Milking process

Name: Amira Elsayed Abdel Kader

4TH Class of agriculture engineering English section

 Introduction

 Methods of milking (advantages & disadvantages of different

methods)

 Clean milk production (under & exterior of cow’s body- milking

barn – milkers, etc.)

 Steps of clean milking production

 Milk hygiene (contamination during & after milking- how to avoid

contamination from dirty- udders and teats)

 Others sources of contamination

 Cleaning milk production equipment

 References
Introduction:
Many of us drink milk or consume other dairy products. We also all know that we get milk
from cows. But how many of us really understand the process?

Here are the basics: Milk is gathered once a cow has delivered a calf, and she will continue to
produce milk for about 10 months. After that, the cow begins to decrease her milk production
which is known as ‘drying off.’

In order for the cow to produce milk again, she will need to have another calf which typically
happens around 12-14 months after the first calf is born. As long as a cow continues to have
calves, generally, they will continue to produce milk.

Currently there are many states that produce milk, but the highest milk production as of 2013
came from California, Wisconsin, New York, Idaho, and Pennsylvania.

Milking Advances
In order to provide stores with the milk we drink, a dairy farm goes through a process to
collect it.

1. The cows need to be sent into the milking barn or parlor.

2. The farmer does an inspection of the teats and a thorough cleaning of them.

3. Milking equipment is attached and milk is extracted.

4. When the cow has been fully milked, the equipment is removed and the cows are sent out of
the barn.

The cows will continue to go to the parlor to be milked typically twice a day in order to obtain
the largest milk yield possible.

Keep in mind that while most large milk production is done with a machine, some family farms
still milk manually. This means using a stroking motion of the hand, extracting milk from the
teat into a clean bucket. This is much more labor intensive and time-consuming and is not
generally done at big dairy farms.
Milking Methods
1. Stripping method
2. Full hand method
3. Knuckling method
4. Machine milking

a. Stripping method
Generally stripping method is adopted in small cows with smaller teats
Advantage

 The last drawn milk at the close of milking called stripping is richer in fat than fore milk.
Disadvantages

 Application of unequal pressure more than necessary on teats.

 More frictional effect on teats by sliding the finger and thumb up and down.
 Production of undue irritation of skin resulting in sores.
 Necessity of undesirable lubrication of the teats frequently with milk, oil, water or
grease.
 More pain to animal in stripping operation in event of chapped, cracked, sore or teat
affected with cow pox.
 Loss of richest part of milk due to inefficient milking

b. Machine milking
Advantages of Milking Machinery
Firstly, it allows the dairy farm to increase their activity with a larger herd. Indeed,
proper milking machinery can manage herds faster while ensuring the quality of the
milk, which allows farmers to harvest from more cattle than they could with traditional
means.
The second advantage is quite obvious and lies in the money saved by avoiding labour
expenses. A big dairy farm that harvests manually will normally require at least a dozen of
employees to function properly. With automatic milking machinery, only a few will be
required.
Thirdly, still considering the labour factor, milking machinery also reduces the farm’s
dependency on workers. On a traditional farm, if skilled workers cannot work anymore or
decide to leave the farm, this would have a great effect on the milk production, and affect the
sales. With milking machinery, it would be quite easy to find someone to operate the
machines and ensure that the dairy farm will remain in activity at all times.
Finally, a proper milking routine will reduce the stress on the stock, which not only improves
the health of the animals, but also ensure a higher quality in the dairy harvest.

Disadvantages of Milking Machinery

However, like with any other business, choosing to machinery to machinery comes with
certain limitations.
The most obvious disadvantage will come with older cattle. Normally used to hand milking,
older cows will have trouble adjusting to automatic milking machinery. This may increase their
stress levels, and thus the milk quality. Thankfully, the next generation will be used to the
milking machinery, which makes this a short-term disadvantage.
Secondly, the machinery will need a constant supply of electricity. This means that in cases of
damages to the power supply system or during blackouts, the dairy farm will not be able to
operate properly. These effects can however be minimized with emergency power supply
systems.
Finally, while not technically a disadvantage since the staff if hired for that, milking machinery
require strict cleaning procedures. Indeed, improperly cleaned machinery can lead to
infections.

c. FULL HAND
Advantage:
you get into closer contact with the animal. There is something very personal and satisfying
when it comes to milking goats, cows, or sheep by hand and many farmers feel the experience
is one that really makes it feel like they are on a farm. In addition, if you only have best option.
However, this does not apply if you have a fussy animal or if the cow, sheep, or goat produces
a considerable amount of milk.

