Ibrahim, Mohamed N.M.

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ILRI Pakistan Factsheet—July 2015 1IO.LRI RESEARCH BRIEF  NDate  yearIntroductionIt is important to remember that quality milk production must begin at the farm. That way, your milk will have fewer bacteria that cause spoilage and diseases. In order to ensure good quality and protect the health of consumers, you must always carry out milking in accordance with good hygienic practice. You should observe the following:•	 Maintain clean and healthy cows. Sick animals can transmit diseases to humans through contaminated milk •	 Keep a clean milking environment, free of dust and mud. Garbage and dung in the milking area provide a good breeding ground for rats, flies and cockroaches that may transmit dirt and bacteria to the milk. •	 Do not milk cows if you are suffering from communicable diseases like diarrhoea or typhoid, but seek medical treatment and resume milking only when you have fully recovered.•	 Do not mix colostrums (the milk produced for the first seven days after calving) with normal milk.•	 Before milking wash your hands with soap and clean water before milking.•	 Wash the udder with a clean cloth and warm water and dry with a clean dry cloth•	 Make the first draw into a dark strip cup to check for mastitis and throw away from the milking area even if the milk appears clean. This exercise ensures that this first jet of milk cleans the teat channels from any material that might have entered between milking times. •	 Use clean metal stainless steel buckets – left picture for milking and not dirty ones like in the drawing to the right. •	 Cows with mastitis should be milked last and their milk discarded.•	 Milk from cows under antibiotic treatment The process of milking  ILRI Pakistan Factsheet  10                                                        July 2015                    ILRI Pakistan Factsheet—July 20152should not be sold or consumed until 3 days after last treatment or as advised by the veterinary practitioner•	 After milking, dip the teats into an “antiseptic dip”. Mild solution of vinegar will be a good alternative!!•	 During milking, the milker should not:  Have long nails! Sneeze! Spit! Cough! or  Smoke!•	 After milking, sieve the milk through a strainer or muslin cloth to remove solid particles that may have fallen in during milking.•	 Cover the milk to avoid contamination.•	The research brief has a Creative Commons licence. You are free to re-use or distribute this work, provided credit is given to ILRI.                     July 2015•	 Move the milk to a clean and cool area An initial version of this factsheet was developed through the Agricultural Innovation Program for Paki-stan. It was made possible by the support of the Ameri-can people through the United States Agency for Inter-national Development (USAID). The contents are the sole responsibility of ILRI and do not necessarily reflect the views of USAID or the United States Government.It was prepared by M.N.M Ibrahim  (m.ibrahim@cgiar.org).Box 5689,  Addis Ababa, Ethiopia Phone: +251 11 617 2000  Fax: +251 11 617 2001 Email: ILRI-Ethiopia@cgiar.orgilri.org better lives through livestock ILRI is a member of the CGIAR ConsortiumBox 30709, Nairobi 00100, Kenya Phone: +254 20 422 3000 Fax:     +254 20 422 3001 Email: ILRI-Kenya@cgiar.orgBox 5689,  Addis Ababa, Ethiopia Phone: +251 11 617 2000  Fax: +251 11 617 2001 Email: ILRI-Ethiopia@cgiar.orgWet cloth wrapped around m ilk canMilk cans put into cold water basin, flowingwater is perfectP rovide shade as the m inim um m eans ofcooling

The process of milking

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The process of milking

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