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29 May - 28 July,
2000 |
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E-mail conference on Discussion Paper 1.1 |
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Issues raised by the
Conference Moderators: The following paper is the first of the
discussion papers, it is basically written from an Indian perspective; we
would like to ask you the following questions:
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Discussion paper 1.1: Clean Milk Production and Support Services By: Dr OP Sinha. Consultant, Dairy
Farmers’ Organisation, Management and Training A/6 Avkar Apartment, Near
IRMA. ANAND 388 001 (India) 1. Clean Milk Production Agriculture is the base of India’s
economy. Agriculture forms 31% of the national GDP (see e.g. http://www.nic.in/agricoop/stats.htm)
and approximately 75% of India’s population live in villages and depend on
crop and livestock farming for their livelihood. Livestock production, including
dairying, plays a multipurpose role in the agriculture systems of India. Milk
is a cheap but high value source of nutrients for the rural population. If
milk is not produced hygienically it can affect the health of many people. Besides being a health hazard,
contamination of milk can lead to huge economical losses. Contamination
occurs at different levels: at farm level, during collection and storage, and
at processing centres. Milk contains many essential nutrients, such as
carbohydrates, proteins, lipids, minerals and vitamins and therefore acts as
an ideal medium for rapid proliferation of harmful microorganisms. Milk needs
to be protected from all possible sources of microbial contamination and
various types of disease organisms. When the milk is secreted from the udder,
it is almost sterile. The employment of hygienic practices at the time of
milking is therefore one of the first and most important steps in clean milk
production. ‘Clean Milk’ is generally defined as “milk
drawn from the udder of healthy animals, which is collected in clean dry
milking pails and free from extraneous matters like dust, dirt, flies, hay,
manure etc. Clean milk has a normal composition, possesses a natural milk
flavour with low bacterial count and is safe for human consumption”. Clean milk production results in milk
that:
Animal shed and
environment: The milking area of the shed needs special
hygienic attention. The floor of the milkshed should be swept with clean
water, and disinfected with one-percent bleaching powder solution. Facilities
should be provided for a sufficient supply of safe and potable water for
drinking, washing udders and flanks of the animals, utensils and milkers’
hands etc. The Animal The skin of the animal provides a large
surface for possible contamination. Long hairs on the flanks, hind legs, tail
and udder should be clipped at frequent intervals. If washing of animals is
not practised regularly as is observed in most cases, at least grooming of
the animals should be done to keep the hair and dust away from milk. The
udder is the part of the animal nearest to the milk and needs to be washed
before each milking, and dried with a clean cloth or towel. Milker and Milking Routine A good milking routine prevents
contamination of the milk. A consistent milking method at regular intervals,
fast but gentle and complete milking, and sanitary methods during milking are
all important aspects. Feeding roughage at the time of milking should be
avoided. If the calves are suckling, the calf should be allowed to suckle at
the beginning of the milking. The udders and teats should be washed and
massaged for at least 30 seconds and dried prior to milking. Foremilk should
be examined and abnormal milk should be discarded. The foremilk should not be
allowed to run on the floor as this increases the danger of contamination.
The milk should be drawn directly into the pail as fast as possible. The
milker should not wipe their hands on the body of the animals or on their own
body. After milking, the teats can be dipped or
sprayed with a gentle antiseptic solution. The milking area should be
thoroughly cleaned after each milking. Milking Equipment After cleaning and sanitation, the
utensils and equipment should be stored in such a manner and location to
prevent contamination from flies, insects dust, dirt, rodents etc. They
should preferably be stored in an inverted position off the ground to
facilitate drainage of wash water. Storage and Transport Heat, light and violent movement can all
cause breakdown of certain components in the milk. Milk should therefore be
cooled as quickly as possible. In case chilling is not feasible,
preservatives like lactoperoxidase can be added to prolong the time before
the milk gets spoiled (Discussion Paper 1.2 will deal with this issue). Milk
should be stored in clean containers with a lid and kept in a cool and shady
place where the danger of contamination is minimal. Milk should be
transported in clean containers, transport time should be kept to an absolute
minimum and violent movement of the milk should be avoided as milk fat can
soon turn rancid in the presence of oxygen. 2. Economics of Clean Milk Production When setting standards for clean milk
production, it is important that the standards reflect the local conditions.
If milk is boiled before use and consumed within hours of production, high
capital investments to improve hygiene may not be an economic necessity. With
an increasing time between milking and consumption, hygienic measures should
improve. At the same time, with an increasing scale of farming, there is more
room for investments in hygienic practises. The cost of clean milk production
should not exceed the benefit of the farmers. Milk payments should be an
incentive to improve the hygiene, and clean milk production should be
financially rewarded. 3. Support Services Related to Clean
Milk Production. Milk Producers Organisations (MPOs) should
provide “Support-Services” to increase clean milk production. An effective
and well trained animal health service should be available at all times to
look after the health of animals, arrangements should be made for regular
vaccination and checking against contagious diseases by the qualified
veterinarians. Veterinary first aid should be readily available around the
clock at village level. To avoid spoilage, milk collection centres
should be set up at locations that are easily accessible to the producers.
Milk producers organisations should have their own arrangements for milk
processing, manufacturing of by-products and marketing to maximise returns to
the producer. In many developing countries, knowledge of
hygiene is often not sufficient. One of the most important support-services
regarding clean milk production is “Extension-Education”. The ultimate aim of
this service should be to develop the awareness amongst the milk producers
towards cleanliness of milk shed, clean milk production and animal health
care. These services should be organised at the village level and main thrust
should be given to empower the women members. Bibliography: Chamberlain, Milk Production in the
Tropics. |
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