Research on Dairy Products

Dairy Products

Dairy products are generally defined as foods produced from cow's or domestic buffalo's milk.

Types of Dairy Products

-Milk, milk powder, ice-cream, condensed milk, cheese, yogurt, ice milk, custard, frozen yogurt and custard, and butter milk.

Dairy products – how they get contaminated

Our environment contains an abundance of microorganisms that find their way to the hair, udder, and teats of dairy cows and can move up the teat canal. Some of these germs cause an inflammatory disease of the udder known as mastitis while others enter the milk without causing any disease symptoms in the animal. In addition, organisms can enter the milk supply during the milking process when equipment used in milking, transporting, and storing the raw milk is not properly cleaned and sanitized.

Pasteurization

Pasteurization destroys most disease producing organisms and limits fermentation in milk, beer, and other liquids by partial or complete sterilization. The pasteurization process heats milk to 161 degrees Fahrenheit (63 degrees centigrade) for 15 seconds, inactivating or killing organisms that grow rapidly in milk. Pasteurization does not destroy organisms that grow slowly or produce spores. While pasteurization destroys many microorganisms in milk, improper handling after pasteurization can recontaminate milk.

I gathered this info from this website.

http://www.fcs.msue.msu.edu/ff/pdffiles/foodsafety2.pdf