Implementing the proper hygienic control of milk and milk products throughout the food chain is essential to ensure the safety and suitability of these foods for their intended use.
The persons who are involved in handling of milk and milk products have their crucial roles in protecting quality of milk and its products. Well trained persons are required to handle the processes regarding the food products in question.
Sanitization practices that are not up to the mark contribute to milk spoilage. Low quality cleaning in production unit results into microbial contamination reducing shelf life of final products.
Good hygienic practices should be applied throughout the food chain so that milk and milk products are safe and suitable for their intended use.
Flies may be controlled in milk-handling areas, at least to some extent, by flytraps that utilize entrapment liquids, by poisons, such as formaldehyde, or by electric fly killers. The control of other insects, such as cockroaches, may require the use of an approved insecticide.
Preventive management of outgrowth of aerobic spores in silage by the application of acid lactic bacteria or chemical additives can improve the silage fermentation; it will contribute to reduce the total spore load of raw milk for dairy process.
Large dairy farms often have a special wash pen for cows to be milk. Utensils, including the milking machine, should be cleansed and disinfected either with live steam or with a solution of chlorine.
Bulk milk tanks may be cleaned manually with detergent and water at about 130°F, the sanitized with chlorine solution, or cleaned mechanically with detergent and water at 150°F, and finally sanitized with chlorine solution.
Many products that are launched in markets with careless packaging and this expose to environmental contamination. Similarly, milk and milk products get contaminated by improper storing and handling during their marketing.
Reducing the risk of milk microbial contamination
