Milk Quality Control

1
Milk Quality Control

• Sukolrat Boonyayatra
• D.V.M., M.S.
• Clinic for Ruminant, FVM. CMU.

2
Milk Quality

• Microbiological quality
• Milk Composition
• Milk Somatic Cell Count
• Antibiotic Residues

3
Introduction

• Dairy farming in Thailand.
• Quantity and quality of milk
• The Dairy Cooperative(DO) and the Milk collecting
  center(MCC)

FARM
DO/MCC
DAIRY PLANT
Implementation of premium quality milk
4
Introduction

• Herd level factors affecting raw milk quality
• Good management system
• Controlling program

Improve the raw milk quality before processing at
the dairy plants
5
Microbiological quality

• Bacterial contamination to raw milk
• - poor milking methods
• - long duration of transportation
• - inadequate cleaning of milking equipment
• - poor cooling
• - mastitis
• (Bramley, 1982 Hogan, et al,1989 Murphy, 1997
  Zehner, et al, 1986)

6
Microbiological quality

• Milking-time hygiene lower total bacterial
  counts in milk
• (Natzke, 1977, Pankey, 1989a, b Bartlett, et
  al., 1992a)
• Pre-milking sanitation procedure
• - the microbial contamination
• - decrease the incidence of udder infections
• (Galton, et al., 1982 Pankey, 1989a Ruegg and
  Dohoo, 1997)

7
Microbiological quality

• Direct method SPC, CC, LPC, PI
• Indirect method Methylene blue reduction test

8
Microbiological quality

• Standard Plate Count (SPC) the total viable
  bacteria in a milliliter of milk
• Thailand standard limit of SPC in raw milk is
  600,000 cfu/ml
• Coliform Count (CC) fecal bacteria in milk and
  coli organisms shed by cows into milk
• Thailand standard limit of CC in raw milk is
  10,000 cfu/ml
• Laboratory Pasteurization Count (LPC) bacteria
  that survive milk pasteurization (thermoduric
  bacteria)
• Thailand standard limit of LPC in raw milk is
  1,000 cfu/ml (Department of Livestock
  Development, 1999).

9
Microbiological quality

• The methylene blue reduction test

AH2 MB H2O (blue)
A MB.H2 O2
(white)
10
Milk composition
87.5 Water
4.5 Carbohydrates
4 Lipids
3 Proteins
1 Mineral salts
11
Milk composition

• The total solid (TS) evaporating the water and
  weighing the residue
• Solid not fat (SNF) the total solid other than
  butter fat
• SNF TS FAT

12
Milk composition
Infrared measurement of fat
Fat A
Fat B
13
Milk composition
Infrared measurement of protein
Casein
14
Milk composition
Infrared measurement of lactose
15
Somatic cell count

• Leukocytes (white blood cells)and cells from the
  udder secretory tissue (epithelial cells)
• gold standard

16
Somatic Cell VS Milk Quality

• Shelf life of Pasteurized milk
• Antibiotic residues
• Decreased cheese yield
• Abnormal Yoghurt
• Abnormal favor

17
Somatic cell VS Farmer

• Decreased milk yield
• Decreased income
• Milk cost
• Therapy
• Vet fee
• Withdrawal period
• Not accept for farm standard

18
Somatic cell count

• Low BTSCC (bulk tank somatic cell count)
• - low level mammary gland inflammation
• - microbiological quality
• (Bennett, 1987 Schukken, et al, 1992)
• High BTSCC - Food safety and the relative risk of
  antibiotic residue (Ruegg and Tabone, 2000)
• In Thailand, the legal maximum of SCC 500,000
  cells/ml (Department of Livestock Development,
  1999)

19
Antibiotic residues

• The development of antibiotic-resistant strains
  of organisms in human and failure to respond to
  therapeutic doses of antibiotic
• - Inhibit or kill pathogenic organisms in human
• - Inhibit the bacteria used to produce cheese and
  yogurt (Jurdi and Asmar, 1981)
• Problems in human health and in the quality of
  manufactured products.

20
Antibiotic residues

• Antibiotic residue test method
• Microbial inhibitor tests
• - Bacillus stearothermophilus
• - Nutrients
• - Indicator dye purple yellow negative
• purple purple positive

Heat 64ºC 3 hrs.
21
????????????????????? (???.)

