Milk Hygiene - Ensuring-Milk-Hygiene-Essential-Practices-for-Safe-Dairy-Products

Proper milk hygiene is critical For public health and the production of safe and high-quality dairy products. This presentation outlines key practices and procedures to maintain milk hygiene from production to consumption

1. Milk Hygiene : Proper milk hygiene is critical for public health and the production of safe and high-quality dairy products. This presentation outlines key practices and procedures to maintain milk hygiene from production to consumption . Dr. T. Annie Sheron Associate Professor & HoD Dept. of Applied Nutrition & Public Health GDCW Begumpet, Hyderabad

2. Milk Production Practices 1 Clean Environment Dairy animals should be provided with a clean and hygienic environment to prevent contamination of the milk. 2 Proper Nutrition Ensuring dairy animals receive proper nutrition and veterinary care is essential for maintaining the quality of the milk. 3 Disease Prevention Vaccination and regular health checks are crucial for preventing diseases that could affect the milk supply.

3. Hygienic Milking Procedures 1 Udder & Teat Cleanliness Maintaining strict hygiene standards for udder and teat cleanliness is vital to prevent bacterial contamination. 2 Milking Equipment Sanitization Thoroughly sanitizing milking equipment is essential to prevent the introduction of harmful bacteria into the milk. 3 Prompt Cooling Rapidly cooling the milk after milking is crucial to inhibit bacterial growth and maintain its quality.

4. Animals must be clean and healthy. Milking should be done away from the herd. The milk handler should also be clean and healthy. S/he should wear clean outer garments during milking or processing the milk. The milking room should be clean, ventilated and dustless. Utensils and equipment for milking and milk handling must be clean. Immediately before milking the udder and teats of the cow must be washed with clean lukewarm water and dried with clean cloths – a separate one for each cow. Immediately after milking the milk must be removed from the shed, placed in a clean and covered receptacle and kept in a cool place. Hygienic milk production

5. Storage and Transportation Refrigerated Storage Proper refrigeration is essential to prevent spoilage and maintain the quality of the milk during storage. Cleaning & Sanitization Regular cleaning and sanitization of storage tanks, containers, and transportation vehicles is necessary to avoid contamination. Cross-Contamination Prevention Preventing cross-contamination during transit is crucial to preserve the integrity of the milk.

6. Pasteurization Process 1 Explanation Pasteurization involves heating milk to kill harmful bacteria while retaining its nutritional value. 2 Benefits This process ensures that the milk is safe for consumption while prolonging its shelf life. 3 Legal Requirements Many countries have regulations mandating the pasteurization of milk to ensure its safety.

7. Methods of making milk safe Boiling This is the most widely practised domestic method of making milk safe. Milk must be boiled for 30 minutes and then cooled to below 10ºC. It must be protected from contamination by flies, dust, etc. Boiling in this way can prevent the transmission of bovine TB and brucellosis . Sterilisation This method ensures that all microorganisms and their spores are killed, but it also affects the nutritional quality of the milk as the process destroys vitamins, especially vitamin C. Sterilisation is carried out by raising the temperature to between 110 º C and 130 º C for at least 20 minutes . Drying In the drying process all the water is removed by evaporation and what remains is solid, dry milk (powdered milk). The powder is not sterile, but once dry, it can be stored for extended periods

8. Pasteurisation Pasteurisation is a process of heat treatment of food that kills most pathogenic micoorganisms without altering the nutritional value. Pasteurisation is not sterilisation but it is a process in which all pathogenic microorganisms, many other non-spore forming bacteria and many enzymes in the milk are destroyed or inactivated without much affecting the nutritive value and the chemical nature of the milk. High-Temperature Short-Time (HTST) Pasteurization: Milk is rapidly heated to around 72°C (161°F) for 15-20 seconds, followed by immediate cooling. Widely used in commercial dairy processing due to its efficiency and effectiveness in killing bacteria while minimizing heat damage to the milk . Low-Temperature Long-Time (LTLT) Pasteurization: Milk is heated to a lower temperature (around 63°C or 145°F) and held for a longer duration (typically 30 minutes), followed by gradual cooling. Commonly used in small-scale or artisanal dairy operations and for specialty milk products .

9. Quality Control Measures 1 Bacterial Contamination Testing Regular testing for bacterial contamination is crucial to maintain the safety and quality of the milk supply. 2 Milk Quality Monitoring Continuous monitoring of milk quality parameters ensures that the product meets regulatory standards. 3 Regulatory Standards Compliance with regulatory standards and inspections is essential to ensure the quality and safety of dairy products.

10. Hygienic Handling Practices Handwashing & Personal Hygiene Strict adherence to handwashing and personal hygiene practices is essential for dairy workers to prevent contamination. Cleaning of Equipment Regular and thorough cleaning of equipment and work surfaces is crucial to ensure the safety of the milk supply. Cross-Contamination Prevention Vigilance in preventing cross-contamination during milk handling and processing is vital to maintain product integrity.

11. Regulatory Compliance 1 Local & National Regulations An overview of the regulations governing milk hygiene at both local and national levels. 2 Role of Regulatory Agencies Understanding the role of regulatory agencies in setting standards and conducting inspections for milk hygiene. 3 Consequences of Non-Compliance Highlighting the potential consequences of failing to comply with food safety regulations.

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