Introduction.
Comparing the nutritive value of one foodstuff with that of another, milk is the the best fluid secreted by female mammals.It contents almost all nutrients except iron.It can become a carrier of many diseases like tuberculosis ,Brucellosis, septic sore throat, cholera, typhoid, jaundice, poliomyelitis,etc. Milk borne out breaks are common like food poisoning may occur where milk from various source is pooled to provide to large feeding establishments like student hostels or large hotels and restaurants.
The live-stock of milking cattle is initially healthy, free from infections and protected against any of the illness; sick animals are isolated and contacts are separated, to spread if inspection, and ill animals are not milked. Surroundings are maintained at high sanitary standards, milk handlers are healthy, free from and protected against infections and prohibited from handling milk if evidence of diseases are seen;water supply is pure and protected, containers are clean, regularly washed, sterilized and protected from contamination; and also milk is protected against contamination of flies, dust or other extraneous matters from its production, through processing and bottling up to its delivery to the consumers ; and milk is treated to destroy disease producing organisms and thereafter kept protected.
Preventive measures.
Care of cattle.. The quality of and the quantity of milk depend upon the particular breed. but mainly upon the care that is devoted to the milk cattle. The milk yield is also sensitive to their comfort, feeding, watering, cleanliness. Hence a clean , airy, cool, and sufficient space of cattle shed is of the first importance. Water supply to wash the cattle sheds and the cattle should be available.The arrangements made for washing of the cattle be sufficient. It is healthier to wash the cattle daily with cool water in extreme summer and with warm water in extreme winter. But in any case a wash must be given twice a week at least. Cattle should be groomed and their udders washed and then wiped with a damp cloth every time the the animal is milked. Ample water supply for drinking is necessary. Fodder and other eatable items like cotton seed, oil cake, bran and meal consisting of a crushed mixture of grains must be given to each animal.Meal, cotton seed and fodder stores should be rat proofed. Rat and flea nuisance are as much detrimental to the health and comfort of animals as they are for human beings. Sick animals must be immediately isolated and contacts segregated. Those animals should be inspected by veterinary doctors at least once in a month or often to ensure,if required. Isolation sheds must be available.
Preventive inoculation against common diseases must be ensured. In well developed farms, tuberculin tests followed by segregation, examination, treatment and sacrificing of sick and infected animals according to their stage of disease, is resorted to. So that herds free from tuberculosis have been raised and the prevalence in a majorities of firms in countries like Holland, U.S.A, U,K, etc, is nil. Good care of the animal, and affection shown to it increases the milk yield , reduces non-milking days and reducing ailments.
The cow sheds.. Properly constructed cow shed and its cleanliness is one of the main requirements for production of safe milk. The side should be well drained, higher than the surrounding ground , and the approaches to the shed never cross a manure yard. The flour area per cattle head should be a minimum 6 sq meters.The space allowed per cow should be 18 cubic meters if the cows are allowed to graze, or 24 cubic meters if the cows are not turned out. The shed must be washed every day and cleaned twice a day. They should be sprayed with insecticide once a week. An isolation shed for sick animal must be provided.
Disposal of manure and sullage..All manure should be removed from the depot. It is a potent source of fly breeding and pollution of milk.All channels carrying liquid manure and sullage should be made of concrete and continued for some distance beyond the shed to a convenient place of disposal out side,like vegetable garden, septic tank with large soak age pits or broad drainage.
Health and hygiene of workers..There are people working in farm, out side the plant houses, those working inside the plant houses and the administrative staff or disposal of manure,etc. those persons not engaged with milk. All employees except administrative staff should be permanent,and selected after a medical inspection and issued with identity cards. medical examination of such persons be carried out regularly often and strict attention being done to personal cleanliness. They should be free from diarrhea, dysentery, infected fingers or boils, running ears, sore throat,typhoid group of fevers or cough among employees. All workers inside should remove their clothes on arrival for work and keep in a cupboard.They should wash and scrub with nail brush their hands thoroughly with soap and water and put on their working clothes which should be clean and suitable for duties. Milkers should change into their milking suits and overalls and must wear cotton milking caps. Workers handling milk should wear gauze masks. All workers sanitary and washing facilities and should be made to use them by education. When a pail is full it should be covered soon as a protection against flies and dust and removed to the milk room immediately.
Pasteurization..Boiling kills the microorganism in any liquid. It is likely to affect its quality, taste and flavour,if the components of such a liquid are heat-labile, such as are found in milk.Theory of pasteurization is that, rapidly heating a liquid to a degree of temperature lower than the required for boiling it and maintaining it uniformly for a certain period destroys most of the disease producing organisms, reduces the total quantity of the microorganisms and makes all of them less viable with out affecting its inherent qualities or its taste and flavour. It may not sterilize the liquid but make non-infective, retains its nutritive and improves its keeping quality. The important pathogenic organism are destroyed by pasteurization of milk are Bacterium tuberculosis, strep to and staphylococci and the non-lactose fermenting pathogenic organisms of salmonella-shillelagh group. The rapid cooling of the heated liquid to such a low degree as to destroy the multiplication of any viable residual microorganisms. It is, therefore, a complete process of pasteurization comprises;rapid heating with out boiling, uniformly maintaining that temperature for a definite period, and rapid cooling. Its fat, protein, calcium, phosphorus, and vitamin contents are not affected. The tests for nutritional ingredients, adulteration, bacterial contamination, pasteurization and keeping quality should be carried out before distribution and sales.
