Hygienic Milk Handling and Processing by FAO
Hygienic Milk Handling and Processing by FAO
Hygienic Milk Handling and Processing by FAO
Milk Processing Guide Series Volume 1Published by:FAO/TCP/KEN/6611 Project Training Programme for Small Scale Dairy Sector and Dairy Training Institute - Naivasha
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3. MILK TRANSPORT TO PROCESSING FACTORY 3.1 Bulk milk transport. * 3.2 In-can milk transportation. * 4. DAIRY SANITATION AT THE FARM 4.1 Proper sanitation of milk cans. * 4.2 Milking machines * 4.3 The cows * 4.4 Milk transport vessels (cans and tanks) *
5. HYGIENIC MILK HANDLING AT DAIRY FACTORIES * 5.1 General guidelines * 5.2 Cleaning and disinfections of plant and equipment. 5.3 Packaging. * 5.4 Hygienic Storage of finished products. * 5.5 Hygienic Transport * 5.6 Personnel Hygiene and Health. * 5.7 Laboratory Quality Control *
1. INTRODUCTION
Good quality milk is essential for production of good quality dairy products, taste and flavour, free from pathogens and long keeping quality. GOOD QUALITY DAIRY PRODUCTS CANNOT AND CAN NEVER BE MADE FROM POOR QUALITY RAW MILK Good quality raw milk must be: a. b. c. d. e. Free from debris and sediment. Free from off-flavours. Low in bacterial numbers. Normal composition and acidity. Free of antibiotics and chemical residues.
In order for milk to reach the processor and ultimately the consumer still in good condition, a number of things must be observed right from the farm level to the processing factory, and thereafter to the retailers and consumer. This booklet will highlight the essential steps that must be taken at each level in order to preserve natures best food- MILK.
Where farmers bring their milk to a cooling centre through a co-operative, they should do so as soon as milking is completed. A Milk cooling centre with a capacity of 1000 - 3000 litres will serve up to 300 small holder farmers ensuring that the quality of their milk when produced under hygienic conditions is well preserved and accepted at the processing plant.
Fig. 1: A bulk (direct expansion) milk cooling tank (1000 - 3000 litres)
It is important to remember that under a hot environment milk will spoil within 3-4 hours. So any means of cooling that will lower the temperature of milk from 38 C at milking will help to prevent multiplication of bacteria. There are several options available. In highland areas such as Kinangop, Limuru , Tiniboroa where the water temperature can be as low as 10 C, the milk may be cooled down to 2 C using water temperature by one of the following techniques. a. Immersing milk cans in a water trough connected to a water tap or water spring. b. Using an in-can rotary cooler.
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In hot areas like in the coast, Western Province, North Eastern, Nyanza, cooling of milk blow 35 C below ambient temperature may be achieved through use of charcoal lined evaporative cooling cabinet.
Alternatively, such milk may be filled in cans and transported in milk cans. This has, the advantage that a farmers can of POOR quality milk will not be mixed with other farmers GOOD quality milk and spoil the lot!. Since the cans are not insulated, the transport to the factory must be efficient enough to enable milk reach the factory in acceptable condition.
Fig. 6. Milk transport in individual cans.
In the case of farmers delivering milk via pick-up (collection) points it is advisable that the milk cans are placed in a shaded area while awaiting pick-up by a milk transport vehicle.
Bad milk will be rejected at the dairy plant. The farmer will lose money, the milk transporter may lose money if the fault is his. The nation will suffer because its people will not have the high quality food. To avoid all these bad things happening, hygienic milk handling is essential at each stage; at the FARM, COOLING CENTRE AND DURING TRANSPORT.
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iv) Disinfection Disinfection of dairy equipment may be carried out by means of:
Steam - Steaming should be done for 10- l5 minutes after the condensate has attained 85 C. Hot water - Hot water at8O C(use soft water only to prevent deposition of salts) for at least 20 minutes in circulation cleaning for 15 minutes at 85 C Detergents/disinfectants - used as part of the cleaning process at temperatures between 45-60 C in manual cleaning and for cold milk lines, storage tanks and tankers.
5.3 Packaging.
i) Packaging materials should be: Stored in a dry place away from manufacturing areas; Used in a clean and sanitary manner; Non-toxic.
ii) Packaging should be carried out in away that: Avoids contamination of processed products. Protects the product against contamination until the product reaches the consumer.