HYGIENIC PRACTICES AND BACTERIOLOGICAL QUALITY OF MILK: A REVIEW
DOI:
https://doi.org/10.29121/granthaalayah.v7.i5.2019.856Keywords:
Hygiene, Bacteriological Quality and MilkAbstract [English]
Anyone dealing with raw milk on a day-to-day basis knows very well how quickly it becomes sour when it is stored for long periods at high ambient temperatures prevalent in tropical and subtropical countries. This is because the inherent lactic acid bacteria and contaminating microorganisms from storage vessels or the environment break down the lactose in milk into lactic acid. When sufficient lactic acid has accumulated, the milk becomes sour and coagulates, much like when you add sufficient lemon juice to fresh milk. Raw milk that contains too much lactic acid, even if it does not appear to be curdled, will coagulate when heated. So far, many pathogenic microorganisms, such as Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Salmonella sp., and Candida sp., have been reported as the causal agents of food-borne diseases and/or food spoilage. Contamination of raw and/or processed foods usually occurs during the production, sale, and distribution of the foods. Therefore, the objective of this review paper was to investigate hygienic practices and bacteriological quality of milk. In order to produce good quality dairy, establishment of standards, use of effective enforcement, education of dairy personnel’s and farmers on various aspects of milk hygiene and handling technique is important.
Downloads
References
Ali, A., M.S. Mahmood, Iftikhar, H. and Masood, A. (2011). Adulteration and Microbiological Quality of Milk (A Review). Institute of Microbiology, Department of Parasitology, Faculty of Veterinary Science, University of Agriculture, Faisalabad, 38040, Pakistan, Pakistan Journal of Nutrition, 10 (12),1195-1202.
Arafa, M. (2013). Bacteriological Quality and Safety of Raw Cow’s Milk and Fresh Cream.Food Hygiene Department, Faculty of Veterinary Medicine, Beni-Suef University, Egypt, Slov. Vet. Res.,50 (1): 21-30.
Barbuddhe, S B., and Swain, B K. (2008). Hygienic Production of Milk. Technical Bulletin No: 11, ICAR Research Complex for Goa (Indian Council of Agricultural Research), Ela, Old Goa- 403 402, Goa, India1-4.
Codex Alimentarius commission/ Recommended International Code of Practice (CAC/RCP) (2004). Code of hygiene for milk and milk products. Adopted in 2004, Amendment in 2007, 2009, 1-4.
O’Connor, C.B. (1995). ILRI Training Manual Rural Dairy Technology.International Livestock Research Institute Addis Ababa, Ethiopia, 93-95.
Cow time project (CTP) (2006). Cow Time Project Version National Milk Harvesting Centre. Australia,1.
Donkor E.S., Aning, A. Omore, G.K. Nurah, E.L.K. Osafo and S. Staal (2007). Risk Factors in the Hygienic Quality of Milk in Ghana. The Open Food Science Journal, 2007, 1, 6-9.
Douglas J. Reinemann, (2001). Dairy operator’s guide to milking machine cleaning and sanitation. University of Wisconsin-Madison, Milking Research and Instruction Lab. ,1.
Edward, K.C. and Inya, I.M. (2013). The Microbial Quality of Raw Milk from four locations in Abia State. Nigeria, IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) ISSN: 2278-3008. (5), 30-33.
Food standards agency (FSA) (2006). Milk hygiene on the dairy farm a practical guide for milk producers to the food hygiene (England) and to food hygiene (whale),10.
Food Standards Australia New Zealand (FSANZ) (2009). Microbial risk analysis assessment of raw cow milk.Risk assessment microbiology section, 3.
Janni, K. A., D. R. Schmidt and S. H. Christopherson, (2007). Milk House Wastewater Characteristics. University of Minnesota, 1
Kurwijila, L.R., (2006). Hygienic milk handling, processing and marketing.reference guide for training and certification of small-scale milk traders in Eastern Africa, ILRI (International Livestock Research Institute), Nairobi, Kenya. , 1-12.
