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Training on
Scientific Management Practices
for Clean Milk Production of
High Altitude Milch Animal
A Training Manual
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CONTENTS
Module 1:
What clean milk is?
Module 2:
Animal management aspects of clean milk production at farm level
Module 3:
Diseases of high altitude milch animal and their control measure for better
milk production
Module 4:
Sources of contamination of during milk production and their control
measure
Module 5:
important points for better clean milk production from yak and yak-cattle
hybrid
Module 6:
Cleaning and sterilization of milking equipment for clean milk
production
Module7:
Extension approaches for clean milk production at farmers level
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MODULE 1
What Clean Milk is?
In India fast deterioration in milk quality has been observed by the time it reaches from milk
producer to dairy dock. This needs to be taken into consideration by introducing concept of
clean milk production (CMP) at
the village level. Clean milk can be defined as milk coming
from healthy milch animal possessing normal flavour^7 devoid of dirt and filth containing
permissible limit of bacteria and essentially free from adulterants, pathogens, various toxins,
abnormal residues? pollutants and metabolites. Indian dairy sector needs to build its
competitiveness on the basis of quality, productivity and efficiency to continue its march
towards success in national and international market.
As with hygiene and food safety, the issue of quality ha been rapidly growing In
prominence and importance in recent years and the optimum approach to these two areas
is remarkable similar. The implementing of quality system (QS) is becoming an
international necessity more than just to having in place standards for improving
efficiency and accuracy. There is an increasing need for veterinary testing laboratories to
comply with international standards to improve accountability that can be accepted by
third parties.
Clean And high quality milk can only be produced by healthy cows i.e. cows free from
udder infection managed and milked under clean and hygienic environment. Cows with
udder infections mastitis are incapable of producing high quality milk until the
inflammation and infection in the udder are brought under control. Because the quality of
milk can not be improved following extraction from the cow, the production of high
quality milk requires an effective mastitis control programme in addition to adoption of
proper hygiene at all the steps. Once milk leaves the cow, the retention or preservation of
milk quality requires cleanliness, sanitation and careful handling. Maximum benefits are
derived only when these traits are applied to all aspects of the milk production system:
cows, cow environment, milking system, milking practices or procedures and milk
storage or coaling system. A deficiency in any part of the over all system will result in
decreased milk quality
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MODULE 2
Animal Management Aspects of
Clean Milk Production at Farm Level
Milk, when it leaves the healthy udder, is relatively free from bacteria. While some
contamination with bacteria from the milking environment and the equipment is inevitable, the
total bacterial count should be lower that 3 million/ ml. otherwise it'll lead to significant
degradation of the fat, protein and lactose causing off-favour and would significantly reduce the
flexibility in processing the milk. Although pasteurization reduces the bacterial count? It can't
destroy the bacterial spores, which germinates again. Moreover, there are some bacteria which
produce toxins that are stable at pasteurization temperatures and remain in the milk products
too. The animal management involving the health aspects of the animal as well as milking
personnel, proper milking methods and practices related to environment at farm level are very
important.
Animal Health
The pre-requisite of clean milk production is a healthy herd. The farmer should be educated and
trained to adopt improved health care practices by the extension experts because only a healthy
and clean animal can produce contamination free milk.
 Routine examination of cattle is necessary to assure that are disease free (udder
and other infections).
 The animals suffering from contagious disease must be kept separate from healthy
herd. Sanitary precaution to prevent and control the disease should be adopted.
 using inducer drugs should be avoided.
 Check for udder wounds and mastitis.
 Avoid pooling of milk of the animals on drugs with the bulk milk until the animal
fully recovers from illness.
 Vaccination of animals against FMD, Rinderpest, septic sore throat etc. at least
once a year.
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Housing
The farmer needs to be educated how a well-constructed animal shed and well maintained
surrounding help in keeping this animals disease-free.
 The cattle shed should be well roofed, sufficiently lighted, good ventilated, dry
and comfortable with adequate elevation to avoid stagnation of water. It should
not be a breeding place for pathogens, flies, and mosquitoes.
 There should be appropriate arrangement for disposal of animal waste in a manure
pit or a biogas plant. Care should be taken to remove left over of feed and fodder
lying on floor.
