It will be helpful for everyone those are concern their health.

1. Welcome
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2. Introduce
Rafiqul Islam Rifat
Student of IUBAT
University Of
Bangladesh(2016-2019)
Department: Collage of
Agricultural Sciences
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3. Topic Name
Safe Milk Production for Public Health
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4. What is milk?
 Milk may be defined as the whole lacteal secretion of mammary
glands of the mammals obtained by the process of milking of one or
more individuals(animals) during the period following at least 72
hours after calving or until the milk is free from colostrums
containing not less than 3.5% fat and 8.5% SNF(Solids Not Fat).
 Milk is a white opaque fluid with few exceptions where it is tinge
(coloring spot yellowish color particularly within a breed.
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5. What is Colostrum?
 Colostrum may be defined as the first secretion of the mammary
gland following parturition which is fully designed by the almighty
creator to give young a good start in life.
 No one of the scientists has been able find out the alternation of
feeding colostrums to the newborn baby/calf for a certain specific
period of life.
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6. Comparative composition of milk and colostrums
Composition of colostrum (first 24 hours after calving) and of milk
Components Colostrum Milk
Total solids (%) 22.5 12.5
Water 77.5 87.5
Fat (%) 3.5 4.0
Protein (%) 14.3 3.3
Casein (%) 5.2 2.6
Albumin (%) 1.5 0.5
B-Lactoglobulin (%) 0.8 0.3
a-Lactalbumin(%) 0.27 0.13
Serum albumin(% ) 0.13 0.04
Immunoglobulin(% 5.5- 6.8 0.09
Lactose 3.0 4.6
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7. Milk is considered to be a complete meal -Why and how?
 Food and Agriculture Organization of the United Nations observes
the World Milk Day on 1st June every year to recognize the
importance of milk. Milk loaded with nutrients like protein,
Vitamin A, B1,B12, and D, potassium and magnesium, and milk is
believed to be much more nutritious than most beverages.
 Milk has been recognized as an important part of our daily diet
including in tea, coffee and shakes, smoothies and ice cream, across
all the cultures. Milk has got numerous uses but is most often
enjoyed alone because milk is regarded as complete meal.
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8. Medicinal use of milk
 Milk is rich in protein, fat, carbohydrate (lactose and high quantum
of soluble fibers), all known vitamins and various minerals(except
iron) essential for sustaining life and maintaining sound health. The
milk protein contains all the major amino acids required for
building tissues and the repair of damaged cells of the body. Soluble
fibres bond with sugar and fat and delay digestion. Therefore, milk
is highly recommended for people suffering from constipation.
Warm milk is good for people with stomach problems and even
those who have erratic meal timings.
 Milk vitamin B12 ensures healthy functioning of the brain and the
nervous system. Niacin, also known as vitamin B3, may help
maintain a steady weight and improve energy expenditure. Dairy
food calcium also increases the fat metabolism and the milk
calcium may reduce the risk of hypertension by maintaining the
elasticity of blood vessels.
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9.  Moreover, goat and sheep milk contain capric acid , a healthyfat
that helps in raising the levels of HDL cholesterol. Milk, as a
wonderful beverage containing palmitoleic acid (another healthy
fat) protects against the insulin resistance. In the burning weather,
anyone can even make some cooling sherbets with milk or the
good-old cold coffee may always be peaceful.
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10. What is clean and safe milk?
• The milk coming from the healthy cows or buffaloes or any other
domesticated and commonly reared dairy animals under the
hygienically sound surroundings of the dairy farm having pleasant
flavor, avoidance of dirt and filth, containing relatively small
number of bacteria (2,00,000-very good standard) and essentially
free from pathogens-may be defined as clean milk.
• However, the clean milk should not be confused with the cleaned
milk which generally means the milk that has been passed through a
strainer or a clean cloth to remove visible extraneous materials.
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11. Benefits of clean and safe milk production
 Ensures considerably harmless presence of bacterial count in milk.
 Ensures increased shelf life of milk for prolonged keeping quality.
 Minimizes chance of disease outbreak in calf, milking cows and
human beings.
 Reduces the veterinary and medication cost.
 Helps to maintain economic replacement and farm stock.
 Creates scope of higher market price in making profit from the safe
milk.
 Creates confidence and maximum satisfaction of the customers and
consumers on quality of the milk in respect of health interest.