Disadvantage:
the downsides to hand milking are considerable, especially if you are older or have difficulty in
using your hands for tasks such as milking.
Strain: The strain from even milking a single cow may be painful and certainly tiring for those
who suffer from arthritis or just getting up in years.
Unclean Milk: Even if you use a strainer, there will be all types of dirt, debris, and even specks
of manure in the milk which may make it less comfortable for you to consume.
Time Consuming: It takes time when it comes to milking sheep, cows, or goats. The time that
can be used elsewhere on your homestead or farm.
d. Knuckling method

This method should always be avoided to prevent injuries of the teat tissues. Thus, milking
should always be done with full hand unless the teats are too small or towards the completion
of milking. The first few strips of milk from each quarter should not be mixed with the rest of
the milk as the former contains highest number of bacteria .
Clean milk production
Clean milk production (CMP) involves a set of preventative practices that helps in keeping the
animal health & free from diseases like mastitis, proper care monitoring of individual animal
to get the best quality milk without compromising with animal’s productivity.

1. Coat of Cow
Coat serves as vehicle to contribute bacteria directly to milk.
Clipping of hair around udder, flanks and tail reduces the count of bacteria in milk.
Coat may indirectly contribute organisms into air of the barn, especially Bacillus sp. Coat may
carry bacteria from stagnant water pools especially ropy milk organisms.
Coliforms may gain from soil & manure.
Prevention strategies:
Periodic clipping of hair and regular brushing of coat should be done. Machine milking practice
should be adopted.

2. Milking barn and the environment:

The house keeping practices in the milk producing area also decide the level of contamination.
accumulation of mud, animal urine and faces, the left-out straw and feed in the milking barn
can directly or indirectly through air milk can be contaminated.
The following practices that increase aerial counts through milk in milking barn:
 Sweeping short time before milking
 Handling hay and feed just before milking
 Brushing animals just before milking
 Having dusty bedding material
 Allowing dust and dirt to accumulate on wall and ceiling.
Prevention
The environment in the milking barn should be clean.
The aerial contamination can be prevented by the use of small top milk pails and milking
machine.

3. Milking utensils
The improperly cleaned ‘milk contact surfaces’ of milking equipment’s including bucket, pail,
cans, bulk tanks etc. are the only source of contamination in milk after it leaves the udder.
The most hazardous situation arises when the milking utensils are not thoroughly cleaned
after use and the milk solids with some moistures are left on the surfaces.
These allow growth of microorganisms and heavily inoculate the fresh milk, which comes in
contact with these utensils.

When mastitis is prevalent in the herd, the utensils may contain Streptococcus agalactiae,
Staphylococcus aureus, E. coli or Corynebacterium sp.

When hot cleaning of equipment is done, the predominating organisms are thermoduric,
mainly Bacillus sp. And Micrococcus.
When cold cleaning is followed, heterogeneous microflorae are present.
control
The milking utensils and equipment’s should be cleaned and sanitized before and after
milking.
The tanks used for bulk transport of milk should be cleaned and sanitized immediately after
the unloading of milk.

4. Milker:
When hand milking is done, the contribution from milker is high.
milker with infected wounds on hands contribute pathogenic streptococcus & micrococcus
Activities like sneezing, coughing etc. increase the risk of contamination.
during the wet hand milking lubricant enters milk and adds bacteria from hands and teats.
Pathogens causing typhoid, paratyphoid, dysentery, scarlet fever, septic sore threat.
Diphtheria, cholera etc are contributed from humans. Action of milker may dislodge dust and
dirt and increase air contamination
The hands of the milker should be clean and he may dip his hands in antiseptic solution before
milking.
Unhealthy milkmen should be avoided.
Bad habits like coughing and sneezing should be prevented within the milking barn.
milker should do their health checkup at every 6 months interval as routine practice also.
They should receive vaccines against the cholera, typhoid, dysentery etc…which are generally
gets transmitted from human beings to milk
5. Water supply
Water used should be potable & good in terms of bacteriological quality.
Direct sources of contamination are:
Storage tanks, not protected from rodents, birds, insects and dust.
Hoses
Water troughs
Untreated water supplies from bore wells, lakes and rivers may be contaminated at source
with faecal streptococci, Coliforms, G-ve rods, Lactic acid bacteria, Bacillus sp., and
corynebacterium sp.
Control
Water used for cleaning should be free from faecal contamination and water may be
chlorinated before use. Chlorination – with hypochlorite’s is recommended.

6. Milking machine
Milking machines are used when large numbers of animals are to be milked at a time.
As milk production in India is mainly through marginal farmers in very small scale, the milking
machine is rarely used.
However, when they are used, proper care is required not only in its cleaning but also in its
use, because its improper use may damage the udder and thereby increase risk of
contamination.
When pipelines are reused for direct milk collection, their improper cleaning and sanitation
add further to the microbial load of milk.
The types of microorganism coming from milking machine are similar to those coming from
other equipment’s.
Control
Milking machine should be cleaned and sanitized by using iodine sanitizers as a routine
practice.

