Milk is the main product from a dairy enterprise and from public’s health point of view, milk is a very good media for bacterial and other micro-organisms development which directly or indirectly have negative impact on human health, Hence clean milk production is a much for better marketing and better health.

1. MILK HYGIENE
Dr. S. S.Hanah,
Scientist.

2. SOURCE OF CONTAMINATION
 The milker
 Dust and dirt in the shed
 Utensil
 Disease animals
 Water source
 The animal itself

3.  Clean Milk production is very
important & target of every
farmers.
 The milk secreted into an
healthy cow's udder is sterile
 Milk is highly perishable
commodity
 Milk is an excellent medium for
bacteria, yeasts and moulds that
are the common contaminants

4. HEALTH OF ANIMALS
 Sick animals should be
identified promptly and
treated.
 The milch animals should
be protected against diseases
regularly.
 Animals should always
remain healthy

5. CLEANLINESS OF ANIMAL SHED
 Sheds, maintained in good hygienic
conditions to keep the animals
clean.
 Removed dung regularly, proper
drainage for the dung, urine, and
waste waters.
 The manure pit, far - prevent flies
and insects entering into the sheds
 kept clean and dry, before milking
 Cleaned thoroughly and dried and
after every day milking

6. CLEANLINESS OF UTENSIL
 Wash the milking pails with
warm water & washing
soda
 Dried by keeping upside
down
 The mouths should be
closed with lids and kept
ready for the next milking
by keeping in a cool place

7. PERSONAL HYGIENE
 The milkers should maintain
cleanliness
 They should cut their nails close
to prevent any injuries to the teats
 They also should wear a cap to
prevent hair falling into the milk
 They should be free from
infectious diseases

8. CLEANING OF HAND
 They should wash their
hands before and after
milking with an antiseptic
solution and kept dry

9. CLEANING OF UDDER
 Remove the dirt from the
udder and hind quarter to
prevent from contamination
and to produce clean milk
 Make sure the udder is free
from mastitis
 Wash the udder before
milking the animal

10.  After washing, dry with a
soft towel and make sure -
never milk the animal with
wet hand in wet udder.

11.  Milk at the time of milking will
be at the body temperature
 Preserving the milk at that
temperature causes
deterioration quickly
 As such the milk should be
chilled and stored
 Chilling of milk enhances the
storage time without spoiling.

12. THANK YOU