 Creates the opportunities of exporting milk.
 Ensures expected sustainability of the dairy farm.
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12. Contaminating bacteria present in milk:
Name of the bacteria Nature, disease & effects
- Bacillus Cereus Produces toxin that cause diarrhea
and vomiting
Bacillus cereus spores Heat-resistant and may survive even
after pasteurization
Brucellosis Prolonged fever in children
Campylobacter jejuni Campylobacter jejuni, bloody diarrhea and abdominal pain
Coxiella Burnetii Present in cow’s milk, resistant to heat and and daying, Q.
Fever (high fever asts for up to two weeks, unknown
prolonged fever in children.
E.coli Present in raw and soft cheese,bloody diarrhea (hemorrhagic
colitis,causes hemolytic uremic syndrome, also known as
hamburger disease marked by a low platelet count
thrombocytopenia) leading to bleeding and kidney failure.
Mycobacterium Avium
Subspecies Paratuberculosis
Strain of mycobacteria that can withstand
pasteurization, causes Crohn’s disease, also known
as inflammatory bowel disease, infection in
human is still confused.
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13. Name of the bacteria Nature, disease & effects
Mycobacterium Bovis infection Panic creating Tuberculosis (TB) in human and cow
(first affects the lungs) due to unpasteurized raw milk
consumption (almost similar to M. tuberculosis).
Salmonella infections Salmonellosis, raw milk and milk products, diarrhea and
high fever and high fever.
Staphylococcus Aureus infections Releases toxin into food that causes explosive Vomiting.
Yersinia Enterocolitis infections Raw milk and ice-cream-due to breakdown in
sanitization and sterilization techniques at dairy
processing facilities
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14.  Production of clean and safe milk is always profitable (with
respect to high market price and maintenance of health status)
being directly and/or indirectly related to the interest of the
producers, manufacturers and consumers due to the following
reasons-
1. Interest of the producers-
Clean milk renders protection against diseases kike Septic
Sore Throat. The Septic Sore Throat is essentially of human
nature but can become established in the udder of the cow.
Likewise, mastitis affected cow can easily contaminate other
healthy animals. Typhoid fever, dysentery and some other
diseases are transmitted to the milk by direct contamination
through human contact. Under the circumstances, it is must to
be careful about the maintenance of hygienic conditions of
their farms. Unless, due attention for leanliness is paid
properly-the milk is likely to get contaminated by other
microbes through body dust of the animal or through other
agencies. Consequently the life of unprocessed raw milk will
definitely be shortened. The producer will find it very difficult
to dispose his/her products at time consuming distant places.
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15. 2.Interest of the manufacturer- Quality raw material is always
essential for quality finished product. The quality raw material
enables the manufacturer to produce high quality products. The high
quality product is a factor which in turn increases the sale and
consumption of milk products. Thus, the margin of profit will be
more.
3. Interest of the consumer- Consumer’s interest provides the
better keeping quality and chances of spoilage are minimized.
Consumer’s interest also gives them guarantee against the milk born
infectious diseases like typhoid, diarrhea, etc.
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16. Milk-borne diseases transmitted to human
1. Infection of milk directly from the cow-The diseases are essentially
of bovine origin that may secondarily transmitted to human
specially if raw milk is consumed. The causative organisms enter the
milk through the mammary glands or through fecal contamination,
and thus cause a diseased condition in persons who consumes such
milk without pasteurization or boiling (eg. Bovine tuberculosis,
undulant fever or Malta fever etc.).
2. Infection from man to cow and then to milk-These diseases are
essentially of human nature, but can become established in the udder
of cows, eg., Speptic sore throat disease which is actually an acute
tonsillitis begins suddenly with a chill, fever up to 1050F,severe
swelling and soreness of the throat with painful swallowing
.Contaminated milk from the infected cows is the main source of
infection.
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17. 3. Direct contamination of milk by human beings-These diseases may
be transmitted to the milk by direct contamination through human
contact, either by carriers or patients, eg. Typhoid fever, Paratyphoid
fever, Dysentery, Gastroenteritis etc.
4. Indirect contamination of milk by human beings-These are human
diseases, the pathogenic organisms which enter the milk through
contaminated bottles or other utensils, water supply, insects and
dusts, eg. Typhoid or Paratyphoid fever, Dysentery.
