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RECOMMENDATIONS FOR IMPROVING THE BACTERIOLOGICAL QUALITY OF MILK IN DAIRY PLANT.

RECOMMANDATIONS POUR L'AMELIORATION DE LA QUALITE BACTERIOLOGIQUE DU LAIT AU NIVEAU DES LAITERIES.

Type of article: Article

Summary

THIS STUDY WAS MADE BY A WORKING PARTY ON THE PRESERVATION OF THE BACTERIOLOGICAL QUALITY OF MILK; THE MAIN RECOMMENDATIONS ARE AS FOLLOWS: 1.GOOD ORIGINAL BACTERIOLOGICAL QUALITY OF MILK AND REJECTION OF POOR QUALITY MILK. 2.COOLING AND STORAGE AT A TEMPERATURE LOWER THAN 277 K (4 DEG C) UP TO THE DAIRY. 3.LIMITATION OF STORAGE TIME ON THE FARM (FOUR MILKINGS). 4.CORRECT CLEANING AND DISINFECTION OF COLLECTION EQUIPMENT. 5.IMMEDIATE HANDLING OF MILK AS SOON AS IT ARRIVES AT THE DAIRY. A.G.

Details

  • Original title: RECOMMANDATIONS POUR L'AMELIORATION DE LA QUALITE BACTERIOLOGIQUE DU LAIT AU NIVEAU DES LAITERIES.
  • Record ID : 1982-0894
  • Languages: French
  • Source: Rev. lait. fr. - n. 398
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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