Puss in milk
Category: Health > Fitness and Nutrition
Asked by: leah4-ga
List Price: $10.00
19 Mar 2005 06:16 PST
Expires: 18 Apr 2005 07:16 PDT
Question ID: 497170
After pasteurization does milk have pus in it? How much puss can milk have in it and still be sold legally? I.e. what is the maximum percentage of puss in milk?
Re: Puss in milk
Answered By: hummer-ga on 19 Mar 2005 10:55 PST
Hi leah4, Well, we first need to define the word "pus" before we can determine how much is allowed in milk because that particular term is not used in the official "Grade A Pasteurized Milk Ordinance" published by the FDA. >>> Pus / Somatic Cells University of Nebraska Cooperative Extension: "In a handout, PETA says, "The dairy industry knows that there is a problem with pus in milk. It uses the 'somatic cell count' to measure pus in milk...." "There is no pus in milk. All milk - including human breast milk - naturally contains somatic (white) cells, which are critical in fighting infection and ensuring good health." http://www.ansci.umn.edu/dairy/QUALITY%20COUNTS/DI%20NEWS/12-1-confidence.htm "The majority of the cells in a somatic cell count are leukocytes (white blood cells), and some are cells from the udder secretory tissue (epithelial cells). The epithelial cells are part of the normal body function and are shed and renewed in normal body processes. The white blood cells serve as a defense mechanism to fight disease (infection), and assist in repairing damaged tissue." http://ianrpubs.unl.edu/Dairy/g1151.htm Somatic Cells Cells from the body that compose the tissues, organs, and parts of that individual other than the germ (sex) cells. http://www.meta-library.net/biogloss/somacel-body.html The Somatic Cell Count and Milk Quality "The somatic cell count (SCC) is commonly used as a measure of milk quality. Somatic cells are simply animal body cells present at low levels in normal milk. High levels of these cells in milk indicate abnormal, reduced-quality milk that is caused by an intramammary bacterial infection (mastitis). The majority of the cells in a somatic cell count are leukocytes (white blood cells), and some are cells from the udder secretory tissue (epithelial cells). The epithelial cells are part of the normal body function and are shed and renewed in normal body processes. The white blood cells serve as a defense mechanism to fight disease (infection), and assist in repairing damaged tissue. Milk markets routinely rely on somatic cell counts to help ensure a quality product. SCC levels are monitored to assure compliance with state and federal milk quality standards. Today, most markets pay a premium for low SCC, good-quality milk." http://ianrpubs.unl.edu/dairy/g1151.htm >>> Milk Ordinance Grade "A" Pasteurized Milk Ordinance (2003 Revision) GRADE "A" RAW MILK AND MILK PRODUCTS FOR PASTEURIZATION, ULTRA-PASTEURIZATION OR ASEPTIC PROCESSING Somatic Cell Count......Individual producer milk not to exceed 750,000 per mL. GRADE "A" PASTEURIZED MILK AND MILK PRODUCTS AND BULK SHIPPED HEAT-TREATED MILK PRODUCTS Temperature..........Cooled to 7°C (45°F) or less and maintained thereat. Bacterial Limits.....20,000 per mL, or gm. Coliform.............Not to exceed 10 per mL. Provided, that in the case of bulk milk transport tank shipments, shall not exceed 100 per mL. Phosphatase..........Less than 350 milliunits/L for fluid products and other milk products by the Fluorometer or Charm ALP or equivalent. Drugs................No positive results on drug residue detection methods as referenced in Section 6 - Laboratory Techniques which have been found to be acceptable for use with pasteurized and heat-treated milk and milk products http://www.cfsan.fda.gov/~ear/pmo03-2.html#sec7 >>> Summary A Somatic Cell Count (mostly white blood cells) is not tested in pasteurized milk because it is tested "at the farm gate". Milk will never be 100% free of somatic cells because they are a normal part of lactation. However, taking a Somatic Cell Count is important because a high count will effect the quality of the product (off flavor, color, and smell plus a reduced shelf life). A dairy farmer's raw milk collection cannot exceed a somatic cell count of 750,000 per mL at the farm gate. Cell count is determined by the health of the animals and the milk from one cow with mastitis (udder infection) will have a very high cell count, however, that cell count will be diluted when added to the rest of the herd's milk. The farm's milk is added to a truckload of milk from other farms which will dilute the cell count per mL further, and then that truckload is added to all the other truckloads at the dairy processing plant, diluting the cell count even further. Therefore, by the time the milk is bottled up, the milk will contain a somatic cell count of no more than 750,000 per mL and likely alot less. Pasteurization is used to lower bacterial levels and not to reduce the somatic cell count. Additional Link of Interest: The Effect of Poor Quality Raw Milk on Finished Products http://cesacramento.ucdavis.edu/Dairy/main.pdf I hope I've been able to help you understand just a small part of the complex dairy industry. If you have any questions, please post a clarification request *before* closing/rating my answer and I'll be happy to reply. Thank you, hummer Google Search Terms Used: "somatic cell count" milk Grade "A" Pasteurized Milk Ordinance" 2003 pmo somatic cell pus usda milk quality regulations "pus in milk" pasteurized milk
