Milk Hygiene
Health Hygiene & Sanitation
Milk Hygiene
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- The first step in milk hygiene is clean and healthy animal.
- Milk from healthy udder contains minimal organisms.
- Next important is the clean premises for the housing and mulching the animal.
- Always, use sterile vessels for collection of milk and keep it covered.
- Milk handler must be free from communicable diseases
- They must wash their hands and arms before milking the animal.
- Once the milk is collected, it should be immediately cooled to below 100 C to retard growth of micro-organisms.
- Then it should be pasteurized as soon as possible and bottled.
Diseases due to unhealthy milk
- Infections from animals to man
Tests of pasteurized milk
- Phosphatase Test:
- At 600C for 30 min should be completely destroyed
- Presence of it, implies poor pasteurization
- Standard plate count: properly pasteurized milk should not have >30000/ml
- Coliform count:
- There should not be any coliform bacteria in properly pasteurized milk.
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Last modified: Tuesday, 24 April 2012, 10:03 AM