The Shelf-Life of Milk

Paper Summary:

This paper discusses how the world's milk production depends on agencies such as the FDA and national cooperation between dairy farms. It also looks at how other suggestions for a comprehensive milk quality improvement system include the investigation of the health status of raw milk, as well as the clear delineation of responsibilities for quality investigation, for activities and processes to improve milk quality. Additionally, the paper examines how processes such as pasteurization have created an extended shelf-life for milk and milk products and how the government could also implement an extension service for milk producers, which would secure the necessary problem areas and would be aimed at obtaining the highest degree of efficiency and synergy.

Outline:
Introduction
Benefits of Milk
Milk Shelf-Life
History of Milk Processing
Milk Safe Handling
Milk-Borne Diseases
Federal Agencies & Milk
Conclusion

From the Paper:

"Milk, a natural liquid food, is one of the most nutritionally complete foods, adding high-quality protein, fat, milk, sugar, essential vitamins and minerals to one's diet. Milk contains bacteria that, when improperly handled, may create conditions where the bacteria can multiply. The microorganisms that constitute bacteria can find their way to the hair, udder, and teats of dairy cows and can move up the teat canal. Some of these germs cause an inflammatory disease of the udder called mastitis while others enter the milk without causing any harm to the animal. In addition, organisms can enter the milk supply during the milking process when equipment is used in milking, transporting, and storing the milk is not properly cleaned and sanitized. "

Sample of Sources Used:

• Bren, L. (2004). Got Milk? Make sure its Pasteurized. FDA Consumer Magazine, September- October Issue.
• Cornell University. 2000. Pasteurized versus Ultra0Pasteurized Milk - Why such Sell-by Dates? Retrieved September 29, 2006, from Cornell University's College of Agriculture and Life Sciences Web site.
• Shearer, J. Bachman, K., Boosinger, J. (1992). The Production of Quality Milk. Retrieved September 29, 2006, from the University of Florida Website: http://edis.ifas.ufl.edu/DS112.

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