FDP-Assignment-1

1. CLEAN MILK PRODUCTION
Dr Sreekumar.T.R

2. • STEPS IN CLEAN MILK PRODUCTION
The animal should be washed before milking.
Washing of cows is best practice to minimize
the bacterial entry

3. • If calf is allowed for sucking, udder may be
moist, cleaned with weak disinfectant solution
later with fresh, clean water and wiped dry
with a smooth and clean cloth.

4. • Dusty feed like Rice polish should not be fed
to the animal at the time of milking

5. • Milking barns should be well ventilated free
from flies.

6. • Utensils used for milking should be clean,
sanitized, smooth and copper free

7. • Milk is kept in cool place to maintain the
flavour and keeping quality.
• Milk should be covered with lids to avoid dust,
dirt, entry hot, or cold, day light or strong
artificial light, all at which tend to decrease
milk quality

8. • Raw milk with not exceeding 2,00,000 specific
count in one ml of milk can be graded as very
good raw milk

9. HYGIENE OF MILKER
• Hands of the milker should be clean and dry.
• Wet hand milking may result in high bacterial
count in the milk.
• Nails of hands of the milker should be well
trimmed.
• Milker should be free from all diseases.