Lore, T.A., Kurwijila, L.R. and Omore, A. (2006). Hygienic milk production.A training guide for farm-level workers and milk handlers in Eastern Africa, ILRI (International Livestock Research Institute) Nairobi, Kenya, 1-12.
Mirkena, A. (2010). Microbiological safety of pasteurized and raw milk from processing plants in and around Addis Ababa, MSC Thesis submitted to School of Graduate Studies Addis Ababa University, in partial fulfillment of the requirements for the degree of Master of Science in Environmental Science.
Mosu, S., Megersa, M., Muhie, Y., Gebremedin, D. and Keskes, S. (2013). Bacteriological quality of bovine raw milk at selected dairy farms in DebreZeit town, Ethiopia. Comprehensive Journal of Food Sciences and Technology Research Vol. 1(1), 1 – 8.
Murphy, S.C. (1996). Sources and Causes of High Bacteria Count in Raw Milk. An Abbreviated Review, Cornell University, Ithaca, N.Y., 1-4.
Nangamso, B. (2006). General hygiene of commercially available milk in the Bloemfontein area, MSC thesis Submitted in fulfillment of the requirements for the degree of Master of Science, In the Faculty of Natural and Agricultural Sciences, Department of Microbial, Biochemical and Food Biotechnology at the University of the Free State, Bloemfontein, South Africa, 23-24.
Pamela L. R. and Douglas J. R., (2002). Milk Quality and Mastitis Tests, University of Wisconsin, Madison, 3-4.
Pandey G. S. and Voskuil G.C., (2011). Manual on milk safety, quality and hygiene for dairy extension workers and dairy farmers. Lusaka, Zambia, 7-26.
Paul, G., Angela, W. and Brian, D. (2004). Training guide for small-scale informal milk traders in Kenya Nairobi. Pp 3
Pauline and Karin (2006). Preparation of dairy products, 6th Edition, Agromisa Foundation and CTA. Wageningen, the Netherlands Pp 6-8
Standards Council of Canada Animal Health Laboratory (SCCAHL) (2010). Raw Milk Quality testing, Department of Natural Resources animal health Division, St. John’s, NL Pp 2
Vissers M.M.M. and F. Driehuis (2008). On-Farm Hygienic Milk Production. BLBK061- TamimePp 1-3 DOI: https://doi.org/10.1002/9781444301649.ch1
Teka, G. (1997). Food Hygiene Principles and Food Borne Disease Control with Special Reference to Ethiopia, 1st Edition, Faculty of Medicine, Department of Community Health Addis Ababa University Pp 73-86
Woldecherkos and Yitayal (2003). Food hygiene part II. Ethiopia public health training initiative, Gonder University, Pp 1
Worku, T., Negera, E., Nurfeta, A. and Welearegay, H. (2012). Microbiological quality and safety of raw milk collected from Borena pastoral community. Oromia Regional State, African Journal of Food Science and Technology.3 (9):213-222
Yirsaw, W. (2004). Bacteriological quality of bovine milk in small holder dairy farms in Debrezeit, Ethiopia. An MSC Thesis Submitted to the Faculty of Veterinary Medicine, Addis Ababa University in Partial Fulfillment of the Requirement of the Degree of Master of Science in Tropical Veterinary Medicine
Zelalem Y. and Faye B. (2006). Handling and microbial load of cow’s milk and irgo- fermented milk collected from different shops and producers in central highlands of Ethiopia. Ethiopian J. Ani. Prod’s 6(2)-2006:67-82
Downloads
Published
How to Cite
Issue
Section
License
With the licence CC-BY, authors retain the copyright, allowing anyone to download, reuse, re-print, modify, distribute, and/or copy their contribution. The work must be properly attributed to its author.
It is not necessary to ask for further permission from the author or journal board.
This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.
