A STUDY ON MILK QUALITY IMPROVEMENT
Keywords:
milk, milk quality, dairy management, contaminationAbstract
Milk is sterile when secreted into the alveoli of the udder. Microbial contamination occurs mainly during and after milking. Different microorganisms have different origins; microorganisms in bulk tank milk originate from the interior of teats, the farm environment and surfaces of the milking equipment. Microorganisms are mainly transferred from the farm environment to milk via feces, bedding and soil attached to the exterior of teats; in addition, microorganisms attached to the exterior of the teats can enter the teat canal and cause mastitis. Aerial contamination is insignificant under normal production conditions. The concentration of microorganisms in bulk tank milk/farm storage can further increase due to their growth. The microbial population in farm storage consists of a variety of bacterial species. Most species have a specific origin. For example, the presence of Staphylococcus aurous in farm storage will, generally, be traced back to cows suffering from mastitis, and silage is the most likely origin of spores of butyric acid bacteria in bulk tank milk. Human microbial pathogens that can be found in raw milk include Listeria monocytogenes, Salmonella spp. and Campylobacter. In addition to their significance for public health, a very good microbial quality of raw milk is also important to prevent production losses and to achieve an optimal shelf life of dairy products. In addition, hygienic milk production by dairy farmers is important with respect to animal welfare and the image of the dairy sector. Pathogenic microorganisms can infect cows (e.g. gastrointestinal tract, udder tissue), and result in reduced milk yields and even the death of animals. Thus, in summary control of all the above problems at the dairy farm resulting in on-farm hygienic milk production is important for all elements of the dairy production chain.
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