Quality Concept for Dairy Profitability

Hayvansal Üretim 48(2): 60-64, 2007 Derleme Quality Concept for Dairy Profitability Serap Göncü Karakök Çukurova University, Agriculture Faculty, Animal Science Department, 01330 Adana-Turkey e-posta: ; Tel: +90 (322) 338 6813/28; Fax: +90 (322) 338 65 76 Abstract Food processing and farming are rapidly moving toward quality assurance programs. Many industries have already implemented quality assurance programs as cost effective ways of reducing risk, maximizing profitability and assuring their customers of quality products. These quality assurances programs can be very valuable management tools, as the dairy industry seeks to respond to the ever ever-increasing demands of the consuming public. For each module a farm chooses to complete, the program implementer will develop a farm plan that is consistent with program standards but is adapted to individual farm situations. Key words: Quality, milk, control dairy, profitability Süt Sığırcılığının Karlılığında Kalite Kavramı Özet Besin işleme ve yetiştiricilik hızlı bir şekilde kalite kontrol programlarına yönelmektedir. Pek çok endüstriyel sektör, tüketicilerin kaliteli ürün talebini garantilemek, karlılığı maksimum kılmak, riski azaltmanın düşük maliyetli yolu olarak halen kalite kontrol programlarını kullanmaktadır. Bu kalite kontrol programları, süt sığırcılığında da günden güne artan tüketici taleplerine karşı oldukça değerli bir idari uygulama aracı olabilir. Her yapıdaki işletme standart programları yürütecek kendi yapısına uygun bir çiftlik planı seçerek bunu tamamlayabilir. Anahtar kelimeler: Kalite, süt, kontrol, süt sığırcılığı, karlılık level of quality that all personnel on the farm have agreed upon and accepted. A core concept in implementing quality is a set of management practices to help farmers increase their quality and productivity. Dairy farms with quality certification comply with the specified criteria for animal health, welfare, nourishment, hygiene and environmental aspects. Quality issues will result in an ability to both maintain and improve quality while controlling the increases the cost. Global trade markets shift some animal health and product quality concerns, while also increasing competition pressure. Changing societal perceptions emphasize concern about animal welfare, environmental issues, food purity, rationale for antibiotic use, and development of resistant bacterial strains. These factors will continue to demand responses from the livestock industries and quality assurance principles will provide the best framework for responding (Garry, 2006). Systems and standard control procedures such as Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Points (HACCP), and Total Quality Management (TQM) are widely accepted as the basis of quality assurance and food safety regulations among large and progressive dairy establishments around the world. Introduction Milk is synthesized in specialized cells of the mammary gland and is virtually sterile when secreted into the alveoli of the udder. As a rule, unhealthy dairy cows have the potential to give milk that is lower in quality and wholesomeness. Mastitis, an infection of the udder, is one of the most common heard health concerns. Mastitis in dairy cows, which is most often the result of a bacterial infection (contagious or environmental), causes an increased in milk somatic cell levels (i.e. blood cells that fight infections). While the legal limit for bulk herd milk is differ from 400,000 to 750,000/ml, counts exceeding 200,000 generally indicate some level of mastitis in the herd and also the potential for quality defects in raw milk and in processed dairy products (Anonymous,2006), quality defects are generally the result of enzymes associated with infection and somatic cells those breakdown proteins, milk fats and other components resulting in reduced cheese yields and flavor defects (i.e. bitterness, rancidity) in cheese, pasteurized milk and other dairy products Quality concern is a relatively new term on dairy farms to describe the process of work and how it is accomplished. It implies that every task has an expected In this study, it will be reviewed that identification of 60 61 Quality Concept for Dairy Profitability critical control point in dairy sector and assessment of the severity of each hazard to milk quality Milk composition Milk has been referred to as the complete liquid food. It has primarily adequate amount of calories, only natural source of lactose, good quality proteins, fats, iodine, calcium, phosphorous, potassium, vitamin A, vitamin D, thiamine, riboflavin and niacin. Other nutrients are also present in smaller amounts. Milk composition varies because of diet, breed, genetics, mastitis, stage of lactation of the cow, as well as environmental conditions and many other factors.. The composition of milk of various breeds is given in Table 1. The specific composition of the major milk constituents is very important to dairy product manufacturers. For example, large changes in types of fatty acids found in milk fat will influence the flavor and texture of high fat dairy products such as butter, ice cream, and high fat cheeses Changes in the milk protein fraction (types of caseins or whey proteins which are present) can influence moisture, texture, flavor and yield of various cheeses. Changes in milk minerals can influence heat stability of milk proteins and protein coagulation during cheese making. Therefore, changes in the chemical composition of milk components can have as much or more impact on dairy product manufacturing and product characteristics than changes in total percentages of individual milk solids components. Milk quality criteria Milk quality means different things to the different groups. To some it’s simply low somatic cell count milk. To others it’s a complex subject involving Somatic Cell Counts (SCCs), bacteria counts, management programs, premiums, cow health and welfare and more. Farmers are extremely focused on producing quality milk for two reasons. The main reason is consumer confidence and the second reason is economics. They fully understand that they will get more milk per cow with a lower SCC and they get a premium from their milk plants which are very significant. Milk can show large quality differences, which milk processors, must take into account. Two types of criteria are used for paying by quality physio-chemical and bacteriological. Physio-chemical criteria usually relate to the fat and protein content, the basic rate of which per kilo of milk varies from one to another. The basic price will be obtained for fat content generally between 3.8 and 4.2%, and protein content between 2.9 and 3.4%. Each degree of fat or protein content (0.1% or 1 gram/litre) results in a premium being paid above the basic rate and a reduction below this rate. In developed countries, there is a question of not collecting unsound milk (e.g. containing over 100,000 bacteria or m (...truncated)