7. Storage and transport

Mainly the psychotropic and thermoduric bacteria contaminate the milk through unclean milk
cans and bulk milk transport tankers. Among the psychotropic genera in stored milk,
Pseudomonas sps. Flourescens generally predominates. Control Milk should be stored and
transported between the temperatures of 0-5 ° C.
  Steps of clean milking production

The following steps should be followed for ensuring clean milk production:
1. Before milking the cow, give sufficient amount of feed and clean water.
2. The dung and urine should be removed from the shed.
3. The animal should be given a clean bath before milking.
4. The animal should not be sick or unwell.
5. If the animal is under treatment for disease, do not use the milk but discard the milk during
the withdrawal period of the treatment.
6. The shed should be cleaned by washing with water 10 to 15 minutes before milking.
7. Avoid slippery floor.
8. It is important to clean the udder and teats of the cattle with clean water and wipe with a
dry clean cloth before milking.
9. Separate vessels should be used for washing of udder and teats and for collection of milk
during milking.
10. Wash the teats clean after sucking by calf if sucking is allowed.
11. The milking pail or vessel should be cleaned with detergent and hot water after every use
and keep it inverted to dry before next milking.
12. Milker should wash their hands with soap to clean off dirt and germs.
13. Milkers should wear clean clothes every day.
14. Chewing and spitting tobacco, smoking, chewing gutka and pan should be avoided during
milking.
15. Sneezing and coughing should be avoided during milking.
16. Milker should not be suffering from any contagious disease.
17. Milkers hand should not have any open sores and cuts.
18. The initial milk from the four teats should be discarded i.e. it should not be used for
consumption as it may contain bacteria.
19. Flies, hay, husk, dry cow dung cake, dust or any extraneous matter should not get into the
milking vessel.
20. After milking rinsing the teats in a disinfectant solution recommended for it should be
practiced to avoid post milking infection.
21. Keep the animals standing for at least half an hour after milking and to encourage this feed
may be provided.

Milking Utensils and Storage Vessels

1. The utensils and the storage vessels should be free from sharp edges.
2. A suitable size lid should always be used to cover the utensils and the vessels.
3. They should be cleaned and sanitize before and after their use and kept dry.
4. They should be exclusively used for milking.
5. The milk should be filtered before pouring into the vessel.