• 1. ???????????????????????????????????????????????
  ??? ?????????????????????? ???????????????????????
  ?????? ??????????????????????????????
• 2. ???????????????????????????????????
• 3. ??????????????????????????? 3.3
• 4. ????????????????????????????????????? 12.5
  ???????????????????????????????????????????????
  8.5
• 5. ???????????????????????????????????????????????
  ???????? ???? ??????????? ?????????????????????
• 6. ?????????????????????????????
  ???????????????????????????????? 4 ?????????????

22
????????????????????? (???.)

• 7. ???????????????????? (Somatic cell count)
  ??????? 1,000,000 ?????????????????
• 8. ???????????????????????????????????
  (Thermoresistant Bacteria) ??????? 5,000
  ?????????????????
• 9. ????????????????????????????????? Alcohol Test
  ?????????????????????????????????????????? 75
  ?????????????????????????????????????? (Clot on
  Boiling)
• 10. ?????????????????????????????????? 0.12 ???
  0.16 ???????????? (lactic Acid) ???? pH
  ??????????? 6.4 ???? 6.8
• 11. ???????????? (Freezing Point) ?????????????
  -.052 ??? -.055 ????????????

23
??????????????????

• ???????????????????????????????? ???.
  ?????????????????
• ??????????? (Colostrum) ???????????????????
• ????????????????????????????????? (Mastitis)
• ???????????????????????????????????
  ??????????????????????????????????????????????????
  ????????????? 72 ???????
• ??????????????????????????????????????????????????
  ?????????????????????????? ???.???????????????????
  ????

24
??????????????????????????????????????????????????
????????

• 1. ?????????????????????
• - ????? ????????????????? 3.2
• - ?????? ????????????????? 2.8
• - ???????????????????? ????????????????? 8.25
• - ???????????????? ????????????????? 12

25

• 2. ???????????????????????????????????
• - ???????????? ?????????????????????
• ??????????????????????????? -0.52 ??? -0.55
  ????????????
• ????????????????? 20 ????????????
  ?????1.028-1.034
• - ?????????????????????????????????????????????
  4 ???????
• - ??????????????????????? ?????????? 400,000
  ??????/?????????
• - ????????????????????????? ?????????? 10,000
  ??????/?????????
• - ?????????????????????? ?????????? 1,000
  ??????/ ?????????
• - ?????????????????? ??????? 500,000
  ?????/?????????
• - ????????????????????????????? Delvo test
  ?????????????????????????????????????

26
Designing Incentive Programs

• 1. Incentive must have meaning
• 2. Provide training communication
• 3. Incentives should be awarded in a regular and
  timely manner
• 4. Performance incentives must be attainable
• 5. Use appropriate performance measurements
• 6. Anticipate the incentive message and employee
  actions.
• 7. Display on-going performance information

27
Special Considerations

• 1. Averaging
• 2. High and low throw out.
• 3. Seasonal Averages.
• 4. Trend analysis.
• 5. Zero Tolerance.

28
Good farm equipment sanitation means better milk
quality tests

• Remove the following milk component
• Milk sugar (lactose) is very soluble in water.
• Milk fat is water-insoluble. Suspend fat in hot,
  alkaline detergent solution, and rinse the milk
  fat from the equipment.
• Milk proteins become insoluble. Disperse them in
  chlorinated, alkaline detergent solutions and
  rinse them from equipment.
• Mineral salts (milkstone) are derived from the
  water supply and from milk itself. Dissolve them
  in acid cleaning solution and drain them.

29
Four basics of cleaning

• 1. Time cleaning solution need some time to
  work.
• 2. Temperature
• 3. Concentration
• 4. Physical Action

30
The ideal CIP procedure

• 1. Prerinse warm water (110ºF) to remove
  remaining milk from the equipment. Hot water
  cooks protein films to surface, cold water tends
  to set milk fat.
• 2. Wash 10 min with hot solution of
  chlorinated, alkaline cleaner.135-155ºF
• 3. Rinse cold water
• 4. Post rinse diluted acid solution (pH 5.0 to
  5.5) for 5 min. Limit milk stone buildup and
  bacterial growth
• 5. Drain completely
• 6. Sanitize Use iodine 25 ppm or chlorine 100
  ppm sanitizers before next milking.

