Get Standard Operating Procedure - Milk Facts - Milkfacts

ISO - 67.100 - Milk and milk products.

Good-quality raw milk has to be free of debris and sediment; free of off-flavours and abnormal colour and odour; low in bacterial count; free of chemicals (e.g., antibiotics, detergents); and of normal composition and acidity. The quality of raw milk is the primary factor determining the quality of milk products.

Milking Routine SOP Wear gloves and stay clean throughout milking. Feed the required amount to the herd. Pre spray all cows (allow spray work for 30 seconds). Strip all cows in the am (any red or blue cow stripped disinfect your hands afterwards).

The milk making process Pasteurisation. This technique heats milk to 72°C for no less than 15 seconds, then cooled immediately to destroy any harmful bacteria and micro-organisms. ... Homogenisation. ... Centrifugal separation. ... Ultrafiltration. ... Reverse osmosis. ... Ultra osmosis. ... Spray drying. ... Permeate.

The most common tests used to determine milk quality are somatic cell count (SCC), standard plate counts (SPC), preliminary incubation counts (PIC), lab pasteurized counts (LPC), and coliform counts. The SCC is a measure of body cells and white blood cells present in milk.

Standard Plate Count or Plate Loop Count (SPC or PLC) is the measure of the total number of aerobic bacteria in the milk. The most common causes of a high SPC is dirty milking equipment, poor cooling, and poor udder prep. Mastitic cows shedding bacteria can also cause high counts.

The FDA oversees a set of standards known as the Pasteurized Milk Ordinance (PMO) that specifies time and temperature requirements for pasteurization. It meticulously details how dairy facilities and plants must be constructed, equipped, cleaned and sanitized and how milk must be handled, stored and shipped.

Standards of Milk for Indian Market S. NoClass of milkMinimum Milk Fat%1Standardized milk4.52Toned milk3.03Double Toned milk1.54Skimmed milkNot more than 0.51 more row