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Clean Milk production
General Inf ormation
Milk is the main product f rom a dairy enterprise, produced basically as f ood f or human consumption. A dairy
f armer must theref ore aim at maximising on milk output f rom his/her dairy herd. At the same time the f armer
must ensure that milk is produced in clean and hygienic conditions so that it is f it f or human consumption.
From publics health point of view, milk is a very good media f or bacterial and other micro-organisms
development. As such, disease hazard in public can easily be predisposed by inf ected milk during
production, handling and marketing.
As business, milk which is not available f or human and economical use is a loss to the producing f armer.
The f ollowing reasons will justif y why ever f armer should strive to produce clean and wholesome milk:
Farmers are not paid f or the milk which is rejected in the market. As such, they lose in labour and
other inputs used in producing this milk.
Dirty milk will have keeping period and if it cannot be used quickly, then it is thrown away and lost as
useless f ood.
Rejected milk due to dirt means a total loss as a source of f ood f or the nation. The nation will
theref ore spend money to import such f ood and that money spent could have been used f or other
development projects.
Clean Milk Production Practices
Source Hygiene and Preparat ions
Check f or mastitis with a strip cup or any other method.
Isolate sick animals and milk them last (Their milk should not be mixed with good milk).
Wash udder, teats and f lank of the animal with clean water pref erably add a disinf ectant. Wipe with a
clean cloth.
Always groom and cut the hair around the under.
Dispose f ore-milk
Tie tails of troublesome animals when milking.
Milkers Hygiene
Milker should: -
Be healthy and clean
Maintain short f inger nails and hair cut (ladies can cover their heads when milking as guard to f alling
hair)
Avoid smoking during milking time.
Be quick and ef f icient
Milk continuously (no interruptions).
Milking Environment
The shed can be permanent or movable
Where possible provide a cement f loor f or easy and proper cleaning.
Water should drain easily and away f rom the shed
Provide a clean f eed trough, water trough and protected store.
There should be a good source of water nearby
The shed should be located away f rom bad smells and odours
It should be cleaned af ter every milking
Livestock should not have access to the shed during the day
Ut ensils
a. Types
Use seamless utensils pref erably aluminium or stainless steel
Use cans, suf urias or metal buckets in milking
Provide a good washing place
Washing procedure
Rinse excess milk with cold and clean water
Scrub with a brush using hot water mixed with a detergent e.g. soap or detergent
Rinse with cold water and place the utensils to dry on a rack upside down during the day.
c. Storage
Utensils should be stored at night in a saf e and clean place, which is well ventilated.
Milking
a. Preparation
Do not excite the animals
Regularize milking intervals
b. Method
Squeeze the teat and do not pull.
All milk should be got f rom the under i.e. avoid incomplete milking
Use a teat dip af ter milking
Milk Handling
a. Filtering
Use a white f ilter cloth
Filter immediately af ter milking
Disinf ect, wash and dry the f ilter cloth af ter use
b. Storage
Store milk in cool and clean place
The room used to store milk should without other materials such as chemicals and should also be
lockable.
c. Marketing or Disposal
Milk should be delivered to the market as soon as possible
It is advisable to delivery milk early in the morning and evening to avoid hot periods of the day.