train guide - qlty of milk rev - food and agriculture ... guide - qlty of milk rev

Control theQuality of YourMilk and Make

More Profit

TRAINING GUIDE FOR SMALL-SCALE

MILK MARKET TRADERS IN KENYA

APRIL 2003

SMALLHOLDERDAIRY PROJECT

SDP

Preface

This guideline addresses the milk quality and

testing requirements of small raw milk traders. It

has been produced through collaboration between

FAO, the DFID funded MoALD/KARI/ILRI

Smallholder Dairy Project, Land O’ Lakes Inc. and

the Kenya Dairy Board in support of dairy

development efforts in Kenya. There is a Training

Guideline for Trainers that accompanies this

guideline for use during formal training sessions.

The Training Guideline for Tutors outlines what

lessons to impart during a recommended four-day

training course that will ensure that the milk

traders obtain maximum benefit from the training.

C O N T R O L T H E Q U A L I T Y O F Y O U R M I L K A N D M A K E M O R E P R O F I T

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Introduction

As a milk trader, you are aware that no other food

gets spoilt more easily than milk. Just as humans

like milk for its nutritive value, bacteria that cause

milk spoilage also do. This guideline is designed

to help you learn how to reduce the losses caused

by spoilage to allow you to increase your profits.

The guideline has been put together with the

participation of a pilot group of small scale raw

milk traders in various parts of Kenya to ensure

that the material and methods suggested are

relevant, simple and practical, thus making them

directly applicable within your circumstances.

Improving your image as a quality milk trader

should ensure customer satisfaction and more sales

for your business. The Guideline is designed for

use in a short formal training programme covering

four days. However, any milk trader can also easily

read and apply the illustrated instructions and

methods.

T R A I N I N G G U I D E F O R S M A L L - S C A L E I N F O R M A L M I L K M A R K E T A G E N T S I N K E N Y A

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THIS GUIDELINE WILL HELP YOU LEARN:

1. Causes of milk spoilage

2. Why you need to know about milk qualitycontrol

3. What is milk quality control

4. How to ensure good quality milk, including:

a. Advice to give to the farmer

b. Hygienic milk handling

c. How to test milk quality

d. How to preserve your milk to reducespoilage


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1. CAUSES OF MILK SPOILAGE

You no doubt face many constraints or problems in marketing yourmilk. Many of these constraints or problems cause milk spoilageor are the result of it. The constraints or problems may include:long distance or duration to resale point, type of containers used,how the containers are washed, method of preservation, low profit,lack of training etc. All these factors relate to milk spoilage.Relationships between you and various stakeholders in milkmarketing, whether positive (e.g., provision of training) or negative(e.g., harassment) may also have influenced your business and thequality of milk that you sell. If you are in a formal training session,your trainer can discuss with you more examples on theserelationships. Ensure to let him/her know all the constraints thatyou face, what you already know about the causes and effects ofmilk spoilage, and your relationships with various stakeholders.


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2. WHY YOU NEED TO KNOW ABOUTMILK QUALITY CONTROL

Milk has nutrients that make it suitable for the rapid multiplicationof bacteria that cause spoilage. Unhygienic production, poorhandling and undesirable practices such as addition of water orother substances introduce the bacteria or germs and that causethe spoilage. The resulting wastage can make you loose profitsthat you would have otherwise made. Unhygienic handling canalso affect human health. Your trainer can explain the details forgreater understanding. In addition, regulatory authorities will likelyrequire that you undergo a training course that covers the contentsof this guideline before they may issue you with a license to tradein milk.

Bacteria in milk multiplies very quickly, if milk is not cooled

Bacterial multiplication by division as below

2 4 8 16 32 1,000,000

Potential sources of contamination


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3. WHAT IS MILK QUALITY CONTROL

Milk quality control is the practice of specified hygienic methodsand use of approved tests to ensure good milk quality. The testsare designed to help you reduce milk spoilage. See Section 4 fordetails on these methods and tests. You will need to practice thetests with a trainer to ensure that you are able to use them properly.

