Management of Dairy Animals for Clean and Safe

Milk Production

Dr Manzoor Ahmad Mir

Assistant Professor
University of Kashmir, Srinagar
drmanzoor@kashmiruniversity.ac.in
9797110211

Free Powerpoint Templates

Page 1
Fluid Milk

 Collodial dispersion of the protein caesin and

the whey proteins. It is an emulsion with fat
globules suspeneded in the water phase
 Composed mainly of water
 87-89%
 Milk solids make up the other 12-13%
 Solids include the carbs, lactose, fat,
protein and minerals
 Solids-not-fat
 Excludes the fat and includes the caesin,
whey, lactose, proteins, minerals
 Control
 On the farm
 Inspectors monitor herd health, farm water supply, sanitation,
milk temperature, holding times, bacteria counts
 Violations of health standards result in heavy penalties up to and
including suspension from business
 Inspections occur both at the farm and processing plants on a regular
on-going basis
 Inspectors have full authority to suspend plant operations in order to
conduct detailed examinations of all equipment, facilities and
products
 The dairy industry works hard to ensure that they comply with or
exceed all regulations
 Finished dairy products
 Tested regularly by state inspectors to ensure compliance with
 Standards of Identity
 Refers to criteria such as moisture, butterfat, protein content
 Purity
 Refers to pathogens and residues criteria
 The Food and Drug Administration (FDA) sets the standards of
identity for beverage milk products
 Processing and
Homogenization
 When milk arrives at the plant it is checked to make sure that it
meets the standards for temperature, total acidity, flavor, odor,
tanker cleanliness and absence of antibiotics
 Butterfat and solids-not-fat content is analyzed
 These amounts will vary with the feed, breed of cow and time of
year
 These are also used along with the volume to determine what the
producer will be paid
 Once the milk passes these receiving test it is pumped into
large refrigerated silos

Homogenization
 Prevents the cream from rising to the top
 A “homogenizer” forces milk under high pressure through a
valve that breaks up butterfat globules to such a small size that
they will not coalesce (stick together)
 Does not affect the nutrition or quality
 Pasteurizing
 Heating the raw milk to kill all pathogenic microoranisms that may be
present
 Not sterilization
 After pasteurization some harmless bacteria may still be present
 these are the bacteria that cause milk to go sour
 Refrigeration is the best way to slow the growth of these organisims
 Low Temperture Longer Time (LTLT)
 Heats milk to at least 145 degrees F for at least 30 minutes
 Can cause a “cooked” flavor
 Not used by some milk plants for fluid milk products
 High Temperture/Short Time (HTST)
 Heats milk to at least 161 degrees F for at least 15 seconds
 Milk is immediately cooled to below 40 degrees F and packaged in
plastic jugs or plastic coated cartons
 Ultrapasteurization
 Heating milk to 280 degrees F or higher for 2 seconds followed by
rapid cooling to 45 degrees or less
 Ultrahigh Temperture Processing
 Sterilizes the milk
 Heats it to 280-302 degrees for 2 to 6 seconds
 Milk is aseptically packaged and does not require refrigeration until
it is opened
Packaging
 Once milk is separated, standardized, homogenized and
pasteurized it is held below 40 degrees F
 Then it is packaged into gallon, ½ gallon, quart, pint and
half pint containers
 Packaging machines are maintained under strict standards
 All equipment is washed daily
 Automatic clean-in-place systems guarantee consistent
sanitation with minimum manual handling to reduce the
risk of contamination
 Once packaged the products are conveyored to cold
storage where they are stored for a short time before being
shipped to supermarkets where they are kept in cold
storage or refrigerated display cases
Free Powerpoint Templates
Page 7
Growing global demand for milk and milk products (approximately 3%
annually).
Indian dairy industry the largest milk producer country in the world with
112.5 million tonnes in 2009-10.
(BAHS, 2010)

Consumers are increasingly concerned about the safety of

their food.

Potential threats to human health related to milk and milk

products:
 include contamination of milk before or during
milking or post milking handling
consumption of raw milk,
errors in pasteurization,
emergence of antimicrobial resistance in zoonotic
pathogens,
 chemical adulteration of milk,
transmission of zoonotic pathogens to humans
through animal contact, and
 foodborneFree
disease related
Powerpoint to cull dairy cows.
Templates
Page 8
 Constraints-----

Production of clean and safe milk in India is really a challenge!

