This manual gives technical advices on milk processing. It sets the main rules of proper milking process and describes the hygiene parameters and general recommendations that should be followed in organic dairy farming

Bickel, Regula

Bilyk, Ruslan

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Financial support:BASIC RULES Only healthy cows givehealthy milk: • healthy udder: California Mastitis Test    (Schalmtest) negative or measuringelectrical conductivity (EC) of the milk is   used as a test of udder health for detectionof subclinical mastitisOnly clean equipment leadsto acceptable Total Bacteriacounts (TBC)• Clean Rooms: Milking and processing area• Clean equipment: Milking cluster, tanks,   tubes, ﬁlling equipment, etc.• Staﬀ: clean clothes, washed hands and clean sanitary equipmentMilk temperature• Quick cooling down to 6°C,  • holding it below 6°C  DAIRY PROCESSING: HYGIENE PARAMETERSForschungsinstitut für biologischen LandbauInstitut de recherche de l’agriculture biologique      Research Institute of Organic AgricultureIstituto di ricerche dell’agricoltura biologicaInstituto de investigaciones para la agricultura orgánica E X C E L L E N C E  F O R  S U S T A I N A B I L I T YPublished:SUMMARYMost important thing in dairy production is to have a high hygiene level: the total bacterial countshould be below 100‘000 and the somatic cell count below 400‘000. To reach this level, ﬁnd the criticalcontamination points, improve the situation and monitor with a checklist! AuthorRegula Bickel (Switzerland)Dairy Advisor (Processing)FiBLregula.bickel@ﬁbl.org+41 62 865 04 22 Contact personRuslan BilykFacilitator DairyFiBLruslan.bilyk@ﬁbl.org+38 044 278 17 97 Swiss‐Ukrainian Project "Organic Market Development in Ukraine"Швейцарсько‐український проект «Розвиток органічного ринку в Україні» RECOMMENDATIONSCleaning Hand cleaning: • Pre rinsing with warm water• Cleaning with combined cleaning detergent and brush. Accurate dosage of cleaningdetergent. Water temperature over 50°C.• Post rinsing with drinking water(good quality) – hot water• Every second day or twice a week acid/alkaline cleaning.Automatic cleaning• Pre rinsing with warm water• Cleaning duration 8 to 10 minutes with  combined cleaning detergent.• Accurate dosage of cleaning detergent(see product speciﬁcation)• Checking of water quantity• Post rinsing with hot water over 85°CWater has to be in a good drinking qualityAnalysis and Sample taking at processing plant• One sample of each tank before bottle ﬁlling• One sample of the bottle at the beginning and at the end of the ﬁlling process. • Bring one sample cooled down to thelaboratory and keep the other bottles in  your cooling room until you have the results.• Check the results, run a chart with theresults to see, if you must improve thesituation.© FiBL Project oﬃce in Ukraine, Kyiv, 2014Publisher: Project "Organic Market Development inUkraine" (2012‐2016), FiBL Project oﬃce in Ukraine, 15,Khreshchatyk street, Kyiv city, 01001, UkraineAuthor: Regula BickelEnglish language editing: Stefan ShürmannPictures: FiBL CzLayout & printing: RPP Printing CompanyPrice: This leaﬂet is free of charge and may be downloadedvia the project homepage www.ukraine.ﬁbl.orgor via the FiBL shop at http://www.ﬁbl.org/shopAll of the statements contained in this leaﬂet have beencompiled by the authors according to their best knowledgeand have been scrupulously checked by the ResearchInstitute of Organic Agriculture FiBL. However, the possibilityof mistakes cannot be ruled out entirely. Therefore, thepublisher and the authors are not subject to any obligationand make no guarantees whatsoever regarding any of thestatements etc. in this work; neither do they accept respon‐sibility or liability for any possible mistakes contained therein.The “Organic Market Development in Ukraine 2012 –2016” is carried out with ﬁnancial support from the SwissState Secretariat for Economic Aﬀairs (SECO). The viewsexpressed are those of the authors and do not necessarilyreﬂect the views of the SECO.Technical leaﬂetDAIRYStep 1: Find the critical contaminationpoints. Find all the points, where bacteria could come  in contact with the milk. Ask the following questions at each step of processing starting with the milking area:•     The Main questions: Exists a possibility,   that bacteria could contaminate milk?Is everything cleaned before using?• Is milk being exposed to unclean equipment?  E.g. dirty towels, dirty buskets, tubes• How often is the equipment cleaned?Is it enough?• Is there any patched equipment? Is it possible  that bacteria could contaminate at the  patched situation?• Does staﬀ wear clean clothes and shoes?Do they wash and disinfect hands before working?• Are there any windows, doors and ventilators  where ﬂies and other insects could enterthe room?• Etc. HYGIENE CONCEPT: CRITICAL CONTROL POINTS (CCP)If you like to have the hygienic situation of your products under control you should ﬁrst ﬁnd thepoints, where contamination with bacteria could occur. The most popular concept for hygiene controlis the CCP‐Concept. Starting with milking, inspect all steps in the processing plant to ﬁnd the criticalcontamination points. Step 3: MonitoringCheck the equipment, the rooms, the staﬀ in thebeginning every day using the checklist. Whenyour quality reach acceptable TBC and SCC, youcan do your checks every 2nd day.Raw milkconsumptionMilk forprocessingTotal Bacteria count, TBC/ml 50‘000 100‘000Somatic Cell Count, SCC/ml 300‘000 400‘000Enterobacteria, counts/ml 100 naCoagulase positivestaphylococcus counts/ml 100 naSalmonella counts/25ml 0 naStep 2: create a checklist with thecritical pointsWrite down all the risky points in a checklist, which you could use for monitoring the process.The checklist covers all the steps from milkingto the ﬁnished product:• Milking: e.g. cow, bucklets, tubes, tanks,ﬁlters• Storage: e.g. tank, connecting parts, • Filling equipment: e.g. diﬃcult to cleanconnecting parts, open tanks/buskets, • Bottles, glasses used: e.g. packaging of empty  bottles, damaged bottles• Transport: e.g. temperature, tank• Staﬀ: e.g. clothes, hands, covered hair, • Rooms/area: e.g. ﬂies, windows, doors, walls,  diﬃcult to clean corners

Dairy Processing: Hygiene Parameters

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