CLEAN MILK PRODUCTION

Dr. M. Ashraf Paul

Division of Livestock Products

Technology
Faculty of Veterinary Sciences &
Animal Husbandry SKUAST-K
Alusteng, Ganderbal Kashmir
 “Cleanliness” implies freedom from
extraneous matter (eg. manure, dirt &
dust etc.)
 “safety” means freedom from pathogenic
micro- organisms.
 For human consumption, milk that is both
clean and safe is highly desirable.
 The sanitation of the milk supply can be
safeguarded in two ways:
1. Production and handling of raw milk in such a
manner as to prevent its contamination by
pathogenic micro-organisms. This will require:
i. Ensuring the health of dairy cattle by various
control measures.
ii. Safeguarding the health of employees by
regular medical examination.
iii. Protection of water supply from contamination
iv. Insect control e.g.. certified milk, Grade “A”
raw milk etc.
2. Pasteurization of milk, so as to kill all
pathogenic organisms and avoidance of any
post pasteurization contamination.
 Clean Milk

 Clean milk denotes raw milk, from a healthy cow which

has been produced and handled under hygienic
conditions, which contains only a small No. of harmless
micro-organisms and which is capable of remaining
sweet from delivery to delivery in summer, and for a day
or two in winter, without being treated by heat.
Following standards have been suggested for grading the
raw milk in India:
 Bacteriological standards for raw milk.

S# SPC/ml or g Grade

1 Not exceeding 200,000 Very good

2 Between 200,000-1,000,000 Good

3. 1,000,000-5,000,000 Fair

4. Over 5,000,000 Poor

Pasteurized milk (at plant, in its final
container) should have a SPC/ml or g not
exceeding 30,000.
Measures for clean milk Production at farm level
Following points, if adopted can help in the production of
clean milk:
1. Animal hygiene
2. Milkers’ hygiene.
3. Hygiene during milking process.
4. Environmental hygiene
1. Animal hygiene
ii. Animal health -Animal infected should be
separated / isolated and milk of such animals
should not be mixed with bulk supply.
iii. Cleanliness of body and udder before and after
milking
2. Milkers’ hygiene
i. Milkers should be free from infectious diseases
ii. Hands should be washed with soap and water
before milking
iii. Nails & hair not allowed to over grow.
iv. Clean clothes, head gears and gum boots should be
used.
3. Hygeine during milking process:
i. Milk pails and utensils cleaned with detergents and
sanitizers & properly rinsed with water
ii. Complete milking. No milk should be left inside udder.
iii. Elimination of fore milk is desirable since it avoids
possible contamination already present in teat canal.
iv. Milking by full hand method & not by knuckling/
fisting.
4. Environmental Hygiene
i. Place of milking and animal houses should be
clean.
ii. Proper ventilation with the provision of full
sunlight (Avoid direct air current)
iii. Dry and tick free bedding
iv. Control of insects with judicial use of chemical
sprays.
v. Cleaning of walls , standings & gutters .
vi. Straining and cooling of milk.
Other measure
 Extension services.
 Incentive payment plan.
 Effective legislation.
 Holding interactive seminars/public awareness
programmes
 Holding competitions/ Exhibitions
Measures for CMP at plant level
Code of hygiene for a dairy plant

1. Location - free form dirt, dust , smoke with an ample

water and power supply
2. Building - Easily cleanable, well ventilated, well lighted
with self-closing-double action doors
3. Services and utilities
i. Water - adequate supply of hot and cold water,
soft and free from bacteria and chemical
effluents and other contaminants
ii. Steam - adequate supply for cleaning,
disinfection, processing and other operations.
iii. Refrigeration - Sufficient cooling capacity, for
processing and strorage.
iv. Cleaning and disinfection facilities Required for
equipments, utensils, hand Washing with soap
and detergent provision.
v. Change rooms / toilets / wash rooms fitted with
self closing doors.
vi. First aid facilities
4. Equipment:
i. Designed and constructed to permit a thorough
cleaning, disinfection and free drainage.
ii. Provision for collection of product samples for
quality assessment.
iii. All milk contact surface should be non-toxic
non-reactive, smooth and free from pits.
iv. Equipment for heat processing be provided with
accurate instrumentations, controls and alarms.
v. Facilities for cooling milk on receipt and after heat
treatment to 40C and for maintaining at that temp.
5. Material handling:
i. Milk obtained from healthy animals of good
bacteriological quality free from antibiotics and
chemical residues, extraneous matter, objectionable
taints.
ii. In edible material stored separately.
iii. Pesticides and insecticides kept under lock &Key
6. Cleaning and disinfection of Plant and
equipments:
i. All milk contact surface should be
sufficiently cleaned daily
ii. Equipment used for fat be cleaned &
disinfected as required.
iii. Spray dryers and powder handling system
be cleaned weekly.
iv. Wet cleaning should be carried out
thoroughly & all parts dried before re-use
v. Atomizers of spray driers, dismantled cleaned
and dried at least once in one production time.
vi. Cleaning in place be done by circulating
suitable solutions in equipment which is not
practical to dismantle
vii. Any equipment not used within 6 hrs of
disinfection should be re-disinfected before use.
7. Quality control:
• Constant chemical and microbiological
examination of raw materials, intermediate and
final products should be conducted
8. Packaging;
Packaging material should be non toxic &
non-reactive and should preserve the quality
of the product effectively. Packaging be
carried out under aseptic conditions.
9. Personal hygiene at plant:
i. Persons engaged in plant should be healthy free
from infections, cuts and sores.
ii. Employees should be trained in maintaining
high degree of personal cleanliness.
iii. Smoking, eating and spitting in the processing
area should be prohibited.
iv. Conduct a health checkup at periodical
intervals
v. Clean protective clothing (head cover, hand
gloves and foot wear) should be used.
vi. Visitors should not be taken to milk
processing area but allowed to view the
operations through windows and balconies.
vii. Cats, dogs and other pet animals should be
excluded from the premesis.
Measures during storage & transportation:

i. Product should be stored at appropriate

temp. and in a clean environment.
ii. Transport in clean vehicles designed for
dairy products. Internal surface of vehicle
should be smooth and easy to clean
iii. Short life products should be transported
in refrigerated or insulated vehicles.