 Proper arrangement of doors and windows with wire, mesh. Provision-of
sufficient portable clean drinking water. Barns and holding pens have to be
properly located. Piggery and poultry farming should be avoided in the premises
of animal shed.
Animal Feeding
Balanced feeding with appropriate quantities of green fodder, straw and concentrates having all
essential nutrients and minerals is another important aspect required for quality milk
production.
 Feeds and fodders should be free from pesticide and aflatoxins.
 Feed ingredients should be stored in moisture free conditions.
 Silage and wet crop residues should not be fed at milking place as it may impart
foul odour to the milk.
 Good quality straw and supply of adequate Vit. E in feeds.
Cleanliness of Milk Utensils
Proper cleaning removes most of germs and parasites along with the dirt. The equipment and
vessels coming in contact with milk should be thoroughly cleaned.
 The milk vessels must be cleaned before and after each milking thereby rendering
then bacteria free.
 Detergents/chemicals used for cleaning of vessels, must non-injurious to health.
 The cleaned and sanitized vessels must be kept in an inverted position in a clean
space.
 The milking utensils should have a narrow mouth by which milk contamination
can be nullified to a great extent.
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Hygienic Milking Practices
Effective hygienic practices during milking are an important contributor to produce safe and
suitable milk.
 There should not be any floor sweeping (disturbance, noise etc) at the time of
milking for preventing pollution of air by dust/bacteria.
 The milker should wear clean clothes and should neither eat or spit anything nor
clean his nose.
 Before starting the milking operation, the milker should clean his hands with
soap, portable water and then wipe them with clean towel.
 The udder and teats must be cleaned win lukewarm water using a cloth before
each milking.
 The fore stripping should be collected in separate utensil/cup and should not be
thrown on me floor, so as to avoid disinfections by the flies.
 After milking the teats has to be dipped into a bacteriodic to minimize the risk of
infectioon. The practice of dipping of fingers into milk and then wetting me teats
to soften them is not recommended.
 Milking should be completed within 6-8 minutes.
Cooling
The strategic advantage of producing clean milk is lost entirely if, post milking handling is not
carefully managed. The microbiological contamination is the major source of continuous
deterioration in milk.
 The milk has to be called as soon as possible to a temperature below 5°C by
storing in refrigerator or can be kept at: lower place.
 The sooner the milk is cooled after removal from the udder, the
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MODULE 3
Diseases of High Altitude Milch Animal and Their Control
Measure for Better Milk Production
Diseases are one of the most important causes of low milk yield. Diseases of yak have been
least studied in field condition due to the remoteness of the yak tracts. The diseases can be
grouped into infectious and non infectious.
Infectious diseases
1. Foot and mouth disease
Foot and mouth disease has been reported from all the yak tracts in India. The incidence is
seasonal and reported mostly during the early spring. The outbreaks have been reported from
Himachal Pradesh, Sikkim and Arunachal Pradesh. The disease is characterized by marked rise in
body temperature, development of vesicles, erosions in the mouth and feet resulting into
excessive foamy, stringy salivation and lameness and in serious cases animal may die. The feed
consumption is reduced due to painful tongue and mouth lesions and pregnant animal may
abort. The milk production is highly reduced. Animals do not normally regain lost weight For
many months. The disease can be prevented by vaccination.
2. Infectious Bovine Rhinotracheitis
IBR is a highly infectious viral disease caused by bovine herpesvirus type 1. The disease is
manifested in many clinical forms like respiratory disease, encephalitis, conjunctivitis, mastitis,
infectious pustular vulvo-vaginitis, balanoposthitis, abortion and systemic infection in calves.
The disease remains in chronic form and causes anorexia and drop in milk production. Aerosol
and venereal route are considered to be the mode of transmission for respiratory and genital
form of the diseases. The IBR virus may survive Upton year in frozen semen. The genital form of
the disease has been reported from yak and considered to be associated with abortion.
