CLEAN MILK PRODUCTION

(CMP)
CONCEPT OF CMP
Clean milk milk drawn from the udder of
healthy animals, which is collected in clean,
dry milking pail and free from extraneous
matter like dirt, dust, flies, hay, manure etc.
Clean milk has a normal flavour with low
bacterial count and is safe for human
consumption.

Milk from udder normally sterile
Contains protein, lipid, lactose, minerals
etc.
Ideal medium for rapid proliferation of
harmful micro-organism
Needs to be protected from all possible
sources of contamination
Employment of hygienic practice at the time
of milking important
CONCEPT OF CMP
CMP beneficial to both producers and
consumers

Safe for human consumption
Better keeping quality
High commercial value
Protection against diseases like typhoid,
dysentry, diptheria, septic sore throat etc.
Helps to produce good quality dairy products
Transportation over long distances

SIGNIFICANCE OF CMP
Milk production stagnant between 1947 and
1970
Annual milk production increased to 112
million MT (2010-11) from 17 million MT
(1950-51)
Growth rate 5.5 % per annum
Projected milk production 200-250 million
MT by 2020
Indias global participation in milk trade
negligible
Exports of milk and milk products very low
FACTORS AFFECTING CMP
Milk source of protein and calcium
Milk most easily perishable and
contaminated commodity
Milk should be stored/chilled immediately
after milking
Hygienic practice from milking to factory

High Bacterial Count
Infection/Diseases
Poor sanitation
Improper
Handling
Poor storage
Causes of high bacterial load in milk
Source of contamination of milk
Milk Tanks Milk Processing Plant Retail/Consumer
Chilling of Milk
Bulk Tank
Milking Pail
Milk
Preparing of animal
for milking
Animal
Milkers Hygiene
Environment
Drinking Water
Soil
Feed and Fodder Water
Concentrate, Fodder,
Hay, Silage
Internal factors
Udder infection Mastitis
Foremilk contains large no. of bacteria
External factors
Cow/animals body
Udder and teats
Milker hygiene and habits
Method of milking
Milking Utensils
Milk Storage utensils
Feed and water
Milking environment
Contamination corrected at various levels

Animal management
Hygiene of milking equipments and utensils
Milker and milking practices
During storage and transport
Personal hygiene
MEASURES OF CMP
The following measures should be taken
care for the production of clean milk:

1. Animal Management at farm level
Feeding
Housing
Animal Health
2.Cleanliness of Milking equipments
3. Hygienic milking practices
4. Cooling
ANIMAL MANAGEMENT
Milk from healthy udder relatively free
from harmful bacteria
High bacterial count reduces the keeping
quality of milk
Animal management involves the
feeding, housing and health
FEEDING
Balanced feed with appropriate quantities of
green fodder straw and concentrates having
essential nutrients and minerals is important
Feed ingredients should be stored in moisture-
free conditions
Feed and fodder should be free from industrial
and environmental contaminants, pesticides,
insecticides, fungicides, fumigants, pathogenic
agents, aflatoxins as well as heavy metals
Good quality straw and supply of adequate
minerals and vitamins
Feeding should be made one hour before
milking
During milking, non-dusty concentrate
can be provided to keep animals busy
Silage and wet crop residues should not be
fed at milking place as it may impart foul
odour to the milk
FEEDING
HOUSING
Animal shed - main sources of contamination
Protects animals against micro-organisms, people,
wind, rain, heat etc.
Mud, urine, faeces and feed residues should be
regularly removed from the shed
Shed should have proper drainage, sufficient
ventilation and lighting
In very wet areas, slaked lime used for drying
Sufficient water facility should be available for
drinking as well as washing the shed and animal
Shed : well-roofed, well ventilated, dry and
comfortable with adequate elevation
Appropriate arrangement for disposal of
animal waste (manure pit or biogas plant) and
left over feed & fodder
Protection from flies and insect which are
potential sources of contamination
Piggery and poultry farming should be
avoided near the animal premises
HOUSING
ANIMAL HEALTH
Pre-requisite for CMP healthy herd
Routine examination of cattle for diseases like TB,
Brucellosis etc.
Diseased animals should be kept separate
Sanitary precautions to prevent and control
diseases should be adopted
Using inducer drugs should be avoided
Check for udder wounds and mastitis.
Vaccination of animals against FMD, Anthrax, etc.
should be done regularly
CLEANLINESS OF MILKING
EQUIPMENTS AND UTENSILS
Milking equipments : Milking pails,
milking machine, milk cans, milk
pipeline recorder, bulk, strainer, chiller,
Bulk tank and storage tank etc.
Residual milk in utensil growth of
microorganisms
Proper cleaning removes germs and
dirt
Milk vessels should be cleaned before and after
each milking rendering bacteria-free
Detergents/chemicals used for cleaning should
be non-injurious, non-toxic to health like Teepol
Use of ash or mud not recommended
Cleaned and sanitized vessels should be kept in
inverted position
Milking pail - dome shaped top should be used
Open buckets should not be used
CLEANLINESS OF MILKING
EQUIPMENTS AND UTENSILS
HYGIENIC MILKING
Key factors : Hygienic condition of storage and
transport equipments and storage temperature
Some organism may enter milk during hand
milking and machine milking
In addition, personal hygiene of the worker are
important
Hygienic practices during milking contribute to
produce safe and suitable milk
Floor sweeping just before milking should
be avoided
Milkers Hygiene
Free from communicable diseases
Should wear clean clothes, nails trimmed
Should neither eat or spit anything
Before milking, milker should clean his
hands with soap, potable water and then
wipe with clean cloth or towel
Clean the udder and teats with luke warm
water and wipe with clean cloth or towel
The fore stripping should be collected in
separate utensil/cup and should be discarded to
avoid flies and insects
After milking, teat should be dipped in antiseptic
solution to minimise risk of infection
Wet milking (moistening hand in milk or water or
oil) is not recommended
Milking should be completed within 6-8 mins
Milk should be strained using a clean cloth or a
strainer. The cloth should be washed and dried
daily
COOLING
Advantage of producing clean milk is lost if post
milking handling is not carefully done
To preserve the keeping quality of milk, it should
be cooled as soon as possible to a temp. below
5C in a refrigerator
The sooner the milk is cooled after removal, the
better is the quality
Bacterial growth is retarded by cooling the milk
within 2 hours of milking
Delivery of milk to the factory or consumers
should be as frequent as possible