G83-678 Producing Milk With a Low Bacteria Count

Authors

Stanely E. Wallen, University of Nebraska - Lincoln
Don J. Kubik, University of Nebraska-LincolnFollow
Stephen L. James, Division of Housing and Environmental Health, State Health Department
Daniel J. Borer, Bureau of Dairies and Foods, State Department of Agriculture
Gerald R. Bodman, University of Nebraska - Lincoln
E. Denis Erickson, University of Nebraska - Lincoln
Duane N. Rice, University of Nebraska - Lincoln
Philip H. Cole, University of Nebraska - Lincoln
Foster G. Owen, University of Nebraska - LincolnFollow

Date of this Version

1983

Comments

© 1983, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

This NebGuide provides cleaning, sanitizing, mechanical, environmental and other procedures to follow to assure a low bacterial count in milk. Bacteria are tiny, rapidly reproducing microorganisms that are too small to be seen without a high power microscope. Their very tiny size makes it very difficult to eliminate them from dairy equipment. Because bacterial growth in milk may cause spoilage and possibly human illnesses, a low bacterial count is one of the best indicators of top quality milk. Milk will almost always be of top quality if properly harvested from healthy, clean cows with clean equipment, cooled quickly and kept cold.