4. HOW TO ENSURE GOOD QUALITY MILK

This Section will take you through four steps, namely:

a. Advice to give to the farmer


c. How to test milk quality

d. How to preserve your milk to reduce spoilage

a. Advice To Give To Farmers

Quality control and assurance must begin at the farm. That way,the milk that you collect will have fewer bacteria that cause spoilage.Therefore, advice the farmersupplying you with milk to do thefollowing:

� Keep clean and healthycows

� Keep clean milkingenvironment


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� Wash hands with soap

� Wash udder with clean cloth

Wash udder with clean cloth

Make the first draw into a strip cup and throw away

� Make the first draw into a strip cup and throw away

� Use clean containers to milk

� Cows with mastitis should be milked last and their milkdiscarded

Wash hands with soap


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� Milk from cows undertreatment should not be solduntil 4 days after lasttreatment

� After every milking, dipteats into “antiseptic dip”

� During milking, the milkershould not: a) have longnails, b) sneeze or cough, c)smoke

After every milking, dip teats into“antiseptic dip”

After milking, cover the milk to avoid contamination

� After milking,cover the milkto avoidcontamination

During milking, the milker should not...

...have long nails ...sneeze or cough...smoke


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Ensure that you always use a metal (e.g., made of aluminum)container and not plastic containers.

When transferring milk between containers, try to pour, not scoop.Scooping may introduce spoilage bacteria

✓ ✘

✓When transferring milk between containers, try to pour, not scoop

✘


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Rinse milk container inrunning water

Before re-using the milk container,

� Pre-rinse thecontainer soonafter use

� Thoroughly scrubthe milk containerwith warm waterand detergent orsoap (usingsomething like ahand brush or“Super-brite”)

� Rinse milkcontainer inrunning water Thoroughly scrub the

milk container


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� Dip rinse container in boiling water for at least one minute

� Air-dry milk container in the open in inverted position.

Dip rinse container in boiling water

Air-dry milk container


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c. How to test your milk before receiving

You can ensure that the milk that you receive from the farmer is ofgood quality by doing one or more of the following four basic tests.

i) Using your senses of sight, smell and taste to test themilk

This should be the first test you perform. It simply requires theuse of your senses to test the milk. It is easy and straightforward,allowing you to segregate poor quality milk before receiving. Milkthat cannot be adequately judged this way should be subjected toother more sensitive and objective tests. No equipment is required,but the milk grader must have good sense of sight, smell and taste.

Procedure:

� Open a can of milk.

� Immediately smell the milk andestablish the nature and intensityof smell, if any. (the milk maysmell non-fresh or foreign odoursmay be detected).

� Observe the appearance of the milk(look at color of milk, any markedseparation of fat, color and physicalstate of the fat, foreign/physicaldirt).

� If still unable to make a clearjudgment, taste the milk, but do notswallow it. Spit out the milk you havetasted.

smell the milk


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� Touch the milk can to feel whether warm or cold. This willindicate to you how long milk has taken since milking andwill influence the lactometer test for adulteration (seebelow).

Judgment:

Abnormal appearance, smell or taste that may make you reject themilk could be caused by:

� Type of feed oratmospheric taint

� Cows in late lactation.

� Bacterial taints

� Chemical taints ordiscoloring.

� Advanced acidification orsouring

� Boiling of milk

Marked separation may be caused by:

� Milk previously chilled and subjected to disturbance duringtransportation

� Adulteration by other solids (may also show as sediments orparticles)

� Boiling, if milk fat is hardened


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ii) Clot on Boiling Test

This test is quick and simple. It allows you to reject milk that hasstayed for too long and has developed high acidity or colostral milkthat has very high percentage of protein. Such milk does not standheat treatment.

Procedure and judgement:

Boil a small amount of milk in a spoon or other suitable container.If there is clotting, coagulation or precipitation, the milk has failedthe test and should be rejected.

iii) Alcohol Test

The test is also quick and simple. It allows you to detect bad milkthat may have passed all the above tests. It also detects lower levelsof acidity(compared to clot on boiling test) if the milk has stayedtoo long, colostrum or milk from a cow with mastitis.