Delivering the Milk

1. Ensure that only clean and safe milk is supplied to consumers.
2. The utensils should be the same in which milking is done to avoid contaminations due to
multiple use of vessel.
3. A suitable lid should always be used to cover the utensils.
4. Milk should be distributed to the consumers as quickly as possible as bacteria multiply in the
milk soon after milking
Sources of Microbial Contamination of Milk
Microbial contamination of milk can be from the internal and/ or external sources that are
described in the following section.
2.2.1 Interior of udder
Varying numbers of bacteria are found in aseptically drawn milk with the reported counts of
<100-10,000 CF, but an anticipated average is 500-1000 CFU/ml in advanced countries.
Microorganisms enter the udder through the duct at the teat tip that varies in length (from
U/ml from normal udder 5-14 mm) and its surface is heavily keratinized. This keratin layer
retains the milk residues and exhibit antimicrobial activity.
During progress of a milking, bacteria are present in the largest numbers at the beginning and
then gradually decrease. This is mainly due to the mechanical dislodging of bacteria,
particularly in teat canal, where the numbers are probably highest. Because of this discarding
of first few streams of milk helps in lowering the counts of microbes in milk. Milk from
different quarters also vary in numbers. Different species of bacteria that are found in milk,
as it comes from udder are very limited Though micrococci are slow growing, but if allowed
to grow, they cause acid formation and proteolysis. These are mostly non-pathogenic.
Streptococci are less frequent than micrococci. Streptococcus agalactiae may be present even
in non-clinical mastitis and thus it appears to be a natural inhabitant of udder. Among Gram
positive rods, Corynebacterium bovis has been found in large numbers. It is non-pathogenic,
but if grown causes rancidity. If an animal is infected from mastitis, microbial contamination
from within the udder of animal contributes notably to the total numbers of microbes in the
bulk milk, when compared with the milk originated from a healthy animal. The influence of
mastitis on the total bacterial count of milk depends on the type of the infecting microbe.
Most common microbial agents of mastitis in milch animals are given in are Staphylococcus
aureus, Streptococcus agalactiae, Streptococcus dysgalactiae, Streptococcus, Escherichia coli
and Corynebacterium pyogenes. 2.2.2 Exterior of udder
In addition, to the udder infections, unclean udder and teats of animal also contribute
significantly to the total bacterial counts of milk. The microbes that are naturally associated
with the skin of the animals as well as those derived from the environment, where the cow is
housed and milked are predominant in the milk. The environmental conditions such as soil,
manure, mud, feed or bedding; determines what kind of microbes will dominate in milk.
Udder and teat become soiled with dung, mud, bedding material such as saw dust, straw etc.
With heavily soiled udder teats the counts may be 1,00,000 cfu/ml. The bedding material in
winter has high number of bacteria, mainly psychrotrophs, coliforms and Bacillus spp. Udder
microflora is not affected much by simple washing. Economy washing with sodium
hypochlorite accompanied by drying, helps in reducing the number of microbes. Different
category of microbes that occurs in the exterior of udder are
Predominantly micrococci and coagulase negative staphylococci exist.
Next, on the teat surface are faecal streptococci, but Gram-negative bacteria including
coliforms are less. Coliforms do not survive well on teat surface.
Aerobic thermoduric organisms are entirely Bacillus spp. The more frequent are B.
licheniformis, B. subtilis, B. pumilis and less frequent ones are B. cereus, B. circulans and B.
firmus.
Teat surface may also contain clostridial spores that are usually found in cows’ fodder,
bedding and faces. Psychotropic and thermoduric bacteria predominate on the teat surfaces.
The psychrotrophs that can grow at 7C and below are mostly Gram-negative rods, and the
major ones are Pseudomonas fluorescens, followed by Alcaligenes, Flavobacterium and
coliforms. On the other hand, thermoduric on teat surfaces are often bacterial spores (a
dormant and non-reproductive structure; highly resistant to radiations, desiccation,
lysozymes, high temperature, starvation and disinfectants) that are typically found in the soil
When these spores enter the bulk milk, they may survive during pasteurization and cause a
number of post-pasteurization problems.
2.2.3 Coat of cow
The coat serves as a vehicle to contribute bacteria directly to milk. The hairs around udder,
flanks and tail contribute to the higher bacterial count in milk. The coat may indirectly
contribute microbes into air, especially Bacillus spp. The coat may carry bacteria from the
stagnant water pools, especially ropiness causing milk microbes.
2.2.4 Animal shed and surroundings
Milk produced on farms with poor hygiene practices may undergo significant spoilage and
have a shorter shelf-life, when compared to milk produced under hygienic conditions.
Microbes associated with the bedding materials include:
Coliforms
spore-formers
Staphylococci
Streptococci
Other Gram-negative bacteria
Milking staff
The staffs involved at different stages of milk production plays a pivotal role in maintaining
hygiene and preventing milk contamination. The hand contacts or dislodging of dust and dirt
particles by milker may add varieties of microbes to milk. Risks of contamination from milker
are definitely higher, when cows are hand-milked in comparison to when they are machine-
milked. Soiled clothes and hands increase the risk of contamination of milk and milking
equipments many folds. Milker with infected wounds on hands contributes pathogenic
Streptococcus spp. and micrococci. If wet hand milking is practiced, the microorganisms
present in lubricants like fore-milk, water or saliva of the milker and bacteria from hands and
teats will enter the milk.
The common microbial pathogens from humans causing diseases such as typhoid, paratyphoid
and dysentery may contaminate the milk. Microbial pathogens causing scarlet fever, septic
sore throat, cholera etc. contaminate the milk.
2.2.6 Milking equipment (storage containers and transportation systems)
Improperly cleaned milking and cooling equipments are one of the main sources of milk
contamination. Milk residues left on the equipment contact surfaces supports the growth of a
variety of microbes. Although natural inhabitants of the teat canal, apex and skin;
microorganisms associated with contagious mastitis do not grow well on these equipments, it
is possible that certain strains associated with environmental mastitis may grow to a
significant level. Since, it is very difficult to remove all milk residues and deposits from the milk
contact surfaces of milking equipments; hence equipment with smooth surfaces and minimal
joints should be used. The tanker and collecting pipes are also the potential sources of
contamination, if not adequately cleaned. In addition, biofilms can easily build up on the
