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2. Handling and keeping the milk clean, safe
and free from any disease producing
microorganisms is known as milk hygiene.
By milk hygiene we can prevent spread of
milk born diseases in human being.

3.  The sources of infection or contamination of milk
may be
 (1) the dairy animal
 (2) human handler or
 (3) the environment contaminated vessels, polluted
water, flies, dust, etc.

4.  Milk born diseases are classified as:
 1. Infection to animal that transmits to human being.
 Tuberculosis.
 Brucellosis.
 Streptococcal infections.
 Staphylococcal infections.


5.  Salmonellosis
 Q fever.
 Cow-pox
 Foot and mouth disease
 Anthrax
 Leptospirosis and Tick-borne encephalitis.

6.  2. Infection to human being that transmits through milk
 Typhoid and paratyphoid fevers
 Shigellosis
 Cholera
 Enteropathogenic Escherichiacoli
 Streptococcal infections.
 Staphylococcal infections.

7.  Staphylococcal infections.
 Diphtheria
 Tuberculosis
 Enteroviruses
 Viral hepatitis

8.  Healthy animals - The first essential factor in
the production of clean and safe milk is a
healthy and clean animal. Milk from a healthy
animal contains only a few organisms. The milk
giving animal should be free from any disease
and kept clean by the owner.

9.  Clean place- The premises where the animal is
housed and milked should be sanitary and free
from flies.
 Clean utensils-The milk vessels must be sterile
and kept covered.

10.  Healthy milkman- Milk handler must be free
from communicable diseases, and before
milking they must wash their hands and arms.
 Clean Machines- Where possible, clean and
sterile milking machines must be used

11.  Cooling and handling- Milk should be cooled
immediately to below 10 deg. C after it is
drawn to retard bacterial growth. In the
production of good quality milk, cleanliness of
all containers and equipment in which milk is
handled should be maintained.

12.  Pasteurization is defined as the heating of milk
to such temperatures and for such periods of
time as are required to destroy any pathogens
that may be present while causing minimal
changes in the composition, flavor and nutritive
value

13.  Pasteurization kills nearly 90 per cent of the bacteria
in milk including the more heat-resistant tubercle
bacillus and the Q fever organisms. It should be
kept cold until it reaches the consumer.
Hygienically produced pasteurized milk has a
keeping quality of not more than 8 to 12 hours
at 18 deg C.

14.  Pasteurization may be done by any one of the
following methods-
(1) Holder (Vat) method
(2) HTST method
(3) UHT Method

15. In this process, milk is kept at 63-66 deg C
for at least 30 minutes, and then quickly
cooled to 5 deg C. Vat method is
recommended for small and rural
communities.

16.  "High Temperature and Short Time Method". In this
method Milk is rapidly heated to a temperature of
nearly 72 deg C, is held at that temperature for not
less than 15 seconds, and is then rapidly cooled to 4
deg C. This is now the most widely used method.
Very large quantities of milk per hour can be
pasteurized by this method in big milk plants.

17.  “Ultra-high temperature method." in this
method milk is rapidly heated usually in 2
stages (the second stage usually being under
pressure) to 125 deg C for a few seconds only.
It is then rapidly cooled and bottled as quickly
as possible.

18. By – SURESH KUMAR ( Nursing Tutor )