31
Milk quality in Thailand

• Pornsiri et al (1995) - Saraburi, Ratchaburi and
  Bangkok
• Ratt and Artaya (2000) 105 MCCs of 8 regions in
  Thailand
• Suneerat et al (2003)
• Suvichai et al (2002) (2003) - herd health and
  production management in small holder farms
• Angkana and Nucha (1996) - the mastitis control
  techniques in small-scale dairy farmers in Chiang
  Mai

32
The milk collecting centers in Thailand

• The milk collecting center (Wanida, 1996)
• - simple MCC
• - combination of MCC and the dairy plant
• Good Manufacturing Practice (GMP) of the MCC
  before 2003, 24 July (followed the government)

33
The milk collecting centers in Thailand

• 159 ?????? (?????????????????????)
• ??????????????????????? 113 ??????
• ????? 35 ??????
• ?????????????? 11 ??????
• 81 ?????? (51) ?????????? ???????????????????????
  ???????????????10 ???/???
• ???????? ????????????
• ??????????????????????????????????????

34
Cooling Tank

• ??????????????????????????????? Farm cooling tank
  ????????? 3 ??? ??????????????????????????
• ??????????????????????????????????????????????????
  ?????????????????????????? ???????????????????????
  ??????????????????????????
• ??????????????????????????????????????????????????
  ??????????????
• ?????????????????????????-??? ????????????????????
  ?????????????? ???????????????????????????????????
  ??

35
Cooling Tank

• ??????????????????????????????????????????
  ??????????????????????? (?????????????????????????
  ?)
• ??????????????????????????????????????????????????
  ????????????????? (Plate Heat Exchanger)
• ????????????????????????????????????????
  ?????????????????????CIP
• ?????????????????????????????????????????????
  ????????????????????????????????????????
• ?????????????????????????????????????
  ??????????????????????????????????????????????????
  ??????????

36
MCCs in Northern Thailand

• Total collected milk 1.2 13.6 ton/day
• Number of members 14 - 161 farms
• Dairy cooperative
• Test for receiving Alcohol test
• Test for pricing Methylene blue reduction test
• Sukolrat (2002)

37
Good Manufacturing Practice (GMP)

• 1. ??????????????????????????????? ?????????????
  ???????????????????????????
• 2. ???????????????????????????????????????????????
  ?????????????? ???????????????????????????????????
  ??????????????????????????????????????????????????
  

38
?????????????????????????????????????????????? GMP

• ???????1 ???????????????????????
• ???????2 ????????????????????? ??????????????????
• ???????3 ???????????????????????
  (??????????????????????????????????????)
• ???????4 ???????????????????????????????????
• ???????5 ??????????????? ????????? ???????????
• ???????6 ???????
• ???????7 ???????????????????????????????????

39
?????????????????????????????????????

• ??????????????????
• ?????????????????????
• ????????????????????
• ?????????????????????????????
• ??????????????
• ?????????????????????????????????????

40
Milk Quality Measures

• Standard Plate Count.
• a reflection of the sanitation used in milking
  cows and the effectiveness of system cleaning.
• The production of high volumes of milk and the
  capacity to refrigerate milk quickly will assist
  in keeping the SPC low.
• Employee Influence
• the manner cows are prepared for milking.
• the ability of the water heater to produce water
  of the appropriate temperature.
• The quality of water on the dairy and mechanical
  systems will affect system cleaning and SPC
  accordingly.

41
Milk Quality Measures

• Laboratory Pasteurized Count.
• an influence on the flavor and shelf-life of
  dairy products.
• The general sanitation of the milking process and
  system cleanup
• The condition of the rubber-ware in the milking
  unit and elsewhere in the system
• Employee Influence
• the manner in which cows are prepared for milking
  as well as attention to the condition of rubber
  and hose-ware.
• the effectiveness of the milk system cleaning.
• The bacterial quality of the wash water and the
  choice ofdetergents and sanitizers is outside of
  employee control.

42
Milk Quality Measures

• Coliform Count (CC).
• the case of milking dirty, wet cows, or
  occasionally a cow with Coliform mastitis
• causing serious disease in humans.
• Employee Influence
• Good hygienic practices
• The milking of clean and very dry udders will
  limit exposure.
• equipment maintenance.

43
Milk Quality Measures

• Preliminary Incubation Count (PI).
• The PI count is a measure of bacteria that will
  grow well at refrigerator temperatures.
• The PI is controlled by strict cow sanitation and
  excellent system cleaning.
• Employee Influence
• The regular and on-going practice of superior
  udder preparation and sanitation
• Dairy farm owners or managers that wash the
  system on a once-perday or every-other-day basis
  will have elevated PI counts that employees will
  not be able to correct.

