Milk Production and Processing for Halal Markets

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Milk Production and Processing for Halal Markets

• Dr. M. Afzal
• Pakistan Agricultural Research Council
• Islamabad

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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-Nahal66
• 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-Mominoon21

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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
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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.
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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

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Milk as a Product

• Wholesome
• Healthy
• Halal
• Practically 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

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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

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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
  processors instruction
• Consumers handling and storing properly and as
  per processors instruction
• Government legislative framework,
  infrastructure, trained inspectors and personnel,
  audit relevant documents

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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

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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

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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

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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

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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

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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

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Thank You