Clean Milk Production

CLEAN MILK PRODUCTION

Dr. M. Ashraf Paul Division of Livestock Products Technology Faculty of Veterinary Sciences & Animal Husbandry SKUAST-K Alusteng, Ganderbal Kashmir



“Cleanliness” implies freedom from

extraneous matter (eg. manure, dirt & dust etc.)  “safety” means freedom from pathogenic micro- organisms.  For human consumption, milk that is both clean and safe is highly desirable. 

The sanitation of the milk supply can be safeguarded in two ways: 1. Production and handling of raw milk in such a manner as to prevent its contamination by pathogenic micro-organisms. This will require:

i. ii. iii. iv. 2.

Ensuring the health of dairy cattle by various control measures. Safeguarding the health of employees by regular medical examination. Protection of water supply from contamination Insect control e.g.. certified milk, Grade “A” raw milk etc. Pasteurization of milk, so as to kill all pathogenic organisms and avoidance of any post pasteurization contamination.

Clean Milk  Clean milk denotes raw milk, from a healthy cow which has been produced and handled under hygienic conditions, which contains only a small No. of harmless micro-organisms and which is capable of remaining sweet from delivery to delivery in summer, and for a day or two in winter, without being treated by heat. Following standards have been suggested for grading the raw milk in India:

Bacteriological standards for raw milk. S#

SPC/ml or g

Grade

1

Not exceeding 200,000

Very good

2

Between 200,000-1,000,000

Good

3.

1,000,000-5,000,000

Fair

4.

Over 5,000,000

Poor

Pasteurized milk (at plant, in its final container) should have a SPC/ml or g not exceeding 30,000. Measures for clean milk Production at farm level Following points, if adopted can help in the production of clean milk: 1. Animal hygiene 2. Milkers’ hygiene. 3. Hygiene during milking process. 4. Environmental hygiene

1. Animal hygiene ii. Animal health -Animal infected should be separated / isolated and milk of such animals should not be mixed with bulk supply. iii. Cleanliness of body and udder before and after milking 2. Milkers’ hygiene i. Milkers should be free from infectious diseases ii. Hands should be washed with soap and water before milking iii. Nails & hair not allowed to over grow.

iv. Clean clothes, head gears and gum boots should be used.

3. Hygeine during milking process: i. Milk pails and utensils cleaned with detergents and sanitizers & properly rinsed with water ii. Complete milking. No milk should be left inside udder. iii. Elimination of fore milk is desirable since it avoids possible contamination already present in teat canal. iv. Milking by full hand method & not by knuckling/ fisting.

4. Environmental Hygiene i. Place of milking and animal houses should be clean. ii. Proper ventilation with the provision of full sunlight (Avoid direct air current) iii. Dry and tick free bedding iv. Control of insects with judicial use of chemical sprays. v. Cleaning of walls , standings & gutters . vi. Straining and cooling of milk.

Other measure    

Extension services. Incentive payment plan. Effective legislation. Holding interactive seminars/public awareness programmes  Holding competitions/ Exhibitions

Measures for CMP at plant level Code of hygiene for a dairy plant 1. Location - free form dirt, dust , smoke with an ample water and power supply 2. Building - Easily cleanable, well ventilated, well lighted with self-closing-double action doors

3. i.

ii. iii. iv.

Services and utilities Water - adequate supply of hot and cold water, soft and free from bacteria and chemical effluents and other contaminants Steam - adequate supply for cleaning, disinfection, processing and other operations. Refrigeration - Sufficient cooling capacity, for processing and strorage. Cleaning and disinfection facilities Required for equipments, utensils, hand Washing with soap and detergent provision.

v. Change rooms / toilets / wash rooms fitted with self closing doors. vi. First aid facilities 4. Equipment: i. Designed and constructed to permit a thorough cleaning, disinfection and free drainage. ii. Provision for collection of product samples for quality assessment. iii. All milk contact surface should be non-toxic non-reactive, smooth and free from pits.

iv. Equipment for heat processing be provided with accurate instrumentations, controls and alarms. v. Facilities for cooling milk on receipt and after heat treatment to 40C and for maintaining at that temp. 5. Material handling: i. Milk obtained from healthy animals of good bacteriological quality free from antibiotics and chemical residues, extraneous matter, objectionable taints. ii. In edible material stored separately. iii. Pesticides and insecticides kept under lock &Key

6. Cleaning and disinfection of Plant and equipments: i.

All milk contact surface should be sufficiently cleaned daily ii. Equipment used for fat be cleaned & disinfected as required. iii. Spray dryers and powder handling system be cleaned weekly. iv. Wet cleaning should be carried out thoroughly & all parts dried before re-use

v. Atomizers of spray driers, dismantled cleaned and dried at least once in one production time. vi. Cleaning in place be done by circulating suitable solutions in equipment which is not practical to dismantle vii. Any equipment not used within 6 hrs of disinfection should be re-disinfected before use. 7. Quality control: • Constant chemical and microbiological examination of raw materials, intermediate and final products should be conducted

8. Packaging; Packaging material should be non toxic & non-reactive and should preserve the quality of the product effectively. Packaging be carried out under aseptic conditions.

9. Personal hygiene at plant: i. Persons engaged in plant should be healthy free from infections, cuts and sores. ii. Employees should be trained in maintaining high degree of personal cleanliness. iii. Smoking, eating and spitting in the processing area should be prohibited. iv. Conduct a health checkup at periodical intervals v. Clean protective clothing (head cover, hand gloves and foot wear) should be used.

vi. Visitors should not be taken to milk processing area but allowed to view the operations through windows and balconies. vii. Cats, dogs and other pet animals should be excluded from the premesis.

Measures during storage & transportation: i.

Product should be stored at appropriate temp. and in a clean environment. ii. Transport in clean vehicles designed for dairy products. Internal surface of vehicle should be smooth and easy to clean iii. Short life products should be transported in refrigerated or insulated vehicles.