Dairy Food Saftey Management

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Course Description

The unique composition of milk (water and other nutrients) makes it a highly perishable commodity. It is an ideal medium for the growth of microorganisms and, therefore, highly susceptible to microbial spoilage. If not produced and handled in a proper hygienic manner, various types of spoilage and disease-producing organisms can grow in milk and milk products and make these unfit/unsafe for human consumption. Therefore, it is very important that milk particularly after production is handled in a hygienic manner and processed properly so that it not only retains its quality and but also remains good for a longer period before consumption. Consumers have a right to good quality and safe milk and milk products. 

  • Preserving the raw milk quality at the farm is critical. The unhygienic practices during milking and on-farm handling are serious issues.
  • There is a need for hygienic milking, cooling, and hot boiling at a temperature sufficiently low to check the multiplication of bacteria.
  • Processors report that it is a constant battle against the innovation demonstrated by adulterators in terms of the adulterants added to milk.
  • Regulation may help to control the adulteration but the root cause of such adulteration is the lack of developed milk collection/logistical systems. Only a small percentage of the milk is properly collected.


Course Content

Module - 1: Overview of Milk Handling, and Processing
Module - 2: Milk Quality Testing and Control
Module - 3: Hygiene, Sanitation and Processing