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MilkMilk
DefinitionsDefinitions
‘Raw milk’ means milk produced by the secretion of the mammary gland of farmed animals that has not been heated to more than 40 °C or undergone any treatment that has an equivalent effect.
‘Milk production holding’ means an establishment where one or more farmed animals are kept to produce milk with a view to placing it on the market as food.
‘Dairy products’ means processed products resulting from the processing of raw milk or from the further processing of such processed products.
HEALTH REQUIREMENTS FOR RAW MILK AND COLOSTRUM
PRODUCTION Raw milk and colostrum must come from animals:
do not show any symptoms of infectious diseases communicable to humans through milk and colostrum;
are in a good general state of health, present no sign of disease that might result in the contamination of milk and colostrum
are not suffering from any infection of the genital tract with discharge, enteritis with diarrhoea and fever, or a recognisable inflammation of the udder;
do not have any udder wound likely to affect the milk and colostrum;
to which no unauthorised substances or products have been administered and that have not undergone illegal treatment, if authorised products or substances have been administered, the withdrawal periods prescribed for these products or substances have been observed.
HEALTH REQUIREMENTS FOR RAW MILK AND COLOSTRUM
PRODUCTION Brucellosis,
raw milk and colostrum must come from:• cows or buffaloes belonging to a herd which is free or
officially free of brucellosis;• sheep or goats belonging to a holding officially free or free of
brucellosis or females of other species susceptible to brucellosis, to herds regularly checked for that disease under a control plan that the competent authority approved.
Tuberculosis, raw milk and colostrum must come from:
• cows or buffaloes belonging to a herd which is officially free of tuberculosis; or
• females of other species susceptible to tuberculosis, to herds regularly checked for this disease under a control plan that the competent authority approved.
• If goats are kept together with cows, such goats must be inspected and tested for tuberculosis.
HYGIENE OF MILK AND COLOSTRUM PRODUCTION
HOLDINGS Requirements for premises and equipment
1. Milking equipment and premises where milk and colostrum are stored, handled or cooled must be located and constructed so as to limit the risk of contamination of milk and colostrum.
2. Premises for the storage of milk and colostrum must be protected against vermin, have adequate separation from premises where animals are housed and, where necessary to meet the requirements, have suitable refrigeration equipment.
HYGIENE OF MILK AND COLOSTRUM PRODUCTION
HOLDINGS 3. Surfaces of equipment that are intended to come into contact with milk and
colostrum (utensils, containers, tanks, etc. intended for milking, collection or
transport) must be easy to clean and, where necessary, disinfect and must be
maintained in a sound condition. This requires the use of smooth, washable and
non-toxic materials.
4. After use, such surfaces must be cleaned and, where necessary, disinfected.
After each transport, or after each series of transports when the period of time
between unloading and the following loading is very short, but in all cases at least
once a day, containers and tanks used for the transport of milk and colostrum
must be cleaned and disinfected in an appropriate manner before re-use
Hygiene during milking, collection and transport
Milking must be carried out hygienically, ensuring in particular:
before milking starts, the teats, udder and adjacent parts are clean;
milk and colostrum from each animal is checked for organoleptic or physico-chemical abnormalities
milk and colostrum from animals showing clinical signs of udder disease are not used for human consumption otherwise than in accordance with the instructions of a veterinarian;
milk and colostrum obtained from such animals before the end of the prescribed withdrawal period are not used for human consumption; and
teat dips or sprays are used only after authorisation or registration
colostrum is milked separately and not mixed together with raw milk.
Hygiene during milking, collection and transport
Staff hygiene 1. Persons performing milking and/or handling
raw milk must wear suitable clean clothes. 2. Persons performing milking must maintain
a high degree of personal cleanliness. Suitable facilities must be available near the place of milking to enable persons performing milking and handling raw milk to wash their hands and arms.
Hygiene during milking, collection and transport
Immediately after milking, milk and colostrum must be held in a clean place designed and equipped to avoid contamination.
Milk must be cooled immediately to not more than 8 °C in the case of daily collection, or not more than 6 °C if collection is not daily;
Filtering of milkFiltering of milk
During milking different contaminating materials During milking different contaminating materials may get into milk (epithelium, fur, feed etc) so it may get into milk (epithelium, fur, feed etc) so it has to be filtered.has to be filtered.
