Milk Production and Processing for Halal

Markets

Dr. M. AfzalPakistan Agricultural Research

CouncilIslamabad

Quran on Milk

“And no doubt, there is a lesson for you in the cattle, we give you to drink of what is in their bellies from between dung and the blood, milk pure, that is pleasant for the drinkers”

Al-Nahal:66 “And undoubtedly in the cattle, there is a

lesson for you, we give you to drink of what is in their bellies and you have in them many benefits and of them you have your food”

Al-Mominoon:21

World Milk Production and Trade (2007)

Rank Country Prod. m

tons

Net Trade Surplus

Net Trade Deficit

1 India 114.00 New Zealand

Italy

2 USA 79.29 Germany Mexico

3 Pakistan 35.70 Netherlands

Russia

4 China 32.50 France UK

5 Germany 29.39 Australia Algeria

6 Russia 28.50 Ireland China

7 Brazil 26.22 Denmark Japan

8 France 24.16 Poland Spain

9 New Zealand

17.26 Belarus Indonesia

10 UK 13.87 Argentina S. Arabia

World Milk Production and Trade (2007)

Rank Country Prod. m

tons

Net Trade Surplus

Net Trade Deficit

11 Ukraine 12.19 USA Malaysia

12 Poland 11.98 Lithuania Greece

13 Netherlands

11.51 Austria Philippines

14 Italy 10.95 Finland Belgium

15 Turkey 10.65 Ukraine Singapore

16 Mexico 10.21 Uruguay Thailand

17 Australia 9.64 Czech Republic

Egypt

18 Egypt 8.70 Switzerland Viet Nam

19 Argentina 8.54 India Taiwan

20 Canada 8.13 Slovakia Korea, Rep.

Gross Milk Production in Pakistan

8.524

21.89

28.26

38.37

0

5

10

15

20

25

30

35

40

45

1976 1986 1996 2006Year

Million t

ons

Dairy Production Systems

• Extensive farming– Desert /nomads (Cholistan)

• Intensive farming– Dairy colonies (urban dairying)

• Agro-livestock mixed farming– Rural subsistence small holdings– Rural market oriented small holdings– Rural commercial farming

Milk as a Product• Wholesome• Healthy• HalalPractically means ….• Provides the required nutrition• Does not contribute to food borne illnesses• Free from inherent pathogens• No outgrowth of pathogenic

microorganisms• Free from residues of veterinary drugs,

pesticides and other chemical contaminants

• Conforms to Islamic standards

Principles for Production and Processing of Milk

• Production to consumption of milk should be subjected to a combination of control measures, and these measures should be shown to achieve appropriate level of public health protection and islamic values

• Good hygienic practices should be applied throughout the food chain for safety and suitability of milk

• Whenever appropriate, hygienic practices for milk should be implemented within the context of HACCP

• Control measures should be validated as effective

Role of Stakeholders

• Producers – good agricultural, hygienic and animal husbandry practices; adapted as per requirements and communicated by the processor

• Processor – good manufacturing and hygienic practices; communication with producers; implement controls during the processing; HACCP

• Distributors, Transporters and Retailers – handling and storing properly and as per processor’s instruction

• Consumers – handling and storing properly and as per processor’s instruction

• Government – legislative framework, infrastructure, trained inspectors and personnel, audit relevant documents

Production of Clean Milk

• Environmental hygiene – water, insects, rodents• Hygienic production of milk

– Areas and premises for milk production– Animal Health– General hygienic practices including feeding, pest

control, veterinary drugs– Hygienic milking

• Handling, storage and transport of milk– Milking equipment– Storage equipment and premises– Collection, transport & delivery procedures and

equipment

• Documentation and Record Keeping

Feed ingredients• Pastures / Rangelands - fertilizer sources,

pesticide / herbicides, GMOs• Fodder and forages – fresh, silage, hay,

fertilizer sources, pesticide / herbicides, GMOs• Crop residues – untreated and treated straws • Cereal and legume grains – un-processed and

processed• Crop milling by-products – milling process• Industrial by-products – fruit pulp, other

drinks, fermentation by-products, urea• Slaughterhouse by-products – source of raw

material and manufacturing process (MBM, bone meal, blood meal)

• Fisheries by-products – fish meal• Synthetic vitamins and minerals – source of

raw material and manufacturing process

Feed Additives / Production Enhancers

• Feed Additives– Antibiotics– Ionophore– Niacin & other vitamins– Other Probiotics– Buffers– DCAD

• Production Enhancers– By-pass proteins and fats– Hormones– BST

• Production Practices– Reproductive management practices

Processing of Milk• Design and facilities of processing• Control of food hazards

– Hazard identification and evaluation– Control measure selection– Establishment of process criteria

• Key aspects of hygienic control system– Temperature and time control– Management of the product within the plant

including incoming milk and intermediate products

– Distribution of the finished products– Establishment of shelf-life– Specific process steps– Microbiological and other specifications– Microbiological cross contamination– Physical and chemical contamination

Processing of Milk

• Requirements for incoming materials other than milk

• Water• Maintenance and sanitation

– Maintenance and cleaning– Cleaning programs

• Personal hygiene• Transportation requirements

– Requirements– Use and maintenance of transport

• Labeling

Recommendations

• Need to develop detailed guidelines on all aspects of milk production and processing to produce and market wholesome, nutritious and healthy milk and milk products for Halal markets

• Additions can be made to Guidelines of Codex Alimentarius on milk production and processing incorporating islamic values

Thank You