By-Yasotha.A¹ and Alimudeen.S²
Madras Veterinary College, TANUVAS
Milk containing dirt, dust, foreign materials, high bacterial count and with off- flavour is called contaminated milk. Milk is contaminated by various sources like Udder, milking barn, flies, milker, utensils etc. On consumption of contaminated milk, one may get a number of health problems. The sources for contamination are discussed below with their relative importance. The steps in clean milk production are as follows:
• The animal should be washed before milking.
• Washing of cows is best practice to minimize the bacterial entry.
• If calf is allowed for sucking, udder may be moist, cleaned with weak disinfectant solution later with fresh, clean water and wiped dry with a smooth and clean cloth.
• Hands of the milker should be clean and dry.
• Nails of hands of the milker should be well trimmed.
• Milker should be free from all diseases.
• Dusty feed like Rice polish should not be fed to the animals at the time of milking.
• Milking barns should be well ventilated and free from flies.
• Utensils used for milking should be clean, sanitized, smooth and copper free.
• Flavour producing feeds should be fed only after milking.
• Milk should be kept in cool place to maintain the flavour and keeping quality.
• Milk should be covered with lids to avoid dust, dirt, day light or strong artificial light, all of which tend to decrease milk quality. Raw milk with not exceeding 2,00,000 somatic cell count in one ml of milk can be graded as very good raw milk.
1-Assistant professor, Department of Livestock Production Management
2-V B.V.Sc.&A.H. student