Dirt →indicate high microbial contaminationDirt →indicate high microbial contamination Removing visible contaminating materialsRemoving visible contaminating materials As quick as possible after milkingAs quick as possible after milking Disadvantages: contaminating materials are Disadvantages: contaminating materials are
comminutedcomminuted→microbe count↑→microbe count↑ Paper filtersPaper filters
RefrigerationRefrigeration Essential for maintaining the original quality of Essential for maintaining the original quality of
milk:milk: It stops or inhibits (reduce the rate) bacterial It stops or inhibits (reduce the rate) bacterial
growth prolongs the non specific inhibitory growth prolongs the non specific inhibitory effects of the milk and prevents changes in the effects of the milk and prevents changes in the constituents of milk used for processing.constituents of milk used for processing.
Growing of microbes influenced by:Growing of microbes influenced by: Initial cell countInitial cell count Quality and kind of microbesQuality and kind of microbes Temperature of milkTemperature of milk
Milk from healthy animal: 10Milk from healthy animal: 1033-10-104 4 bacteria/mlbacteria/ml
Changes of microbe count at Changes of microbe count at different storage temperaturedifferent storage temperature
Storage temperature(°C)
Cell/ml
Initial After 24 h
4-64 x 103 5x 103
164 x 103 1,5 x 106
4-61,5 x 105 3 x105
16 1,5 x 105 2,7 x 107
RefrigerationRefrigeration Quickly Quickly With slow stirring to save With slow stirring to save
lecitine cover of the lecitine cover of the fatdrops fatdrops →lipase →→lipase →rancid rancid tastetaste
Flash coolingFlash cooling StorageStorage
Hygiene during milking, collection and transport
During transport the cold chain must be maintained and, on arrival at the establishment of destination, the temperature of the milk must not be more than 10 °C.
Hygiene requirements of Hygiene requirements of transportationtransportation
Clean, intact, odourlessClean, intact, odourless Disapproved quality milk must not be filled Disapproved quality milk must not be filled
into the tankinto the tank Prohibited to use it for other purposesProhibited to use it for other purposes Compartments of the tank should be Compartments of the tank should be
emptied separatelyemptied separately Hose (cleaning, disinfection)Hose (cleaning, disinfection) Workers personal hygiene Workers personal hygiene
TransportationTransportation
Bulk tank is divided into 2-5 partsBulk tank is divided into 2-5 parts Double layerDouble layer Reqiurements of bulk tank:Reqiurements of bulk tank:
Temperature and amount of milk can be Temperature and amount of milk can be measuredmeasured
Sample taken at receptionSample taken at reception DocumentationDocumentation Empty totallyEmpty totally Cells, tubes, surfaces desinfiction and Cells, tubes, surfaces desinfiction and
cleaningcleaning
Reception of milkReception of milk Quantitative receptionQuantitative reception
Volume or weightVolume or weight Qualitative receptionQualitative reception
Phisycal-chemical-microbiological parametersPhisycal-chemical-microbiological parameters• TemperatureTemperature• Organoleptic propertiesOrganoleptic properties• pH value or acid degreepH value or acid degree• Physical purityPhysical purity• DensityDensity• Inner substances (fat, protein, solids- non fat content)Inner substances (fat, protein, solids- non fat content)• Antibiotic residuesAntibiotic residues• Freezing pointFreezing point• Somatic cell countSomatic cell count• Microbe countMicrobe count
Reception of milkReception of milk
Plant and raw milk qualifying laboratoriesPlant and raw milk qualifying laboratories Arriving in the plant, the Arriving in the plant, the temperaturetemperature of of
milk milk ≤ 10 °C≤ 10 °C Organoleptic inspectionOrganoleptic inspection
Sourness, curdling, taste-, colour-, odour-Sourness, curdling, taste-, colour-, odour-deffects of milkdeffects of milk
Acid degreeAcid degree Density (1029-1033 g/cmDensity (1029-1033 g/cm33)) Freezing point (foreign water)Freezing point (foreign water)
Reception of milk, Antibiotic residuesReception of milk, Antibiotic residues
≥≥MRL → prohibited to use for hMRL → prohibited to use for human consumption, feed, milk uman consumption, feed, milk productsproducts
(allergy, starter cultures are inhibited)(allergy, starter cultures are inhibited)
Starter culturesSensitivity
(IU penicillin equivalent/ml milk)
