Milk Quality, First Edition

1 World milk production. - 2 Milk production: Factors affecting milk composition. - 2. 1 Introductio. - 2. 2 Synthetic and secretory tissues of the mamary gland. - 2. 2. 1 Functional anatomy. - 2. 2.… Lue lisää 1 World milk production. - 2 Milk production: Factors affecting milk composition. - 2. 1 Introductio. - 2. 2 Synthetic and secretory tissues of the mamary gland. - 2. 2. 1 Functional anatomy. - 2. 2. 2 Role of the milk-producing cell. - 2. 2. 3 Milk flow within the udder. - 2. 3 The initiation and establishment of lactation. - 2. 4 The milk ejection reflex. - 2. 5 Effect of breed on milk composition and yield. - 2. 6 Role of genetics in milk production. - 2. 7 Effect of environment on milk composition and yield. - 2. 7. 1 Effects of season. - 2. 7. 2 Effects of thermal stress. - 2. 8 Dairy cattle nutrition and its influence on milk yield and composition. - 2. 8. 1 Dietary effects on milk fat. - 2. 8. 2 Influence of ration on milk protein. - 2. 9 The effects of milking management practices on milk quality. - 2. 9. 1 Milking interval. - 2. 9. 2 Milking rate. - 2. 9. 3 Frequency of milking. - 2. 9. 4 Milking routine. - 2. 9. 5 Cow preparation and residual milk. - 2. 10 Influence of age and stage of lactation on milk component yield 22 References and further reading. - 3 Mastitis and milk quality. - 3. 1 Introduction. - 3. 2 Causative organisms. - 3. 3 Contagious and environmental pathogens. - 3. 4 Inflammation. - 3. 5 Compositional changes. - 3. 6 Milk losses. - 3. 7 Impact on dairy products. - 3. 8 Control of mastitis. - 3. 9 Measurement. - 3. 10 Summary 37 Further reading. - 4 Hygienic quality. - 4. 1 Milk production, plant cleaning, on-farm storage and collection of milk. - 4. 1. 1 Milk production. - 4. 1. 2 Plant cleaning and sterilisation. - 4. 1. 3 Effect of storage time and temperature on bacterial count. - 4. 2 Types of bacteria. - 4. 3 Cooling and storage of milk on the farm. - 4. 4 Collection, delivery and reception of milk. - 4. 4. 1 Churn collection. - 4. 4. 2 Bulk collection. - 4. 5 Delivery and storage prior to processing 47 4. 5. 1 Storage of milk prior to processing. - 4. 6 Importance of hygienic quality of milk. - 4. 7 Measurement of the hygienic quality of milk. - 4. 7. 1 Simple, rapid tests for mesophiles. - 4. 7. 2 Tests for cooled milk. - 4. 7. 3 Staining and counting bacteria. - 4. 7. 4 Measurement of metabolic products of microbial cells. - 4. 7. 5 Measurement of metabolic activity. - 4. 8 The future. - 4. 9 Sampling, storage, preservation and transportation of samples 55 4. 9. 1 Sample transport and preservation. - References and further reading. - 5 Adulteration of milk. - 5. 1 Introduction. - 5. 2 Extraneous water. - 5. 2. 1 Vieth ratio. - 5. 2. 2 Nitrates as an indication of extraneous water. - 5. 3 Freezing point test for detecting adulteration. - 5. 3. 1 Basis of the test. - 5. 3. 2 Freezing point depression and how it is controlled. - 5. 3. 3 Measurement units. - 5. 3. 4 How constant is the freezing point of milk? .- 5. 3. 5 Freezing point of goat's, buffalo'sand ewe's milk. - 5. 3. 6 Factors affecting freezing point of milk. - 5. 3. 7 Test method. - 5. 3. 8 Calculation of amount of extraneous water in milk. - 5. 4 Sources of contamination by extraneous water. - 5. 5 How to avoid getting water into milk at the farm. - 5. 6 Control of extraneous water through payment schemes. - 5. 7 Other sources of adulteration. - 5. 7. 1 Salt. - 5. 7. 2 Sugar. - 5. 7. 3 Skim-milk powder. - 5. 7. 4 Detergent sterilants. - 5. 7. 5 Preservatives. - 5. 7. 6 Colostrum. - 5. 7. 7 Blood. - 5. 7. 8 Taints. - References and further reading. - 6 Compositional quality. - 6. 1 Composition of milk. - 6. 2 Measurement of total solids in milk. - 6. 3 Measurement of the solids-not-fat (SNF) of milk. - 6. 4 Major constituents. - 6. 4. 1 Fat. - 6. 4. 2 Proteins. - 6. 4. 3 Lactose. - 6. 5 The use of instruments in assessing compositional quality. - 6. 5. 1 Assessing compositional quality using infrared. - 6. 6 Dairy herd improvement (DHI) and quality payment laboratories. - 6. 7 Quality payment systems for milk. - 6. 7. 1 Compositional quality. - References and further reading. - 7 Milk from sheep and goats. - 7. 1 Introduction. - 7. 2 Milking practices. - 7. 3 Compositional quality. - 7. 4 Measuring cow's milk in sheep's or goat's milk products. - 7. 4. 1 Differences in lipids. - 7. 4. 2 Differences in protein. - 7. 4. 3 Immunological techniques. - 7. 4. 4 General differences. - 7. ..