Detailed information about clean milk production
Answers
Answer:
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Explanation:
'Clean milk' refers to raw milk obtained from healthy animals, that has been produced and handled under hygienic conditions, it should contain very small number of harmless bacteria, it should be free from hazardous chemical residues.
The objective of clean milk can be achieved by practical application of science based system such as Hazard Analysis Critical Control Point (HACCP). Not only it should produce quantum milk, but must also be free from debris, microbes and must remain so, till it is consumed. Raw milk quickly becomes sour when it is stored for long periods at high ambient temperatures prevalent in tropical and subtropical countries. This is because, the inherent lactic acid bacteria and contaminating microorganisms from milk vessels or the environment break down the lactose in milk to lactic acid. When sufficient lactic acid has accumulated, the milk becomes sour and coagulates. Raw milk that contains too much lactic acid, even if it does not appear to be curdled, will coagulate when heated. This acidity is known as “developed acidity” and such milk is not acceptable for sale