How to reduce the content of bacteria in fresh milk
With the rising living standards of the people, the quality requirements for dairy products are also increasing. At the same time, various milk processing companies have gradually combined the bacterial content of milk with the purchase price of fresh milk under the impact of the market. This not only beneficially protects the interests of consumers, but also directly raises the question of how to effectively improve the fresh pastures. The problem of milk quality.
I. Factors that increase bacterial content
1. Infectious pathogens live and reproduce mainly in the breasts and breasts of cows. During the milking process, the hands of the milker, the towels that rub the breasts, and the milking buckets are spread in the middle. If Staphylococcus aureus enters through the nipple, it grows and reproduces in the papillary tube, which in turn invades the breast tissue; Streptococcus agalactiae inhabits the papillary tube, producing a chemical substance that stimulates the mammary gland; Streptococcus dysgalactiae increases the chance of infection due to nipple contamination. .
2. The main living and breeding of environmental pathogens is in bovine ex vivo, such as feces, barnyardgrass, sewage, soil and flies. When cows come into contact with the external environment, the bovine body becomes infected after infection, causing increased bacterial content in the milk. Such pathogens include E. coli, Streptococcus uberis, and Corynebacterium pyogenes.
3. The pathogenic bacteria caused by fresh milk itself is an excellent bacterial culture medium for pathogenic bacteria. As long as the temperature is suitable, Staphylococcus aureus, Streptococcus, Enterobacteriaceae, etc. in the fresh milk can multiply in large quantities. The bacterial content of fresh milk increases and deteriorates.
4, pathogenic bacteria caused by other aspects When the body weakened resistance or due to external force caused by the breast or nipple trauma, resulting in bacterial infection, not only damage the health of cattle, but also greatly increase the bacterial content of fresh milk.
Second, the measures to reduce the bacterial content
1. Do a good job in environmental sanitation to stop the bacteria from multiplying. The bad environment is an important place for the growth and reproduction of microorganisms. Therefore, keeping the environment clean and keeping cattle clean is the key to prevention and control measures.
(1) Cowsheds and playgrounds are kept clean, dry, and regularly disinfected, once a week in the summer and once in the spring, autumn, and winter.
(2) Clean the cow bed before milking and brush the cow body, especially the hindquarters.
(3) Every bucket, towel, breast pump, milk storage tank and other utensils that must come in contact with milk must be cleaned and disinfected before and after milking.
2. Adhere to the secondary medicine bath before and after milking. Medicinal bath is one of the important measures to control mastitis in dairy cows, and it is also one of the effective measures to reduce the bacterial content in fresh milk, especially for the elimination of Streptococcus agalactiae, Streptococcus dysgalactiae, Staphylococcus aureus, and Corynebacterium pyogenes. Has an important role.
3. Discard the first milk because the first milk has a higher bacterial content.
4. Establish a stable and well-trained team of milkers, strengthen milking hygiene, and implement milking practices. Reduce the incidence of mastitis, found that early treatment of mastitis.
5. The fresh milk is cooled in time and the freshly extruded milk has a temperature of about 36°C, which is the optimum temperature for the growth and reproduction of microorganisms. Early cooling of milk can not only directly inhibit the growth of microorganisms, but also prolong the intrinsic bacteriostatic enzymes in milk. active.
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