This document discusses the microflora found in raw milk and methods for controlling milk contamination. It begins by introducing milk and its nutritional properties. It then describes the various microorganisms commonly found in raw milk, including both harmless and potentially pathogenic bacteria. The primary sources of milk contamination on farms and during processing are explained. Control methods focus on cleanliness of animals, milking equipment, storage and processing facilities. Preservation techniques to limit bacterial growth include pasteurization, refrigeration, freezing, drying, and adding preservatives. Proper application of good manufacturing practices and hazard analysis critical control point guidelines are emphasized for effective contamination control.
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
sources and types of microorganism in milk (2).pdfBhavnaJha13
this presentation includes a brief description about milk microorganism and general components of milk , sources of microorganism in milk , types of microorganism in milk ,significance of milk microorganism and also nutrients present as percentage in different animals like cow , buffalo and goat their milk constituents , how these all constituents affects the quality of milk
Mastitis in Cows: Causes, Symptoms, Prevention, and Treatment. Mastitis is an inflammation of the mammary gland in cows, often caused by bacterial infections. It leads to reduced milk production and quality, higher veterinary costs, and welfare concerns. Early detection, milking hygiene, environmental management, and vaccination are key prevention strategies. Treatment includes targeted antibiotic therapy and supportive care. Proper mastitis management ensures healthier and more productive dairy herds. Mastitis in Cows: Causes, Symptoms, Prevention, and Treatment. Mastitis is an inflammation of the mammary gland in cows, often caused by bacterial infections. It leads to reduced milk production and quality, higher veterinary costs, and welfare concerns. Early detection, milking hygiene, environmental management, and vaccination are key prevention strategies. Treatment includes targeted antibiotic therapy and supportive care. Proper mastitis management ensures healthier and more productive dairy herds
Clean Milk Production Practices and its Management in India by Sunil Meenasunil meena
Milk is the main product from a dairy enterprise, produced basically as food for human consumption. A dairy farmer must, therefore, aim at maximising on milk output from his/her dairy herd. At the same time the farmer must ensure that milk is produced in clean and hygienic conditions so that it is fit for human consumption.
From public’s health point of view, milk is a very good media for bacterial and other micro-organisms development. As such, disease hazard in public can easily be predisposed by infected milk during production, handling and marketing.
Clean Milk Production Practices
Source Hygiene and Preparations
Check for mastitis with a strip cup or any other method.
Isolate sick animals and milk them last (Their milk should not be mixed with good milk).
Wash udder, teats and flank of the animal with clean water preferably add a disinfectant. Wipe with a clean cloth.
Always groom and cut the hair around the under.
Dispose fore-milk
Tie tails of troublesome animals when milking.
Milker’s Hygiene
Milker should: –
Be healthy and clean
Maintain short fingernails and hair cut (ladies can cover their heads when milking as guard to falling hair)
Avoid smoking during milking time.
Be quick and efficient
Milk continuously (no interruptions).
Milking Environment
The shed can be permanent or movable
Where possible provide a cement floor for easy and proper cleaning.
Water should drain easily and away from the shed
Provide a clean feed trough, water trough and protected store.
There should be a good source of water nearby
The shed should be located away from bad smells and odours
It should be cleaned after every milking
Livestock should not have access to the shed during the day
Utensils
a. Types
Use seamless utensils preferably aluminium or stainless steel
Use cans, sufurias or metal buckets in milking
Provide a good washing place
Washing procedure
Rinse excess milk with cold and clean water
Scrub with a brush using hot water mixed with a detergent e.g. soap or detergent
Rinse with cold water and place the utensils to dry on a rack upside down during the day.
c. Storage
Utensils should be stored at night in a safe and clean place, which is well ventilated.
Milking
a. Preparation
Do not excite the animals
Regularize milking intervals
b. Method
Squeeze the teat and do not pull.
All milk should be got from the under i.e. avoid incomplete milking
Use a teat dip after milking
Milk Handling
a. Filtering
Use a white filter cloth
Filter immediately after milking
Disinfect, wash and dry the filter cloth after use
b. Storage
Store milk in cool and clean place
The room used to store milk should without other materials such as chemicals and should also be lockable.
c. Marketing or Disposal
Milk should be delivered to the market as soon as possible
It is advisable to delivery milk early in the morning and evening to avoid hot periods of the day.
In plant training at Amul Dudhmotisagar Dairy, DharuheraAbdul Rehman
Gives insight of dairy industry with primary steps of raw milk intake, processings (alongwith brief introduction to equipments), Packaging, Distribution, Safety and Hygiene regulations maintained during entire operations.
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
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Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
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Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
MANAGEMENT OF ATRIOVENTRICULAR CONDUCTION BLOCK.pdfJim Jacob Roy
Cardiac conduction defects can occur due to various causes.
Atrioventricular conduction blocks ( AV blocks ) are classified into 3 types.
This document describes the acute management of AV block.
MANAGEMENT OF ATRIOVENTRICULAR CONDUCTION BLOCK.pdf
Microflora of raw milk, sources of milk contamination and their control.
1. Microflora of raw milk.
Sources of milk contamination and
their control.
SUBMITTED TO- SUMBITTED BY-
Dr. Paras Porwal Shaista Khan
Assistant Professor MSc. MB. 3rd Semester.
AIB. A07199319007.
2. Introduction-
Milk is a white nutrient-
rich liquid produce by
mammary glands of
mammals.
