Milk
Definitions
‘Raw milk’ means milk produced by the secretion of the
mammary gland of farmed animals that has not been
heated to more than 40 °C or undergone any treatment
that has an equivalent effect.
 ‘Milk production holding’ means an establishment where
one or more farmed animals are kept to produce milk
with a view to placing it on the market as food.
 ‘Dairy products’ means processed products resulting
from the processing of raw milk or from the further
processing of such processed products.

HEALTH REQUIREMENTS FOR RAW
MILK AND COLOSTRUM
PRODUCTION

Raw milk and colostrum must come from animals:
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do not show any symptoms of infectious diseases communicable
to humans through milk and colostrum;
are in a good general state of health, present no sign of disease
that might result in the contamination of milk and colostrum
are not suffering from any infection of the genital tract with
discharge, enteritis with diarrhoea and fever, or a recognisable
inflammation of the udder;
do not have any udder wound likely to affect the milk and
colostrum;
to which no unauthorised substances or products have been
administered and that have not undergone illegal treatment, if
authorised products or substances have been administered, the
withdrawal periods prescribed for these products or substances
have been observed.
HEALTH REQUIREMENTS FOR RAW
MILK AND COLOSTRUM
PRODUCTION

Brucellosis,
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
raw milk and colostrum must come from:
• cows or buffaloes belonging to a herd which is free or
officially free of brucellosis;
• sheep or goats belonging to a holding officially free or free of
brucellosis or females of other species susceptible to
brucellosis, to herds regularly checked for that disease under
a control plan that the competent authority approved.
Tuberculosis,

raw milk and colostrum must come from:
• cows or buffaloes belonging to a herd which is officially free
of tuberculosis; or
• females of other species susceptible to tuberculosis, to herds
regularly checked for this disease under a control plan that
the competent authority approved.
• If goats are kept together with cows, such goats must be
inspected and tested for tuberculosis.
HYGIENE OF MILK AND
COLOSTRUM PRODUCTION
HOLDINGS

Requirements for premises and equipment

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1. Milking equipment and premises where milk and
colostrum are stored, handled or cooled must be
located and constructed so as to limit the risk of
contamination of milk and colostrum.
2. Premises for the storage of milk and colostrum
must be protected against vermin, have adequate
separation from premises where animals are housed
and, where necessary to meet the requirements, have
suitable refrigeration equipment.
HYGIENE OF MILK AND
COLOSTRUM PRODUCTION
HOLDINGS

3. Surfaces of equipment that are intended to come into contact with milk
and colostrum (utensils, containers, tanks, etc. intended for milking,
collection or transport) must be easy to clean and, where necessary,
disinfect and must be maintained in a sound condition. This requires the use
of smooth, washable and non-toxic materials.

4. After use, such surfaces must be cleaned and, where necessary,
disinfected. After each transport, or after each series of transports when the
period of time between unloading and the following loading is very short, but
in all cases at least once a day, containers and tanks used for the transport
of milk and colostrum must be cleaned and disinfected in an appropriate
manner before re-use
Hygiene during milking,
collection and transport

Milking must be carried out hygienically, ensuring in
particular:
 before milking starts, the teats, udder and adjacent parts
are clean;
 milk and colostrum from each animal is checked for
organoleptic or physico-chemical abnormalities
 milk and colostrum from animals showing clinical signs
of udder disease are not used for human consumption
otherwise than in accordance with the instructions of a
veterinarian;
 milk and colostrum obtained from such animals before
the end of the prescribed withdrawal period are not used
for human consumption; and
 teat dips or sprays are used only after authorisation or
registration
 colostrum is milked separately and not mixed together
with raw milk.
Hygiene during milking,
collection and transport
 Staff
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
hygiene
1. Persons performing milking and/or handling
raw milk must wear suitable clean clothes.
2. Persons performing milking must maintain
a high degree of personal cleanliness.
Suitable facilities must be available near the
place of milking to enable persons performing
milking and handling raw milk to wash their
hands and arms.
Hygiene during milking,
collection and transport

Immediately after milking, milk and colostrum must be
held in a clean place designed and equipped to avoid
contamination.
 Milk must be cooled immediately to not more than 8 °C
in the case of daily collection, or not more than 6 °C if
collection is not daily;
Filtering of milk
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During milking different contaminating materials
may get into milk (epithelium, fur, feed etc) so it
has to be filtered.
Dirt →indicate high microbial contamination
Removing visible contaminating materials
As quick as possible after milking
Disadvantages: contaminating materials are
comminuted→microbe count↑
Paper filters
Refrigeration