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18. Steps or factors or measures considered in producing clean
and safe milk
The quality of milk is variable due to several steps or factors or
measures which are maintained and needed to be controlled directly
and /or indirectly by the milk producers in order to maintain and
upgrade the quality of the milk and its products as well as to make
optimum/ more profit from the dairy enterprise. The following are
the steps or factors or measures involved in the methods of producing
clean and safe milk being maintained by the dairymen-
1. Maintenance of herd animal health (calf, heifer, dry cow, pregnant
cow, etc).
2. Maintenance of cleanliness of cow’s flanks and udder.
3. Maintenance of cleanliness of farm premises and surroundings.
4. Control of flies and both of external and internal parasites and rodents.
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19. 5. Cleanliness and sterilization of utensils.
6. Cleanliness and health status of the milkmen.
7. Types and sanitization of the milk pans.
8. Straining through removal of sediment and other extraneous/ foreign
materials.
9.Effective time bound and regularity in feeding with the avoidance of
toxic, sour, off flavored, health affecting and corrosive feed
ingredients.
10.Proper cool chain maintenance ,storing and preservation during
transporting up to the supply to the final consumers.
11.Maintenance of standard bacterial population through adequate
pasteurization.
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20. Clean and safe milk production for saving public health
All the dairy products are produced from milk which is usually
drawn in the barn. These products (milk and milk products) are
highly and obviously susceptible to bacterial and sediment
contamination. This contamination is usually resulted unless the
farm barn is kept clean as well as disease free. However, in order to
produce the clean and safe milk, this bacterial contamination must
be lowered within a limit which can be accomplished by the
following measures and means-
1. Keeping the barn clean.
2. Using utensils clean.
3. Cooling the milk adequately if its distribution can not be ensured
within the two hours after milking.
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21. 4. Preventing contamination from cows, milkmen, surrounding
environments or some of the relevant known factors.
5. Preventing off odors possibly occurred from-feeds, old cows, cows
in late lactation, unhygienic surroundings, and some other sources
along with excessive agitation and oxidation, etc.
6. Preventing contamination of milk from –feed additive like
antibiotics, insecticides, pesticides, herbicides, corrosive and
weedicides.
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22. Suggested milking procedures for producing clean
and save milk
Hygienically managed and performed procedures can minimize the
pathological contamination of milk. Hence, the following steps need
to be taken accordingly-
(i) The cow should be reared under an adequate and comfortable health
environment with which she is familiar.
(ii) The udder must be washed with an individual cloth or paper towel
dipped in warm water containing adequate strong sanitizer like
iosan, potassium permanganet, etc before each milking.
(iii) One or two streams of milk to be taken from each quarter on a
stripe up for examining abnormality of milk and preventing the
spread of infection from the infected udder to the healthyones.
(iv) Approximately of one minute after stimulation udder, the milking
machine to be attached with the udder, because proper stimulation
requires 45 seconds for the secretion of milk from the teats.
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23. (v) The cow should be under observation keenly, when milking is
completed, the teat should be removed gently from the teat cup.
(vi) The milking machine should be washed and cleaned after each
milking.
(vii)The utensils and equipment must be cleaned, rinsed, and dried
before and after each milking.
(viii)The milkmen must be hygienically cleaned.
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24. Factors responsible for producing clean and safe milk
• The quality of milk is variable due to several factors. These factors may be
controlled directly or indirectly by the manufacturers in order to upgrade
the quality of the products as well as to make maximum profit from the
dairy industry. However, the following factors are involved in the methods
of producing clean and safe milk being maintained by the dairyman-
1. General measures on disease control and prevention: Prevention of farm
premise contamination through effective disinfection.
a. Prevention of water contamination and regular proper pasture
management, deworming and disinfection.
b. Control of intermediate/ arthropod host hosts, vectors, and reservoirs.
c. Restriction on trespassing of visitors and entrance of unauthorized
vehicles.
d. Maintenance of sanitary requirement and standard for market milk.
e. Production, development and maintenance of replacement stock.
f. Balanced ration, hygienic feeding and feed bio-technology.
