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 11 weeks
(Milk Hygiene Control)
FHC-416

FHC-416
(Milk Hygiene & Control)

Beginning End
29/9/2024

Course Co-Ordinator
Prof. Dr. Ashraf Ahmed Moawad

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A picture containing graphical user interface
Handbook of Milk of Non-Bovine Mammals: Park, Young W., Haenlein, George F. W., Wendorff, William L.: 9781119110279: [Link]: Books
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 Aims of the Food Control Study:
1. To safeguard the consumers from diseases of animal origin
that may be transmitted through consumption of food of
animal origin.
2. For detection of adulteration and illegal additives either
added for increasing shelflife of the product or for producing
product with good physical or higher chemical composition
(either imported or locally made).
3. For training the veterinarian in different localities for follow up,
detecting and eliminating hazards (Dairy and meat plants, food
quarantine places, hospitals, student houses, …………etc) by
applying different control measures … e.g.. HACCP system
4. For training the student on laboratory work concerning food
(Physical, chemical and applied food microbiology).

Veterinarian Only Can Do It … !!!

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Milk definition:
Milk is a lacteal secretion, practically
free from colostrums, obtained by
the complete milking of one or more
healthy animals.
Or simply
It is the normal secretion of the
mammary glands of mammals
that suckle their young.

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 The lactating animals which their milk used by man

The cow is the principal source of

milk for human consumption in
many parts of the world.
Other animals as source of milk for
human beings are the buffalo, goat,
Ewes, camel and mare.

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(A)- Udder Anatomy:
Cow’s udder is composed of 4 distinct secretory
glands termed “quarters.”
m2-magazine-image1_bovine-[Link]

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The “quarter” consists of milk producing secretory tissue, which is
referred to as alveoli, a duct system to transport milk away from the
alveoli, storage area termed “cisterns” and 1 teat.
teat [Link]

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The glandular tissue contains a very
large number
(about 2 billion) of tiny bladders
called alveoli. “Billion = 1000 million”

Capillaries leading from the alveoli converge into

progressively larger milk ducts which lead to a
cavity above the teat. This cavity, known as the
cistern of the udder, can hold up to 20 % of the
total milk in the udder.
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The cistern of the udder has an extension reaching
down into the teat; this is called the teat cistern. At the
end of the teat there is a channel 1 – 1.5 cm long.
Between milkings the channel is closed by a
sphincter muscle which prevents:
- Milk from leaking out &
- Bacteria from entering the udder.

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 Lactation: is the period of time that a mother secretes
milk from her mammary glands. 305 days in cows
Lactation cycle: is the period between one calving and the
next. 12 months ideal world
Lactation Cycle (4 phases)

16 months, as they must calve in order to be able to produce milk.

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 The mammary gland of a cow is a fascinating ‫مبهر‬
structure. Mammary glands develop prior to birth and
further develop and grow when the cow is pregnant.
Several factors play a role in determining how much
milk a cow will give such as AGE, BREED,
GENETICS and the ENVIRONMENT.

About 10,000 kg/year

1 lb “pound” = 0.453.59 kg About 9,979.032 kg/year

 Do Guernsey or Jersey Cows Produce Better Milk? - Delishably

‫انجليزي‬

About 7500 kg/year

 ③
Gallon Raw Cow Milk

‫انجليزي‬

About 7500 kg/year

 ④
Brown Swiss Cow | Dairy Farming

About 8400 kg/year

 ⑤

About 8150 kg/year

 ⑥

About 7950 kg/year

The average Holstein cow produces
9 gallons or 75 pounds of milk per day.
However, the range can vary from 4 to
11 gallons a day.
A cow should spend 10 to 14 hours a day lying in the
stall resting and making milk.
Moderate exercise is important
to maintain high milk production.
Holsteins are the most prominent
breed of dairy cattle producing
around 23,000 pounds of milk a
year.
In the internal milk production process, epithelial cells starts
to replenish “refile” the milk supply immediately at the end
of milking. The reduced udder pressure increases the blood
flow allowing for the high rate of production. The hormone
PROLACTIN is present to stimulate the epithelial cells.

Diagram

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The streak canal is the main
barrier against intramammary
infection. It is kept closed by a
ring shaped muscle at the
lower end of a cow’s teat
called the sphincter.