Streptococcus termophilus 0,01-0,05
Lactococcus lactis 0,03-0,07
Leuconostoc spp. 0,05-0,15
Propionicacid bacteria 0,1
Lactobacilli spp 0,1-0,5
Reception of milkReception of milk
Somatic cellSomatic cell Indicates secretion status, case of mastitisIndicates secretion status, case of mastitis
Total countTotal count Indicates of milking and handling hygieneIndicates of milking and handling hygiene
Detection of total countDetection of total count Fast microbiological methodsFast microbiological methods
PrestoragePrestorage Stainless Steel Dairy Milk Stainless Steel Dairy Milk
Silo (30 000-200 000 l)Silo (30 000-200 000 l) Electrical mixerElectrical mixer ≤ 6 °C Hygiene requirements:Hygiene requirements:
Technological suitability, Technological suitability, working properly,working properly,
Intact inner surfaceIntact inner surface Continuous temperature Continuous temperature
registrationregistration Ventillation filter hygieneVentillation filter hygiene Filling rate, Filling rate, Cleaning, desinfection, Cleaning, desinfection,
continuous checkingcontinuous checking
CRITERIA FOR RAW MILK AND COLOSTRUM
A representative number of samples of raw milk and colostrum collected from milk production holdings taken by random sampling (must be checked)
The checks may be carried out by, or on behalf of:
the food business operator producing the milk; the food business operator collecting or processing
the milk; a group of food business operators; or in the context of a national or regional control
scheme.
CRITERIA FOR RAW MILK AND COLOSTRUM
(*) Rolling geometric average over a two-month period, with at least two samples per month.
(**) Rolling geometric average over a three-month period, with at least one sample per month, unless the competent authority specifies another methodology to take account of seasonal variations in production levels.
Plate count at 30 °C (per ml) ≤ 100 000 (*)
Somatic cell count (per ml)≤ 400 000 (**)
However, if raw milk from species other than cows is intended for the manufacture of products made with raw milk by a process that does not involve any heat treatment, food business operators must take steps to ensure that the raw milk used meets the following criteria:
Plate count at 30 °C (per ml) ≤ 500 000 (*)
Somatic cell ≤1.500 000 cell/ml(*) Rolling geometric average over a two-month
period, with at least two samples per month.
Food business operators need not comply with the temperature requirements :(a) the milk is processed within two hours of
milking; or(b) a higher temperature is necessary for
technological reasons related to the manufacture of certain dairy products and the competent authority so authorises.
REQUIREMENTS CONCERNING DAIRY AND
COLOSTRUM-BASED PRODUCTS TEMPERATURE REQUIREMENTS
Food business operators must ensure that, upon acceptance at a processing establishment, milk is quickly cooled to not more than 6 °C;
and kept at that temperature until processed. However, food business operators may keep milk and colostrum at a higher temperature if:
• (a) processing begins immediately after milking, or within four hours of acceptance at the processing establishment; or
• (b) the competent authority authorises a higher temperature for technological reasons concerning the manufacture of certain dairy or colostrum-based products.
REQUIREMENTS FOR HEAT TREATMENT
Pasteurisation is achieved by a treatment involving: (i) high temperature for a short time (at least 72 °C for
15 seconds); (ii) low temperature for a long time (at least 63 °C for
30 minutes); or (iii) any other combination of time-temperature
conditions to obtain an equivalent effect, such that the products show, where applicable, a negative reaction to an alkaline phosphatase test immediately after such treatment.
REQUIREMENTS FOR HEAT TREATMENT
Ultra high temperature (UHT) treatment is achieved by a treatment: involving a continuous flow of heat at a high
temperature for a short time (not less than 135 °C in combination with a suitable holding time) such that there are no viable microorganisms or spores capable of growing in the treated product when kept in an aseptic closed container at ambient temperature, and
sufficient to ensure that the products remain microbiologically stable after incubating for 15 days at 30 oC in closed containers or for seven days at 55 oC in closed containers or after any other method demonstrating that the appropriate heat treatment has been applied.
