How to improve Quality Assurance of Milk.

Many farmers faces challenges of maintaining the quality of milk before and after milking from the animals like cow.

But here we will see how to maintain the quality of milk before milking, and after milking.

01. Maintaining the milk quality before delivered from the animal.

>Lactating animals should be of good health free from diseases causing decrease in milk quality like Mastitis, and should be washed before milking.

>Animal should be regurally provided good nutritional  food content  that boost milk production. Foods having enough of calories, Fats, Proteins, Fibres, and minerals are required to make sure the milk produced is of high quality.

> The Farm Field should be normally clean enough to prevent animals from diseases attack.

02. Maintaining  milk quality during Milking from the animal.

>The milk containers should be washed with portable water and soap and dried before milk is poured into it. This will reduce contamination with Exogenous  agents.

>Operator who milking the animal should also be good hygienically and of  good health, free from diseases like Tuberculosis, diarrhoea, sneezing or flue to avoid transfering of bacteria to milk.  Both Milkers and Vendors  should wear clean protective cloth or aprons and their hand should be washed before free from sores, boils, fungus and reduced nails.

> Avoid suddenly sneezing or coughing direct to the milk during milking.

>Filter  the milk immediately after milking inoder to remove foreign particles.

>Never add or remove anything from milk which is not natural to milk such as water, flour, or anything else.

03. Quality of Milk During Storage

> The milk should be stored in a cleaned container that has wide mouth, no clacks,no corners, made of stainless material i.e Aluminium Can which is non corrosive. Be sterilisable by both water and chemicals.

The Quality Aluminium can Vessels for milk storage and transportation.

>Once milk have filtered and  poured into the container, they should be immediately stored in a refrigeration temperature below  3°C to prevent deterioration.

 04. Quality of milk During Processing

> Make sure the heating vessels are cleaned  enough.

 > Avoid underheating to prevent living micro organisms like bacterias, and overheating of milk to prevent caramerisation which leads to browning due to extreme high boiling temperature.

>For yoghurt manufacturing make sure the starter culture is pure and not spoiled or decayed to avoid producing bitter milk product.

05. Quality of milk during packaging process.

Once the milk has been processed they should be packaged in a well improved packaging material inoder to maintain the higher shelf life for proper human consumption. Example of packaging materials are as follows;