Characterization Of Raw Milk ?

Let us discuss about the characterization and storage of raw milk, especially when it comes to preserving its quality for physicochemical and microbiological analyses.

Characterization of Raw Milk:

Raw milk is the unprocessed milk obtained directly from animals (such as cows, goats, or camels) without undergoing pasteurization or homogenization. It contains various components, including water, proteins, fats, lactose, vitamins, and minerals. Additionally, raw milk may harbor bacteria, enzymes, and other bioactive compounds.

Here are some key points related to raw milk characterization:

Composition: Raw milk composition varies based on the species (cow, goat, or camel), diet, and health of the animal. It typically contains water (about 87%), proteins (casein and whey), fats (in the form of globules), lactose (milk sugar), vitamins (A, D, B12), and minerals (calcium, phosphorus).

Microbial Load: Raw milk can carry various microorganisms, both beneficial (such as lactic acid bacteria) and potentially harmful (pathogens like Staphylococcus aureus). The microbial load depends on hygiene during milking, storage, and handling.

Storage of Raw Milk:

Proper storage is crucial to maintain raw milk quality. Let’s explore the guidelines:

Temperature: Raw milk should be stored at a cold temperature to slow down bacterial growth. For short-term storage (up to 4 days), keep raw milk in the refrigerator at temperatures between 0°C to 4°C (32°F to 39°F). For long-term storage, freezing is recommended.

Freezing Raw Milk: If you plan to store raw milk for an extended period, consider freezing it. Freezer temperature: The colder, the better. Use a deep freezer if available. Duration: Raw milk is generally safe for feeding for up to 12 months in the freezer.

Containers: Use clean and new containers to store raw milk. Both plastic and glass containers are suitable; no evidence supports one over the other. Ensure the containers have tight-fitting lids to prevent contamination.

Avoid Milk Transfers: Minimize transferring milk between containers, as it can waste fat and calories. Pump directly into storage containers to maintain quality.

Free Fatty Acid Build-Up: Raw milk contains lipases that break down triglycerides even in frozen milk. These free fatty acids (FFA) can alter taste but do not cause GI upset. To prevent FFA build-up, consider mini pasteurization or scalding before freezing.

Keep Away from Door Shelves:

Place raw milk containers in the coldest part of the refrigerator (usually near the back) to maintain freshness.

Remember that raw milk is a living substance with beneficial bacteria, so proper handling and storage are essential for maintaining its quality and safety. For more detailed information, refer to the American Academy of Pediatrics guidelines.

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