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25. g. Elimination of diseases (typhoid, dysentery and other contagious
disease) carriers and culling of undesired animals. So, appropriate
measures are important and essential to control flies and internal
parasites.
h. Maintenance of disease free existing stock and replacement stock.
i. Grooming and care of milking and pregnant cows.
j. Cleanliness of the dairy plant, packaging machine and cream
separator.
k. Hygienic care of pregnant cows before and after parturition.
l. Regular checking of physical health status.
m. Proper cleaning/removal and disposal of waste, carcass and refuses.
n. Cleanliness of the vehicles used for transportation.
o. Hygienic housing ,environmental condition, cow comfort ,exercise,
and artificial insemination.
p. Vaccination of farm animals.
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26. 2. Health of the animals (calf, heifer and cows)of the herd- The animals
of the dairy herd must be free from pathogens like tuberculosis that
might be spread to human beings through milk. The animals should
be periodically checked every year specially for all types of
contagious diseases.
3. Clean animals-The flanks and udders of the cows must be cleaned
properly by the milkmen just prior to milking to prevent dirt getting
in to the milk.
4. Clean surroundings-Water should be sprinkled if the surrounding
place is found to be dusty (the place at which the animal is tied at
the time of milking )to make the milk free from adding of any
extraneous substance.
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27. 5. Control of flies-The flies can carry typhoid, dysentery and
other contagious disease organisms. So, appropriate
measures are important and essential to control flies and
other parasites.
6. Cleanliness of the milkmen-The milkmen themselves must
be free from all communicable diseases and must be of
clean habits as may be proved from their clean cloths,
trimmed nails, with no spitting around or talk while
milking.
7. Cleanliness of utensils-All possible cleanliness of all types
of milking utensils should be maintained in order to avoid
contamination from pathogens. The best way is to maintain
cleanliness of utensils, is to rinse the utensils immediately
after use. Following washing with plain water, the utensils
should be washed with warm water containing an
appropriate detergent. Soap should never ever be used in
washing the utensils, because the soap leaves a greasy film.
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28. 8. Straining-Straining is performed to remove the sediment and other
foreign materials. It should not be used as a cover for unclean milk.
If cloth is used, it should be washed and dried everyday, otherwise
the dirty cloth may spoil the quality of milk further rather than to
improve it.
9. Types of the milk pans- The milking pails should be sanitary with
dome-shaped top other than open buckets or vessels during milking.
10. Feeds of the dairy animals- Feeding of dairy animals milking ones)
should be fed before an hour of milking.
11. At the time of milking, in order to keep the cow busy, only the
concentrate feed item should be provided which contains less dusty
material(s).
12. Proper cooling and storing of milk- Milk should preferably be
cooled after milking by keeping the milking pails in cold water in
winter. In summer, ice cubes may be added to water if the cost
permits.
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29. Causes of high price of safe milk in the market
Per unit of safe milk costs more due to the following causes-
1. Highly technological dairy husbandry practices, breeding and
insemination.
2. Disease investigation, herd health management and feeds and
feeding.
3. Hygienic sanitation of barn, byre, dairy shed, dairy plant, milkmen,
and workers’ health maintenance.
4. Cleanliness and sterilization of utensils, equipment, and milking.
5. Maintenance of self life and keeping quality of safe milk.
6. Preservation, packaging, transportation and marketing.
7. Quality control and SPC test for contamination examination.
8. Printing and publicity.
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30. Microbial Standard of Raw milk
The Standard Plate Count (SPC) per ml or gm of milk is used to determine
the bacteria present in the raw milk. The Standard is given below-
This is to remember that, at the dairy plant, the pasteurized milk in
its final container should have a SPC per ml or gm not exceeding
30,000 bacteria.
SPC per ml or gm of milk Grade of raw milk
1. Not exceeding 2,00,000 bacteria Very good standard
2. Between 2,00,000 and 10,00,000
bacteria
Good standard
3. Between 10,00,000and 50,00,000
bacteria
Fair standard
4. Over- 50,00,000 bacteria Poor standard
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31. In summarizing the facts of the topic it could be said that-
A Poem about Safe Milk
Safely produced raw milk saves the human life.
Contaminated milk plays the role of sharp knife.
Should never ever drink raw milk once.
Should have to save the raw milk at once.
Produce safer, clean and cleaned milk.
Maintain communication for market link.
Reduce poverty, contamination and malnutrition.
Make profit link through selling for consumption.
Prof.Dr. Salah uddin
Faculty of IUBAT University
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32. Thank You All
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