Milk Microbiology and the language of food (Day 30)

Milk Microbiology Total Bacteria Count for Raw Milk

Ok, so this morning started with Milk Hygiene which is so far has been short and sweet as the only room big enough is only available for an hour. Sadly as from next lecture however the lecturer has come up with the plan to start earlier than 8am and make it a 7:30am lecture (groan)… I can understand why as it is a large subject as milk goes into so many products (cheese, butter, icecream etc) and after todays lecture am starting to understand the significance of this so much better. I am going try and take you through this lecture really quickly 🙂

So there are two types of bacteria in milk; desirable bacteria are the good ones that are responsible for turning milk into cheese or butter, and the undesirable bacteria are the ones that make milk go off or cause sickness. The most basic test carried out on the raw milk before processing is the Total Bacteria Count which looks a little like the following…

Milk Microbiology Total Bacteria Count for Raw MilkSomething I will say is that maths is a pretty handy skill when it comes to veterinary medicine. Especially being good when it comes to working with powers as the numbers are absolutely massive! Anyways back to milk, there are seven simple groups of microorganisms that exist in milk micrococci, entereococci, lactococci, streptococci, non-sporeforming gram positive rods, sporeforming gram positive rods and others. The most common are micrococci (30-90%) and entereococci (0-50%) with the other groups being less than 10%. In addition to this it is also important to consider the temperature as thermoresistant bacteria (such as clostridium) can survive 63 degrees celcius for 30 minutes; and at the other end psychrotrophies can grow at tempteratures as low as 5 degrees celcius.

At 30 – 40 degrees celcius for exampleStreptococcus lactis is replaced by lactobacilli and coliform bacilli which ferment lactose which changes the acidity of milk and so causes it to go off.

Milk Hygiene was then followed by Slovak language which was pretty cool as it was all on food. Until now when I’ve been trying to shop a lot of it has been guesswork. Unlike the UK here most ham, meat and sausages come from the deli counter so it has been a case of pointing and trying to use my limited knowledge of numbers to get by. I am getting better though which is pretty cool and now have a fighting chance when it comes to working out just what things are!

This was followed by Latin, this week was the start of the 3rd declension which is the most complicated of them all and something I am not enjoying. The good thing is that Anatomy is actually helping with learning different Latin terms. Something I did learn this weekend in my revision was that Latin originated from Latium in Italy during the Roman era, during the Roman rule the languages of Italian, Spanish and French developed in this countries based on Latin. I am slightly hopeful that once I learn Latin it will make other languages so much easier to learn if it is their original base. Now there is also interaction between Latin and Greek, when the Romans occupied Greece they discovered that Greece had superior culture and intelligence, and so many wealthier romans were sent to Athens to study. In fact the Greeks recognised this thirst for knowledge and so many cultured Greeks flocked to Rome to open schools and academies to teach.

Anyways the rest of this evening is going to revision for my anatomy test tommorow on the Pelvic limb. Hopefully I will manage another A, however this one is so much more complex with many differences so I would be happy with a B.