clean milk production

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CLEAN MILK PRODUCTION

Dr. M. Ashraf Paul

Division of Livestock Products Technology

Faculty of Veterinary Sciences & Animal HusbandrySKUAST-K Alusteng, Ganderbal Kashmir


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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 besafeguarded in two ways:

1. Production and handling of raw milk in such amanner as to prevent its contamination by

pathogenic. This will require:


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i. Ensuring the health of dairy cattle by various

control measures.

ii. Safeguarding the health of employees byregular medical examination.

iii. Protection of water supply from contamination

iv. Insect control e.g.. certified milk, Grade Araw milk etc.

2. Pasteurization of milk, so as to kill all

pathogenic organisms and avoidance of anypost pasteurization contamination.


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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 rawmilk in India:


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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

Bacteriological standards forraw milk.


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Pasteurized milk(at plant, in its final

container) should have a SPC/ml or g notexceeding30,000.

Measures for clean milk Production at farm level

Following points, if adopted can help in the production ofclean milk:

1. Animal hygiene

2. Milkers hygiene.

3. Hygiene during milking process.

4. Environmental hygiene


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

used.3. Hygeine during milking process:

i. Milk pails and utensils cleaned with detergents andsanitizers & 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.


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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

strays.

v. Cleaning of walls , standings & gutters .

vi. Straining and cooling of milk.


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Other measure Extension services.

Incentive payment plan.

Effective legislation.

Holding interactive seminars/public awarenessprogrammes

Holding competitions/ ExhibitionsMeasures for CMP at plant level

Code of hygiene for a dairy plant

1. Location - free form dirt, dust , smoke with an amplewater and power supply

2. Building - Easily cleanable, well ventilated, well lightedwith self-closing-double action doors


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3. Services and utilities

i. Water - adequate supply of hot and cold water,soft and free from bacteria and chemical

effluents and other contaminants

ii. Steam - adequate supply for cleaning,

disinfection, processing and other operations.

iii. Refrigeration - Sufficient cooling capacity, for

processing and strorage.

iv. Cleaning and disinfection facilities Required forequipments, utensils, hand Washing with soap

and detergent provision.


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v. Change rooms / toilets / wash rooms fitted withself 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 forquality assessment.

iii. All milk contact surface should be non-toxic

non-reactive, smooth and free from pits.


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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


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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


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v. Atomizers of spray driers, dismantled cleaned

and dried at least once in one production time.

vi. Cleaning in place be done by circulatingsuitable solutions in equipment which is not

practical to dismantle

vii. Any equipment not used within6

hrs ofdisinfection should be re-disinfected before use.

7. Quality control:

Constant chemical and microbiologicalexamination of raw materials, intermediate and

final products should be conducted


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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.


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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.


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Measures during storage & transportation:

i. Product should be stored at appropriate

temp. and in a clean environment.

ii. Transport in clean vehicles designed fordairy products. Internal surface of vehicle

should be smooth and easy to clean

iii. Short life products should be transported in

refrigerated or insulated vehicles.

clean milk production

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