44
Milk Quality Measures

• Sediment.
• The sediment in milk is a measure of the general
  filthiness of cows.
• detected by the milk processor.
• High sediments may be associated with higher
  bacteria counts.
• Employee Influence
• The general methods for cow and udder preparation
  
• Employees, however, may be instructed not to use
  water in the preparation of the udder. As a
  result, fine dirt sediments may increase in the
  milk.
• The sediment may increase without an increase in
  the overall bacterial content.

45
Milk Quality Measures

• Added Water.
• using the freezing point test.
• Water may be added accidentally to milk by
  failure to drain the milking system fully before
  the milking begins.
• Employee Influence
• During wash-up and sanitation of the milking
  system the employee can assure that all excess
  water is drained from the system.
• In the case of farms that have a several-hour
  period between milkings, standing water in the
  system may also be associated with elevated
  bacterial counts.

46
Milk Quality Measures

• Antimicrobial Drug Residues.
• Legally, most antimicrobial drug residues are not
  tolerated in milk.
• Dairy animals may receive medication by the
  veterinarian, the manager, or owner.
• Employee Influence
• This employee must know which cows are medicated
  and how long the milk is to be withheld.
• Some dairy farm employees are instructed in the
  use and interpretation of milk residue tests.

47
Milk Quality Measures

• Somatic Cell Counts.
• a direct measure of the severity of mastitis
  (udder infection).
• the SCC reflects only the subclinical or
  non-visible form of the disease.
• The economic influence of SCC on milk yield, milk
  quality, product yield, and product quality is
  very significant.
• Employee Influence
• the rate of new infections.
• a host of other factors may influence the somatic
  cell count. For example, the condition of the cow
  bedding environment and the commingling of
  chronically infected cows with noninfected cows
  are major risk factors over which the employee
  has little control.

48
Milk Quality Measures

• Clinical Mastitis.
• The clinical signs include changes in milk
  appearance and may include signs of disease in
  the animal as well.
• Milk from cows with clinical mastitis cannot
  legally be included in the commercial supply.
• the milker's responsibility to assure that the
  disease is detected early and the milk is
  diverted for discard or non-commercial use.
• Employee Influence
• the employee has partial influence over the
  clinical mastitis rate.
• However, critical practices like teat dipping,
  and thorough drying of the udder before applying
  the milking unit are practices that affect the
  rate of new infection.
• Early detection of the disease is very important.

49
?????????????????????????????????????????????

• ????????????
• ??????????
• ???????
• ???????? ????????
• ?????????????????????????
• ????????????????????????????
• ????????????????????
• ??????????????????????????????????
• ?????????????????? ???????????????????????????????
  ???????????????

50
?????????????????????????????????????????????

• ? ?????????????????????????????
• ?????????????????????????????? ????????????
• ??????????????????????????????????????
  ????????????????????????
• ???????????????????????????????????????????????
  ????????
• ?????????????? ???????????????????????????????????
  ????????
• ?????????????????????????????? ???????????????????
  ??????????????????????????????????????????????????
  ???
• ???????????????????????????????????????????????
• ????????????????????????????????????
  ???????????????????????
• ??????????????????????????????????????????????????
  ?????? ????????????????????????????????

51
???????????????????????????????????

• 1. ??????????????? ???????????????????????????????
  ??????????
• 2. ???????????????????????? 2 ??????
• 3. ???????????????????????????????????????????????
  ????????????????
• 4. ?????????????????????????????????????
• 5. ???????????????????????????????????????????????
  ??????????????????????
• 6. ???????????????????????????????????????????????
  ??????????????
• 7. ???????????????????????????????????????????????
  ??????????????????

52
??????????????????????? 4 ???????????????????????
53
(No Transcript)
54
(No Transcript)
55
(No Transcript)
56
(No Transcript)
57
(No Transcript)
58
(No Transcript)
59
(No Transcript)
60
(No Transcript)
61
(No Transcript)
62
(No Transcript)
63
(No Transcript)
64
(No Transcript)
65
(No Transcript)
66
(No Transcript)
67
(No Transcript)
68
(No Transcript)
69
(No Transcript)
70
(No Transcript)
71
(No Transcript)
72
(No Transcript)
73
(No Transcript)
74
(No Transcript)
75
(No Transcript)
76
(No Transcript)
77
(No Transcript)