Milk handling

Ensure that all milk handling and processing equipment is properly cleaned and sanitized. 

General-purpose low-nickel equivalent of type 302. Kitchen equipment, hub caps, milk handling. 

Bacterial off-flavours result from the growth of psychrophiUc bacteria that are present in milk due to poor sanitation or milk handling practices. Fruit odour is caused by carboxylic acid esters produced by bacteria Pseudomonas fragii, and a malt smell (caused by the presence of methylbutanal, 2-methylbutanal and 2-methylpropanal) is produced by bacteria Streptococcus lactis var. maltigenes and a phenolic odour by bacteria Bacillus circulans. Rancid smell, caused by lower fatty acids from butyric to lauric acids, is manifested as a result of lipolysis by milk lipase or bacterial lipases. 

Milk and egg products are highly desired in pet foods since they supply the highest quaHty amino acid profiles with nearly 100% digestibiHty. Most milk protein concentrates are used for human foods, but some are available to pets (see Milk and milk products). An enormous quantity of whole eggs (qv) derived from egg graders, egg breakers, and hatchery operations are handled as dehydrated, Hquid, or frozen ingredients. 

The processing operations for fluid or manufactured milk products include cooling, centrifugal sediment removal and cream (a mixture of fat and milk semm) separation, standardization, homogenization, pasteurization or sterilization, and packaging, handling, and storing. 

Shipping. Bulk milk is hauled to the processing plant in insulated tanks using tmck tanks or trader tankers. The milk is transferred from the bulk tank to the tanker with a positive or centrifugal-type pump. For routes of some distance, pick-up every other day reduces handling costs. 

Sediment. The sediment test consists of filtering a definite quantity of milk through a white cotton sediment test disk and observing the character and amount of residue. Efficient use of single-service strainers on dairy farms has reduced the use of sediment tests on milk as deflvered to receiving plants. Although the presence of sediment in milk indicates unsanitary production or handling, its absence does not prove that sanitary conditions always existed. 

Milk may be a carrier of diseases from animals or from other sources to humans. To avoid contamination before pasteurization, healthy animals should be separated from sick animals or those with infected udders. The animals should be clean, kept in clean housing with clean air, and handled by workers and equipment under strictly sanitary conditions. Post-pasteurization contamination can occur as a result of improper handling, due to exposure to contaminated air, improperly sanitized equipment, or an infected worker. 

Proper refrigeration prevents the growth of some microorganisms, such as Salmonella and the production of toxins, such as Staphylococcus aureus. The growth of bacteria Tscherichia coli and Bacillus cereus is substantially checked by proper cooling and handling of milk. Table 14 Hsts diseases transmitted by cows to humans. Pasteurization is the best means of prevention. 

Whey is the fluid obtained by separatiag the coagulum from cream and/or skim milk, and is a by-product of either caseia or cheese manufacture. The composition of whey is determined by the method of curd formation, curd handling practices, and methods of handling whey as it is separated from the curd. Dried acid whey contains ca 12.5 wt % proteia (total nitrogea x6.38), 11.0 wt % ash, and 59 wt % lactose, whereas sweet whey contains 13.5 wt % proteia, 1.2 wt % fat, 8.4 wt % ash and 74 wt % lactose. The composition varies with the type of acid used (7). 

Chloramine-T, sodium A/-chloro-/)-toluenesulfonamide [127-65-17, was widely used during World War I for the treatment of infected wounds, and subsequentiy for hygienic purposes such as mouthwashes, douches, etc. It can be used for sanitising food-handling equipment, but its activity is considerably slower than that of hypochlorites. The Grade A Pasteurized Milk Ordinance (1985) and the Ordinance and Code for Restaurants (1948) of the U.S. Pubhc Health Service permitted the use of chloramine-T. 

Fruit juices, meat products, milk and milk products, fish and most vegetables, in which tin is likely to be anodic to steel, can be handled open to the air in tinned steel vessels. Some corrosion of the tin occurs at rates similar to those found for pure tin and in due course retinning may be necessary. The alloy layer in hot-dipped tin coatings is cathodic to both tin and steel and, under aerated conditions may stimulate the corrosion of both metals, but this effect appears to be unimportant in practice. 

To handle a peak cooling load with a reduced size of refrigeration plant, typically to make ice over a period of several hours and then use ice water for the cooling of a batch of warm milk on a dairy farm. This is also used at main creameries, to reduce peak electricity loads. The available water is very close to freezing point, which is the ideal temperature for milk cooling. 

Handling conditions must be hygienic. Some types of food, such as milk, can be kept sealed within the processing system. If the food will be exposed to the air during handling, the conditions of the surrounding air - in terms of temperature, humidity and cleanliness - must be the best that can be maintained. This is especially the case with fresh meats. 

The milk production stage is the largest source of GHG emissions over the entire life cycle of fluid milk production. CH4 is generafed primarily through enteric fermentation of dairy cows and also through the microbial, anaerobic decomposition of manure. Manure deposifed on soil or handled as a solid, an aerobic process, emits little CH4. However, manure generates CH4 when stored under the aerobic conditions of a lagoon. 

Nicol et al. (2005) performed one of the few case studies for determination of the influence of the regeneration step in pasteurization and partial or total homogenization processes on the total energy and specific energy of the whole pasteurization process in an operating fluid milk pasteurization plant. The plant handled 24,000 L/h of milk with a plant... 

OPPTS 860.1000 Background OPPTS 860.1100 Chemical Identity OPPTS 860.1200 Directions for Use OPPTS 860.1300 Nature of Residue - Plants, Livestock OPPTS 860.1340 Residue Analytical Method OPPTS 860.1360 Multiresidue Method OPPTS 860.1380 Storage Stability Data OPPTS 860.1400 Water, Fish, Irrigated Crops OPPTS 860.1460 Food Handling OPPTS 860.1480 Meat/Milk/Poultry/Eggs OPPTS 860.1500 Crop Field Trials OPPTS 860.1520 Processed Food/Feed OPPTS 860.1550 Proposed Tolerances... 

For decades, many countries and intergovernmental organizations have taken measures to prevent the formation and release of PCDD/PCDFs, and have also banned or severely restricted the production, use, handling, transport and disposal of PCBs. As a consequence, release of these substances into the environment has decreased in many developed countries. Nevertheless, analysis of food and breast-milk show that they are still present, although in levels lower than those measured in the 1960s and 1970s. At present, the major source of PCB exposure in the general environment appears to be the redistribution of previously introduced PCBs. 

Yes. Do not consume unpasteurized milk, cheese, or ice cream while traveling. If you are not sure that the dairy product is pasteurized, don t eat it. Hunters and animal herdsman should use rubber gfoves when handling viscera of animals There is no vaccine available for humans. 

---