Clean Milk Production: Hygiene from Udder to Collection Centre

Milk leaves a healthy udder almost free of bacteria. Most contamination happens afterwards — from dirty teats, hands, utensils and slow cooling. Clean milk lasts longer, is safer to drink and increasingly earns a better price as processors test milk quality.

Before milking

• Milk in a clean, dry place, away from dust and dung.
• Wash and dry hands; keep nails short. Milkers should be healthy.
• Clean the teats and dry them with a separate clean cloth or paper towel for each animal.
• Strip the first few squirts from each teat and check for abnormal milk.

During milking

• Milk quickly, gently and completely, using the full-hand method rather than pulling the teat with the thumb.
• Keep tails clean or tied during milking.
• Milk animals with mastitis or under treatment last, into separate containers.

Utensils

• Use stainless steel or aluminium containers with smooth surfaces and wide mouths; plastic buckets scratch and hold bacteria.
• Rinse immediately after use, wash with hot water and detergent, then rinse and dry upside down on a rack in the sun.
• Never use the milk utensils for other purposes.

Cool milk fast

Bacteria multiply rapidly in warm milk. In summer, milk that stays warm for a few hours can sour before it reaches the buyer.

1. Filter milk through a clean cloth or strainer.
2. Cool it as quickly as possible — ideally to 4 °C in a chiller.
3. If no chiller is available, keep milk in a cool shaded place, place containers in cold water, and deliver promptly after milking.

Keep residues out

• Discard milk for the full withdrawal period after any antibiotic or other medicine.
• Mark treated animals clearly so milkers do not mix their milk.

Never adulterate

Adding water, powder or chemicals is illegal, dangerous to consumers and easily detected by collection centres. Selling clean milk builds a reputation and a reliable buyer.

Recording milk per animal and any treatment withdrawal periods in one place makes it easy for everyone on the farm to know which milk can be sold.