enclosed, hard to clean surfaces
Unclean or improperly cleaned milk cans and lids if they are still moist, results in multiplication
of thermophilic bacteria like Bacillus cereus. Improperly sterilized milking machines contain
thermoduric micrococci, Bacillus spp. and Macrobacterium spp. predominantly compared to
coliforms and streptococci. Rubber hoses predominantly contribute to pseudomonads rather
than thermoduric. Water supplies
At dairy-farms, the water can be a predominant source of microbial contamination. Water
used in production should be of good bacteriological quality. Inadequately or uncleaned,
storage tanks, untreated water supplies from natural sources like bore wells, tanks and rivers,
may also be contaminated with the faecal microbes (e.g. Coliforms, Streptococci and
Clostridia). In addition, a wide variety of saprophytic bacteria (i.e. Pseudomonas, Coliforms,
other Gram-negative rods, Bacillus spores, Coryneform bacteria and lactic acid bacteria) may
also be present in water and may contaminate the milk potentially. The warm water used for
udder washing is potent source of Pseudomonas and Coliforms which may even cause
mastitis.
2.2.8 Airborne contamination
Aerial contamination of milk by bacteria is insignificant, in comparison to microbes with those
that are derived from the teat surfaces. The microbial counts of air in sheds rarely exceed 200
cfu/l. Micrococci account for >50% of the aerial microflora. Air contains dust, moisture and
bacteria; hence its entry should be minimized in milk. Micrococci, Coryneform, Bacillus
spores, streptococci, and Gram-negative rods are the major genera present in air. In general,
more air incorporated into milk leads to the faster growth of bacteria. Following are some of
the practices that increase aerial counts in milk:
Sweeping of floors just before milking process
Handling hay and feed shortly before milking process
Brushing of animals prior to milking process
Having the dusty bedding materials for animals
Allowing dust and dirt to accumulate on the walls or ceiling of sheds
MILK HYGIENE
The milk secreted into an uninfected cow's udder is sterile. Invariably it becomes
contaminated during milking, cooling and storage, and milk is an excellent medium for
bacteria, yeasts and moulds that are the common contaminants. Their rapid growth,
particularly at high ambient temperatures can cause marked deterioration, spoiling the milk
for liquid consumption or manufacture into dairy products. This can be avoided by adopting
the simple, basic rules of clean milk production.
Udder infection
The essential requirements are to maintain udders free from infection (e.g. mastitis); manage
cows so that their udders and teats are clean; milk them in such a way that minimizes bacterial
contamination; store the milk in clean containers and, wherever possible, at temperatures
which discourage bacterial growth until collected. Simple and low-cost husbandry practices
enable milk to be produced with a bacterial count of less than 50,000 per ml. The golden rule
of clean milk production is that prevention is better than cure.
It is impossible to prevent mastitis infection entirely but by adopting practical routines it can
be kept at low levels. Most mastitis is subclinical and although not readily detected by the
stockman, it will not normally raise the bacterial count of herd milk above 50,000 per ml. Once
the clinical stage is reached, the count may increase to several millions/ml and one infected
quarter may result in the milk from the whole herd being unacceptable. It is important to
detect clinical cases and exclude their milk from the bulk.
MILKING EQUIPMENT must have smooth milk contact surfaces with minimal joints and
crevices. Renew rubber components at regular intervals.
WATER FOR DAIRY USE must be either an approved, piped supply or chlorinated (50 ppm)
before use. In hard water areas, milking and ancillary equipment must be de-scaled
periodically.
DETERGENTS are necessary to clean milking and ancillary equipment effectively before
disinfection. Effectiveness is increased with solution temperature, concentration and time of
application.
Cleaning milk production equipment
It is virtually impossible with practical cleaning systems to remove all milk residues and
deposits from the milk contact surfaces of milking equipment. Except in very cold, dry
weather, bacteria will multiply on these surfaces during the interval between milkings, so that
high numbers (106 per m2) can be present on visually clean equipment. A proven cleaning
and disinfectant routine are required so that with the minimum of effort and expense, the
equipment will have low bacterial counts as well as being visually clean.
The essential requirements are, to use milking equipment with smooth milk contact surfaces
with minimal joints and crevices, an uncontaminated water supply, detergents to remove
deposits and milk residues and a method of disinfection to kill bacteria.
Water supplies
Unless an approved piped supply is available it must be assumed that water is contaminated
and therefore hypochlorite must be added at the rate of 50 ppm to the cleaning water. Hard
water (high levels of dissolved calcium and other salts) will cause surface deposits on
equipment and reduce cleaning effectiveness. In such cases, it is necessary to use de-scaling
acids such as sulphamic or phosphoric, periodically.
Detergents and disinfectants
Detergents increase the 'wetting' potential over the surfaces to be cleaned, displace milk
deposits, dissolve milk protein, emulsify the fat and aid the removal of dirt. Detergent
effectiveness is usually increased with increasing water temperature, and by using the correct
concentration and time of application. Detergents contain inorganic alkalis (sodium carbonate
and silicates and tri-sodium phosphate), surface-active agents (or wetting agents),
sequestering (water-softening) agents’ polyphosphate and acids for de-scaling. Many
proprietary, purpose-made detergents are usually available, but otherwise, an inexpensive
mixture can be made to give a concentration in solution of 0.25% sodium carbonate (washing
soda) and 0.05% polyphosphate (Calgon). Disinfectants are required to destroy the bacteria
remaining and subsequently multiplying on the cleaned surfaces. The alternatives are either
heat applied as hot water or chemicals. Heat penetrates deposits and crevices and kills
bacteria, providing that correct temperatures are maintained during the process of
disinfection. The effectiveness of chemicals is increased with temperature but even so, they do
not have the same penetration potential as heat and they will not effectively disinfect milk
contact surfaces which are difficult to clean DISINFECT milk contact surfaces with either hot
water (≥85°C initial temperature) alone or with a chemical disinfectant.
PROVIDE A DAIRY or suitable place for cleaning and disinfecting, draining and storing milking
and ancillary equipment which is not cleaned and disinfected in-situ.
When hot water alone is used, it is best to begin the routine with water at not less than 85°C,
so that a temperature of at least 77°C can be maintained for at least 2 minutes. Many
