What are legal standards for milk in India?
The legal standards for standardized milk stipulate that it is used for liquid milk consumption and should contain minimum milk fat of 4.5% and minimum milk SNF of 8.5% throughout India. It should contain minimum milk fat of 3% and minimum milk SNF of 8.5%.
What are the national standards of milk and milk products?
PFA Standards
- Milk Fat – not less than 80% by weight.
- Common Salt – not more than 3% by weight.
- Curd – not more than 1.5% by weight.
- Diacetyl – 4 ppm.
- Moisture – not more than 16%
What are the 4 classifications of dairy products?
Class I covers milk used for fluid, or beverage, milk products. Class II refers to milk going into ‘soft’ manufactured products such as sour cream, cottage cheese, ice cream, and yogurt. Class III takes in milk used for making hard cheeses.
What are standards used for microbiological analysis of milk and milk products in India?
Microbial Standards for Raw and Pasteurized Milk
| Milk | Test | Maximum Limit |
|---|---|---|
| Coliforms | Not to exceed 10/mL | |
| Raw milk3 | Total bacteria | 30,000/mL |
| Somatic cell count | Not to exceed 750,000/mL | |
| Drugs | No positive test on drug residue detection |
What is total plate count in milk?
The standard plate count is used to determine the total number of bacteria present in a specified amount of milk, usually a milliliter (mL). This is used for the grading of milk. The coliform plate count is widely used to determine the total number of coliforms present in one mL of milk sample.
What is somatic cell count in milk?
Somatic cell count (SCC) is the total number of cells per milliliter in milk. Primarily, SCC is composed of leukocytes, or white blood cells, that are produced by the cow’s immune system to fight an inflammation in the mammary gland, or mastitis.
What causes Bactoscan in milk?
The most common cause of a high thermoduric count is inadequate cleaning of the milking plant. There is often hard milk residue on the upper surface of the milk lines and visible residue in the tanks. Less commonly, thermodurics can arise because of environmental contamination of the teats often from silage.
How do I reduce my cell count in milk?
Controlling milk somatic cell count levels
- Make sure that both cows and waterers are clean.
- Removal of udder hair.
- Clean free-stalls.
- Daily checking of dry cows for evidence of clinical mastitis.
- Clean those dry cow pens.
- Pay special attention to calving pens.
- Increase cleanliness of milking parlors.
What is a Bactoscan in milk?
The Bactoscan is a measurement of the number of bacteria present in milk (usually expressed as e.g. 20, meaning 20,000 bacteria/ml). High bacteria levels reduces the shelf life of liquid milk and may affect the ability to produce good quality cheese.
What causes Thermodurics in milk?
Thermoduric (Thermo; meaning heat and duric; meaning to endure) bacteria are heat resistant and can survive pasteurisation, making them particularly dangerous. Thermoduric grades from hygiene are normally the result of fat and protein buildup, old milk soil and/or perished or damaged rubberware.
What causes coliforms in milk?
Common coliform genera in raw milk include Citrobacter, Enterobacter, Escherichia, and Klebsiella (Jayarao and Wang, 1999), which can originate from a variety of sources in the dairy farm environment including water, plant materials, equipment, dirt, and fecal sources (Kagkli et al., 2007).
What does Bactoscan test detect?
The Bactoscan is an important indicator of the hygiene quality of milk, measuring the total number of bacteria present. Not only is it important to meet your milk buyer’s Bactoscan target for product quality and shelf life but also to maximise your milk price and avoid penalties.
How does a Bactoscan work?
How does it work? BactoScans use flow cytometry technology to count bacteria. The instrument aspirates 4.5 ml of milk to which it adds a dye that colors the bacteria’s DNA and makes them detectable. Each of these signals is counted, thus providing an Individual Bacterial Count (IBC).
What are Thermoduric organisms?
Thermoduric bacteria are organisms that can survive pasteurisation and carry over into dairy products causing defects in the final product, such as reduced shelf life for milk or spoilage of cheese and butter.
What is mastitis in cows?
Mastitis is an infectious disease condition resulting in an inflammatory reaction in the mammary gland of the cow. It may be accompanied by signs of inflammation in the mammary gland including swelling, redness, and painfulness.
Will mastitis kill a cow?
Some cows are vulnerable to mastitis at weaning time when the udder is full. An injured udder can become infected. If infection stays localized, mammary tissue in that quarter may be destroyed but the infection is not life-threatening.
Can a cow recover from mastitis?
Cows usually recover from clinical symptoms within 24 to 48 hours. In one study, oxytocin was injected intramuscularly at 100 units every 12 hours for two or three milkings in attempts to treat clinical mastitis cases.
What is the treatment of mastitis in cows?
Mastitis can be treated by intramammary or systemic antibiotics or a combination of both. Intramammary drugs tend to be best for single quarter mild mastitis, while systemic treatment is better for more severe cases or multiple quarter infection.
What is best antibiotic for mastitis?
For simple mastitis without an abscess, oral antibiotics are prescribed. Cephalexin (Keflex) and dicloxacillin (Dycill) are two of the most common antibiotics chosen, but a number of others are available.
Can you drink milk with mastitis?
As I mentioned last time, milk from a cow with mastitis may enter the bulk tank to be used for human consumption BEFORE the cow has been treated with antibiotics. You also have no need to worry about antibiotics being present in the milk you drink.