Quality of milk is measured by

When prices are low, making quality milk is more important than ever to capture any quality premiums. Below is a list of the five primary indicators of milk quality and where measurements should be on your farm. Standard Plate Count (SPC): Estimates the total number of viable aerobic bacteria present in raw milk. A high SPC can indicate poor cleaning practices, udder hygiene or milking procedures. Bulk Tank Somatic Cell Count (BTSCC): A measure of somatic cells present in milk. The BTSCC gauges the udder infection statistics of the herd and indicates the potential loss of production due to mastitis. Laboratory Pasteurization Count (LPC): Estimates the number of bacteria that can survive laboratory pasteurization for 30 minutes. High LPC numbers indicate persistent cleaning problems, faulty milking machines or worn-out milking equipment. Coliform Count (CC): Estimates the number of bacteria that originate from manure or a contaminated environment. This can come from milking dirty cows or dropping the milking claw into manure during milking. Preliminary Incubation Count (PIC): A measure of the number of cold-loving bacteria in milk. This can indicate inadequate holding temperatures in the bulk tank.

The milk is brought from the farm (or collecting centre) to the dairy for processing. All kinds of receptacles have been used, and are still in use, throughout the world, from 2 – 3 litre calabashes and pottery to modern bulk-cooling farm tanks for thousands of litres of milk. Formerly, when dairies were small, collection was confined to nearby farms. The microorganisms in the milk could be kept under control with a minimum of chilling, as the distances were short and the milk was collected daily. Today the trend is towards progressively larger dairy units. There is a demand for a higher production and increased quality of the finished product. Milk must be brought from farther away and this means that daily collection is generally out of the question. Nowadays, collection usually takes place every other day, but the interval can sometimes be three days and even four. Keeping the milk cool The milk should be chilled to + 4 °C immediately after milking and be kept at this temperature all the way to the dairy. If the cold chain is broken somewhere along the way, e.g. during transportation, the microorganisms in the milk will start to multiply. This will result in the development of various metabolic products and enzymes. Subsequent chilling will arrest this development, but the damage will already be done. The bacteria count is higher and the milk contains substances that will affect the quality of the end product. DESIGN OF FARM DAIRY PREMISES The first steps in preserving ...

• Audit proof • Avoid under overfilling (SQC) • Compliance • Connectivity Software solutions Data flow from one instrument to another • Cost reduction • Customized solutions • Data integrity • Data security • Due Diligence Fail safe • Ease of use reduction of errors • Electronic records • Ensure repeatable quality • Ergonomical design • Food safety • GMP Compliance • Guarantee analysis quality • Hazardous area safety • Hygienic design Avoid contamination • Improved quality of data set • Lean Lab • Other • Performance verification • Prevent recalls Avoid bad batches • Preventive maintenance Minimize downtime • Process safety • Productivity (released time from the team) Uptime Optimize processes • Quality control • Reduced product waste • Reduction in operating costs Total cost of ownership Maintenance cost reduction • Shift to the next level measurement process (from manual to automated, or to on-line measurement; automation) • Smooth workflows • Sustainable design (futureproof modular design long lasting) • Time reduction quick adjustment and scalability of methods • User safety • User skills and knowledge (theory of applications, technologies, methods, tips and tricks) • Waste reduction (Eco design) Industries • Equipment for Fermenters and Bioreactors • Equipment for Fermenters and Bioreactors • Equipment for Water Systems • Other Systems for Liquid Processing • Machinery for Manufacturing and Assembly • Machinery for Packaging and Filling • Machinery for Transportation ...

Quality Movement We - The motivated and devoted work-force of AMUL- are committed to produce wholesome and safe foods of excellent quality to remain market leader through deployment of quality management systems, state-of-art-technology, innovation and eco-friendly operations to achieve delightment of customers and betterment of milk producers. Quality Management System Initiatives: The initiation of Total Quality Management (TQM) way back in 1994 was to work with the well known quality management initiatives which have proven to be effective elsewhere to create a culture of transparency, openness and leadership in the organization. Realizing that with emerging competition, doing business would become more exciting yet extremely competitive which would require at time not only a whole set of new skills and competencies but quick adaptability to change without much stress or turbulence. As a very unique measure Amul extended all the TQM initiatives to its business partners whether it was the farmer producer in the village or a wholesale distributor in a metro town or its most sophisticated production unit. From the strength of Total Quality Management initiative Amul went on to implement Quality Management System of International Standard. Amul has been the first dairy in India to get accredited with certification of ISO 2200:2005 & ISO 9001 for its operations and plants. Further Amul has set an example that village Dairy Co-operative Societies could also achieve this miles...

The current study measured the influence of milk of subclinically infected glands by different bacteria species on the cow’s milk. The effects of bacterial infection or inflammation on gland milk yield were related to the bacteria species that caused the infection. The volume of milk of the inflamed gland from the cow’s milk yield was significantly lower ( P<0. 001) for the glands previously infected by Escherichia coli (PIEc) and those infected with Streptococcus dysgalactiae. Coagulation properties, rennet clotting time (RCT) and curd firmness (CF) also depended on the bacteria causing the infection. RCT values of all the inflamed glands were significantly longer ( P<0. 001) and CF values were significantly lower than that of the healthy ones. Moreover, in the whole milk, CF was also significantly lower and not proportional to the volume of the milk from the inflamed gland of the cow’s milk. Calculation of the predicted 40% dry matter curd weight (PCW) on the cow level, including the healthy and inflamed glands or the healthy glands alone, showed that for 10 of 13 PIEc cows, the presence of the affected gland’s milk in the whole cow milk resulted in a lower PCW value. Likewise, 7 of 20 cows infected by S. dysgalactiae had negative delta values. Unlike the latter bacteria, PCW from milk of glands infected with CNS increased, although in a lower magnitude than in the healthy glands. No correlation was found between logSCC in the whole cow milk (healthy and inflamed glands)...

Contents • 1 Introduction • 2 Measures of Milk Quality • 3 Summary • 4 Author Information • 5 Selected References Introduction Production of maximum quantities of high quality milk is an important goal of every dairy operation. On the other hand, poor milk quality affects all segments of the dairy industry, ultimately resulting in milk with decreased manufacturing properties and dairy products with reduced shelf-life. How is milk quality determined? Several different methods are used to assess milk quality. Some methods such as the Measures of Milk Quality Somatic Cell Count: The number of somatic cells in milk, referred to as the somatic cell count or SCC, is used throughout the world as an indicator of milk quality. The current regulatory limit for somatic cells in milk in the United States defined in the Grade “A” Pasteurized Milk Ordinance is 750,000 cells per milliliter (mL). For a variety of very good reasons, there is continuing pressure from animal health advocacy groups to reduce the regulatory limit for somatic cells in milk from the current 750,000 cells per mL to 400,000 or less. Poor quality milk has a high number of somatic cells and is an inferior product with reduced processing properties resulting in dairy products with a reduced shelf-life. On the other hand, high quality milk has a very low number of somatic cells, a longer shelf-life, tastes better and is more nutritious. One characteristic feature of cows with mastitis is a significant elevation in the...