Proper milk hygiene is critical For public health and the production of safe and high-quality dairy products. This presentation outlines key practices and procedures to maintain milk hygiene from production to consumption

1. Milk Hygiene:
Proper milk hygiene is critical for public health
and the production of safe and high-quality
dairy products. This presentation outlines key
practices and procedures to maintain milk
hygiene from production to consumption.
Dr. T. Annie Sheron
Associate Professor &
HoD Dept. of Applied Nutrition & Public Health
GDCW Begumpet, Hyderabad

4. Milk Production Practices
1 Clean Environment
Dairy animals should be provided with a clean and hygienic
environment to prevent contamination of the milk.
2 Proper Nutrition
Ensuring dairy animals receive proper nutrition and
veterinary care is essential for maintaining the quality of the
milk.
3 Disease Prevention
Vaccination and regular health checks are crucial for
preventing diseases that could affect the milk supply.

5. Hygienic Milking Procedures
1 Udder & Teat Cleanliness
Maintaining strict hygiene standards for udder and teat
cleanliness is vital to prevent bacterial contamination.
2 Milking Equipment Sanitization
Thoroughly sanitizing milking equipment is essential to
prevent the introduction of harmful bacteria into the
milk.
3 Prompt Cooling
Rapidly cooling the milk after milking is crucial to inhibit
bacterial growth and maintain its quality.

6.  Animals must be clean and healthy.
 Milking should be done away from the herd.
 The milk handler should also be clean and healthy. S/he should wear
clean outer garments during milking or processing the milk.
 The milking room should be clean, ventilated and dustless.
 Utensils and equipment for milking and milk handling must be clean.
 Immediately before milking the udder and teats of the cow must be
washed with clean lukewarm water and dried with clean cloths – a
separate one for each cow.
 Immediately after milking the milk must be removed from the shed,
placed in a clean and covered receptacle and kept in a cool place.
Hygienic milk production

7. Storage and Transportation
Refrigerated Storage
Proper
refrigeration is
essential to
prevent spoilage
and maintain the
quality of the
milk during
storage.
Cleaning & Sanitization
Regular cleaning
and sanitization
of storage tanks,
containers, and
transportation
vehicles is
necessary to
avoid
contamination.
Cross-
Contamination
Prevention
Preventing cross-
contamination
during transit is
crucial to preserve
the integrity of the
milk.

8. Pasteurization Process
1 Explanation
Pasteurization
involves heating
milk to kill
harmful bacteria
while retaining
its nutritional
value.
2 Benefits
This process
ensures that the
milk is safe for
consumption
while prolonging
its shelf life.
3 Legal Requirements
Many countries
have regulations
mandating the
pasteurization of
milk to ensure its
safety.

9. Methods of making milk safe
Boiling
This is the most widely practised domestic method of making milk safe. Milk must be
boiled for 30 minutes and then cooled to below 10ºC. It must be protected from
contamination by flies, dust, etc. Boiling in this way can prevent the transmission of
bovine TB and brucellosis.
Sterilisation
This method ensures that all microorganisms and their spores are killed, but it also
affects the nutritional quality of the milk as the process destroys vitamins, especially
vitamin C. Sterilisation is carried out by raising the temperature to between 110ºC and
130ºC for at least 20 minutes.
Drying
In the drying process all the water is removed by evaporation and what remains is solid,
dry milk (powdered milk). The powder is not sterile, but once dry, it can be stored for
extended periods

10. Pasteurisation
•Pasteurisation is a process of heat treatment of food that kills most pathogenic
micoorganisms without altering the nutritional value.
Pasteurisation is not sterilisation but it is a process in which all pathogenic microorganisms,
many other non-spore forming bacteria and many enzymes in the milk are destroyed or
inactivated without much affecting the nutritive value and the chemical nature of the milk.
High-Temperature Short-Time (HTST) Pasteurization:
Milk is rapidly heated to around 72°C (161°F) for 15-20 seconds, followed by immediate
cooling.
Widely used in commercial dairy processing due to its efficiency and effectiveness in
killing bacteria while minimizing heat damage to the milk.
Low-Temperature Long-Time (LTLT) Pasteurization:
Milk is heated to a lower temperature (around 63°C or 145°F) and held for a longer
duration (typically 30 minutes), followed by gradual cooling.
Commonly used in small-scale or artisanal dairy operations and for specialty milk
products.

11. Quality Control Measures
1 Bacterial Contamination Testing
Regular testing for bacterial contamination is crucial to
maintain the safety and quality of the milk supply.
2 Milk Quality Monitoring
Continuous monitoring of milk quality parameters ensures
that the product meets regulatory standards.
3 Regulatory Standards
Compliance with regulatory standards and inspections is
essential to ensure the quality and safety of dairy
products.

12. Hygienic Handling Practices
Handwashing & Personal Hygiene
Strict adherence to handwashing and personal hygiene
practices is essential for dairy workers to prevent
contamination.
Cleaning of Equipment
Regular and thorough cleaning of equipment and work
surfaces is crucial to ensure the safety of the milk supply.
Cross-Contamination Prevention
Vigilance in preventing cross-contamination during milk
handling and processing is vital to maintain product integrity.

13. Regulatory Compliance
1
Local & National Regulations
An overview of the
regulations governing milk
hygiene at both local and
national levels.
2 Role of Regulatory Agencies
Understanding the role of
regulatory agencies in setting
standards and conducting
inspections for milk hygiene.
3
Consequences of Non-Compliance
Highlighting the potential
consequences of failing to
comply with food safety
regulations.

15. Source: https://pubs.sciepub.com/jfnr/11/3/9/index.html