Milk & Milk Hygiene

By: Dr. Deepak Kumar (GM, Sales & Marketing)

Nutrition Division
 World Milk Day
World Milk Day is a day
established by the Food and
Agriculture Organization (FAO) of
the United Nations to recognize the
importance of milk as a global food.
It has been celebrated on June 1st
each year since 2001.
Milk is an important part of a
healthy balanced diet. World Milk
Day provides the perfect
opportunity to spread the word and
celebrate all aspects of milk and
dairy products in many countries
around the globe.
India Ranks First in Milk
Production, accounting for 23% of
World Production and achieving an
annual output of 209.96 million
tonnes(20.9 Cr. tonnes) during
2020-21 financial year.
The per capita availability of milk in
India has increased from 176 grams
per day in 1990-91 to 427 grams per
day by 2020-21.
the Food and Agriculture
Organization
Dairy is a major industry in India, but
due to factors like poor nutrition, farm
management and veterinary resources,
the country struggles with below-average
yields.
The average milk yield per milch cattle
has been reported around 987 Kg per
lactation in India as compared to 7038 Kg
per lactation in USA and more than 9291
Kg per lactation in Israel (Hegde 2016).
Limited usage of right quality and
quantity of feed to the dairy animals
and inadequate health care
infrastructure are important issues. The
manufacturing of milk products is
concentrated mainly in milk surplus States.
The top five states viz. Uttar Pradesh,
Rajasthan, Andhra Pradesh, Gujarat and
Punjab together account for more than
50% of national production.
 Structure of dairy industry in India
Good quality raw milk must be:
1. Free from debris and sediment.
2. Free from off-flavors.
3. Low in bacterial counts.
4. Normal composition and acidity.
5. Free of antibiotics and chemical
residues.
Hygienic Milk Production at the
Farm: Good hygiene is essential
whether the animals are milked
by hand or machine. This requires:
1. The Milkers' hands and clothes
are clean and he or she is in good
health.
2. The milking machine and milk
storage equipment such as milk
churns are kept clean and are in
good condition.
3. Immediately after milking, the
milk must be cooled preferably to
4°C. This requires mechanical
refrigeration or milk cooling
tanks.
Environment
1. Cow-shed. The stables and barns should
be clean, well ventilated and well lighted.
2. Good housing and manure disposal
system should be assured.
3. Feed and water. Milk is often made
unsalable due to feed or weed flavor. So the
feeds which are giving off flavor should be
avoided.
4. Water supply is one of the most
important sources of microbial
contamination; the quality of water used at
farm for different purposes should be of
satisfactory quality. Hence, clean potable
water supply should always be available.
Nutrition and milk fat percentage
Milk composition is affected by many
factors, including:
 Body condition
 Stage of lactation
 Number of lactations
 Breed
 Climate
 5 Ways to increase Milk fat
percentage
1. Dietary fiber: Fiber is important for
Feeding ratio:
rumen health and increasing or
maintaining milk fat percentage. If Fiber An animal weighing 300 kg and yielding
levels in the diet are adequate, 50% of 20 liters of milk each day requires 13–
the herd should be chewing their cud 14 kg of TMR and 5kg of green grass.
when resting
Apart from providing better quality of
2. Forage to concentrate ratio: A low feed you can do some of these basic
milk fat test indicates a high things.
concentrate/low Fiber diet, and the
possibility of slug feeding and sub-acute 1. Don't let cow drink water till on
acidosis. To avoid acidosis, digestive hour before milking it.
upsets and low milk fat percentage, aim
for a recommended maximum of 60% 2. Don't keep her tied to a post for
concentrate in diet dry matter. whole day, instead let her roam
3. Consistent diet: If the diet keeps in a closed boundary enough for
changing every few days, the required her to roam and play, for major
microbes will not be present in time in a day.
sufficient numbers for optimum
3. Provide messaging regularly
digestion so the diet should be as
consistent as possible.
4. Rumen buffers: Buffers help stabilize
rumen pH, providing a favorable
environment for Fiber-digesting rumen
microbes. Common buffers include
sodium bicarbonate and magnesium
oxide.
5. Fats and oils: 50% of the milk fat
synthesized in the mammary gland is
derived from fat sources in the diet.
However, high levels of fat in the diet
(greater than 5-6%) will affect rumen
health and potentially reduce milk fat
percentage.
4. Protect her from worms. Keep shed
neat and clean. Administer dewormer at
proper intervals.
5. Do follow discipline in time of
milking and don't change method or
person milking her.
6. Make mineral mixture compulsory
part of daily diet. (Samridhi Gold)
7. Give around 20 kg of green fodder
and 8 kg of dry fodder every day.
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With this not only the fat content in
milk would improve but the taste and
richness which comes from
SNF would also improve.
The normal diet contains 3-4 % fat, but
this can be increased to 7-8 % of total
diet dry matter. However, large
quantities of supplemental fat can
depress ruminal fermentation of fiber.
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