Evaluating Milk Quality.ppt

Evaluating Milk Quality Charles F. Hutchison Standard Plate Counts One measure of milk quality is the bacteria content of raw milk. This is often termed the raw count or the Standard Plate Count (SPC). The SPC determines the total number of bacteria in a milk sample that can grow and form countable colony forming units on a Standard Methods Agar plate when 1 ml of milk is incubated aerobically at 90°F for 48 hours. Standard Plate Counts Ideally, raw milk should contain less than 5,000 bacteria/ml. If sanitation in the cows, the milking procedures and the milking equipment is good; and cooling is adequate, a SPC of 10,000/ml or less should be achievable by most farms. The maximum legal limit for SPC is 100,000 bacteria/ml. The SPC is the test used by the Louisiana Department of Health and Hospitals to determine the bacteria count of milk. Preliminary Incubation Counts Another measure of milk quality is the Preliminary Incubation Count (PI count or PIC). To determine PIC, a sample of milk is incubated for 18 hours at 55°F followed by the SPC procedure. The PI count is based on the theory that the normal microbial flora of the cow will not grow very well when incubated at this combination of time and temperature. Preliminary Incubation Counts However, other microorganisms present in milk due to poor sanitation, cooling and milking practices CAN grow to significant levels at these times and temperatures. These microorganisms are called psychrotrophs or cold-loving bacteria. Psychotrophic bacteria will continue to grow at temperatures below 45o F. These organisms and the enzymes they produce are associated with off-flavors, milk spoiling and short shelf-life. Preliminary Incubation Counts This has led some people to believe that PIC is the best measure of raw milk keeping quality and sanitation practices on farms. Currently there is not a legal limit for PIC. A PIC of below 50,000 is acceptable, but a goal of 25,000 or less should be achievable. Many can have a PIC