Alot of products are derived from livestock, both edible and inedible, for this discourse, we look at the edible products. The edible products include, milk, meat eggs.
Milk processing
Milk is the lacteal secretion from the mammary gland of females livestock. Although in modern days, milk can also be gotten from plants eg soybean milk, coconut milk. The milk from animals from cow, goat, buffallo etc. The milk is a very good vehicle for transmission of pathogens so milk handlers should exercise the utmost level of personal hygiene, the milk processing area should be sanitized. The milk handlers must be free from gastro-intestinal infections, no coughing, sneezing, diarrhoea etc.
Note that the dairy animals are kept in hygienic condition, sick or animals receiving treatment should not be milk. The udders should be washed prior to milking in order to reduce the risk of contamination of the milk.
Once milk is collected from the animals through a milking machine, the temperature must be brought down as soon as possible at least 10oC, but if there is no means to refrigerate, then the milk needs to reach the milk holding centres within two hours of milking. Enroute to the milk collection centre, the milk are kept in cans with lids tightly secured to ensure there is no spillage.
This is excerpts from the book processing and preservation of animal products. Easy notes. By Ukponmwan ifueko. Get the book from our online store www.morebooks.de (https://www.morebooks.de/gb/search?utf8=%E2%9C%93&q=Ukponmwan+ifueko+oghogho+)
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This is an inspiring book, very educative and informative. Good for food science, nutrition students, for all lovers of food
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