Primary source of nut-
rition for young ones.
Around 6 billion people
consumed milk products, globally.
3. Properties of Milk -
• White emulsion or colloid of butter fat globules.
• Fat globules and small casein micelles imparts
opacity.
• Yellow-orange carotene provide creamy yellow
colour.
• Contains 30-35% protein per litre of milk, 80% of
which is arranged in casein micelles.
• Oligosaccharides, vitamins ( A, B6, B12, C,D, K),
minerals (calcium, Magnesium, etc.) are also present.
5. • Milk is sterile at secretion in the udder but it
gets contaminated by several bacteria as it
leaves the udder.
• Further the number of microflora in milk can be
increase during milking, handling, storage and
other pre-processing activities.
• Supports the growth of several bacteria
including the pathogenic bacteria.
7. • Gas-forming bacteria-
• Produces acid and gas, resulting in the spoilage
of milk.
• Eg- Coliform bacteria, Cl. Butyricum, etc.
• Acid-forming bacteria –
• Ferment lactose, forms the lactic acid and leads
to the formation of curd.
• Eg- Streptococcus lactis, Str. Faecalis lactobacilli,
Lactoacid bacteria, etc.
• Presence of inert bacteria shows no visible
change.
8. Leuconostoc bacteria-
• Facultative anaerobes coliform bacteria, with an
optimum growth at 37 degree celsius.
• Can be associated with the presence of milk but not
themselves are pathogens.
• Can cause spoilage of milk as they produce gas and
acid resulting in the fermentation of milk.
• Killed by HTST method.
• Eg- Escherichia coli.
9. Pathogenic microroganisms in milk -
• There are some pathogenic bacteria still of concern
in raw milk :-
• Yersinia enterocolitica.
• Bacillus cereus.
• Salmonella spp.
• Campylobacter jejuni.
• Listeria monocytogenes.
• E. coli 0157:H7.
10. Moulds-
• Species of Aspergillus, Penicillium, and Fusarium can
grow in milk and its products.
• On favourable conditions, these moulds can produce
mycotoxins which can lead to a health hazard.
12. Sources of Contamination -
1) From the farm-
• During the process of milking, the milk is
contaminated by the surrounding areas.
• Bacteria normally present in soil, manure, and
water may enter from this source.
• The other two most important sources of
contamination are milk-contact surfaces and dairy
milk utensils.
13. Contd.
• These includes milking machines and milk pail.
• The bacteria from these sources involove
psychrotrophic (gram negative rods),
thermodurics (eg- Micrococcus, Streptococcus,
Clostridium, etc.), Coliform bacteria.
Other sources of contamination –
• Hands or arms of the dairy workers or milker.
• The air of the milk parlour or the barn.
• The flies, if present any.
14. 2) At the manufacturing level –
• After the farm, the other possible
contamination may occur via transfer pipes,
sampling utensils, transfer trucks, and the
equipments use for the processing.
• Tank pumps, pipelines,vats,valves, and
separators are the major possible sources of
conatmination.
• The level of contamination is depend on the
sanitizing and cleaning methods.
15. Control method-
• Animal Cleanliness
• All animals should be kept clean.
• All lying areas should be of sufficient size and should
be kept clean and dry.
• Passageways and access routes should be free from
accumulations of dung and slurry.
• Fields, tracks and gateways should be well
maintained and kept free from accumulations of
dung, slurry and mud.
16. •Milking Practices
Milk from each animal must be examined for
physical/chemical/organoleptic abnormalities and where
abnormal milk is detected this milk must be rejected.
Teats, udders and adjacent parts must be clean before
milking.
Hands, contact surfaces and milking equipment must be
kept clean at all times.
• Milking Equipment
Milk contact surfaces must be appropriately cleaned and
disinfected immediately after each milking.
All equipment must be kept clean and in good condition.
17. •Milk Storage and Cooling
Milk must be protected from contamination during transfer
and storage.
Milk must be cooled quickly to minimise bacteria
multiplication.
Bulk tanks must be cleaned and disinfected after each milk
collection and kept in good condition.
“ these control lies in the guidelines of GMP and HACCP
method of food safety.”
• Where GMP stand for Good Manufacturing Process and
HACCP stand for Hazard Analysis and Critical Control Point.
18. Preservation methods -
1. Asepsis.
• Prevention as far as is practical of the contamination of
milk is important in its preservation.
2. Removal of microorganisms.
• After microbes have entered milk, it is difficult to
remove them effectively. So, the process of
centrifugation, as in clarifying or separating, will
remove microbes from milk.
3. Use of heat (pasteurization and Ultra-pasteurization).
• Pasteurization temp- 72 degree celsius for 15 seconds.
Ultra-pasteurization temp- 130 degree celsius for 1 sec.
or more.
19. Contd..
4. Steam Under pressure.
• Evaporated milk is canned and then heat-processed by
steam under pressure. The forewarming of milk at 93-100
degree celsius before evaporation kills even resistant
bacterial spores.
5. Use of Low temperature (freezing, refrigerated storage).
• Refrigerated storage- raw milk for pasteurization cooled at
10 degree celsius or less within 2 hrs after being drawn and
kept that cold until processed.
• Freezing- pasteurized milk has been frozen at about -28 to -
29 degree celsius and shipped.
6. Drying (condensed products and dry products).
7. Use of preservatives (sugar).