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Milk Hygiene

Swastha vritta

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72 views15 pages

Milk Hygiene

Swastha vritta

Uploaded by

darshanatambe9588
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Milk Hygiene

Vd. Payal Gourana


Assistant Professor
Swasthavritta & Yoga
Dept.
Objectives
 Introduction of milk
 Milk hygiene
 Milk composition
 Source of infection in milk
 Milk borne disease
 Clean and safe milk
 Pasteurization of milk
Teaching learning methods-
lecture with power point presentation
Cognitive/comprehension
Desirable to know
Knows how
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.
Chemical composition of milk
 Milk is a complete food.
 It is the most nearly preferred food.
 The composition of milk is extremely complex.

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,
lactalbumin and lactoglobulin.

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.
 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
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).

7. Enzymes
 The principal enzymes present in milk are: Phosphate,
Lipase and Lactase.

8. Gases
 The principal gases in milk are CO2, O2 and N2.
Sources of infection in milk
The sources of infection or contamination of milk may be-
 The diary animals
 The human handler
 The environment contaminated vessels, polluted water, flies, dust etc
Milk -Borne diseases
Milk is a vehicle for different disease agent by dairy animals, human handler and
environment (contaminated vessels and water, flies, dust, etc).

The disease can be classified as:


1. Infection of animals that can be transmitted to men: - Tuberculosis,
brucellosis, streptococcal infections, staphylococcal poisoning, salmonellosis,
cowpox, foot and mouth disease, anthrax, leptospirosis etc.
2. Infections primary to man that can be transmitted through milk: - typhoid
and paratyphoid fevers, shigellosis, cholera, E. coli infection, streptococcal
infection, staphylococcal food poisoning, diphtheria, tuberculosis, enteroviruses,
viral hepatitis etc.
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 handles 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 immediate to below 10 deg. C after
it is drawn to retard 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 temperature and for such
periods of time as are required to destroy any pathogens that may be present while
causing minimal changes in the compositions, flavour, and nutritive value.
 Pasteurization kills nearly 90 percent of the bacteria in milk including the more
heat-resistant tubercle bacillus and the Q fever organism, 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.
Pasteurization of Milk
According to WHO Pasteurization is defined as heating of milk to such temperatures
& for such period of time as are required to destroy any pathogens that may be present
while causing minimal changes in composition, flavors & nutritive value (WHO
1970).

Commonly used methods


1. Holder (Vat) method
2. HTST (High temperature short time method)
3. UHT (Ultra high temperature) method.
1. Holder (Vat) method- Milk is heated to 63-66˚C for at least 30 minutes, then
immediately cooled to 5˚C. it is ideal for rural & small community.

2. HTST (High temperature short time method)- Milk is heated to 72˚C for not less
than 15 seconds, then cooled immediately to 4˚C.

3. UHT (Ultra high temperature) method- Milk is rapidly heated at 2 stages & second
stage generally under pressure to 125˚C for few seconds, then quickly cooled to 10˚C and
immediately bottled.
*The solids-not-fat (SNF) content of milk varies by type of milk, but here are some examples:

Standardized milk: The legal standard is 8.5% SNF and 4.5% fat.
Raw whole milk: Contains 38.1% lactose, 26.98% protein, 29.36% fat, and 5.56% ash.
Skim milk: Contains 52.15% lactose, 38.71% protein, 0.1% fat, and 8.06% ash.

*Milk solids-not-fat (MSNF) is made up of the following components:


Protein, primarily casein and lactalbumin Carbohydrates, primarily lactose Minerals, including
calcium and phosphorus. MSNF is important in dairy products because milk proteins help
incorporate air bubbles into ice cream and thicken the mixture.
THANK YOU
Does anyone have any questions?

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