1. Lets Take Milk Safety and quality related to equipment and processing 9/11/20151Anne Taylor/Foundation Week 12

2. History 1887 Anthony Hailwood produced sterilised milk 1920 pasteurised milk had been produced Improvements to process: Refrigeration on farm Insulated tankers to transport milk to dairy Reduction of contamination during packaging/bottling 9/11/2015Anne Taylor/Foundation Week 122

3. Pasteurisation Mild form of heat processing Milk heated to below 100°C Minimises health hazards from pathogenic microorganisms Extends shelf life by a few days 9/11/20153Anne Taylor/Foundation Week 12

4. Purpose Main purpose to destroy pathogens Subsidiary purpose to destroy spoilage microorganisms Alkaline Phosphatase 9/11/20154Anne Taylor/Foundation Week 12

5. Equipment Pasteurisation of milk usually uses plate heat Exchangers as it has low viscosity. 9/11/20155Anne Taylor/Foundation Week 12

6. Pasteurisation Equipment Pasteurisation is conducted either in-pack (glass bottles, metal or plastic containers) or through heat exchangers. 9/11/2015Anne Taylor/Foundation Week 126

7. Pasteurisation of other foods Fruit Juices Beer Ice Cream Liquid Egg Wines Canned Fruit Canned Ham 9/11/20157Anne Taylor/Foundation Week 12

8. So what is the whole process? 9/11/20158Anne Taylor/Foundation Week 12

9. Testing Methylene Blue Test This dye is added to a sample of milk stored at 37°C for 30 minutes. If the methylene blue discolourises the milk has an unacceptably high level of microrganisms and the milk is rejected. Phosphatase test If phosphatase present suggests raw milk contamination probably due to defective seals. 9/11/20159Anne Taylor/Foundation Week 12

10. Cheese Production Make own notes from library research on cheese production. 9/11/2015Anne Taylor/Foundation Week 1210