clean milk should be: 1- Normal physical , Chemical properties 2- Low bacterial count. 3- Free from pathogenic microorganisms 4- Free from dirt , hazard residues. 5- High keeping quality. 6- High nutritive value.

1. Dr. Dina A. B. Awad
Lecturer food hygiene and control , faculty of veterinary medicine
Benha university, Egypt

3. Clean milk production characters
1- Normal physical , Chemical properties
2- Low bacterial count.
3- Free from pathogenic microorganisms.
4- Free from dirt , hazard residues.
5- High keeping quality.
6- High nutritive value.

4. To produce clean milk
By securing
bacterial sources
Prevent growth of
microorganisms
Destruction of
microorganisms
By cooling
By heat
treatment
Prevent high bacterial
count & entrance
x x
x

5. x
External source of microbial contamination
1- Prevention of high bacterial content and entrance
Air
Bedding
equipment
worker
soil
sewage
Water supply
Flies, rodents
Animal
udder

6. Prevention of high bacterial content and entrance
Dairy animal
x
Dairy worker
Milk utensils
Water supply
Flies Milking house
Waste disposal
External source of microbial contamination

7. Dairy animal
1- healthy dairy cows
2- All animals should be free T.B, Brucellosis, mastitis
3- Avoid milking in dusty place
4- All animals should be arranged tail to tail in the milking room.
5- prevent feeding animal on turnip or garlic
6- grooming the animal just before milking .
7- Whipping and drying by clean warm water and sanitized
8- Discard first stream of milk (fore milk)
9- treated animals with antibiotics their milk must be removed
72-96 h
10- clean flank region with the udder with worm water,tissue dry
Dairy animal welfare or comfort

8. Dairy workers
1- Active cases or carrier must be prevented form contact of animals.
2- Milkers hand should be cleaned and washed also free from lesions.
3- certificate free from T.B and brucellosis & periodically tested free.
4- Personelle hygiene (forbidden to smoke during work).
5- using clean ovarol,long shoes and head caps.
6- periodical education programme.

9. Dairy utensils
1- Highly constructed with round edges are recommended
2- stainless steel as it is very durable
3- highly resistant to corrosion by alkaline and acid detergent
4- should stored in clean, dry place in an inverted position.
5- proper cleaning and sanitation

10. Water supply
must be clean, pure must be periodically tested chemically and bacteriologically.
- Chemically should be free from inorganic salts to avoid formation of milk stones in dairy
utensils
- Bacteriologically should be of low bacterial count free from faecal pollution and sewage
drainage .

11. Flies
-Using suitable insecticide away from milking room, washed utensils.
-hygienic disposable of manure.
-Net wire window for covering.
Waste disposal
-Animal manure should be removed directly from dairy house.
-Spread away from the dairy house to be used as a fertilizer.

12. Milking house
-The dairy farm should provided with milking room in which cooling
handling, storing of milk and milk utensils are found.

13. Character of milking house or dairy room
- Location
- Layout - size
- Construction
- Should near the animal house.
-Should be away from contaminants.
- Compartment for straining, cooling, stored.
-Compartment for dairy utensils washing.
-Compartment for milk products making.
- compartment for boiling & fuel supply
- It depends on the
amount of milk
produced
-Impervious materials.
- soundly constructed.
-Smooth floor concrete.
-Walls, ceiling easily clean
-Self-closing doors
-Adequate source of light

14. To produce clean milk
2- Prevent growth of
microorganisms
By cooling at 4°c to prevent the
rapid growth of bacteria
Can cooling Bulk cooling
Cold water should
be outside the can
Tank supplied with a
refrigerated system

15. To produce clean milk
3- Destruction of
microorganisms
By heat
treatment
1- Kill vegetative bacteria virus
2- Kill spoilage bacteria
3- inactivate most enzymes
Improve
Physical properties
For
Further processing

16. To produce Clean milk production
Prevent high
bacterial count
By securing
bacterial sources
Prevent high
bacterial count
Prevent high
bacterial count
By cooling at 4c to
prevent the rapid
growth of bacteria
By heat
treatment
Can cooling Bulk cooling

18. Thank you for attention
Presented by :
Dr. Dina A. B. Awad
Lecturer of food hygiene department
Faculty of veterinary medicine
Benha university , Egypt
Dr.Dina A.B. Awad 18