Indian dairying is characterized by very small - most producers own

1 to 3 milch animals and largely a rural-based activity.

In India milk is produced by masses contrary to the mass milk

production of some developed countries.

India has a unique pattern of production, processing, consumption

and marketing of milk, which is not comparable to any developed
nation.

Pricing policy of milk

Free Powerpoint Templates
Page 9
 Milk production

Unorganised sector

Organised sector

Free Powerpoint Templates

Page 10
 Clean and safe milk?

“ milk drawn from the udder of healthy animals, which is collected in

clean, dry milking pail and free from extraneous material like, dirt, dust
flies, hay , manure etc. clean milk has a normal milk flavor with low
bacterial count and is safe for human consumption.”

Raw milk quality encompasses criteria relating to composition

(butterfat, protein, lactose, milk solids etc) and hygiene (total bacterial
count, somatic cell count).

Of these, somatic cell count (SCC):

An udder quarter is considered healthy if it has an SCC < 100,000

cells/ml and is free of mastitis pathogens.
(Hamann 2005)

The European Union milk quality standard (SCC not exceeding

400,000 cells/ml) is generally accepted as the international export
standard.
Free Powerpoint Templates
Page 11
 The importance of clean and safe milk

The milk quality is important as it impacts on farm profitability, milk

processing, human health, keeping quality etc.

Onfarm profitability

Milk processing

Increased somatic cell counts are associated with

reduced milk yield. Milk quality has a substantial,
adverse impact on milk processing.

Mastitis is associated with an influx of somatic cells and

increased activity of heat-stable proteases and lipases,
leading to a breakdown of casein and milk fat.
(Barbano et al. 2006)

Free Powerpoint Templates

Page 12
Human health
Herds with mastitis problems are also at increasing risk of antibiotic residue
violation, as a result of increased antibiotic usage.
(van Schaik et al. 2002)

Mastitis also affects the quality of pasteurized liquid milk and reduces its shelf
life.
(Ma et al. 2000)

Quality milk renders protection against diseases like typhoid, dysentery, etc.
which are transmitted to the milk thorough human contact.

Heat-stable enterotoxins produced by Staphylococcus aureus in milk from

infected cows have been implicated in cases of food poisoning.
(National
Free Powerpoint Mastitis Council 2005)
Templates
Page 13
Factors affecting clean and safe milk production

Milk secreted from the healthy udder is almost sterile.

Milk needs to be protected from all possible sources of microbial

contamination as it may act good media for pathogenic organism.

Milk gets easily contaminated and that’s why considered as

perishable commodity.

The factors responsible for clean and safe milk can be classified
into two categories:

1) internal factors

2) external factors.

Free Powerpoint Templates

Page 14
 Managemental strategies for clean and safe milk production

Good Milking management

Milking is an art requiring experience and skill. Milking should be

conducted gently, quietly, quickly, cleanly and completely

Cleanliness of animals

The hind quarters and thighs of cows should be brushed, and

washed if lot of filth-is accumulating on them.

Free Powerpoint Templates

Page 15
Correct milking method

 Stripping and full-hand milking are the two commonly used

methods of milking.

 Many milkers tend to bend their thumb in, against the teat
while milking, known as knuckling.

 Stripping causes more irritation to teats due to repeated

sliding of fingers on teats; and so discomfort to cows.

Free Powerpoint Templates

Page 16
  The first few strips of milk from each teat should be let on to a
strip cup to see clotes in milk for possible incidence of mastitis.

 Premilking teat stimulation of 10 to 20 s is generally considered

adequate to achieve efficient milk letdown and removal
(Reneau and Chastain, 1995)

 Milking time and timely milking

 Complete milking has to be done, lest the residual milk may act
an inducer for mastitis causing organisms and the overall yield
may also be less.

 Milkers as well as the milking pails should be clean.

 The milkers should wear clean dress.

 Nails should be well trimmed and their hands clean and

disinfected between each milking by washing in antiseptic solution.

Free Powerpoint Templates

Page 17
Predipping

 The procedure for predipping involves washing of teats with

water and a sanitizer.

 The teats are then dried with an individual paper towel and
dipped or sprayed with the sanitizer.

 A 30-second contact with sanitizer is needed to kill

organisms. Then the sanitizer is wiped off of the teat with a
paper towel.
(Reneau and Chastain, 1995)
Postdipping

 Applying teat dip to every quarter of every cow after

every milking.

