Milk Sanitation

Milk

White liquid produced by the mammary glands of mammals; contains colostrum

Bovine mastitis

inflammation of the mammary glands due to Staphylococcus aureus

Total count

refers to a method that considers all the cells in the sample whether they are alive or dead.

Butterfat Test

Determines whether cream content is up to standard

Specific Gravity and Cryoscope ( Water Freezing Point) Test

Determines whether solid-non-fat and indicate whether milk has been watered

Phosphatase Test

Test used to determine whether products have been pasteurized; used by dairy industry

Organoleptic Tests

Permits rapid segregation of poor quality milk (sight, smell, taste)

Clot on Boiling (COB) Test

Old tests for too acid (ph<5.8) or abnormal milk (colostral or mastitis milk)

Resazurin Test

Dye indicator; widely used for hygiene and potential keeping quality of raw milk

Alcohol-alizarin test

Color indicator according to acidity

Grade A milk

Lowest bacterial count

Grade B&C milk

Both safe and wholesome but have higher biological count

Raw milk

milk that is not pasteurized

Whole milk

High in milkfat

Lowfat milk

1% or 2% fat

Skim milk

fresh milk from which most of the fat has been removed

chocolate milk

Chocolate or cocoa to 2% milk

Buttermilk

Adding special bacterial culture to milk

Evaporated milk

Canned whole milk concentrate

Sweetened condensed milk

Concentrated form of milk with sweetener added; used to make candy and desserts.

Nonfat dry milk

Powdered form of nonfat milk, made by removing the fat and water from pasteurized skim milk.

Whipping cream

fat of whole milk

Half and half

half milk and half cream

Sour cream

Lactic-acid bacteria + cream

Fortified

the addition to a food of nutrients that were either not originally present or present in insignificant amounts