Transcript Milk Hygiene & Farm management

Milk Hygiene &
Farm Management
Dept. Veterinary Public Health
Fac. Veterinary Medicine
University Of Kufa
Dr. Akram Motlak
MILK HYGIENE
1. Milk is sterile.
• The milk secreted into an
uninfected cow's udder is sterile.
• An excellent medium for bacteria,
yeasts and moulds that are the
common contaminants.
2. Contamination occurs during
and after milking, cooling and
storage.
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AVOID CONTAMINATION
- From dirty udders and teats by
good cow housing and grazing
management
- Wash off visible dirt from udders
and teats prior to applying the teatcups
- Individual paper towels for both
washing and drying are preferable to
udder cloths.
Decontamination
By adopting the simple, basic rules
of clean milk production.
CLEAN AND DISINFECTION
- After use, paying particular
attention to milk contact surfaces
which are a main source of
contamination.
1. Udder infection
How to maintain udders free from
infection?
- Udders and teats are clean.
“ Clean and dry”
- Minimizes bacterial contamination
“ store the milk in clean containers
and, wherever possible, at
temperatures which discourage
bacterial growth until collected”
Contaminated sources
1. Mastitis (Never
eliminate from
herd)
1. Infected cow
1. Most are sub
clinical
2. Cross
contamination
from the
practice
2. Other sources
1. Floor, dung
Mastitis Control
• Mastitis reduces
milk yields
• Several types of
bacteria
• sub clinical
infections
• Antibiotic cure
the clinical
disease
Spread of mastitis bacteria at milking from
infected quarters and teat lesions
“ The golden rule of clean milk
production is that prevention is
better than cure.”
Principle Rules
• Good husbandry practices.
• To keep a bacterial count of less
than 50,000 per ml.
• one infected quarter may result
in the milk from the whole herd
being unacceptable
• Simple practices can reduce the
infection at udder.
Prevention of contamination
1. Keep udder clean as possible
2. Any visible dirt must be
removed using clean, running
water, individual paper towels
or cloths in clean water.
3. Adding disinfection water with
sodium hypochlorite at 300 ppm
4. A clean cloth for each cow
2. Milking equipment
• Milking system
– a labour intensive system
– Clean milking clothes, buckets,
udders and hands are essential for
good hygienic quality milk.
• Milking equipments
– Container
– Milking machine
– Handing milking
Milking
• Good practice
• Hygiene measure
• Clean clothes,
booth, hands,
bucket and so
on.
Container at farm
• Cool
• Clean
• Faster
MILKING EQUIPMENT
- Smooth milk contact surfaces
- Minimal joints and crevices
- Renew rubber components at
regular intervals
Rupture of tube
Cleaning Equipments
1. Rinsing in clean water
2. Scrubbing in hot (≥45°C)
1. after scrubbing in hot detergent
solution, disinfect by immersion in hot
(≥75°C) water for at east 3 minutes
3. Apply on the detergent/ disinfectant
solution
4. finally rinsing in chlorinated (50
ppm) water.
5. drain dry in a clean place
WATER FOR DAIRY USE
- An approved water
- Piped supply or chlorinated (50
ppm) before use.
- In use of hard water,
equipment must be de-scaled
periodically.
DETERGENTS
- Necessary to clean milking and
ancillary equipment effectively
before disinfection.
- Effectiveness is increased with
solution temperature,
concentration and time of
application.
Cleaning milk production
equipment
• It is virtually impossible with
practical cleaning systems to remove
all milk residues and deposits from
the milk contact surfaces of milking
equipment.
• Cleaning and disinfectant routine is
required to have low bacterial counts
as well as being visually clean.
Cleaning at dairy farm
1. Water supplies
1. Hypochlorite must be added at the rate
of 50 ppm to the cleaning water
2. Hard water (ie. high levels of dissolved
calcium and other salts) will cause
surface deposits on equipment and
reduce cleaning effectiveness. To use
de-scaling acids such as sulphamic or
phosphoric, periodically.
2. Detergents and disinfectants
1. Detergents increase the 'wetting'
potential over the surfaces to be
cleaned.
2. Dissolve milk protein
3. Emulsify the fat
4. Increased with increasing water
temperature
# necessary to clean milking and
ancillary equipment effectively
before disinfection.
Detergents
1. inorganic alkalis (eg. sodium
carbonate and silicates and trisodium phosphate)
2. surface-active agents (or
wetting agents)
3. sequestering (water-softening)
agents (eg. polyphosphates)
4. acids for de-scaling.
Detergent properties
1. Availability
2. An inexpensive mixture
For example:
in solution of 0.25% sodium
carbonate
(washing soda) and 0.05%
polyphosphate (Calgon)
Disinfectants
• Objective
– To destroy the
residue bacteria
mainly
Alternatives
• Heat
• Hot water
– > 85C for at least
2 min
• Chemicals
Chemical disinfectants
• Sodium hypochlorite
• Sodium hydroxide (caustic soda)
concentrations of 3%–5%
SYSTEMS OF MILKING
1. Hand milking
2. Machine
milking
1. Bucket milking
2. Pipeline milking
Cleaning of milking machine
• Bucket machine
milking
– a 15 liter capacity
– a vacuum supply
– not milk more
than about 30
cows per hour
• Pipeline machine
– A large scale of
cow
– can be done insitu
– more than 85
cows per manhour
Bucket
Pipeline
Parlour
Cleaning bucket milking
1. visible dirt and milk deposits on the
outside of the equipment are
removed with clean, cold water
2. scrubbing all the milking equipment
3. rinsing in chlorinated water (50
ppm) and allowed to drain dry in a
clean place
Pipeline cleaning
Again! 3 steps of cleaning
1. A hot water pre-rinse which is
discharged to waste until the water
at the discharge point reaches 65°C
2. Detergent and disinfectant is then
added to the hot water and the
solution re-circulated (at 10–15 liters
per unit) for 10– 15 minutes.
3. Chlorinated water is circulated once
and discharged to waste.
Conclusion on milk hygiene
and Farm management
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3.
4.
Healthy cow
Clean udder
Clean equipments
Good practice