DAIRY FOOD HYGIENE

OVERVIEW

The dairy products industry group comprises primarily manufacturing milk and milk products. The 3115 is a Dairy Product Manufacturing Classification of North American Industry Classification 1997 (NAICS 1997).Exclusion of certain products from different classification, sub-classification can be further referred in classification 311 Food Manufacturing.

31151 is a sub-classification and comprises Dairy Product (except Frozen). Fluid Milk Manufacturing 311511 is a sub-classification primarily engaged in manufacturing milk and milk products. Manufacturing of Acidophilus milk, Buttermilk, Cheese cottage, Chocolate milk, Cottage cheese, Cream, Cream sour, fluid milk, Milk processing (e.g., bottling, homogenizing, pasteurizing, vitaminizing) Dips sour cream-based, chocolate milk, Eggnog-fresh, -nonalcoholic, Fluid milk substitutes, Milk-based drinks (except dietary), Non-dairy creamers, Sour cream, Whipped toppings (except frozen or dry mix), Whipping cream and Yogurt (except frozen) are placed under this category,

Butter, Cheese, Dry and Condensed Dairy Products Manufacturing are sub-classified under 311515. Products like Anhydrous butterfat, dry milk products for Animal feed, Baby formula fresh processed and bottled, Butter creamery and whey, Cheese (except cottage cheese), Cheese spreads, Cheese imitation or substitute, Cheese natural (except cottage cheese), Cheese processed, Condensed evaporated or powdered milk, Cream dried and powdered, Curds cheese, Dehydrated milk, Dietary drinks, dairy and nondairy base, Dips cheese-based, Eggnog canned nonalcoholic, Evaporated milk, Ice cream mix, Infants' formulas, Lactose, Milk, concentrated, condensed, dried evaporated or powdered, Milk-based drinks, dietary Non-dairy creamers, Powdered milk, Processed cheese Spreads, cheese, UHT (ultra-high temperature) milk, Whey butter, condensed, dried whey,  Whey, raw, liquid, Dry mix whipped topping are classified under this code for manufacturing.  

311520 comprise establishments primarily engaged in manufacturing of ice cream and other frozen desserts. Manufacturing of Custard frozen, Desserts frozen (except bakery), Fruit pops, frozen, Ice cream specialties, Ice cream, Ice milk specialties, Ice milk, Ices, flavored sherbets, Juice pops frozen, Pops, dessert, frozen (i.e., flavored ice, fruit, pudding and gelatin), Sherbets, Tofu frozen desserts and Yogurt frozen are under this classification.

In case of milk and milk products, broad spectrum of microorganisms could grow and multiply manifold. The microorganisms find ample and favorable nutrient base to grow. The critical part is that all the microorganisms may not find favorable conditions in dairy products all the time. The pH of dairy products, temperature, availability of oxygen, type of packaging, processing technology and hygienic practices affect the conditions of microbial growth. We would discuss the different dairy products safety and risk involved in its consumption by human diet.