064.

Q.1 What are the possible sources of contamination in milk handling? What are the measures
to be taken to reduce such contamination? What is the importance of platform testing of
milk? [4+4+4.5]
Ans: 1st part
1. Contamination before milking:
When a cow is ill due to microbial infection, the organisms involved can enter the milk. In the
case of mastitis, pathogenic organisms are already present in the udder and, thereby, in the
milk. Because of this, mastitis milk usually has a high count. Some of these mastitis organisms,
including certain streptococci, Staphylococcus aureus, and certain strains of Escherichia coli,
are also pathogenic to humans.
2. Contamination during milking and after milking:
During milking, microorganisms can enter the milk from the skin of the teats, which often are
contaminated by dung, soil, or dust. Flakes of skin, hairs, and dirt from the feet and flanks can
also enter the milk.
Feed often contains large numbers of microorganisms. Feed can sometimes fall directly into the
milk but, more significantly, certain microorganisms in the feed survive passage through the
digestive tract and subsequently enter the milk through dung; it includes some human
pathogens. Contact infection poses the largest threat of contamination to almost all foods,
including milk. Poorly cleaned and disinfected milking equipment can contain large numbers of
microorganisms. Water used can also be a potential source of infection. Milkers influence many
of the preceding factors and thereby the microbiological quality of the milk. They can also
contaminate the milk directly, e.g., with the hands. If they suffer from microbial infections, they
might directly contaminate the milk with pathogens.
3. Contamination during transport and at storage silos in Dairy plant:
If the temperature during transportation and in storage silo in not low enough then the
contamination of the milk occurs with potentially pathogenic as well as spoilage
microorganisms.
4. Contamination during processing:
Generally post pasteurization infection is important as there is no means after that to achieve
the control. Similarly inadequate cleaning and sanitation will lead to the formation of fouling
that will harbor micro flora. Contamination with unsterile packaging material is also important.
2nd part
Cleanliness implies freedom from extraneous matter such as manure, dust etc. and safety
means freedom from pathogenic microorganisms. For human consumption milk that is both
clean and safe is highly desirable. The sanitation of milk supply can be safeguarded in two ways
(a) production and handling of raw milk in such a manner as to prevent its contamination
by pathogenic organisms. This requires ensuring the health of dairy cattle by various
control measures
 safeguarding the health of employees by regular medical examination
 protection of water supply from contamination by pathogenic organisms
 flies and their control etc.
(b) Pasteurization of milk so as to kill all pathogenic organisms and avoidance of any post
pasteurization contamination.
3rd part
Platform testing of milk:
It includes all those test which are performed to check the quality of the incoming milk on the
receiving platform so as to make a quick decision regarding its acceptance and rejection. Some
of the major platform test usually carried out in dairy industries are as follows: Organoleptic
tests, Sediment tests, Lactometer test, Alcohol (ethanol) tests, Fat tests, Acidity tests, Clot-on-
boiling test, MBRT etc.
Platform test gives fast information regarding the physiochemical and microbiological
properties of milk and this helps the dairy to take decision regarding the acceptance or
rejection of milk or in the pricing of milk by grading of milk.
Platform test does not require very costly chemicals and equipment so it will be economic for
dairy industries to manage them. since the test are not so sophisticated technicians of
intermediate level can easily carry out these tests.
Platform test can be a mobile test as equipment is not bulky.

 Organoleptic test gives info about organoleptic properties of milk like color, odour,
flavor etc.
 Sediment test gives information about presence of insoluble extraneous matter.
 Lactometer test gives information about total solid present in milk.
 Alcohol test gives info about the hygienic quality of milk.
 Clot on boiling test gives info about sweet curdling of milk.
SQ
078/Q1. What are the principle bacteria present inmilk. Why the butyric acid bacteria is often
known as "the cheese destroyer''?
Ans:
1st part
There are several kind of bacteria that can be present in milk through contamination from
different sources. Following are some principle bacteria that may be present in milk
1. Lactic acid bacteria
The genera that comprise LAB at its core are Lactobacillus, Leuconostoc, Pediococcus,
Lactococcus and Streptococcus. This group of bacteria are able to ferment lactose to lactic acid
and used as starter culture for production of products like yoghurt.
(1) Lactococci

 L. delbrueckii subsp. lactis (Streptococcus lactis)

 Lactococcus lactis subsp. cremoris (Streptococcus cremoris)
(2) Lactobacilli

 L. delbrueckii subsp. lactis (Lactobacillus lactis)

 L. delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus)

2. Coliform bacteria
Coliforms are facultative anaerobes bacteria. Coliform is an indicator microorganism. They are
closely associated with the presence of pathogens. They also cause rapid spoilage of milk
because they are able to ferment lactose with the production of acid and gas and are able to
degrade milk proteins.
They are killed by HTST treatment, therefore, their presence after treatment is indicative of
contamination.
Other bacteria: Mycobacterium tuberculosis(61.5°C), Coxiella brunette(62.5°C), Listeria
monocytogernus(63°C), Clostridium perfinges, Clostridium butyricum

Note: doesn’t need this much explanation

2nd part in cheese chapter