|Statement||compiled and edited by J.C. Flake ...[et al.].|
|Contributions||Flake, J. C., International Association of Milk, Food, and Environmental Sanitarians. Dairy Farm MethodsCommittee.|
|The Physical Object|
|Number of Pages||73|
The book is divided into five sections that address the characteristics of raw milk, production guidelines and concerns, the benefits and hazards of raw milk, and the current market for raw milk. Topics include production physiology and microbiology, rules and guidelines for production, the world market for raw milk and its products, and. Production of higher quality milk will place a much greater emphasis on management strategies to minimize contamination of raw milk such as cow and equipment cleanliness, and sanitation procedures; and management strategies for the prevention and control of mastitis to reduce the number of somatic cells in milk. 2. Quality of Raw Milk The first step in the quality control system of milk is the quality evaluation of raw, untreated milk. It is universally accepted that a good quality raw milk supply is essential for the production of different, high quality dairy products. The term quality in File Size: KB. •With a high quality raw milk supply traditional raw milk tests have limited value •There is a need for new tests in the dairy industry for both raw milk and shelf life prediction of finished products.
The production of high-quality milk is closely linked to animal well-being and comfort has been identified as one of the leading influences on both quality and yield. Observation and experience show that cows housed in a comfortable environment produce more milk and generally live healthier, longer lives. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices–and, for those with commercial /5(36). Milk is the most valuable protein food that widely consumed by people all over the world. The milk as a raw food is easily available on various dairy farms that are processed to the increases the variety of nutrients. The milk processing plants include a range of milk processing equipment to perform or handling the various operations of milk like heat treatments, pasteurization, homogenization. milk testing and payment systems resource book iii Introducing the book This “Milk Testing and Payment Systems Resource Book” is part of a se- and payment system for quality raw milk in order to produce high quality products and (ii) to increase the income from milk for milk producers and File Size: KB.
The quality of raw milk is the primary factor determining the quality of milk products. Good-quality milk products can be produced only from good-quality raw milk. The hygienic quality of milk is of crucial importance in producing milk and milk products that are safe and suitable for their intended uses. Identification of these raw-milk microbes and their abundance should help dairy processors develop new, effective sanitation procedures and process controls to ensure that the milk and resulting dairy foods are safe and of consistently high quality. processing of milk into products such as cheese, cream, ice cream, and yogurt, as we will see later. Shelf life: How long a product can remain on a store shelf before it becomes spoiled, rotten, or otherwise unusable.!e shelf life of high-quality, pasteurized, and refrigerated milk is generally around 7 to 10 days. Mastitis: In"ammation ofFile Size: 5MB. of raw food material and methods suitable for control of individual classes of food components, including food additives and contaminants, are summarized. 1. Introduction Food of high quality can be produced from raw materials of high quality, therefore, careful attention must be paid to the cooperation between the producer of raw materials.