Premium
A HYGIENIC MILK SUPPLY
Author(s) -
MCLARTY R. M.
Publication year - 1978
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1978.tb00840.x
Subject(s) - pasteurization , resazurin , hygiene , agricultural science , food science , business , refrigeration , production (economics) , environmental science , engineering , chemistry , biology , medicine , microbiology and biotechnology , economics , mechanical engineering , macroeconomics , pathology
The importance of hygiene at all stages of producing and processing milk is discussed. The value of the resazurin test to measure the cleanliness of production is questioned. With modern methods of milk production and storage the only meaningful test is the plate count, but it should be accompanied by frequent farm inspections. Pasteurized milk should have a negative coliform result (in 0.1 ml) and retail outlets should have adequate refrigeration.