chemicals are suitable as disinfectants, some of them combined with detergents detergent-
sterilizers Use only those which are approved, avoiding particularly those which
can taint milk phenolic disinfectants Always follow the manufacturers instructions. Sodium
hypochlorite is an inexpensive example of an approved disinfectant suitable for most dairy
purposes. Sodium hydroxide (caustic soda) can also be very effective at concentrations of 3%–
5% at ambient temperatures, providing adequate contact time is given with the surfaces to be
cleaned and disinfected.
Dairy disinfectants are sold as concentrates and in this form are often corrosive and damaging
to the skin and eyes. They should always be so labelled, handled with care and stored out of
reach of children. Disinfectants should not be mixed unless specific instructions are given and
disinfectant powders must be kept dry. If any concentrated detergent and/or disinfectant
comes in contact with the skin or eyes the affected area should be washed immediately with
copious amounts of clean water. If acids are used, they must always be added to the water
NOT vice versa.
CLEAN AND DISINFECT the ancillary equipment such as coolers, foremilk cups and udder cloths
effectively using hot detergent/disinfectant solution.
DRAIN AND STORE all the milking and ancillary equipment in a clean place such as the dairy of
the milking premises.
Milking premises
The milking premises should have a dairy or suitable place equipped with a piped hot and cold-
water supply, a wash trough, brushes, a work surface, storage racks and cupboards and, if
necessary, a vacuum pipeline connection. In addition, it is advisable to have a dairy
thermometer (0°C - 100°C), rubber gloves and goggles for use when handling chemicals.
Daily routines
Daily routines for cleaning and disinfecting vary with the size and complexity of the milking
installation but will include methods of removing dirt and milk from the equipment followed
by disinfection. For hand milking, bucket and direct-to-can milking machines, basic manual
methods of cleaning and sterilizing are adequate and effective. For pipeline milking machines
in-situ (in-place) systems are necessary.
Milk can become grossly contaminated from bacteria on ancillary equipment which must also
be cleaned and disinfected effectively. Coolers, either the corrugated surface or the turbine in-
can, can best be cleaned and disinfected manually and stored in the dairy to drain.
Refrigerated bulk milk tanks can be cleaned either manually using cold or warm
detergent/disinfectant solutions, or for the larger tanks, by automatic, programmed
equipment. In either case, a cold water chlorinated (50 ppm) rinse preceeds and follows the
washing solution. Foremilk cups can be a potent source of bacterial contamination and need
to be cleaned and disinfected after each milking. They should then be stored in the dairy to
drain It is important with any method of cleaning that the equipment is drained as soon as
possible after washing for storage between milkings. Bacteria will not multiply in dry
conditions but water lodged in milking equipment will, in suitable temperatures, provide
conditions for massive bacterial multiplication. Equipment with poor milk contact surfaces,
crevices and large number of joints, remaining wet between milkings in ambient temperatures
above 20°C, should receive a disinfectant rinse (50 ppm available chlorine) before milking
begins.
AVOIDING BACTERIAL CONTAMINATION IN MILK - FOCUS ON CLEANLINESS
TIP #1. UDDER AND TEATS
Keeping udders free of infection requires steps to fight against mastitis. While it is difficult to
have a herd that is 100% mastitis free, steps can be adopted that will help to reduce the
number of cows affected.
Pre-milking practices should include the following steps of routine udder preparation
procedures:
Use a clean paper towel or washing cloth for each cow:
Thoroughly wash udders using clean water with an added disinfectant, such as sodium
hypochlorite
If water becomes dirty, empty the container and fill with new
Once udder is washed and clean, dry udder to avoid contaminated water from leaking into
teat cups
Used paper towels should be thrown away
When a wash cloth is used, they should be disinfected and dried before being used again in
the next round of milking
When cows are housed on lots or in pastures with multiple animals, their environment can
become very dirty which increases the chance for the surface of the udder to become easily
contaminated with bacteria
When cows are visibly dirty, the grime on their udders and teats must be removed
If the dirt is muddy or is heavily caked on the udder, gently spraying the udder with water may
help to loosen and remove it
Muddy or caked dirt may also be removed with a careful and gentle brushing
Once the visible dirt is removed, the routine procedures for udder preparation before milking
should then be followed
If the floor of the milking stations becomes overly dirty or muddy, clear the area of dirt before
bringing in and milking a new cow.
TIP #2. PRE-MILKING SANITIZATION Used to decrease the risk of a transfer of contamination
between teat ends and milking machines, a pre-dip teat sanitizer applied after udder is
washed and dried, but prior to the attachment of the teat cups, can help to remove the
chance for milk contamination caused by environmental bacteria such as:
Streptococcus uberis
Escherichia coli
Klebsiella pneumoniae
The suggested steps for using the pre-dip sanitizer include:
Clean teats
Forestrip milk
Application of the pre-dip sanitizer or spray
Allow for contact time, according to product
Dry teat thoroughly to remove excess germicidal product, microorganisms, organic material
Attach teat cups
TIP #3. POST-MILKING TEAT DIP
One of the most effective management tools used to prevent mastitis is the application of a
post-milking antiseptic. Found to significantly reduce the rate of new bacteria-causing intra-
mammary infections, the germicidal solutions used in teat dips and sprays work to clean,
disinfect, and seal the teat opening, which helps to fight against the start of infections most
commonly caused by:
Staphylococcus aureus
Streptococcus agalactiae
Mycoplasma bovis
Corynebacterium bovis
It is noted that while spraying is faster, dipping the teat is a more thorough means of covering
the teat surface. Some feel the dip cup increases the possibility of spreading bacteria from cow
to cow. However, the germicides help to keep the dip from being contaminated with bacteria.
The most important point is to cover the entire teat surface.
To avoid contamination that may lower the quality of the milk, cleanliness is key!
The source of milk contamination
The milk market requires and offers safe and high-quality products, preventing a
contamination source by good hygiene practices to reduce a possible exposure of food-borne
pathogens and chemical milk residues. The mammary gland participates in the excretion of
numerous xenobiotic substances from veterinary drug milk residues and contaminants
originated from milk and other chemical residues to environmental pollutants on the
grasslands, animal feedstuffs, and the field crops. The presence of residual concentrations of