Teat sphincter

When a cow is milked this causes the sphincter

muscles to relax, opening the orifice.
The streak canal remains open an hour after
milking, so it is important to help prevent
bacteria from teat end contamination. ①
The cells that line the streak canal contain keratin.
Keratin is a waxy substance similar to ear wax. This
substance helps to seal the teat end between milking
and inhibits the growth of bacteria.
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(B)- Milk Secretion:
Most of the udder is composed of alveoli and
milk is stored in the following proportions:

60% in alveoli.

20% in ducts.

20% in the cisterns.

ss

Each liter of milk requires 400 - 500 liters of blood to

circulate
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through the udder .
• To harvest all the milk from the udder, the cow
must treated properly, not only during milking
process but also from time the cow is moved to
the milking area.
• The cow is stimulated properly before milking
stimulation by:
① washing the udder,

② massaging the udder and

③ fore-stripping milk out of each quarter).

Pictures

Pictures

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• During stimulation nerve impulses cause the
pituitary gland to discharge the hormone
oxytocin into the blood system (This hormone is
secreted and stored in the pituitary gland).
Oxytocin is circulated in blood to the udder
stimulates contraction of the myoepithelial cells
surrounding the milk-filled alveoli. The milk is
forced into the duct system and into the gland
and teat cisterns.
The oxytocin then travels to the mammary gland via the blood, binds to oxytocin
receptors on the myoepithelial cells, causing the myoepithelial cells to contract,
and resulting in increased intra-lumenal (intramammary) pressure and ejection of milk
from the alveolar lumen. Oxytocin receptors are associated with the myoepithelial
cells,
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Negative stimulus such as shouting at the cows,
using dogs to chase the cows or striking the cows)
stimulate the release of the hormone adrenaline,
which causes blood vessels to contract and reduces
the effect of oxytocin.

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 Stress

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Differences between Colostrum and Milk
Details

Details

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Color Dark Yellow Yellowish white
- Colostrum vs. Milk:
The secretion produced by the udder immediately after
parturition is known as colostrum, which is considerably
different from the composition of normal milk. Usually a period of
3 to 5 days immediately post partum is needed for the secretion
to return to the normal composition of milk, during this period:
• The total solids, especially the globulin fractions (protein) are
elevated. ▲
• Lactose % is depressed ▼ (High lactose in the intestine can
cause scours in calves, and presumably the reduced lactose
content of colostrum helps to prevent this disease).
• Higher fat and casein%.
• Calcium, phosphorus, magnesium and chlorine are high. ▲
paper

• Iron is 10 to 17 times greater than in normal milk. ▲ paper

• Vitamin A is higher in colostrum as compared by normal milk. ▲
• Vitamin D is more than in normal milk. ▲
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Calves must ingest the immunoglobulins from
colostrum to acquire a passive immunity against
common calfhood diseases. Feeding colostrum
after birth is especially critical during the first 24
hours of a calf's life (If the time is longer, the intestinal
epithelium will prevent the passage of these important
proteins and the newborn will be unprotected) [1].

After this time:

- Enzymes in the digestive tract degrade the
antibodies and
- The permeability of the gut to antibodies
decreases.
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Differences between Colostrum and Milk

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The glandular tissue contains a very large number
(about 2 billion) of tiny bladders called alveoli. The
actual milk-producing cells are located on the inner
walls of the alveoli, which occur in groups of between
8 and 120. Capillaries leading from the alveoli
converge into progressively larger milk ducts which
lead to a cavity above the teat. This cavity, known as
the cistern of the udder, can hold up to 30 % of the
total milk in the udder.
The cistern of the udder has an extension reaching down into
the teat; this is called the teat cistern. At the end of the teat there
is a channel 1 – 1.5 cm long. Between milkings the channel is
closed by a sphincter muscle which prevents:
- Milk from leaking out and
- Bacteria from entering the udder.
[1] [Link]
cattle/#The_colostrum
[2] Playford RJ, Weiser MJ. Bovine Colostrum: Its Constituents and Uses. Nutrients.
2021 Jan 18;13(1):265. doi: 10.3390/nu13010265. PMID: 33477653; PMCID:
PMC7831509.
[3] STILWELL, G. & CARVALHO, R. C. 2011. Clinical outcome of calves with failure of
passive transfer as diagnosed by a commercially available IgG quick test kit.
Can Vet J, 52, 524-6.
[4] Barrington GM, Parish SM. Bovine neonatal immunology. Vet Clin North Am Food
Anim Pract. 2001 Nov;17(3):463-76. doi: 10.1016/s0749-0720(15)30001-3.
PMID: 11692503; PMCID: PMC7135619.

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