It fetches a high price in the market and improves the financial condition of the dairy farmers. Clean milk production is considered as one of the important factors in the economy of the state. This fetches a high price in the market and improves the financial condition of the dairy farmer.
Significant positive correlations were found between total bacterial counts in milk and bacterial contamination of clothing. A comparative assessment of the quality of milk obtained from tanks with different milking technologies is made.
Udder health management
The effects of milking frequency and feeding on udder health were similar for cows with high and low genetic value. As a result, maintaining udder health will require increased skill and time on the part of dairy farmers, who will need to divide their attention between more cows as herd sizes increase or selection should place more emphasis on udder health traits. ATI decreased with an increasing incidence of primiparous cows. 2019) assessed the effects of extending the lactation period of high-yielding dairy cows on milk production, udder health traits and body condition development.
We found no differences between the three groups in terms of assessed udder health characteristics (somatic cell count, incidence of mastitis and milk-free days due to mastitis). Adequate BCS at calving was beneficial for increased milk production with improved quality, better maintenance of udder health and body condition of Jersey cross cows in the lower Ganges tropical region.
Hygiene and habits of milking persons
Technical knowledge, motivation and behavior of the staff and its impact on the sanitary and hygienic quality of the milk were evaluated. One of these factors explained 9.51% of the total variability, related to on-farm availability and use of tools and the ratio of milker to manager. The variables that best explained CFU levels were Knowledge of the condition of the udder at milking and type of milking (barn or pasture).
From the point of view of compliance with the hygienic standards and the health of the cow's udder, the milking operator must ensure adequate hygiene during the entire technological process. It has been determined that with a hygienic-hygienic treatment of the operator's hands before milking in accordance with the developed method, the correlation coefficient between the total point assessment of the hygienic condition of the hands and the level of bacterial contamination of cow's milk (CFU) decreases (r=+0.990) (p<0.001), which ensures the product of high quality (according to State Standard 3662:2015).
Conclusion
Materials and Methods
Study area
Farm selection
Data collection
Sample collection
Physicochemical Analysis .1 Physical Analysis
- Determination of specific gravity of milk
- Chemical Analysis
- Determination of fat percentage
- Determination of protein percentage
10 ml of concentrated sulfuric acid (H2SO4) was taken in a butyrometer and 10.75 ml of well mixed milk sample was added to it. Then 1 ml of amyl alcohol was added and the butyrometer was shaken until the white particles disappeared. Centrifugation was performed at 1100 RPM for 5 minutes and the reading was recorded by holding the butyrometer in a vertical position (Figure 15) (Kleyn et al., 2001).
10 ml of well mixed milk sample was taken in a conical flask and 0.4 ml of potassium oxalate was added thereto and kept the mixture for two minutes. 2-3 drops of phenolphthalein indicator were added and titration was carried out against 0.1 N sodium hydroxide solution until the appearance of a faint pink color. After adding 2-3 drops of phenolphthalein indicator, titration was carried out by the same procedure (Pyne, G.T. 1932) (Figure 16).
Bacteriological analysis
- Preparation of agar medium
- Enumeration of total viable bacterial count (TVC) .1 Spread Plate Technique
- Determination of coliform bacteria
- Determination of somatic cell count (SCC)
The Petri dishes were marked (sample number, date, etc.) and kept in an inverted position at 37°C in the incubator for 24 to 48 hours to facilitate the growth of viable bacteria. After counting, the calculation of total counts was expressed as colony forming units per milliliter (CFU/ml) (Figure 17). Coliform bacteria were determined using the same method used for the count of total viable bacteria.
For the determination of coliform bacteria, 1 ml of each tenfold dilution was transferred to the MacConkey agar plate. Diluted samples were inoculated onto the surface of the media using glass spreaders or sterilized sticks. A single, isolated colony was picked using a sterile loop from the plates, and representative colonies were subcultured again by plating on MacConkey agar plates to obtain pure cultures of isolates (Cheesbrough, 1985).
The test was carried out in the Medicine laboratory under the Department of Medicine and Surgery, CVASU.
