Cattle in India constitute 15% of the world population. Majority of the indigenous cattle are zebu type which are mainly used for work or work plus milk production. Other exotic and cross bred cattle’s that produces good quantity of milk are also reared by farmers. The milk is considered to be the secretion of mammary glands of healthy animals. Thus keeping the animal healthy and clean will ensure safe milk for consumption. The cow should be milked regularly from the day of calving and the milk for human consumption can be used after 3th to 4th day onwards. High producing animals producing more than 12 kg of milk per day can be milked 3 times a day in an interval of 6 to 8 hours between each milking.
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.
Article submitted by Krishi Vigyan Kendra, Animal Science division, Tuensang
