Milk is the main product from a dairy enterprise, produced basically as food for human consumption. A dairy farmer must, therefore, aim at maximising on milk output from his/her dairy herd. At the same time the farmer must ensure that milk is produced in clean and hygienic conditions so that it is fit for human consumption. From public’s health point of view, milk is a very good media for bacterial and other micro-organisms development. As such, disease hazard in public can easily be predisposed by infected milk during production, handling and marketing. Clean Milk Production Practices Source Hygiene and Preparations Check for mastitis with a strip cup or any other method. Isolate sick animals and milk them last (Their milk should not be mixed with good milk). Wash udder, teats and flank of the animal with clean water preferably add a disinfectant. Wipe with a clean cloth. Always groom and cut the hair around the under. Dispose fore-milk Tie tails of troublesome animals when milking. Milker’s Hygiene Milker should: – Be healthy and clean Maintain short fingernails and hair cut (ladies can cover their heads when milking as guard to falling hair) Avoid smoking during milking time. Be quick and efficient Milk continuously (no interruptions). Milking Environment The shed can be permanent or movable Where possible provide a cement floor for easy and proper cleaning. Water should drain easily and away from the shed Provide a clean feed trough, water trough and protected store. There should be a good source of water nearby The shed should be located away from bad smells and odours It should be cleaned after every milking Livestock should not have access to the shed during the day Utensils a. Types Use seamless utensils preferably aluminium or stainless steel Use cans, sufurias or metal buckets in milking Provide a good washing place Washing procedure Rinse excess milk with cold and clean water Scrub with a brush using hot water mixed with a detergent e.g. soap or detergent Rinse with cold water and place the utensils to dry on a rack upside down during the day. c. Storage Utensils should be stored at night in a safe and clean place, which is well ventilated. Milking a. Preparation Do not excite the animals Regularize milking intervals b. Method Squeeze the teat and do not pull. All milk should be got from the under i.e. avoid incomplete milking Use a teat dip after milking Milk Handling a. Filtering Use a white filter cloth Filter immediately after milking Disinfect, wash and dry the filter cloth after use b. Storage Store milk in cool and clean place The room used to store milk should without other materials such as chemicals and should also be lockable. c. Marketing or Disposal Milk should be delivered to the market as soon as possible It is advisable to delivery milk early in the morning and evening to avoid hot periods of the day.

1. ICAR - NDRI , Karnal
Seminar on
Clean Milk Production Practices and its Management
PRESENTED BY-
Sunil meena
M.Tech. (Dairy technology)

2. • “Clean milk” – milk drawn from the udder of healthy animals, which is
collected in clean, dry milking pail and free from extraneous matter like dirt,
dust, flies, hay, manure etc.”
• Clean milk has a normal flavour with low bacterial count and is safe for
human consumption.
CONCEPT OF CMP

3. • Milk from udder – normally sterile
• Contains protein, lipid, lactose, minerals etc.
• Ideal medium for rapid proliferation of harmful micro-organism
• Needs to be protected from all possible sources of contamination
• Employment of hygienic practice at the time of milking – important

4. • Safe for human consumption
• Better keeping quality
• High commercial value
• Protection against diseases like typhoid, dysentery, septic sore throat etc.
• Helps to produce good quality dairy products
• Transportation over long distances
CMP – beneficial to both producers and consumers

5. FACTORS AFFECTING CMP
• Milk – source of protein and calcium
• Milk – most easily perishable and contaminated commodity
• Milk should be stored/chilled immediately after milking
• Hygienic practice from milking to factory

6. High Bacterial Count
Infection/Diseases
Poor sanitation
Improper
Handling
Poor storage
Causes of high bacterial load in milk

7. Source of contamination of milk
Milk Tanks Milk Processing PlantRetail/Consumer
Chilling of Milk
Bulk Tank
Milking Pail
MilkPreparing of animal
for milking
Animal
Milker’s Hygiene
Environment
Drinking Water
Soil Feed and Fodder Water
Concentrate, Fodder,
Hay, Silage