3. Haemmorhagic Septisemia
It is an acute fatal septicemia disease of cattle, water buffalo bison, African buffalo, camels,
elephants, horses, donkeys and yaks caused by a Gram-negative coccobacillus, Pasteure
multocida multocida. The disease is transmitted by ingestion or inhalation, either during
direct contact or via contaminated feed and water. The clinical signs progress rapidly
from dullness and fever to death within hours. Salivation, profuse serous nasal discharge,
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edematous swellings in the submandibular region spreading upto the neck. It occurs in
acute pneumonia and enteritic form with a course of 24 hours to 3 days. Young animals
are mainly prone to HS in endemic regions, and outbreaks are particularly common
during monsoon. Antibiotic treatment is effective only if it is started very soon after the
onset of clinical sign. HS can be prevented by vaccination.
4. Brucellosis
Brucellosis in Yak is caused by bacterium Brucella abortus. The disease is communicable to man
through milk and contaminated uterine discharge. The abortion usually occurs only once during
6 to 9 months of gestation, subsequent calving are normal but the incidence of placental
retention is common. The history of initial abortion storm and breeding problems in the
subsequent years is an indicative of brucellosis. Males can also harbor the bacteria in their
reproductive tracts. Diagnosis is based on breeding history, agglutination test, milk ring test and
other serological and molecular tests.
5. Other Diseases
Salmonella Dublin, Escherichia coil and Chlamydia psittaci have also been reported from yak but
the exact disease pattern has not been studied. E. coil causes calf scour in young yak calves
leading to dehydration, depression and death.
Non infectious diseases
1. Babesiosis
Babesiosis in yak is caused by Babesia bigemina, an intracellular piroplasm which parasitize the
erythrocyte. Babesia is transmitted when an infected Boophilus microplus tick feed on yak. B.
microplus acts as the intermediate host of the Babesia. The diseases is characterized by acute
onset of fever (106°), brick red coloured conjuctiva which soon turns pale and intravascular
haemolysis causing anaemia and haemoglobinuria.
The severely affected yaks die suddenly. The pregnant yaks may abort and the milk
production is reduced. The post marten} examination shows thin watery blood,
splenomegaly, hepatomegaly, icteric discoloration of all the organs and urinary bladder
contain red colored urine. The diagnosis is based on clinical sign and the presence of tick
on animal. The confirmatory diagnosis can be made by blood smear examination,
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serological and molecular method. The disease can be prevented by regular and judicious
use of ectoparasiticides and the infected animals can be treated with berenil.
2. Endoparasitism
Several species of helminthes have been recorded in yaks and their hybrid from India. Fasciola
spp., Amphisfome, Dicrocoelium dendriicum, Toxocara vitulorum, Trichuris globulosa, Capillaria
spp., Setaria spp, Parafilaria bovicala, Moniezia spp., Hydatid cyst, Coenurus spp., Sfrongyloides
spp., Haemonchus contortus and Nematodirus spp. T. vitulorum cause much mortality every
year in calves.
Endoparasites compete with the host for nutrient and feed or blood and tissue leading to
reduced production in the form of loss of body weight and reduced milk production. The
other signs of parasitic infection are diarrhea, debility, stunted growth, anaemia, sub
mandibular oedema and ascites. The infection can be detected by feacal examination for
egg and finding the parasite during post mortem.
3. Ectoparasitism
Ticks, lice fleas, warblse and leeches have all been reported from yaks. Ticks are a major
problem during winter and five genera of tick infest yaks namely Ixodes, Boophllus,
Haemaphysalis, Rhipicephalus and Dermacentor. Ticks feed on the blood of the animals causing
anemia and also act as the vector for many diseases. Hypoderrnatosis caused by the larvae
Hypoderma spp. is another problem leading to damage of hide and poor fibre quality. The adult
Hypoderma fly worries the yak and interferes in grazing during oviposition and the caused
damage of muscle tissues and hide during migration. Leeches are a major problem during
monsoon.
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MODULE 4
Sources of Contamination of During Milk Production
and Their Control Measure
Udder infection
Microbial contamination from within the udder of healthy animals contributions notably to the
total numbers of microorganisms in the bulk milk, is an animal is infected from mastitis. The
influence of mastitis on the total bacteria count of milk depends on the strain of infecting
microorganism. The most common agents of mastitis are Staphylococcus aureus, Streptoccus
agalactiae, Streptoccus dygalactive, Streptococcus uberis and Escherichia coli though other
pathogens can also cause occasional outbreaks. Mastitis can be effectively controlled by good
hygienic practices and through the use of antibiotics.
