Milk Hygiene

Health Hygiene & Sanitation

Lesson 20 : Food Hygiene

Milk Hygiene

  • 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.
Last modified: Tuesday, 24 April 2012, 10:03 AM