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SAJID ASLAM
SAJJAD HASSAN QADEER
MUHAMMAD AFZAL SOHAIL
MUHAMMAD FARRUKH HAFEEZ
WHAT IS MILK ?
y Milk is defined as the secretion of mammary glands of
mammals.
y I
It contains all the nutrients required in human diet.
i ll h i i d i h di
y It is “food for life”.
y Milk l
Milk plays a tremendous role in building a healthy
d l i b ildi h l h
body.
y It is perishable commodity
It is perishable commodity.
COMPOSITION OF MILK
Components Average content in milk Range (% w/w)
(%w/w)
Water 87.1 85.3 88.7
85.3-88.7
SNF 8.9 7.9-10.0
Lactose 4.6 3.8-5.3
Fat 4.0 2.5-5.5
Protein 3.3 2.3-4.4
C i
Casein 2.6 1.7-3.5
Mineral 0.7 0.57-0.83
substances
(Walstra, Pieter., et al, 2006)
MILK QUALITY DEFECTS
y Milk defects includes all the changes in flavor, taste,
and color of milk.
y Milk quality can not improve after it leaves the farm.
Milk li i f i l h f
y Defects on the basis of properties
y Taste defects
T d f
y Flavor defects
y Color defects
MILK DEFECT DUE TO TASTE
Defect of milk due to taste have following points
y Defects due to presence of abnormal milks
y Defects due to changes in milk constituents
y Defect due to transmitted flavors
DEFECTS DUE TO PRESENCE OF
ABNORMAL MILKS
ABNORMAL MILKS
y Colostral milks or pathological milks
y Abnormal mineral
y Abnormal protein composition
p p
DEFECTS DUE TO CHANGES IN MILK
CONSTITUENTS
y Defects of microbial origin
y Defects due to fat oxidation
f d f id i
y Defects due to heat treatment
D f d h
DEFECTS OF MICROBIAL ORIGIN
Name of bacteria which cause defect of milk quality
N f b t i hi h d f t f ilk lit
¾Vegetative bacteria
y Actinomyces spp
y Lactococcus lactic spp
y Streptococcus lactis maltigenes
¾Spore forming bacteria
y Bacillus
y Psychrotrophic
¾Fungus that defect the milk quality
y Mold
y Yeast
DEFECTS OF MICROBIAL ORIGIN
¾Highly favorable culture medium for microbial life
¾Taste defect due to
• Bacterial metabolism
B i l b li
• Complex enzyme systems
• Effect of mastitis
.
BACTERIAL METABOLISM
y Lactic acid production
y Volatile compounds production
y Effect of enzyme released by bacteria
y Proteolysis due to extra‐cellular proteases
y Thermostable enzyme
y Lipolytic enzymes
BACTERIAL DENSITY
y Correlations between bacterial density and the
appearance of defects have been established
y When germ concentration exceeds 10⁶/ml off‐tastes
can be detected
y When the temperature rises the growth rate is
multiplied by 5.8 for every 10°C rise.
EFFECT OF MASTITIS
y Shedding of somatic cell
y Lipolysis and casein hydrolysis will increase
DEFECTS DUE TO FAT OXIDATION
y Effect of oxygen on the milk phospho‐lipids
y Presence of contaminant metal traces
DEFECTS DUE TO HEAT
TREATMENT
y Salt toward insoluble forms
y Decomposition of the lactose
y Intense heating the fat produces lactone and methyl
ketone
DEFECTS DUE TO TRANSMITTED FLAVOURS
y Its high water and lipid content
y Presence of foreign chemical substances
y Feed cause of unpleasant taste
y Chemical flavors
FLAVOR OF MILK
y Fresh milk has a mild, pleasing and slightly sweet and rich
flavor
Milk sugar
Richness by the fat
FACTORS AFFECTING THE FLAVOR
OF MILK
OF MILK
y Feed or Weed Flavor
y Unclean Cowy‐Barney Flavor
y Rancid Flavor
y Oxidized Flavor
O idi d l
y Malty Flavor
y High Acid Flavor
Hi h A id Fl
y Foreign Flavor
y Sunlight
S li ht
FEED OR WEED FLAVOR
FEED OR WEED FLAVOR
y Feedstuff consumed
y Time dependent
y Quantities of feed
Feed Amount fed (lbs) Time fed before Effect on milk
milking (hrs) flavor
Alfalfa ‐ green hay 5 2 Strong feed flavor
Oats 30 1 Very slight feed
flavor
Soybean ‐ green 30 1 Slight improved
flavor
fl
Turnip 15 1 Strong feed flavor
UNCLEAN COWY‐BARNY FLAVOR
Contributing factors
y Poorly ventilated barn
y Dirty cows are milked
y Improperly cleaned and sanitized milk‐handling
equipment
RANCID FLAVOR
RANCID FLAVOR
y Sharp, unclean, astringent taste
Contributing Factors
• Fat globules
• Enzyme
• Excessive agitation of warm milk in the presence of air
OXIDIZED FLAVOR
OXIDIZED FLAVOR
y Tallowy, metallic or cardboard like off‐flavor
Contributing Factors
y metals contaminating milk (i.e. copper pipe).