Unhygienic Udder and teats
Unclean udder and teats of animal also contribute significantly to the total bacterial count of
milk. The microorganisms that are naturally associated with the skin of the animal as well as
those derived from the environment in which the cow is housed and milked are most
predominant. The environments such as soil, manure, mud, feed or bedding decides what kind
of microorganisms will dominate in milk. Is dirt associated with udder is not cleaned before
milking, the microorganisms associated with it are washed into the milk.
Animal shed and surroundings
Milk from farms with poor hygiene practices will undergoing significant spoilage and have a
short shelf-life comparative to milk produced under more hygienic conditions. Microorganisms
associated with the bedding materials include treptococci, staphylococci, spore-formers,
coliforms and some other Gram-negative bacteria. Micrococci and streptococci mostly of faecal
origin are quite frequent while gram-negative bacteria, including coliforms, are least prevalent.
Psychrotrophic and thermoduric bacteria predominate on teat surfaces. Psychrotrophs that can
grow at 7ᵒC and below are mostly Gram-negative rods, and the major one is P.fluorescens,
followed Alcaligenes, Flavobacterium and Coliforms, psyctraphs produce large amounts of
extracellular enzymes that break-down proteins, fats, phospholipids, glycoproteins and
glycoipids of milk or milk-products, producing off-flavours, odours and changes in body,
texture, and colour of products. On the other hand, therrnodurics on teat surface are often
spores (a dormant and non-reproductive structure; highly resistant to radiations,
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desiccation, iysozymes, temperature, starvation and disinfectants) that are typically found
in soil. When these spores enter the bulk milk, they may survive during pasteurization
and cause post-pasteurization problems. In milk, the bacillus spores are most common!
followed by clostridial spores.
Milking staff
The milking staffs play a pivotal role in maintaining milk hygienic and preventing
contamination. The hand contacts or dislodging of dust and dirt particles by milker may add
microorganisms to milk. Risks of contamination from milker are higher, when cows are hand
milked in comparison to when machine-milked. Soiled clothes and hands increase the risk of
contamination of milk and milking equipments many folds.
Milking equipments
Inadequately sanitized milking and cooling equipments are one of the main sources of milk
contamination. Milk residues lee on equipment contact surfaces supports the growth of a
variety of microorganisms. Although natural inhabitants of he teat canal, apex and skin;
organisms associated with contagious mastitis do not grow well on these equipments, it is
possible that certain strains associated with environmental mastitis may grow to a significant
level. Since, it is very difficult to remove all milk residues and deposits from the milk contact
surfaces of milking equipment, the milking equipment with smooth surfaces and minimal joints
should be used.
Biofilms can easily be building up on the enclosed, hard to clean surfaces. In additions,
uncontaminated water supply, detergents to remove deposits and milk residues and a
method of disinfection to kill bacteria could be an effective strategy. The microorganisms
found on equipment are generally those found in fresh raw milk. However, resistant
thermoduric bacteria may also persist, if cleaning is done using hot water. Gleaning,
using lower temperatures and in absence of sanitizers makes way for faster growing, less
resistant
organisms,
principally
Gram-negative
rods
and
lactic
streptococci.
Psychrotrophic bacteria are also likely to be present in higher counts in milk in
inadequately cleaned refrigerated bulk tanks.
Water supplies
At a dairy-farm, the water can be a prominent source of microbial contamination. Water used
in the process of milk production should be of very good bacteriological quality. Inadequately or
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unclean storage tanks, untreated water supplies from natural sources may also be contaminated
with the faecal microorganisms e.g. coliforms^7 streptococci and clostridia. In addition, a wide
variety of saprophytic bacteria i.e. pseudomonas, coliforms and other Gram-negative rods,
bacillus spores coryneform bacteria and lactic acid bacteria may be present in water.