Essential for maintaining the original quality of
milk:
 It stops or inhibits (reduce the rate) bacterial
growth prolongs the non specific inhibitory
effects of the milk and prevents changes in the
constituents of milk used for processing.
 Growing of microbes influenced by:
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Initial cell count
Quality and kind of microbes
Temperature of milk
Milk from healthy animal: 103-104 bacteria/ml
Changes of microbe count at
different storage temperature
Storage
temperature
(°C)
4-6
16
4-6
16
Cell/ml
Initial
After 24 h
4 x 103
5x 103
4 x 103
1,5 x 106
1,5 x 105
3 x105
1,5 x 105
2,7 x 107
Refrigeration

Quickly
 With slow stirring to save
lecitine cover of the
fatdrops →lipase →rancid
taste
 Flash cooling
 Storage
Hygiene during milking,
collection and transport
 During
transport the cold chain must be
maintained and, on arrival at the
establishment of destination, the
temperature of the milk must not be more
than 10 °C.
Hygiene requirements of
transportation
 Clean,
intact, odourless
 Disapproved quality milk must not be filled
into the tank
 Prohibited to use it for other purposes
 Compartments of the tank should be
emptied separately
 Hose (cleaning, disinfection)
 Workers personal hygiene
Transportation
 Bulk
tank is divided into 2-5 parts
 Double layer
 Reqiurements of bulk tank:
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Temperature and amount of milk can be
measured
Sample taken at reception
Documentation
Empty totally
Cells, tubes, surfaces desinfiction and
cleaning
Reception of milk

Quantitative reception
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Volume or weight
Qualitative reception
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Phisycal-chemical-microbiological parameters
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Temperature
Organoleptic properties
pH value or acid degree
Physical purity
Density
Inner substances (fat, protein, solids- non fat content)
Antibiotic residues
Freezing point
Somatic cell count
Microbe count
Reception of milk
 Plant
and raw milk qualifying laboratories
 Arriving in the plant, the temperature of
milk ≤ 10 °C
 Organoleptic inspection

Sourness, curdling, taste-, colour-, odourdeffects of milk
 Acid
degree
 Density (1029-1033 g/cm3)
 Freezing point (foreign water)
Reception of milk, Antibiotic residues
≥MRL → prohibited to use for human consumption, feed, milk
products
 (allergy, starter cultures are inhibited)

Starter cultures
Sensitivity
(IU penicillin equivalent/ml milk)
Streptococcus
termophilus
0,01-0,05
Lactococcus lactis
0,03-0,07
Leuconostoc spp.
0,05-0,15
Propionicacid bacteria
Lactobacilli spp
0,1
0,1-0,5
Reception of milk
 Somatic

Indicates secretion status, case of mastitis
 Total

cell
count
Indicates of milking and handling hygiene
 Detection

of total count
Fast microbiological methods
Prestorage

Stainless Steel Dairy Milk
Silo (30 000-200 000 l)
 Electrical mixer

≤ 6 °C
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Hygiene requirements:
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Technological suitability,
working properly,
Intact inner surface
Continuous temperature
registration
Ventillation filter hygiene
Filling rate,
Cleaning, desinfection,
continuous checking
CRITERIA FOR RAW MILK AND
COLOSTRUM

A representative number of samples of raw milk
and colostrum collected from milk production
holdings taken by random sampling (must be
checked)
 The checks may be carried out by, or on behalf
of:
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the food business operator producing the milk;
the food business operator collecting or processing
the milk;
a group of food business operators; or
in the context of a national or regional control
scheme.
CRITERIA FOR RAW MILK AND
COLOSTRUM
Plate count at 30 °C (per
ml)
Somatic cell count (per ml)

≤ 100 000 (*)
≤ 400 000 (**)
(*) Rolling geometric average over a two-month period,
with at least two samples per month.
 (**) Rolling geometric average over a three-month period,
with at least one sample per month, unless the competent
authority specifies another methodology to take account
of seasonal variations in production levels.

