|
|
 |
|
Sign
up for the NDC Update for the latest dairy nutrition news, fast facts,
free tools for patients, expert nutrition advice and information on updated
dairy nutrition resources.
|
|
 |
|
|
|
|
 |
|
Educate your patients on the importance of 3-A-Day of Dairy: Here's
a great
tool (PDF: 618k) to show families how to get their 3-A-Day of Dairy
every day for stronger bones.
Developed in conjunction with The American Academy of Family
Physicians, The American Academy of Pediatrics, The American Dietetic
Association, and The National Medical Association.
|
|
 |
|
|
|
Dairy Council Digest Archives
Ensuring Dairy Quality & Safety from Farm to Refrigerator
From Farm to Refrigerator
Ensuring milk's quality and safety requires proper attention to conditions at every step in the process, from the farm to the consumer.
On the farm. To produce an abundant, safe supply of high quality milk, dairy cows must be healthy (3). Dairy farmers make sure each animal receives safe, comfortable housing by providing specialized bedding and personal resting spaces. Dairy cows are fed high-quality diets containing protein, vitamins, and minerals several times a day. Also, dairy cows are vaccinated to ensure good herd health and prevent disease.
Dairy farmers meet regularly with veterinarians and animal nutritionists to discuss overall health management and disease prevention. In addition, farmers milk their cows by milking equipment up to three times each day, which reduces stress on the udder. After milking, milk is cooled within two hours to at least 45° F and maintained at no higher than this temperature until processing at the dairy plant (3). Milk goes directly from the udder to an insulated bulk tank from where it is transported to the processing plant. Government officials regularly inspect dairy farms to assure compliance with strict sanitation regulations and monitor transportation practices from the farm to the processing plant.
At the dairy processing plant. Prior to unloading raw milk at the dairy plant, dairy cooperatives and processors test all incoming milk for a variety of safety and quality parameters (3). If safety standards are not met, the tanker load of milk is discarded and the farm identified as the source of this milk must bear the cost of the entire tank load of milk. State and regulatory agencies monitor the dairy processor's surveillance activities by making unannounced on-site inspections to collect milk samples and review industry reports (3). Recent data indicate that less than one tanker of milk in 1000 tested did not meet safety standards (14). This tank load of milk was rejected and disposed of in a manner removing it from the human and animal food chain.
Raw milk is pasteurized or heated in properly designed and operated equipment according to specific time and temperature requirements to ensure milk safety (3). To extend their shelf life, some dairy products are ultrapasteurized, or are heated at ultrahigh temperatures and packaged in aseptic containers (3,5). Pasteurized milk and milk products are routinely tested for proper pasteurization and other indices of product safety and quality (3).
Pasteurization is required by law for all Grade A fluid milk and milk products moved in interstate commerce for retail sale (3). The FDA currently requires pasteurization for all fresh or soft-ripened cheeses, but allows use of raw milk for hard cheeses such as Cheddar that are aged for at l east 60 days. Regulatory agencies recognize this length of aging of cheese to be as effective as pasteurization for protecting cheese's safety. Over the past century, pasteurization has proven to be consistently effective in ensuring the safety of milk and other dairy products.
After pasteurization, the product is cooled quickly and held at 38 to 40° F until packaged and sold. Packaging operations are inspected and monitored, and packaged dairy products are subject to random testing for safety and quality. To prevent post-pasteurization contamination, dairy processors rely on refrigerated storage and safe processing and handling procedures. Dairy industry and government officials regularly inspect dairy processing plants to assure compliance with strict sanitation requirements. Also, the dairy industry is adopting HACCP as an additional tool to ensure the safety of dairy products (13).
Milk and dairy products undergo a number of safety, quality, and sanitation procedures such as pasteurization, making them among the most highly regulated and safest foods available to consumers.
At retail outlets and consumer handling. Dairy case temperatures are carefully monitored at retail outlets such as grocery stores, and products are tested to confirm safety and quality. Likewise, public health officials regularly inspect foodservice facilities to ensure that strict government sanitation, food storage, and food handling requirements are being followed and that the dairy products offered are safe.
Consumers can help maintain the quality of milk by taking the following steps:
- Examine containers for leaks and other damage when purchasing dairy products.
- Check the “sell-by” or “use by” dates on product containers. The “sell by” date refers to how long the grocery store can keep the product for sale in the dairy case. When properly cared for, milk generally stays fresh for 2 to 3 days after this date. The “use by” date indicates how long the product maintains its quality at home.
- Pick up milk and other perishable dairy foods immediately prior to checking out of the store, especially in hot weather.
- Take dairy products home from the store immediately after purchasing and store at a refrigerated temperature of 40° F or below (without freezing).
Table of Contents:
|