8. • Cow/animal’s body
• Udder and teats
• Milk Storage utensils
• Milking Utensils
• Milker – hygiene and habits
• Method of milking
• Feed and water
• Milking environment
Internal factors
• Udder infection – Mastitis
• Foremilk – contains large no. of bacteria
External factors

9. • Animal management
• Hygiene of milking equipments and utensils
• Milker and milking practices
• During storage and transport
• Personal hygiene
Contamination corrected at various levels

10. 1. Animal Management at farm level
 Feeding
 Housing
 Animal Health
2.Cleanliness of Milking equipments
3. Hygienic milking practices
4. Cooling
The following measures should be taken care for the
production of clean milk

11. ANIMAL MANAGEMENT
• Milk from healthy udder – relatively free from harmful bacteria
• High bacterial count reduces the keeping quality of milk
• Animal management involves the feeding, housing and health

12. • Balanced feed with appropriate quantities of green fodder straw and
concentrates having essential nutrients and minerals is important
• Feed ingredients should be stored in moisture-free conditions
• Feed and fodder should be free from industrial and environmental
contaminants, pesticides, insecticides, fungicides, fumigants, pathogenic
agents, aflatoxins as well as heavy metals
FEEDING

13. • Good quality straw and supply of adequate minerals and vitamins
• Feeding should be made one hour before milking
• During milking, non-dusty concentrate can be provided to keep animals busy
• Silage and wet crop residues should not be fed at milking place as it may
impart foul odour to the milk

14. HOUSING
• Protects animals against micro-organisms, people, wind, rain, heat etc.
• Mud, urine, faeces and feed residues should be regularly removed from the
shed
• Shed should have proper drainage, sufficient ventilation and lighting
• Sufficient water facility should be available for drinking as well as washing
the shed and animal

15. • Shed : well-roofed, well ventilated, dry and comfortable with adequate
elevation
• Appropriate arrangement for disposal of animal waste (manure pit or biogas
plant) and left over feed & fodder
• Protection from flies and insect which are potential sources of contamination
• Piggery and poultry farming should be avoided near the animal premises

16. ANIMAL HEALTH
• Pre-requisite for CMP – healthy herd
• Routine examination of cattle for diseases like TB, Brucellosis etc.
• Diseased animals should be kept separate
• Sanitary precautions to prevent and control diseases should be adopted
• Using inducer drugs should be avoided
• Check for udder wounds and mastitis.
• Vaccination of animals against FMD, Anthrax, etc. should be done regularly

17. • Milking equipments : Milking pails, milking machine, milk cans, milk
pipeline recorder, bulk, strainer, chiller, Bulk tank and storage tank etc.
• Residual milk in utensil – growth of microorganisms
• Proper cleaning removes germs and dirt
• Milk vessels should be cleaned before and after each milking rendering
bacteria-free
CLEANLINESS OF MILKING EQUIPMENTS AND UTENSILS

18. • Detergents/chemicals used for cleaning should be non-injurious, non-toxic to
health like Teepol
• Use of ash or mud not recommended
• Cleaned and sanitized vessels should be kept in inverted position
• Open buckets should not be used

19. HYGIENIC MILKING
• Some organism may enter milk during hand milking and machine milking
• Floor sweeping just before milking should be avoided
• Milker’s Hygiene
• Before milking, milker should clean his hands with soap, potable water and
then wipe with clean cloth or towel

20. • Clean the udder and teats with warm water and wipe with clean cloth or towel
• After milking, teat should be dipped in antiseptic solution to minimize risk of
infection
• Milking should be completed within 6-8 mins
• Milk should be strained using a clean cloth or a strainer. The cloth should be
washed and dried daily

21. COOLING
• To preserve the keeping quality of milk, it should be cooled as soon
as possible to a temp. below 5°C in a refrigerator
• The sooner the milk is cooled after removal, the better is the quality
• Bacterial growth is retarded by cooling the milk within 2 hours of
milking
• Delivery of milk to the factory or consumers should be as frequent as
possible

22. THANK YOU