However, if raw milk from species other than
cows is intended for the manufacture of products
made with raw milk by a process that does not
involve any heat treatment, food business
operators must take steps to ensure that the raw
milk used meets the following criteria:
Plate count at 30 °C (per ml) ≤ 500 000 (*)
Somatic cell ≤1.500 000 cell/ml
 (*) Rolling geometric average over a two-month
period, with at least two samples per month.
 Food
business operators need not comply
with the temperature requirements :
 (a)
the milk is processed within two hours of
milking; or
 (b) a higher temperature is necessary for
technological reasons related to the
manufacture of certain dairy products and the
competent authority so authorises.
REQUIREMENTS CONCERNING DAIRY
AND
COLOSTRUM-BASED PRODUCTS

TEMPERATURE REQUIREMENTS
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Food business operators must ensure that, upon
acceptance at a processing establishment, milk is
quickly cooled to not more than 6 °C;
and kept at that temperature until processed.
However, food business operators may keep milk and
colostrum at a higher temperature if:
• (a) processing begins immediately after milking, or within four
hours of acceptance at the processing establishment; or
• (b) the competent authority authorises a higher temperature
for technological reasons concerning the manufacture of
certain dairy or colostrum-based products.
REQUIREMENTS FOR HEAT
TREATMENT

Pasteurisation is achieved by a treatment involving:
 (i) high temperature for a short time (at least 72 °C for
15 seconds);
 (ii) low temperature for a long time (at least 63 °C
for 30 minutes); or
 (iii) any other combination of time-temperature
conditions to obtain an equivalent effect, such that the
products show, where applicable, a negative reaction
to an alkaline phosphatase test immediately after
such treatment.
REQUIREMENTS FOR HEAT
TREATMENT

Ultra high temperature (UHT) treatment is
achieved by a treatment:

involving a continuous flow of heat at a high
temperature for a short time (not less than 135 °C in
combination with a suitable holding time) such that
there are no viable microorganisms or spores capable
of growing in the treated product when kept in an
aseptic closed container at ambient temperature, and
 sufficient to ensure that the products remain
microbiologically stable after incubating for 15 days at
30 oC in closed containers or for seven days at 55 oC
in closed containers or after any other method
demonstrating that the appropriate heat treatment has
been applied.
Heat treatments
Method
Temperature
(°C)
Time
Killed Alc.
Microb phos
phatas
es
e
%
Pero
xidase
Usage
Thermisatio
n
57-68
15 s
80-95
+
+
Stock of
hard cheese
Long
lasting
62-65
30 min
≥ 99
-
+
Stock of
cilk, cheese
Quick
72-76
15-40 s
≥ 99
-
+
Soft cheese,
milk
-
Cottage cheese
cream, milk
products
Flash
80-98
UHT
135-150
Sterilisation
115-121
1-180 s
1-10 s
15-30
≥ 99
-
≥99,99
-
-
Preserved milk,
semipreserved
cream
100
-
-
Sterile milk
Cleaning and disinfections in milk
industry

Types of contamination
 From milk components (fat, lactose, protein,
minerals)

Milkstone is a complex heterogeneous mixture of
organic and inorganic substances which adhere
tenaciously to milk heating surfaces. It is a substance
closely related to boiler scale in steam generators, the
relationship being that both are the result of heat
treatment. The hard-water minerals cause boiler scale
in a manner similar to the formation of milkstone by
the mineral salts of milk.
Cleaning and disinfections in milk
industry
 Scale

CaCO3, Fe, SO4,
 Transport

vehicles
Dust, mud, oils etc.
 Surfaces
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Stainless steel
Aluminium
Plastic
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Cleaning and disinfection
procedures
5 PHASES
Rinsing:
–
Wet the surface, milk residues are partly removed,
–
Low fat content (sour milk products): 30 °C
–
High fat content (butter, cream): 40-50 °C
Chemical washing
–
Required concentration
–
60-65 °C
Rinsing
Disinfection
–
Steam, hot water, disinfecting agents
Rising (remove chemicals)
Technology of cleaning and
disinfections
 Manual
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or automatic
Manual:
• disassembled instruments

In the closed milk processing systems, the
containers are cleaned by means of CIP. CIP
– 'Cleaning in Place' – refers to the
automatic cleaning processes which run in a
circuit within a production plant without the
plant or its components having to be
disassembled.
Technology of cleaning and
disinfections

CIP is designed either as no-recovery/single use
or as a recovery system. In the "no-recovery
system", the cleaning solution is pumped from
the batch tank into the CIP circuit and discarded
after the cleaning step. In cleaning with recovery,
on the other hand, the chemically and
biologically active ingredients are pumped in a
circuit from the CIP system through the piping
into the production plant and back into the
recovery tanks. The cleaning media involved –
with the addition of fresh media - can be used
several times.