The prevention of bacterial contaminates in raw milk is of concern to all
Dairyman. However, there are several major sources of contamination. One
comes from not properly cleaning the udder before milking and the other
is from the milking equipment. The most overlooked cause is the environment.
The cleaning of soil, bedding, and manure is a good sanitation practice
that prevents the introduction of bacteria that may end up in the finished
product. All of the visible dirt must be washed off of the udders. This
one simple act is key in the prevention of high SPC, LPC, and coliform counts.
It is very important to wash the udders completely. The re-use of cloths
for cleaning and sanitizing offers an opportunity for recontamination of
the udders. One must remember that when you are dealing with bacteria just
because something looks clean does not mean that it is clean.
Common soil bacteria may not only be coliforms as commonly thought but may
also include several types that produce spores. These spores may survive
pasteurization and lead to high LPC counts. That dirt that is not washed
off in the first step may end up in the finished product.
The other often-overlooked problem is the milking environment. By this I
mean is your milking parlor clean? Has all manure and mud been cleaned from
the milking stalls? Are there a lot of flies or other insects in the parlor?
Does your milking parlor smell? If you answered yes to any of the questions
then the milking environment is not as clean as it should be to insure quality
milk production. I know that this all seems very simple, but sometimes these
easy steps are overlooked.
The other source of contamination is the milk equipment. |
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