milk contaminants and pathogens is an indicator of milk quality in cow dairy farms. In
evaluating the raw milk bulk tank at the dairy farms, quick information about udder health
status, environmental pathogens, milk chemical residues, and antibiotics is obtained the
relationship among dairy cow production and milk safety and dairy product quality is
considered in different subjects: raw and pasteurized milk contamination and microbial
aspects of the quality of milk and dairy products, cow husbandry in animal welfare influence,
feeding conditions, and herd hygiene practices and milk composition. Also, the environmental
pollutants, and chemicals from agriculture, pesticides residues, drug veterinary residues and
management in dairy production. Those relationships that exist in milk production are
auditable and selectively regulated to prevent milk contaminants. The contaminants agents
are tracking and monitored at milk parlor, in refrigerated milk tank and the milk bulk tank on
platform by the application of proper sampling methods required in the Control Analytical
Methods for milk quality in Dairy Industry Management assurance the food safety Are
affecting milk production and dairy products related to food safety and milk quality .In the
phenomenon of the climatic change, the zoonosis and food-borne diseases are priorities in the
public health programs in many countries, ones of the surveillance task is the diseases
transmitted by raw milk, and unpasteurized fresh dairy products . The aflatoxin M1
contamination levels in milk appear to be a serious health hazard derivate from hepatotoxic
and carcinogen effects of aflatoxin M1, which show a high risk on milk food safety. The milk
contamination risk is established through the forages, corn and concentrated feeds; those are
contaminated by aflatoxin B1 (AFB1). There is an aim to watch over the limit exposure to
aflatoxins in dairy by imposing regulatory limits. The presence of biotics from grazing cows and
conserved pastures and feeding grains, like aflatoxins AFB1 and AFM2, has been usually
monitored in milk In dairy production, an important practice is oriented to reduce
environment fungal contamination and the proper conserving methods of silages, forages, and
grains for animal feed. The controlled grazing land is a relevant characteristic of the milk
produced at grazing, was its richness in beta-carotene, lutein, vitamin E and sesquiterpenes
among winter seasonal period monitored farms. These conditions should have a great
influence on the physicochemical milk profile of raw milk bulk tank at dairy farm, in
comparison with the milk of the producers with herds fed with diets rich in concentrate, corn
silage, and pasture the silage is a significant source of contamination of raw milk with spores
compared with grass and maize silage. Preventive management of outgrowth of aerobic
spores in silage by the application of acid lactic bacteria or chemical additives can
improve the silage fermentation; it will contribute to reduce the total spore load of raw milk
for dairy process The microbial contamination of milk could be produced from sources of
bacteria and fungi are identified in grassland and other feedstuffs. The health herd status will
be implicated in specific zoonosis produced by animal carriers of Salmonella spp.,
Mycobacterium bovis, Mycobacterium avium subsp. paratuberculosis, and Brucellosis and
Escherichia coli 0157H7 are focused by sanitary conditions and the health risk The health level
status is an important issue in milk production; the maintenance of herd hygiene, disease
control programs, and preventive management is oriented to reduce the prevalence of
contagious diseases in dairy cattle The others sources of milk contamination may be present in
the herd management, poor hygiene milk practices, mastitis, infectious pathogens in infected
cows and the presence of environmental pathogens by poor animal hygiene The good hygiene
practices in the herd cow is an important fact for to reduce contamination from production
environment, feces, slurry, soil and mud those are microbial sources for the udder
contamination. The poor hygiene practices could occur microbial milk contamination,
pathogens dissemination, and udder contamination may be occurred at milking time between
cows, hands of milkier man and milk machine from others The microbial analysis of raw milk
is influenced by microorganisms present in the teat canal and the surface of teat skin The bad
hygiene practices and poor cleanness procedure equipment, the surrounding air in the milk
parlor, as well as other environmental factors including housing conditions, water supply, and
during feeding have an important effect on the milk contamination Other microbial
contamination of milk possibility may occur during the long milk storage, under low
insufficient temperature Usually contaminated environments are a potential source of food-
borne pathogens and spoilage bacteria present in raw milk bulk tank in the dairy farm, which
are affecting the milk quality and emerging public health risk The cow herd should be
monitored for preventing possible food-borne pathogens and food intoxications, which is a
preventive strategy for health risks and to diminish the poor dairy product quality. The
variation of the milk components of bulk milk among herds, could give an approach of the
grassland interaction among the dairy cows, the environmental pollutants, and the
environment health status have a potential public health risk In dairy farms the milk tank
study is widely used for monitoring the herd udder health status as an indicator of quality for
milk producers used by the dairy industry Through a microbiological study, it is possible to
know the possible bacterial contamination source for modifying hygiene practices and to recall
critical bacterial contamination in milk traceability for preventing the milk spoilage on the
quality of the pasteurized milk and dairy products, affecting the consumer’s acceptability.
When milk food-borne disease outbreaks occur in the human population there are other many
reasons to trace back and investigate; fresh cheeses are elaborated with non-pasteurized milk
or elaborated without proper hygiene conditions using pasteurized and unpasteurized milk
Outbreaks of milk food-borne diseases have been associated with diseases due to infected
foods and contaminated dairy products after pasteurization Another consideration of food-
borne pathogens in raw milk into dairy food processing plants can persist in biofilms, with
subsequent contamination of processed milk products. Inadequate milk pasteurization allows
survival of food-borne pathogens in milk and dairy products
The health educational program for the human population should be oriented to reduce the
risk of exposure for food borne diseases by the information in the end of the food chain, by
adequate handling of milk and dairy products at home for prevention of the risk of food-
borne diseases thought the consumption of non-pasteurized raw milk and dairy products
prepared with unsafe hygiene practices in dairy food process Mammary gland health status