Airborne contamination
Since air contains dust, moisture, and bacteria entry should be minimized. Micrococci,
Coryneforms Bacillus spores streptococci and Gram-negative rods-are the major genera present
in air. However, aerial contamination of milk by bacteria is insignificant, in comparison with
those derived from teat surfaces. But, excessive air can cause foaming which increases rancidity
and off-flavors, and decreases shelf life. In general, more the air incorporated into milk. The
faster then bacteria grow.
Storage and transportation
Since, microorganisms are highly diverse and vary In their growth requirements and hence,
some grow at low while others grow at high temperature. The temperature and duration of milk
storage influence the total counts of bacteria. Due to wide variations in the initial microflora,
and in the conditions under which milk is stored, detailed changes occurring in the microflora of
milk can not be fully understood. The growth of many bacteria c n be reduced by refrigeration of
milk, but it may promote the growth of many psychrotrophs. Since, psychrotrophs are not
thermoduric and do not survive pasteurization, hence, initial heat processing before
refrigeration kill these microorganisms. Under conditions of improper cooling with temperatures
greater than 7.2 °C, bacteria other than psychrotrophs are able to grow rapidly and can become
predominant in raw milk. Streptococci are most commonly associated with poor cooling
of milk. These bacteria increa se the milk acidity, and produce a 'malty defect'.
Contamination Control Measures
To get high quality milk, certain hygienic practices i.e. appropriate saniation and disinfections of
the teats, dairy utensils and equipment, good quality water and mastitis control measures; are
required. The ultimate quality of dairy products offered to the consumer, is determined by
whole process l.e. from animal's feed production to the consumer. Therefore, to get high quality
milk, good agricultural practices (GAP) and a set of guidelines have been suggested by 113F/FAO
Guide (2004). The GAP for milking makes sure that milk is harvested and stored under hygienic
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conditions, and equipments used to harvest and store milk is well maintained. The suggested
GAP for milking hygienic has following three different divisions to make sure that-
Milking routines do not injure annimal or introduce contamination to the milk by:
 Identifying the individual animals
 Appropriate preparations of udderfar milking
 Consistent milking techniques
 Separating the milk from sick or treated animals
 Milking correctly installing and maintaining the equipments
 Supplying of sufficient clean water
Milking is carried out under clean and hygienic conditions by:
 Cleaning housing environment and milking area for animals
 Following the fundamental hygienic rules
Milking is handled properly after milking by:
 Cooling milk in the specified time
 Confirming that milk storage area is clean and storage equipments are adequate
to hold the milk at specified temperature
 Unobstructed access for bulk milk collection.
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MODULE 5
Important Points for Better Clean Milk Production
from Yak and Yak-cattle Hybrid
There is ample scope for improving the production performance of yaks and yak-cattle hybrid
and make the economy of highlanders better in sustainable manner by incorporating the
scientific managemental practices in the existing traditional system. Therefore, the following
points should be kept in mind for better clean milk production from yak and yak-cattle hybrid;
 Optimizing the herd structure by raising female proportion (10 female: 1 male)in
the yak population along with concurrent culling of unproductive animals.
 Bull exchange programme between different yak rearing tracts in order to avoid
inbreeding problem
 Providing dry matter 22.5 percent of the body weight of which two third roughage
in the form of tree leaves, field grass, cultivated fodder or straw and one third
concentrate with 16-18 per percent crude protein and 70-75 total digestible
nutrient for maintenance
 Providing extra concentrate supplementation to the milking animals, pregnant
animals and calves at the rate of 0.25 percent of the body weight.
 Extra supplementary feeding at the rate of! 0.25 percent of the body weight during
winter months reduces the body weight loss.
 Preservation of locally available tree fodders along with other crops in the form of
hay and silage for the lean (peak winters) period.
 Mineral supplementation of maize fodder improves milk yield by 20 percent
 Two times milking per day to be practiced.
 Proper healthcare practices like deworming to be practiced.
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Deworming drugs like Albendazole, Mebendazole, Fenbendazole, etc @ 5-10 mg per kg
body weight have to be given orally once in 6 months interval. Deworming has to be
done before starting of rainy season.
 Provision of warmth to newborns is to be given in order to reduc calf mortality.
 Early weaning of calf should be practiced.
 Vaccination of yaks against Foot and Mouth Diseases and Hemorrhagic
Septicemia just before onset of rainy season to be followed.
