Definition of Milk

Contents

• Overview

• Definition of Milk

• Pasteurised Milk

• Raw Milk – A Risk to Public Health

• Aspects of Milk Related Disease

• Diseases Associated with Milk

• Micro-organisms Related to Milk

• Milking Process and Legal Requirements

• Milk Monitoring and Testing

Overview

The Milk Control section was founded about 55 years ago by the then Cape Town City Council after the Cape experienced a serious gastro – enteritis epidemic as a result of the distribution of contaminated milk. This service supports the different Sub-Districts in the City of Cape Town by providing laboratory facilities where food, milk and soft serve samples can be tested and evaluated. It ensures the distribution of safe and healthy milk and dairy products by monitoring these products from the producer farms, the road tankers, through the pasteurizing and processing plants and finally to the retail outlets. It also works towards educating those who work with milk and dairy products to ensure high standards of handling.

Laboratory Service

The laboratory forms an integral part of the Milk Control section and its main function is to analyze all samples received. A service is also rendered to the various Sub-Districts where food samples from different outlets are tested. In order to determine the chemical composition of milk, the sample is tested for the percentage fat, protein, lactose and added water present.

Bacteriological tests are performed in accordance with Regulation R1555 for milk and milk products. Using prescribed methods and culture media the following tests are performed:-

• Plate Count: to determine the number of colony forming units/1ml.

• Coliform Count: indicates the level of hygiene and cleaning. Modified Eijkman : indicates faecal contamination if Escherichia coli is present.

• Kundrat test: to establish antibioticsor antibiotic substances.

• Baira Parker Plate: to establish the presence of...