Clean milk production- today's need

In the age of evening globalization and competition, along with increasing milk production, the quality of milk has also become very important for Viv trade.  The quality of milk in our country is very low compared to other developed nations so we cannot export milk and milk products to other countries in the world.  Therefore, it is very important to improve the quality of milk to survive in the international market, trade competition.  India, like many other countries in the world, has agreed to become a member of the Codex Elementary Commission for Trade with the World Trade Organization (WTO).  To meet this need it is imperative to focus on improving the quality of our milk.  Bacteria are usually found in raw milk in developed countries at 10^3 to 10^5 ml.  When milk reaches dairies in India, 10^10 to 10^14 germs are found.  Have.  The quality of milk in our country is very low due to ignorance in maintenance, livestock management and milk production, roads for milk transportation, distance between milk societies and dairy plants, negligible knowledge about milk quality traps in villages and illiteracy.  So the quality of milk products made from this milk is also not good.

There is only one way to improve the quality of milk.  Clean milk production, if the quality of milk improves but at the same time it is a very useful factor in improving the quality of milk products made from milk.

Clean milk:

Milk obtained from healthy dairy cattle (which tastes and smells good, is free from dust, dirt, dung, grass, flies, insects or other contaminants and has very few microbes, e.g. 1OOOO  Lakh or 1 less per milliliter) of milk can be called clean milk.

why clean milk ?

• This milk can be drunk without heating.  Because it does not contain any pathogens, the health of the lactating animal is already known and certified by a veterinary doctor (certified milk).
• This milk does not spoil quickly so can be kept for a long time.
• The milk products made from this milk are of good quality and its quality is maintained for a long time.
• Milk stays good even though there is more time when milk is sent from one state to another in the country.
• When milk or milk products are sent to other countries of the world, milk products can be made as per the requirement of other countries so milk and milk products can be sold in the international market.
• the price of this milk is higher.

In some developed countries, the price of low-germ milk is higher for farmers.  When there are too many germs, less than the fixed price is paid.

Basic requirements in clean milk production:

(1) clean and healthy animal

(2) clean and healthy milk- milker

(3) clean water

(4) clean crib/ Leprosy

How to produce clean milk ?

Care to take before milking

(1) Keep the animal disease free by vaccinating it properly and if any disease occurs, seek proper treatment from the veterinarian.

(2) Remove soil-excrement from animal manure, prevent infestation of insects like flies, mosquitoes etc.  Make the trash by digging away from the house.

(3) Cut the long hair on the animal's body as well as on the tail at the right time.

(4) Wash and clean the body of the animal from time to time.

(5) Take the animal to a clean and dry place for milking.

(6) Before milking, wash the udder with warm water and then wipe dry with a clean cloth.

(7) The milker should wear clean and neat clothes.  The hair should be tidied so that it does not fall into the milk.  Cut the nails so as not to injure the nipples and wash the hands with warm water with soap.

(8) the milker should bee clean and healthy.

(9) The milk utensil should be clean, dry and with a narrow mouth so that no waste gets in the milk while milking.

(10) The water used to clean the milk vessels, udder and hands should be clean and drinkable.

Care to be taken while milking :

(1) Do not milk for seven to ten days after weaning.  Mixing this milk with milk and seed milk can cause all the milk to burst when heated.

(2) When milking, feed green fodder to the animal instead of dry fodder.  Green fodder should be such that its smell does not get into the milk.

(3) While milking, take out the first four to five strands of each udder in a separate vessel.  These milk germs are more prevalent.  It doesn't smell good.  In addition, whether the animal has any disease or not can be known from the observation of this milk.

(4) Do not cough, speak or sneeze on the milk or on the milk vessel while breastfeeding.  Doing so does not contaminate the milk.

(5) Take whole milk from the udder.  Leaving milk in the udder impairs the health of the animal and also increases the number of germs that contaminate the milk.

(6) Keep the milk of the infected animal separate.  Medicines given to treat such animals are also absorbed into the milk.  Therefore, do not mix such milk in good milk for five-seven days and do not use it for drinking.

Care after milking :

(1) Move the milk back from there after milking.  So that the surrounding odor does not spoil the taste of the milk absorbed in it.

(2) Strain the milk with a clean cloth and deliver it to the milk congregation without delay.

(3) Never mix stale milk with fresh milk.

(4) Immediately clean the utensils, sieves, cloths etc. used in milking with hot water or soap and dry them.

Finally, given the globalization and competition taking place in the dairy business, it is time to pay special attention to milk production.

Organizations associated with the dairy industry are required to make efforts to improve milk quality through training and guidance at various levels for their employees, pastoralists and dairy administrators.  There is no doubt that clean milk will be the main basis of milk value in the near future.