 Castration of males which are rot selected for breeding
 Maintenance of hygiene and sanitation in rearing of yaks. Remove the dung from
the night enclosure at regular intervals. The yak dung and urine may be utilized as
organic manure (vermin compost, bio compost, etc) and the fuel.
 Maintenance of cleanliness during milking of animals to improve the keeping
quality of the milk. Was the udder the Potassium Permanganate solution before
milking.
 Providing simple enclosure or houses made of locally available materials like
bamboo, gunny bags etc. In the cold season.
 The economics of traditional yak farming have been attractive for long because of
the hard work and dedication of yak herdsman or 'Brokpas/Dokpas'. Given proper
technical knowhow, the economy of the highlanders can be transferred for a better
tomorrow.
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MODULE 6
Cleaning and Sterilization of Milking Equipment for clean
Milk Production
Definitions of Cleaning
 Clean equipment is free from visible impurities.
 Microbiologically clean refers to equipment that harbours so few micro organisms
that the quantity and quality of a possible contamination of milk is of no practical
importance to the quality of milk in relation to health or product quality.
 Chemically clean equipment contains so little foreign matter that chemical
contamination of the roils is below the relevant standard.
Different phases of cleaning
When using a combined cleaning agent, i.e. containing detergent and disinfectant, in most
cases the cleaning is performed in the following three phases:
1. A pre-rise, usually with lukewarm water to get rid of most of the milk residues
after milking. The rise should continue until the discarded effluent water is dear.
2. A circulation cleaning with a cleaning solution containing the combined
cleaning agent. The water temperature is usually around 70° to 90°C at the start
and is decreased to about 40° to 50°C at the end of the circulation The end
temperature should never be below 41)°C, since this could cause the formation of
fatty coatings.
3. A final rise, usually with cold water, to remove any residuals of the cleaning
solution.
In systems using detergents and disinfectants separately, two further phases are performed.
After the detergent cleaning, the plant is rised and then a disinfection circulation follows. the
disinfection, a final rise will usually be performed.
Equipment used for cleaning
Compared with milking, some extra equipments namely wash trough, wash line, air inlet valve
(optional, depending on system), water heater, teat cup fetters, wash valve and control box
which can vary from simple to sophisticated are used solely for the cleaning process.
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Cleaning Agents
The task of cleaning agents is to assist in the removal of soil that is attached to surfaces in the
milking installation, but in many cases also to reduce microorganisms to insignificant levels. To
perform this there are several demands made upon the cleaning agents. Some of these are to:
 Loosen soil that is fastened to surfaces,
 Keep the loosened soil in suspension, a,
 Prevent the loosened soil from sticking to other surfaces m the equipment,
*
 Prevent formation of layers of scale and
 Skill microorganisms.
 At the same time other demands are made upon free cleaning agents like:
 Minimum negative effect on surfaces m the mid plant, such as rubber parts
Gibe easy and safe to handle,
 Snot contain any substances that could affect the milk
 Environment friendly.
Sanitizing Milking Equipment
Cleaning reduces bacterial numbers on surfaces but does not eliminate all types of bacteria. The
sanitizing of surfaces within 30 minutes of the next milking destroys nearly all-lingering
organisms if: (1) the sanitizing solution used is of proper strength, and (2) a thorough cleaning
precedes the sanitizing. Improper cleaning results in residual soils that can protect
bacteria from the sanitizing action. Some sanitizing compounds lose strength with time in
storage (chlorine compounds) or increasing pH (chlorine and iodine compounds). Some
are unstable at temperatures above 50ᵒC (iodine compounds), while others are not
compatible with hard water (quaternary ammonium compounds).
Different methods of sterilization
Sterilization by Heat
Heat is applied to milk-contact surfaces on the Farm mainly in the form of steam at atmospheric
pressure, boiling water, or hot water. When heat sterilization is coupled with hand washing, the
cleaning and sterilizing processes are separate; the usual method of cleaning a milking machine
17
is such cases is given below. The same principles apply to hand-milking equipment. The
necessary materials are a plentiful supply of hot and cold water, a single or doublecompartment wash-trough, additional large pails, the various types of brushes for buckets,
inflations and tubes, and a pull-trough or reaming rod for the long rubber milk tube.
