Review on Hygienic Milk Products Practice and Occurrence of Mastitis in Cow’s Milk

Abstract

Milk is composed of approximately 87.2% water, 3.7% fats, 3.5% protein, 4.9% lactose 0.7% ash and has a pH 6.8. Milk is universally recognized as a complete diet due to its essential nutritional components.Milk is a valuable source of protein, fat, carbohydrates, vitamins and minerals.Milk protein contains all the nine essential amino acids required by humans, especially young ones, for growth and development. The key factor for quality dairy products is to avoid contamination of the raw milk and milk products. Failure to maintain adequate sanitation practices has been contribute to contamination of milk with undesirable or pathogenic micro-organisms or chemical or physical hazards. Because quality of dairy products are easily affected due to different factors of which performance of milking procedures and cleanness of the milking utensils and equipment are the major one. The key sources of contamination are: faeces, from soiled animals, especially teats, udders and tails; bacteria, from poor milking practices, soiled hands, inadequately cleaned and disinfected equipment (including bulk milk tanks), and failure to clean and disinfect teats prior to milking; failure to detect abnormal milk (mastitis pathogens, blood and clots); foreign bodies, especially from perished components in milking machines and bulk tanks, dust, bedding materials, dung, insects and animal hair; chemicals, metals, organics, etc., from veterinary product residues, cleaning chemicals and use of non-food grade equipment.The common predisposing factors of milk contamination by microorganisms are milking environment, cows, milking personnel, milking equipment, milk transportation and water. On the next milking, the cow is given its calf to suckle and milking follows without cleaning the teats. Saliva from the calf mouth and unwashed teats increase bacterial counts in the milk causing spoilage. Failure to thoroughly clean and dry the udder and teats is a common source of Coliforms in milk. Generally, the milk hygiene practice has interests in preventing the transmission milkborn zoonotic diseases, preventing the transmission of communicable diseases of man through milk, preventing diseases or physical defects that may arise from malnutrition and improving the nutritional status of man in general and of infants, children, and mother in particular. Therefore, as a recommendation, keeping hygienic milk production practices at household level and farm is important for human health.

Prevalence of methicillin-resistant Staphylococcus aureus and pattern of antimicrobial resistance in mastitis milk of cattle in Chitwan, Nepal

“…At first, for determining the prevalence of MRSA in the milk samples of Chitwan, CMT positive milk samples were randomly collected. Among the CMT positive milk samples, as per the instruction of Bekuma and Galessm [ 13 ], the prevalence of subclinical and clinical mastitis were identified as 71.7% ( n = 137/191) and 28.3% ( n = 54/191), respectively. Overall prevalence of subclinical and clinical mastitis were 29.8% (137/460) and 11.7% (54/460), respectively.…”

“…In a large herd, one cow was selected at random from the group of five cows. In total, 460 udder quarters from 115 cows were subjected to the California Mastitis Test (CMT) and the scores were given as per Bekuma and Galessm [ 13 ]. A score of “0” was regarded as a healthy udder quarter; score “1” as subclinical mastitis; score “2” and “3” as serious mastitis.…”

Review of the prevalence of foodborne pathogens in milk and dairy products in Ethiopia

“…Milking carried out in unhygienic environments increases the likelihood of milk contamination by zoonotic pathogens, the level of which can subsequently increase due to pathogen growth when milk is stored at ambient temperatures ( Bekuma, 2018 , Tegegne and Tesfaye, 2017 , Tigabu et al., 2015 ). Therefore, consumption of raw milk without pasteurisation results in an increased risk for exposure to bacterial foodborne pathogens, such as Campylobacter spp., L. monocytogenes , Salmonella ssp., and E. coli O157:H7, as well as other zoonotic agents such as Brucella spp.…”

Raw Milk as a Potential Source of Food Poisoning Outbreaks

“…The presence of Staphylococcus aureus in raw milk is linked with mastitis; the commonest fatal infection of the farm animals that bedevils the dairy industry. It is a communicable disease that is characterized by inflammation of the bovine udder [13]. Prevalence of S. aureus in the milk is also connected to it being normal microbiota of the humans and animals.…”