Mulk now with vitamin r7/6/2023 ![]() ![]() The milk market requires and offers safe and high-quality products, preventing a contamination source by good hygiene practices to reduce a possible exposure of food-borne pathogens and chemical milk residues. The global responsibilities of the milk industry and big dairy farm and small holder producers are offering high-quality milk and safe dairy products in the commerce preventing food-borne diseases to spread in the population. According to the sustainable production system, their main priorities are contributing to the regional social and economic development, land resource preservation, and animal welfare quality in dairy cattle husbandry maintaining a productive healthy cow herd to produce high milk quality. Milk is a basic food in the human diet with great value as a nutritious healthy food in the first years of human life, milk and dairy products are an important nutritional fact in the diet of the adult population. Milk is also an important source of bacterial infection for human health, when milk is consumed without pasteurization. This fact affects the health and nutrition consumer’s information about the milk products made with raw milk. The consumers prefer a safe and healthy milk product selection, with a great variety and availability in the market. The objective of the dairy industry is to maintain productivity and competitiveness in a growing milk commerce, which is demanding a large volume of milk and a wide range of dairy products in the food market and the preferences of the final food consumer with remarkable differences according to patterns of consumer behavior by demographic categories, culture, and socioeconomic variations in the human population in the food market. *Address all correspondence to: Introduction ![]() Facultad de Química, Universidad de la Republica, Estación Experimental Dr.Departamento de Ciencia y Tecnología de la Leche, Facultad de Veterinaria, Universidad de la Republica, Uruguay.Departamento de Ciencia y Tecnología de la Leche, Facultad de Veterinaria, Universidad de la Republica, CENUR-Litoral Norte, Uruguay.Facultad de Medicina Veterinaria y Zootecnia, Centro de Investigación y Estudios Avanzados en Salud Animal, Universidad Autónoma del Estado de México (CIESA-FMVZ-UAEM), Mexico. ![]() The milk production system and the dairy plant operations keep track in pasteurized milk and fresh dairy products reviewing the traceability in field situational diagnosis report. Moreover, these facts are implicated in milk quality and milk spoilage and unsafe dairy products. The microbial milk contamination source comes from herd hygiene and health status, mastitis prevalence, production environment, and milking parlor and milk conserving practices in dairy farm. The aim of this work is focused on milk microbial contamination and its impacts on milk production and dairy industry with their implications in milk product quality, food-borne diseases from raw milk, and unpasteurized milk by food-borne pathogen microbial contamination and milk and dairy product spoilage. Milk quality and food safety concern in the consumers’ health and nutrition in public health surveillance prevent food-borne diseases, food poisoning, and zoonosis risk by raw milk and fresh dairy products. The dairy products industry is going toward safe milk and its products in the food market. ![]()
0 Comments
Leave a Reply. |