 Used to remove milk residue left on the teat and kill

organisms on the teat at the time of dipping. They also leave a
residual film of sanitizer between milkings.

Free Powerpoint Templates

Page 18
Keeping cows standing after milking seemed to
be associated with lower SCC
(livaart et al. 2007)

Dairy producers attitudes

Clipping of udder hairs

Regular CMT

Free Powerpoint Templates

Page 19
Feeding management for clean and safe milk

Good nutrition of dairy cow reflects in the term of quantity and

quality of milk

Dusty or very fine concentrate during milking of animals should

be avoided for clean milk production.

Feeding of milch animals should be done an hour before

milking.

Silage and wet crop residues should not be fed at milking place
as it may impart foul odour to the milk.

Animal feed and fodder should also be free from anti-

nutritional factors and toxins.
Free Powerpoint Templates
Page 20
The presence of unsuitable substances such as industrial and
environmental contaminants, pesticides, pathogenic agents, and
toxins in feed should be critically assessed for safety aspects
before using

Feed and fodder used for milch animals should be free from
fungicides, herbicides, insecticides, pesticides, fumigants, heavy
metals etc.

Feeding a specific type of feed, mineral, or supplement is

absolutely determined by the presence or absence of other
components of a diet.

Vitamin E & Selenium

(Bouwstra et al., 2010)

Free Powerpoint Templates

Page 21
 Housing management for clean and safe milk

 Housing of dairy animals should be designed to provide

good drainage, well ventilation and sufficient lights.

 This requires attention to stall design, bedding, and

cleanliness and hygiene of stalls.

 The dirty floor of milch animal may acts as good source of

ascending type of infection in udder.

 Free stall housing system with sand-bedding (not a minor

correction).

 Bacteria of environmental origin are most likely to pass

directly through the duct when it is not completely closed.

(Lacy-Hulbert and Hillerton,

1995)

Free Powerpoint Templates

Page 22
  Overcrowding results in excessive deposition of manure in
housing areas that are designed for fewer animals.

 Manure handling, type of bedding and maintenance of cow

beds all have major influences on hygiene.

 Loose consistency of manure

 Infection is more common when animal arrives and lies

down on the paddock just after the milking.

 Immediately after the milking the opening of teat canal is

loose and more prone for infection.

(Lacy-Hulbert and Hillerton, 1995)

Free Powerpoint Templates

Page 23
 Therefore, the stalls of animal should be clean and dry with
adequate bedding to minimize infection.

 The gutter and passage way should be regularly cleaned and

scrapped to remove manure from the animal shed.

 In very wet areas sprinkling slaked lime over the surface helps
to dry it out quickly.

 The floor of the milk shed should be swept with the clean water
and disinfected with one percent bleaching powder solution.

 Sufficient supply of safe and potable water for drinking,

washing udders and flanks of the animals, utensils etc. should
be ensured.

 Control of flies and other insects is important as they act as

potential source for disease transmission.

Free Powerpoint Templates

Page 24
 Heath management for clean and safe milk

Vaccination of animals against FMD, HS, brucellosis etc.

should be done regularly.

Routine examination of animals should be against

diseases like; TB and brucellosis.

The animals suffering from contagious disease must be

kept separate from healthy herd.

Appropriate dry cow therapy should be promoted at dairy

farm.

Free Powerpoint Templates

Page 25
 Dual objectives of dry-cow antibiotic treatment
1. prevention of new IMI during the dry period
2. cure of existing of IMI
(Dingwell et al. 2003)

The inappropriate or prophylactic use of antimicrobial

agents must be minimized

The diagnosis of salmonellosis or listeriosis on a dairy

farm should be regarded as an indication that other potentially
infected animals may be present in the herd.

Coliform counts on bulk tank milk should be routinely

performed as an indicator of fecal contamination.

Well-defined culling strategies based on udder

conformation, teat lesions.
(Rodrigues et al.,
2005)
Free Powerpoint Templates
Page 26
 Conclusion

Programme should built around the establishment of

goals for udder health and periodic review of mastitis
control programme.

A broad range of resources should be developed to

support these steps, including farmer short courses, farm
guidelines, mastitis action plans, mastitis focus reports
and milk quality awards.

Effective translation of knowledge to practice, rather

than incomplete knowledge per se.

Free Powerpoint Templates

Page 27