Chào mừng Bạn tham gia Diễn Đàn VNKienThuc.com - Định hướng Forum Kiến Thức
- HÃY TẠO CHỦ ĐỀ KIẾN THỨC HỮU ÍCH VÀ CÙNG NHAU THẢO LUẬN
Kết nối: VNK X - VNK groups | Nhà Tài Trợ: BhnongFood X - Bhnong groups - Đặt mua Bánh Bhnong

Trả lời chủ đề

Nội dung: <blockquote data-quote="Geumsan Market" data-source="post: 163831" data-attributes="member: 298474">ai dịch giùm mình với, cần gấp lắm.@@@[h=1]Milk Contamination[/h][h=1]Why doesn't pasteurization make our milk completely safe? Pasteurized milk still causes outbreaks of foodborne illness. In this section, we'll look at the many ways milk can become contaminated on its journey from the cow to the table.[/h]·         The Cow: Before the cow is even milked, pathogens in the surrounding environment can get into the cow's feed or  . During milking, bacteria on the inside or outside of the cow's udder can get into the milk. If the milking device (human or mechanical) hasn't been properly sanitized it may contaminate the raw milk.·         Storage and Transfer of Raw Milk: Any time the milk is transferred or stored, all equipment and containers must be sterile to prevent contamination. The storage temperature must be low enough (usually 4 degrees Celsius) to keep any bacteria remaining in the milk from growing.·         Pasteurization: We know that pasteurization doesn't kill all the bacteria in milk, but it won't even kill the ones it's supposed to if the guidelines for  ].·         Equipment: Postpasteurization contamination (PPC) because of flaws in equipment or poor sanitation practices is the most common reason for pasteurization failures [source:  ]. Equipment has to be properly maintained and tested, and cleaned and sterilized between uses.·         The plate heat exchanger is one potential source of PPC, since cold raw milk and hot pasteurized milk pass each other on opposite sides of the heat exchange plates. If the plates have leaks or cracks, the raw milk can contaminate the pasteurized milk.·         Storage and Transfer After Pasteurization: Milk is vulnerable to what the industry calls time-temperature abuse whenever the milk is transferred or stored. This includes all points at or between the processing plant, the warehouse, the store and your home. The weak link in the overall cold chain is usually that indeterminate period after [the milk] leaves the retail outlet and reaches the consumer's refrigerator. [source: ]·         Now that it's been brought to your attention, the pressure is on to get the milk home and into the fridge as quickly as possible. Check the temperature of your refrigerator regularly, too. It should always be less than 41 degrees Fahrenheit [source:  ].</blockquote>

Tên

Mã xác nhận