S. aureus

Streptococcus agalactiae

Streptococcus spp.

Streptococcus pyogenes

Streptococcus zooepidemicus

(B-hemolytic Streptococcus Lancefield C group) Corynebacterium ulcerans

Cow herd health status:

Mycobacterium bovis

Mycobacterium avium subsp. paratuberculosis

Brucella ssp.

S. aureus MRSA-LA

Salmonella typhimurium phage type 561 (STM DT7

Production environment:

Listeria monocytogenes Salmonella ssp.

E. coli O 157:H7

E. coli (STEC)

E. coli (EHEC)

Yersinia enterocolitica Enterobacter sakazakii

Campylobacter jejuni Enterococcus faecalis Citrobacter freundii

Bacillus cereus

+Cryptosporidium parvum

Coxiella burnetiid *

Toxoplasma gondii*

Production land water source:

Hepatitis A virus*

Leptospira spp.*

+Bacillus licheniformis

+Bacillus subtilis

+Pseudomonas aeruginosa

+Clostridium disporicum

Aspergillus spp.

Aflatoxin M1

Mycotoxin B1
  Cleaning milk production equipment.

STEP 1: RINSE *Disassemble all parts that must be hand-washed! Rinse all surfaces
immediately after milking with clean lukewarm (100-110°F) water to remove milk solids. When
done properly, this rinse removes more than 70% of the soil load.

STEP 2: WASH For the wash cycle, you will need a chemical cleaning solution to remove any
residual milk solids that have built up in the machine during milking. Most dairy operations use
a chlorinated alkaline detergent solution in either liquid or powdered form. *Add your
detergent to the wash water according to manufacturer specifications*. *Soak all parts of the
milking machine in the detergent/water solution at a temperature of 120- 135 ºF for at least 5
minutes. *Once the entire claw is inside the detergent/water solution, turn on the pump to
get the solution into the claw, tubes and the milking bucket. This will wash the entire milking
unit. *Drain all chlorinated alkaline detergent wash solution before beginning the next step.

STEP 3: POST-RINSE *Rinse the milking equipment thoroughly (inside and outside) with clean
lukewarm (100-110°F) water before adding the acid rinse. *Visually inspect the milking
equipment for proper cleaning.

STEP 4: ACID RINSE * Rinse the whole milking equipment with cold acidified water for 2-3
minutes and drain.

STEP 5: SANITATION *Most dairies operations soak the milking equipment in a chlorine-based
sanitizer in clean lukewarm water (100-110°F) solution. *Sanitize all hand-washed parts and let
drain*. * The entire surface of the milking equipment MUST be sanitized just prior to milking!
  References

https://morungexpress.com/clean-milk-production-a-step-wise-approach
https://study.com/academy/lesson/milk-dairy-production-process.html
http://ecoursesonline.iasri.res.in/mod/page/view.php?id=4888
https://agritech.tnau.ac.in/ta/animal_husbandry/animhus_cattle_milking%20method.html
https://krishijagran.com/featured/clean-milk-production-practices-a-way-to-farmers-
prosperity/#:~:text=Clean%20milk%20production%20(CMP)%20involves,without%20comprom
ising%20with%20animal’s%20productivity.
https://www.pashudhanpraharee.com/hygienic-practices-for-clean-milk-production-a-need-
of-the-hour/
https://northamerica.covetrus.com/resource-center/blogs/large-
animal/livestock/2017/01/20/dairy-cattle-udder-hygiene-to-prevent-milk-contamination