Clean milk production manual

Clean milk production is production of milk that is safe to drink and in a clean environment. Farmers income is lost due to production of low grade milk. This can be avoided if farmers learn to produce acceptably high quality milk. Clean milk does not only constitute physical cleanliness (flavor, smell, and color) all which can be easily accessed. Unsanitary!milking!conditions!regularly!lead!to!contamination!of!milk.!!The! milking!area!in!general!should!be!kept!as!clean!as!possible.!!Accumulation!of!feces/urine! “Microbes”'is'a'general'term'for' microorganisms'including' . This simple and practical Dairy Hygiene Team booklet has been produced to assist you, as food business operators, to achieve the standards of hygiene required to .

Pre-rinsing should always be carried out immediately after the production run. Otherwise, the milk residues will dry and stick to the surfaces, making them harder to clean. Milk fat residues are more easily flushed out if the pre-rinsing water is warm, but the temperature should not exceed 55 °C, to avoid coagulation of proteins. • dry cleaning – performed without water or detergents include extended pasteuriser or evaporator runs that can and includes brushing, sweeping, wiping and vacuuming result in burn-on of milk proteins, or fouling of membrane e.g. milk powder blending operations. • manual cleaning – disassembly of equipment for cleaning. Package of Practices for Mastitis Control and Clean Milk Production. Clean and high quality milk can only be produced by healthy cows, i.e., cows free of udder infection managed and milked under clean and hygienic environment. Because the quality of milk cannot be improved following extraction from the cow, the production of high quality milk requires an effective mastitis control program in addition to adoption of proper hygiene at all the steps.

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