CLEAN MILK PRODUCTION (CMP)

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CLEAN MILK PRODUCTION (CMP)

• Dr. P. Vijayakumar

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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.

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CONCEPT OF CMP

• 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

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• 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

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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
• Indias global participation in milk trade
  negligible
• Exports of milk and milk products very low

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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

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Causes of high bacterial load in milk
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Soil
Water
Feed and Fodder
Environment
Concentrate, Fodder, Hay, Silage
Drinking Water
Milkers Hygiene
Animal
Preparing of animal for milking
Milk
Milking Pail
Bulk Tank
Chilling of Milk
Milk Tanks
Milk Processing Plant
Retail/Consumer
Source of contamination of milk
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• Internal factors
• Udder infection Mastitis
• Foremilk contains large no. of bacteria
• External factors
• Cow/animals body
• Udder and teats
• Milker hygiene and habits
• Method of milking
• Milking Utensils
• Milk Storage utensils
• Feed and water
• Milking environment

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• Contamination corrected at various levels
• Animal management
• Hygiene of milking equipments and utensils
• Milker and milking practices
• During storage and transport
• Personal hygiene

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MEASURES OF CMP
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• 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

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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

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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

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FEEDING

• 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

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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

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HOUSING

• 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

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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

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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

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CLEANLINESS OF MILKING EQUIPMENTS AND UTENSILS

• 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

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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

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• Floor sweeping just before milking should be
  avoided
• Milkers Hygiene
• Free 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

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• 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

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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 5C 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