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Clean milk production
Clean milk production is important for dairy farmer profitability. It involves collecting milk from healthy cows in a clean environment to minimize contamination. Key steps include proper animal housing and hygiene, milker hygiene, cleaning milking equipment, rapid cooling of milk, and disinfecting cow udders before milking. This reduces bacterial growth and allows for safe human consumption and production of high quality dairy products.
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Clean milk production
- 1. Clean Milk Productiona Way to Improve Profitability of Dairy Farmer
- 2. • “Clean milk”– raw 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. • Milk from udder – normally sterile • Ideal medium for rapid proliferation of harmful micro-organism • Needs to be protected from all possible sources of contamination
- 3. Source of contaminationof milk Milk Tanks Milk Processing Plant Retail/Consumer Chilling of Milk Bulk Tank Milking Pail Milk Preparing of animal for milking Animal Milker’s Hygiene Environment Drinking Water Soil Feed and Fodder Water Concentrate, Fodder, Hay, Silage
- 4. Safe forhuman consumption Better keeping quality High commercial value Dirty milk is a rich medium for the transmission of food borne and zoonotic diseases. Helps to produce good quality dairy products Transportation over long distances Importance of CMP
- 5. Animal management Hygiene duringMilking practices Milker Personal hygiene Hygiene of milking equipments and utensils During storage and transport Measures for clean milk Production at various levels
- 6. Housing • Animal shed- main sources of contamination • Mud, urine, faeces and feed residues should be regularly removed from the shed • Shed should have proper drainage, sufficient ventilation and lighting • Appropriate arrangement for disposal of animal waste (manure pit or biogas plant) and left over feed & fodder • Floor sweeping just before milking should be avoided Animal management
- 7. Feeding • 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 • Good quality straw and supply of adequate minerals and vitamins • Feeding should be made one hour before milking
- 8. Animal Health • Pre-requisitefor 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 • Check for udder wounds and mastitis. • Vaccination of animals against FMD, Anthrax, etc. should be done regularly
- 9. Cleanliness of Animals •Clean and high quality milk can only be produced by healthy cows, i.e., cows free of udder infection managed and milked under clean and hygienic environment. • Hind quarters and thighs of cows should be brushed, and washed if lot of filth-is accumulating on them. • Clean the udder and teats with warm water and wipe with clean cloth or towel.
- 10. Hygiene during MilkingPractice • Stripping and full-hand milking are the two commonly used methods of milking. • Many milkers tend to bend their thumb in, against the teat while milking, known as knuckling. • The hind quarters and thighs of cows should be brushed, and washed if lot of filth-is accumulating on them • Milking should be done gently, quietly, quickly, cleanly and completely.
- 12. • Fore strippingshould be collected in separate utensil/cup and should be discarded to avoid flies and insects • Pre-milking teat stimulation of 10 to 20 sec is generally considered adequate to achieve efficient milk let down and removal • Complete milking has to be done, least the residual milk may act an inducer for mastitis causing organisms & the overall yield may also be less. • Complete the process from washing to milking within 8 minutes.
- 13. • Animals thathave recently calved & animals giving more milk should be milked first then the animals giving less milk or in the last phase of lactation. • Animals with diseases or with mastitis should be milked separately at the end. • Keeping cows standing after milking seemed to be associated with lower Somatic Cell Count • Clipping of udder hairs
- 14. • Methods ofPre-milking Teat Sanitation: Washing by spraying water and wiping of teats Washing of teats with a cloth immersed in warm disinfectant solution & drying with a dry cloth Immersing of teats in disinfectant and wiping with a paper cloth. • Effective pre-milking udder hygiene is essential for the production of high quality milk with reduced incidence of mastitis. • Applying teat dip to every quarter of every cow after every milking. • Wet milking (moistening hand in milk or water or oil) should be prevented • Milk should be strained using a clean cloth or a strainer. The cloth should be washed and dried daily
- 19. Personal Hygiene ofMilker Free from communicable diseases Should wear clean clothes, nails trimmed Should neither eat or spit anything • Before milking, milker should clean his hands with soap, potable water and then wipe with clean cloth or towel • Clean the udder and teats with luke warm water and wipe with clean cloth or towel
- 20. Milking equipment andstorage • Milk vessels should be cleaned before and after each milking • Detergents used for cleaning should be non-injurious, non-toxic to health like Teepol • Use of ash or mud not recommended • Cleaned vessels should be kept in inverted position • Milking pail with dome shaped top should be used • Open buckets should not be used • Facilities for cooling milk on receipt and after heat treatment to 4 ̊C should be kept. • Bacterial growth is retarded by cooling the milk within 2 hours of milking
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- 23. Conclusion • Dairy animalshould be healthy and clean especially the hindquarter and udder. • Hygienic practice at the time of milking and post milking handling of milk is important • Freshly drawn milk should be immediately cooled to 5°C within 4 hours • Housing of dairy animals should be designed to provide clean, dry, well ventilation, sufficient lights and comfort environment. • Awareness and training programme related to CMP should be organizing.
- 24. Udder Disinfectants • Iodophorsolution containing 0.1 to 1.0% available iodine. • Chlorhexidine 0.5 or 1% in polyvinyl pyrrolidone solution or as 0.3% aqueous solution • Sodium hypochlorite (4% solution). • Linear dodecyl-benzene sulphonic acid (LDBS) (1.94% ) • Quaternary Ammonium Compounds (100 ppm to 400 ppm) • Per-oxy-acetic acid (100 to 200 ppm) & Hydrogen Peroxide (80 to 600 ppm).