Preventive measures.
Care of cattle.. The quality of and the quantity of milk depend upon the particular breed. but mainly upon the care that is devoted to the milk cattle. The milk yield is also sensitive to their comfort, feeding, watering, cleanliness. Hence a clean , airy, cool, and sufficient space of cattle shed is of the first importance. Water supply to wash the cattle sheds and the cattle should be available.The arrangements made for washing of the cattle be sufficient. It is healthier to wash the cattle daily with cool water in extreme summer and with warm water in extreme winter. But in any case a wash must be given twice a week at least. Cattle should be groomed and their udders washed and then wiped with a damp cloth every time the the animal is milked. Ample water supply for drinking is necessary. Fodder and other eatable items like cotton seed, oil cake, bran and meal consisting of a crushed mixture of grains must be given to each animal.Meal, cotton seed and fodder stores should be rat proofed. Rat and flea nuisance are as much detrimental to the health and comfort of animals as they are for human beings. Sick animals must be immediately isolated and contacts segregated. Those animals should be inspected by veterinary doctors at least once in a month or often to ensure,if required. Isolation sheds must be available.
Preventive inoculation against common diseases must be ensured. In well developed farms, tuberculin tests followed by segregation, examination, treatment and sacrificing of sick and infected animals according to their stage of disease, is resorted to. So that herds free from tuberculosis have been raised and the prevalence in a majorities of firms in countries like Holland, U.S.A, U,K, etc, is nil. Good care of the animal, and affection shown to it increases the milk yield , reduces non-milking days and reducing ailments.
The cow sheds.. Properly constructed cow shed and its cleanliness is one of the main requirements for production of safe milk. The side should be well drained, higher than the surrounding ground , and the approaches to the shed never cross a manure yard. The flour area per cattle head should be a minimum 6 sq meters.The space allowed per cow should be 18 cubic meters if the cows are allowed to graze, or 24 cubic meters if the cows are not turned out. The shed must be washed every day and cleaned twice a day. They should be sprayed with insecticide once a week. An isolation shed for sick animal must be provided.
Disposal of manure and sullage..All manure should be removed from the depot. It is a potent source of fly breeding and pollution of milk.All channels carrying liquid manure and sullage should be made of concrete and continued for some distance beyond the shed to a convenient place of disposal out side,like vegetable garden, septic tank with large soak age pits or broad drainage.
Health and hygiene of workers..There are people working in farm, out side the plant houses, those working inside the plant houses and the administrative staff or disposal of manure,etc. those persons not engaged with milk. All employees except administrative staff should be permanent,and selected after a medical inspection and issued with identity cards. medical examination of such persons be carried out regularly often and strict attention being done to personal cleanliness. They should be free from diarrhea, dysentery, infected fingers or boils, running ears, sore throat,typhoid group of fevers or cough among employees. All workers inside should remove their clothes on arrival for work and keep in a cupboard.They should wash and scrub with nail brush their hands thoroughly with soap and water and put on their working clothes which should be clean and suitable for duties. Milkers should change into their milking suits and overalls and must wear cotton milking caps. Workers handling milk should wear gauze masks. All workers sanitary and washing facilities and should be made to use them by education. When a pail is full it should be covered soon as a protection against flies and dust and removed to the milk room immediately.
Pasteurization..Boiling kills the microorganism in any liquid. It is likely to affect its quality, taste and flavour,if the components of such a liquid are heat-labile, such as are found in milk.Theory of pasteurization is that, rapidly heating a liquid to a degree of temperature lower than the required for boiling it and maintaining it uniformly for a certain period destroys most of the disease producing organisms, reduces the total quantity of the microorganisms and makes all of them less viable with out affecting its inherent qualities or its taste and flavour. It may not sterilize the liquid but make non-infective, retains its nutritive and improves its keeping quality. The important pathogenic organism are destroyed by pasteurization of milk are Bacterium tuberculosis, strep to and staphylococci and the non-lactose fermenting pathogenic organisms of salmonella-shillelagh group. The rapid cooling of the heated liquid to such a low degree as to destroy the multiplication of any viable residual microorganisms. It is, therefore, a complete process of pasteurization comprises;rapid heating with out boiling, uniformly maintaining that temperature for a definite period, and rapid cooling. Its fat, protein, calcium, phosphorus, and vitamin contents are not affected. The tests for nutritional ingredients, adulteration, bacterial contamination, pasteurization and keeping quality should be carried out before distribution and sales.
