CLEAN MILK PRODUCTION (CMP)

Dr. P. Vijayakumar

CONCEPT OF CMP

“Clean milk” – 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 Contains protein, lipid, lactose, minerals etc. Ideal medium for rapid proliferation of

harmful micro-organism Needs to be protected from all possible

sources of contamination Employment of hygienic practice at the time

of milking – important

CONCEPT OF CMP

CMP – beneficial to both producers and consumers

Safe for human consumption

Better keeping quality

High commercial value

Protection against diseases like typhoid, dysentry, diptheria, septic sore throat etc.

Helps to produce good quality dairy products

Transportation over long distances

SIGNIFICANCE OF CMP Milk production stagnant between 1947 and

1970 Annual milk production increased to 112

million MT (2010-11) from 17 million MT (1950-51)

Growth rate – 5.5 % per annum Projected milk production – 200-250 million

MT by 2020 India’s global participation in milk trade –

negligible Exports of milk and milk products very low

FACTORS AFFECTING CMP

Milk – source of protein and calcium Milk – most easily perishable and

contaminated commodity Milk should be stored/chilled immediately

after milking Hygienic practice from milking to factory

High Bacterial Count

Infection/Diseases

Poor sanitation

Improper Handling

Poor storage

Causes of high bacterial load in milk

Source of contamination of milk

Milk Tanks Milk Processing PlantRetail/Consumer

Chilling of Milk

Bulk Tank

Milking Pail

MilkPreparing of animal for milking

AnimalMilker’s Hygiene

Environment

Drinking Water

Soil Feed and Fodder Water

Concentrate, Fodder, Hay, Silage

Internal factorsUdder infection – Mastitis

Foremilk – contains large no. of bacteria

External factorsCow/animal’s body

Udder and teats

Milker – hygiene and habits

Method of milking

Milking Utensils

Milk Storage utensils

Feed and water

Milking environment

Contamination corrected at various levels

Animal management

Hygiene of milking equipments and utensils

Milker and milking practices

During storage and transport

Personal hygiene

MEASURES OF CMP

The following measures should be taken care for the production of clean milk:

1. Animal Management at farm level

Feeding

Housing

Animal Health

2.Cleanliness of Milking equipments

3. Hygienic milking practices

4. Cooling

ANIMAL MANAGEMENT

Milk from healthy udder – relatively free from harmful bacteria

High bacterial count reduces the keeping quality of milk

Animal management involves the feeding, housing and health

FEEDING

Balanced feed with appropriate quantities of green fodder straw and concentrates having essential nutrients and minerals is important

Feed ingredients should be stored in moisture-free conditions

Feed and fodder should be free from industrial and environmental contaminants, pesticides, insecticides, fungicides, fumigants, pathogenic agents, aflatoxins as well as heavy metals

Good quality straw and supply of adequate minerals and vitamins

Feeding should be made one hour before milking

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

FEEDING

HOUSING

Animal shed - main sources of contamination Protects animals against micro-organisms, people,

wind, rain, heat etc. Mud, urine, faeces and feed residues should be

regularly removed from the shed Shed should have proper drainage, sufficient

ventilation and lighting In very wet areas, slaked lime – used for drying Sufficient water facility should be available for

drinking as well as washing the shed and animal

Shed : well-roofed, well ventilated, dry and comfortable with adequate elevation

Appropriate arrangement for disposal of animal waste (manure pit or biogas plant) and left over feed & fodder

Protection from flies and insect which are potential sources of contamination

Piggery and poultry farming should be avoided near the animal premises

HOUSING

ANIMAL HEALTH

Pre-requisite for 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 Using inducer drugs should be avoided Check for udder wounds and mastitis. Vaccination of animals against FMD, Anthrax, etc.

should be done regularly

CLEANLINESS OF MILKING EQUIPMENTS AND UTENSILS

Milking equipments : Milking pails, milking machine, milk cans, milk pipeline recorder, bulk, strainer, chiller, Bulk tank and storage tank etc.

Residual milk in utensil – growth of microorganisms

Proper cleaning removes germs and dirt

Milk vessels should be cleaned before and after each milking – rendering bacteria-free

Detergents/chemicals used for cleaning should be non-injurious, non-toxic to health like Teepol

Use of ash or mud not recommended Cleaned and sanitized vessels should be kept in

inverted position Milking pail - dome shaped top should be used Open buckets should not be used

CLEANLINESS OF MILKING EQUIPMENTS AND UTENSILS

HYGIENIC MILKING Key factors : Hygienic condition of storage and

transport equipments and storage temperature

Some organism may enter milk during hand milking and machine milking

In addition, personal hygiene of the worker are important

Hygienic practices during milking contribute to produce safe and suitable milk

Floor sweeping just before milking should be avoided

Milker’s HygieneFree 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

The fore stripping should be collected in separate utensil/cup and should be discarded to avoid flies and insects

After milking, teat should be dipped in antiseptic solution to minimise risk of infection

Wet milking (moistening hand in milk or water or oil) is not recommended

Milking should be completed within 6-8 mins

Milk should be strained using a clean cloth or a strainer. The cloth should be washed and dried daily

COOLING Advantage of producing clean milk is lost if post

milking handling is not carefully done

To preserve the keeping quality of milk, it should be cooled as soon as possible to a temp. below 5°C in a refrigerator

The sooner the milk is cooled after removal, the better is the quality

Bacterial growth is retarded by cooling the milk within 2 hours of milking

Delivery of milk to the factory or consumers should be as frequent as possible