Sources of contamination of Milk

A) External:

a. Cow:

I) Body:

• Healthy, clean, well groomed an hour before milking, hind quarter washed, tail tied with legs at milking time.

ii) Udder:

• Washed, wiped with clean towel soaked in antiseptic solution, kept dry at milking time.

b. Milker:

• Healthy, nails cut, clean hands, head covered with cap, clean habits, hand washed with chlorine solution of 200 pp.

b. Utensils:

• Clean and sterilized, stainless steel metal, seamless small open top (dome shape), washed and sterilized by chlorine solution.

c. Barn:

• White washed, free from cob, webs, bad odor, and floor clean and disinfected, well lighted and ventilated.

d. Methods of milking:

• Full and dry hand milking is preferred in clean milk production.

e. Feed and water:

• Free from weeds and objectionable smell. No dusty roughage at milking time clean and safe water.

f. Milcellaneous:

• Milk produced must be strained through muslin cloth and then it should be stored at low 5 ⁰C temperature.

B) Internal:

a) Mastitis udder:

• Inflammation of udder is occurring during mastitis disease.
• In severe case blood appear in milk which is unfit for human consumption.

b) Fore milk:

• Remove to steams from each teat to reduce bacterial count.