Cold-water rinse
The outside dirt and residual milk should be removed from the equipment as soon as possible
after milking with brush rinse in. cold or lukewarm water. Clusters should be agitated in this
rinse-water by vacuum flushing. Rinsing should be continued until the surfaces appear to be free
from milk.
Hot detergent wash
This is preferably done in a wash-trough at a temperature about 46°C. If the wash
solution is much hotter than this will be too uncomfortable for the hands to allow
washing to be done satisfactorily. For a smaller amount of milking equipment less water may be
used, e.g. 23 liters. Usually 115 g of soda ash or 230 g of washing soda per 45 liters of water are
added but the proportion may vary with the type of detergent used, and the manufacturers
instructions should be followed. The equipment should be brushed in the hot detergent
solution to remove the remaining surface residues.
Final clean rinse
A rinse of clean water is necessary after a -detergent wash to remove the final traces of
detergent. It is desirable to use warm water if the water is somewhat hard, as a cold rinse may
leave a deposit on the utensils.
Steam sterilization
The use of a steam chest is steam usual way of applying steam, but this method should not be
used for milking-machine clusters. If the clusters have been washed in a 0. 25% detergent
solution they are best sterilized on a steam jet at 96°C for 2-3 minutes.
Hot-water sterilization
Boiling or scalding water may be used on small farms where the amount of equipment is too
small to warrant We installation of steam-raising plant. As with steam, scalding water is used
after the cleaning process. The temperature should be as r ear boiling as possible but not less
than 850C. the utensils and other parts should be immersed for 1 minute, but where this is not
18
possible boiling water should be poured over the milk-contact surfaces until they are too hot to
much.
Chemical Sterilization
Sterilization by chemicals avoids the necessity for heavy capital expenditure whereas
sterilization by steam is governed only by time and temperature. Sterilization by chemicals is
dependent on a number of variables: (a) the strength of the disinfectant solution; (b) the
contact time; (c) the temperature; (do the speed of action of the disinfectant and its specificity
against various types of microorganisms; (e) the ability of the disinfectant to wet and cover the
surface and also to penetrate any deposit on the surface;(f) the type of surface.
19
MODULE 7
Extension Approaches for
Clean Milk Production at Farmer Level
India is the most cost-effective producer of milk and milk products. Not only is the quantity/
animal is low, but quantity of milk in terms of bacteriological quantity is also very poor. If the
dairy industry in India has to gear up to be counted as the best in the world, then the stress
should be on "Quality of raw milk". To achieve this goal, it's imperative to have a very
comprehensive extension effort to impart knowledge on clean milk production practices among
the dairy farmers more extensively. Educational aids and training programmed should be
organized for farmers to increase their awareness regarding clean milk production practices by:
 Education and training of the milk producers on hygiene, house keeping, clean
methods of milking and collection of milk and good animal husbandry practices.
 Poster/charts/video films on clean milk production can be displayed at village
level, society level as well as in milk collection centers.
 Mass awareness programmed should be initiated with regular visits of extension
experts, in relation to comprehend the clean and hygienic practices by the farmers.
 Villagers should be made aware about fast multiplication bacteria at various
stages of milk handling by testing bacteriological quality of milk right from udder
to milking point society and ultimately reception dock.
 There is a need to identify the information needs of the target group on various
aspects of clean milk production practices. And the necessary action must be
taken to address the diverse needs of the farmers.
 The conventional top-down extension approach has undergone a paradigm shift.
The technology/ information has to be tailed based upon their real needs which
calls for Participatory Learning and Action (PLA) approach.
 The most important challenges for the future extension managers would be the
knowledge management (KM).
In dairy farming, we should give more emphasis to the tacit knowledge. The ultimate goal is to
create a new value by improving the efficiency and effectiveness of individual and collaborative
work while increasing the innovativeness arm sharpening the decision-making. The integrated
system of knowledge management developed could be utilized for better understanding of
pathways of information flow, points of transformation, efficiency of source, through
understanding of the intricate communication network functional in the specific area of clean
milk production (CMP) practices and the different role players engaged in dairy knowledge
management.
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