Data analysis
Results
- Description of the selected farms .1 Housing conditions
- Milking area
- Care and management of milking animal
- Feeding of milking animal
- Personal hygiene of dairy farmers
- Cleaning of animals before milking
- Care of milking utensils
- Udder management
- Milking techniques
- Pattern of milking the animals
- Post milking care
- Chemical analysis of the collected milk
- Microbial analysis .1 Total viable count
- Coliform determination
A closer look at the following table showed that regular examination of dairy animals by veterinarian was achieved by MFC, category A, category B and category C farms, respectively (Table 3). Washing and cleaning of animals every day was achieved by MFC, category A, category B and category C farms, respectively, and there was no farm (0%) that used clippings around the udder and hind quarters of the dairy animal for clean milk production practices (Figure 25, 26). An analysis of the following table (Table 4) showed that 20-25 kg of green fodder and 3-5 kg of dry fodder (straw), 2 kg of concentrate mixture and 1.5 kg of additional concentrate per 3-3.5 liters of milk was given by MFC, category A, category B and category C farms, and providing clean and fresh water to dairy animals for drinking, was given by maximum farms (Figure 27, 28).
On the other hand, the following table also reported that there were no farms (0%) that maintained care for the hair of milking person not to fall into the milk, as well as to protect milk from exposure to coughs and sneezes for clean milk production practices. Cleaning the milking utensils is one of the most important parts of the clean milk production practices, where utensils are prone to aspects related to milk deterioration. A close inspection of the following table (Table 7) revealed that all the farms (100%) cleaned their milking utensils with plain water before milking, as well as with a clean milk pail.
Use of KMnO4 in water for cleaning udder and teats as well as dipping teats in potassium permanganate solution before and after milking is practiced at MFC and some of the farms of category A, which cannot be practiced on category B and category C farms ( Figure 35, 36). Milk from high-yielding animals three times a day was only used to some of the farms (20%) of category B and Collect 2-3 stripping of milk before milking in a separate pot was practiced by MFC, category A, category B and category C farms respectively. A reading of the following table (Table 10) showed that the first milking of the healthy animals was trained and randomly milked by MFC, category A, category B and category C farms, respectively, but no farms (0%) practiced milking the sick animals. firstly which was a favorable indicator for clean milk production practices in the study period.
Discussion
The present study shows that cleaning the milking equipment is one of the most important parts of the production of clean milk. Growth of biofilms in milk processing environments leads to increased opportunity for microbial contamination of the processed dairy products. The highest amount of fat was recorded in MFC; this may be due to their correct feeding management of dairy cows.
The highest amount of protein was recorded in MFC; this may be due to their proper feeding of dairy cows. In the study of El-Leboudy et al. 2017), found milk protein 3.8, which is slightly higher than the present study. In our experiment, the average specific gravity of milk samples was within the normal range but slightly below the average specific gravity of milk (1.031).
This may be due to high fat and slightly low SNF content of milk. 1951) stated that since milk fat is the lightest constituent of milk, the more it is present, the lower will be the specific gravity and, similarly, the greater the percentage of SNF, the heavier will be the milk. In our experiment, the average specific gravity of milk samples was within the normal range but slightly below the average specific gravity of milk (1.032). This may be due to high fat and slightly low SNF content of milk. 1951) stated that since milk fat is the lightest constituents of milk, the more it is present, the lower the specific gravity will be and in the same way, the greater the percentage of SNF, the heavier the milk will be.
In the study by Rahman et al. 2018) specific gravity of milk samples was 1,030, which is also close to the current results. Among the selected farms, MFC showed lower TVC, this may be due to their hygienic management of milking parlour, milking equipment and milking staff. An increase in SCC causes a decrease in milk yield and affects milk composition, leading to reduced cheesemaking potential (Barbano et al., 1991).
Summary and Conclusion
Recommendations
Farmers should be educated and trained to isolate and milk sick animals last, and their milk should not be mixed with good milk. As research shows, none of the respondents have used teat dip and farmers should provide information about its importance for udder health and clean milk production. A large part of the dirt and dust that ends up in the milk comes from the cow's udder or belly during milking.
Farmers should be aware that they should dispose of colostrum as it is rich in microbial content. As it appears from the study, the majority of the respondents followed traditional milk production practices. Efforts should be made for intensive training programmes, group discussions, demonstrations, tours, field visits, awareness programme, etc., for quality milk production.
The program should be implemented to establish udder health goals and periodically review the mastitis control program. A wide range of resources should be developed to support these steps, including farmer short course training, farm guidelines, mastitis action plans, mastitis focus reports and milk quality awards.
Relationship between bulk tank milk analysis for raw milk quality and on-farm management practices. Isolation of Escherichia coli from raw milk and milk products in relation to public health sold under market conditions in Tandojam. Microbial contamination in milk quality and risk to the health of consumers of raw milk and milk products.
Distribution of dairy farmers according to their practice, adoption of safe milk production practices.
Brief Biography