Boil a small amount of milk in a spoon


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Procedure and judgment:

Use a syringe to draw equal amounts of milk and 70% of ethanolalcohol solution1 in a small tube (such as those used to administermedicine to children). Mix 2 mls milk is with 2 mls 70% alcohol.

1 70 % Ethanol solution is prepared from 70 mls of 96% or absolute alcohol (which is what you usually get in the chemist)and 26 mls distilled water. You may ask the chemist to pre-dilute the ethanol to 70% for you.

If the tested milk sample coagulates,clots or precipitates, it will have failedthe test and the milk should be rejected.Because this test is quite sensitive, milkthat passes this test can keep for some hoursbefore it goes bad.

Use a syringe to drawequal amounts of milk

Mix 2 mls milkwith 2 mls alcohol

sample coagulates, clots– failed the test


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Equipment used for determination of milk density

iv) Lactometer Test

As you know, some milk suppliers can adulterate milk with addedwater to cheat on the quantity of milk they sell to you or to addother solids to make it look thicker. Addition of anything to milkalso introduces bacteria that will make your milk to spoil quickly.Here is how to test the milk to check whether the milk has beenadulterated. The test is based on the fact that milk has a heavierweight or density compared to water. When milk is adulteratedwith water or other solids are added, the density of milk changesfrom its normal value to lower weight (if water is added) or higherweight (if solids are added) abnormal. The equipment used todetermine milk density is called a lactometer. Most lactometersare usually marked from “0” (representing specific gravity of 1.000g/ml) to “40” (representing specific gravity of 1.040 g/ml).


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Procedure:

Ensure that the milk has been left to cool at room temperature forat least 30 minutes) and its temperature is about 20oC. Mix themilk sample and pour it gently into a measuring cylinder measuringabout 100 mls. Then let the Lactometer sink slowly into the milk.Read the lactometer reading just above the surface of the milk.

If the temperature of the milk is different from the calibrationtemperature of the lactometer (about 20oC), then use this correctionfactor: For each oC above the calibration temperature add 0.2o

lactometer reading from the recorded lactometer reading, and foreach oC below calibration temperature subtract 0.2o lactometerreading from the recorded lactometer reading. These calculationsare done on the lactometer readings i.e., 29 instead of the truedensity of 1.029 g/ml.

Judgment:

Normal milk has specific gravity of 1.026 -1.032 g/ml (or 26 - 32 onthe lactometer reading). If water has been added, the lactometerreading will be below 26. And if any solid such as flour has beenadded, the reading will be over 32.

OTHER TESTS

There are other tests that are not essential for you. Ask your trainerif you wish to know them.


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Keep the milk in a cool place

in cold water

in a hole in a shade

d. How to preserve your milk to reduce spoilage

In order to ensure that you further increase the shelf life of yourmilk after receiving it, you need to keep it in a cool place. If you donot have a refrigerator, you may keep the milk in cold water or in ahole in a shade.


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Lastly, ferry your milk quickly to your customers and make themhappy. Remind them to always boil before drinking.

Remind the customer toalways boil before drinking

Ferry your milk quicklyto your customers


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Following the practical exercises, your trainer will ask you to goand practice the milk quality control and hygiene tests under yournormal milk marketing routines. You will be asked to return thefollowing day to review your experiences and to evaluate what youhave learnt in the training course.

REMEMBER

Proper hygiene practice inmilk production andhandling is key to thelonger shelf life of milk

Cooling of milk will slowdown the multiplicationof bacteria and prolongshelf life.

But milk that already hasmany bacteria in it willnot keep as long evenwhen cooled


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Other Sources of Information:

1. Milk Processing Guide series Volume 2, FAO/TCP/KEN/6611Project; Training program for small scale Dairy Sectorand Dairy Training Institute—Naivasha.

2. Code of hygienic practice for production, handling anddistribution of milk and milk products (KEBS)


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ILRII N T E R N A T I O N A L

I N S T I T U T ELIVESTOCK RESEARCH DFID Department for

InternationalDevelopment M A L D

M

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