clean milk production (cmp) dr. p. vijayakumar. concept of cmp “clean milk” – milk drawn from...
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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