y High fat feeds (i.e. soybeans, cottonseed)
Hi h f f d (i b d)
y lack of antioxidants feed rations
MALTY FLAVOR
MALTY FLAVOR
y Milk has a malty or grape nut like flavor
Contributing Factors
• Bacterial growth
• Contamination of milking machines and other milk
handling equipment
HIGH ACID FLAVOR
HIGH ACID FLAVOR
y The milk has an unpleasant, disagreeable odor and sour taste.
Contributing Factors
• milk is heavily contaminated with bacteria and the bacteria is permitted to
g
grow.
¾FOREIGN FLAVOR
• flavor of milk which has absorbed or been contaminated with chemicals.
Contributing Factors
• medications, disinfectants, sanitizers, fly sprays, gasoline and other petroleum
medications disinfectants sanitizers fly sprays gasoline and other petroleum
products
SUNLIGHT
y Burnt‐protein or burnt‐feathers‐like, "medicinal"‐like
y Contributing Factor
C t ib ti F t
y This defect is caused by UV‐rays from sunlight or
fluorescent lighting catalyzing oxidation in
unprotected milk.
y Photo‐oxidation activates riboflavin which is
responsible for catalyzing the conversion of
methionine to methanol.
MILK DEFECT IN UDDER
y Fishy milk
y Rancid milk
y Slow creaming milk
y Premature curdling
y Gritty milk
y Flaky milk
MILK DEFECT WHEN MILK DRAWN
MILK DEFECT WHEN MILK DRAWN
FROM UDDER
y Bitter milk
y Ropy milk
y Soapy milk
y Failure to sour and “butter”
y Turnip like taste
DEFECT OF COLOUR
y Blue milk
y Red milk
y Yellow or Orange milk
y Yellowish milk
y Greenish Yellow milk
y Violet milk
CONCLUSION
y Clean and sanitize all milking equipments
y Check ventilation in feeding and housing areas
C g g
y Keep floors, walls, ceilings clean
y Lower the load of pathogen as possible
y Milk samples should be tested regularly
y Maintain milk quality by keeping the herd SCC
q y y p g
REFERENCES
y SHARIF, A., AND MUHAMMAD, G., Somatic cell count as an indicator
of udder health status under, REVIEW ARTICLE Pakistan Vet. J., 2008,
28(4): 194-200.
y Sharif, A., T. Ahmad, M. Q. Bilal, A. Yousaf and G. Muhammad, 2007.
Effect of severity of subclinical mastitis on somatic cell count and lactose
contents of buffalo milk. Pakistan Vet. J., 27: 142- 144.
y Santos, M.V., et al, Sensory Threshold of Off-Flavors Caused by Proteolysis
and Lipolysis in Milk, American Dairy Science Association, 2003. J. Dairy
Sci. 86:1601–1607
y McSweeney, P.L.H., H.E. Nursten, and G. Urbach. 1997. Flavours and off-
flavours in milk and dairy products. Pages 403-411 in Advanced Dairy
Chemistry Volume 3: Lactose, water, salts and vitamins. 2nd edition P.F.
Fox, ed. Chapman & Hall, London, UK