Heat treatmentsHeat treatments
MethodTemperature
(°C) Time
KilledMicrob
es%
Alc. phosphatase
Peroxidase Usage
Thermisation 57-68 15 s 80-95 + +
Stock of hard cheese
Long lasting 62-65 30 min ≥ 99 - + Stock ofcilk, cheese
Quick 72-76 15-40 s ≥ 99 - + Soft cheese, milk
Flash 80-98 1-180 s ≥ 99 - -Cottage cheese
cream, milk products
UHT 135-150 1-10 s ≥99,99 - -Preserved milk, semipreserved
cream
Sterilisation 115-121 15-30 min 100 - - Sterile milk
Cleaning and disinfections in milk Cleaning and disinfections in milk industryindustry
Types of contaminationTypes of contamination From milk components (fat, lactose, protein, From milk components (fat, lactose, protein,
minerals)minerals) Milkstone is a complex heterogeneous mixture of Milkstone is a complex heterogeneous mixture of
organic and inorganic substances which adhere organic and inorganic substances which adhere tenaciously to milk heating surfaces. It is a substance tenaciously to milk heating surfaces. It is a substance closely related to boiler scale in steam generators, the closely related to boiler scale in steam generators, the relationship being that both are the result of heat relationship being that both are the result of heat treatment. The hard-water minerals cause boiler scale treatment. The hard-water minerals cause boiler scale in a manner similar to the formation of milkstone by in a manner similar to the formation of milkstone by the mineral salts of milk. the mineral salts of milk.
Cleaning and disinfections in milk Cleaning and disinfections in milk industryindustry
ScaleScale CaCOCaCO33, Fe, SO, Fe, SO44, ,
Transport vehiclesTransport vehicles Dust, mud, oils etc.Dust, mud, oils etc.
SurfacesSurfaces Stainless steelStainless steel AluminiumAluminium PlasticPlastic
Cleaning and disinfection Cleaning and disinfection proceduresprocedures
• 5 PHASES5 PHASES• Rinsing: Rinsing:
– Wet the surface, milk residues are partly removed, Wet the surface, milk residues are partly removed, – Low fat content (sour milk products): 30 Low fat content (sour milk products): 30 °C°C– High fat content (butter, cream): 40-50 °CHigh fat content (butter, cream): 40-50 °C
• Chemical washingChemical washing– Required concentration Required concentration – 60-65 °C60-65 °C
• RinsingRinsing• DisinfectionDisinfection
– Steam, hot water, disinfecting agentsSteam, hot water, disinfecting agents• Rising (remove chemicals)Rising (remove chemicals)
Technology of cleaning and Technology of cleaning and disinfectionsdisinfections
Manual or automatic Manual or automatic Manual:Manual:
• disassembled instrumentsdisassembled instruments In the closed milk processing systems, the In the closed milk processing systems, the
containers are cleaned by means of containers are cleaned by means of CIPCIP. . CIP – 'Cleaning in Place' CIP – 'Cleaning in Place' – refers to the – refers to the automatic cleaning processes which run in a automatic cleaning processes which run in a circuit within a production plant without the circuit within a production plant without the plant or its components having to be plant or its components having to be disassembled. disassembled.
Technology of cleaning and Technology of cleaning and disinfectionsdisinfections
CIP CIP is designed either as no-recovery/single use is designed either as no-recovery/single use or as a recovery system. In the "no-recovery or as a recovery system. In the "no-recovery system", the cleaning solution is pumped from system", the cleaning solution is pumped from the batch tank into the the batch tank into the CIP circuit CIP circuit and discarded and discarded after the cleaning step. In cleaning with after the cleaning step. In cleaning with recovery, on the other hand, the chemically and recovery, on the other hand, the chemically and biologically active ingredients are pumped in a biologically active ingredients are pumped in a circuit from the circuit from the CIP system CIP system through the piping through the piping into the production plant and back into the into the production plant and back into the recovery tanks. The cleaning media involved – recovery tanks. The cleaning media involved – with the addition of fresh media - can be used with the addition of fresh media - can be used several times. several times.
