pasteurization contaminants in pasteurized milk.
 Lab Pasteurized Count (LPC)
Some bacteria are not destroyed by pasteurization. LPC
estimates the number of bacteria in a sample that can
survive the pasteurization process.
Milk samples are heated to 62.8C for 30 min, which
simulates batch pasteurization. Bacteria that survive
the heat treatment (thermoduric bacteria) are
enumerated using the APC procedure.
LPCs are generally much lower than APCs, with counts
>200-300 deemed high. The natural bacterial flora of
the cow, as well as those associated with mastitis, are
generally not thermoduric, although there may be a few
exceptions.
 Lab Pasteurized Count (LPC)
Frequent Causes of High LPCs
- Persistent cleaning failure in some area of the
system
- Significant levels of contamination from soiled
cows
- Leaky pumps, old pipe-line gaskets, inflations
and other rubber parts
- Milkstone deposits
 Coliform Count
This selects for bacteria that are most commonly associated with
manure or environmental contamination.
Coliforms are often used as indicators of fecal contamination.
Coliforms may enter the milk supply as a consequence of milking
soiled cows or dropping the milking claw into manure during milking.
Milk samples are plated on a selective bacterial media that
encourages the growth of coliform bacteria, while preventing the
growth of others.
Generally, counts >50 would indicate poor milking hygiene or other
sources of contamination.
Causes of higher coliform counts
- Dirty equipment
- Lactating cows with environmental coliform mastitis.
Table 2. Sources Of Microbial Contamination As Detected By Bacteriological
Procedures.
Procedure Natural Flora Mastitis Dirty Cows Dirty Equip. Poor Cooling
SPC >10,000 Not likely Possible Possible Possible Possible
SPC Not likely Possible Not likely Possible Possible
>100,000 (rare) * *
LPC >200- Not likely Not likely Possible Possible Not likely
300 *
PIC High vs. Not likely Not likely Possible Possible Possible
SPC * *
SPC High/ no Not likely Possible Possible but Possible but Not likely
increase in not likely not likely but possible
PIC
Coliform Not likely Possible Possible Possible Not likely
Count (rare) But Possible
High
* A more likely possible source.

References
Atherton, H.V. and W.A. Dodge. 1970. Milk Under the Microscope. Vermont Extension Service, Univ. of Vt.
Bramley, A.J. 1982. Sources of Streptococcus uberis in the dairy herd I. Isolation from bovine feces and from straw bedding of cattle.
J. Dairy Res. 49:369.
Bramley, A.J., C.H. McKinnon, R.T. Staker and D.L. Simpkin. 1984. The effect of udder infection on the bacterial flora of the bulk milk
of ten dairy herds. J. Appl. Bacteriol. 57:317.
Bramley, A.J. and C.H. McKinnon. 1990. The microbiology of raw milk. pp. 163-208 in Dairy Microbiology, Vol. 1. Robinson, R.K.
(ed.) Elsevier Science Publishers, London.