Re: Puss in milk
From: hersolutions4u-ga on 31 May 2005 21:33 PDT
Hello, :) This is my take on the whole "got pus" in milk thing.. (So Far - I'm still researching) pus (p?s) n. Short: A generally viscous, yellowish-white fluid formed in infected tissue, consisting of white blood cells, cellular debris, and necrotic tissue. Long: Thick white or yellowish fluid that forms in areas of infection such as wounds and abscesses. It is constituted of decomposed body tissue, bacteria (or other micro-organisms that cause the infection), and certain white blood cells. These white cells form one of the defense mechanisms of the body. Known as phagocytes, they rush to the area of infection and engulf the invading bacteria in a process called phagocytosis. Many white cells themselves succumb in the process and become one of the constituents of pus. rBGH (is an acronym for: Recombinant Bovine Growth Hormone) In many farms, cows are given growth hormones (known as "BST" or "rBGH") to increase milk production. It is also common to include antibiotics in the animals' feed, to reduce the transmission of infection arising from the close quarters in which dairy cattle are typically housed. Both of these practices are controversial and prohibited under organic farming codes of conduct. Anitbiotics Nonmedical Use Antibiotics have found wide nonmedical use. Some are used in animal husbandry, along with vitamin B12, to enhance the weight gain of livestock. However, some authorities believe the addition of antibiotics to animal feeds is dangerous because continuous low exposure to the antibiotic can sensitize humans to the drug and make them unable to take the substance later for the treatment of infection. In addition low levels of antibiotics in animal feed encourage the emergence of antibiotic-resistant strains of microorganisms. Drug resistance has been shown to be carried by a genetic particle transmissible from one strain of microorganism to another, and the presence of low levels of antibiotics can actually cause an increase in the number of such particles in the bacterial population and increase the probability that such particles will be transferred to pathogenic, or disease-causing, strains. Antibiotics have also been used to treat plant diseases such as bacteria-caused infections in tomatoes, potatoes, and fruit trees. The substances are also used in experimental research. pasteurization (pas-chuhr-i-zay-shuhn, pas-tuhr-i-zay-shuhn) Heating a fluid, such as milk, for a specific period to kill harmful bacteria. Milk is pasteurized by heating it to about 145°F (63°C) for 30 min or by the ?flash? method of heating to 160°F (71°C) for 15 sec, followed by rapid cooling to below 50°F (10°C), at which temperature it is stored. The harmless lactic acid bacteria survive the process, but if the milk is not kept cold, they multiply rapidly and cause it to turn sour. (According to this above definition: No, pasteurization does not remove white blood cells, cellular debris, and necrotic/dead tissue aka pus.) What I have read so far about pus in milk: The fda approved drug now being used on cows to increase milk production in cows, the increased production increases milking, increased milking causes infection to the udders. Pus in milk comes from the infected udders of cows. === once sample of many articles that refers to what I have read. Evidence indicates that milk from rBGH-treated cows is very likely to feature: - more pus from infected cows' udders; - more antibiotics given to cows to treat those infections; - an "off" taste and shortened shelf life, because of the pus; - perhaps higher fat content and lower protein content; - more of a tumor-promoting chemical called IGF-I, which has been implicated in cancers of the colon, smooth muscle, and breast. The full article can be read here: http://www.afpafitness.com/articles/DRUGMK.HTM === With all that was written here so far and what I have read elsewhere, I think I'll be looking for a milk substitute. What I don't know may hurt me, but what I do know just grosses me out. :p Thanks for letting me post..
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