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Effect of Different Hygenic Condition During Milking on Bacterial Count of Cows’ Milk

M. A. Islam
Department of Dairy and Poultry Science Patuakhali Science and Technology University, Patuakhali, Bangladesh

M. N. Islam
Department of Dairy science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. A. S. Khan
Department of Dairy science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. H. Rashid
Department of Dairy science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

S. M. Obaidullah
Department of Dairy science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

Effect of three hygienic conditions (T₁- washing and disinfection of udder and teats, milker hands, and a sanitary rinse of milking pails using calcium hypochlorite solution with 200 ppm Cl; T₂- washing of udder and teats, milker hands and milking pails with normal water; and T₃- without any kind of preparation of udder and teats, milker hands and milking pails) before milking were studied. Fifteen “Red Chittagong” milking cows were selected and divided into the three treatment groups (5 in each) maintaining under identical management conditions icluding floor hygiene, feeding and post-milking equipment sanitation. Initial bacterial quality as measured by Standard Plate Count (SPC), Coliform Count (CC) and Methylene Blue Reduction Time (MBRT) of milks obtained under T_I, T₂ and T₃ were significantly (P<0.01) different. On the basis of SPC, CC and MBRT initial bacterial load was highest for T₂- milk and lowest for T₁- milk Initial SPC of T₁ was 86% and 64% lower than that of T₂ and T₃respectively, whereas CC of T₁ was 89% and 69% lower than that of T₂ and T₃, respectively. Standard Plate Count and CC of T₃ were respectively 43% and 65% lower than those of T₁. The initial MBR time were in the order T₁ = T₃>T₂ (P<0.01). Results of the present study revealed that milking hygiene has significant effect on initial bacterial count of milk.

Keywords: Milking hygiene, Red Chittagong cows, Bacterial count

Location: Dairy Farm and Dairy Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh

Start Date: 00-09-2007

End Date: 00-10-2007

Program Area: Postharvest and Agro-processing

Commodity: Milk

Objectives:

1. To study the effect of milking hygiene on initial bacterial count and the effectiveness of calcium hypochlorite solution (200 ppm Cl) as a sanitary agent for hygienic milking.

Methodology:

This study was conducted at Dairy Farm and Dairy Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, during the period of September to October; 2007. A stock solution was prepared by making a smooth watery paste of 100 gram of commercial chloride of lime (Bleaching powder) containing 30 percent available chlorine (Cl), and then adding water slowly and stirring thoroughly until the solution amounts to 2 liters. Then it was allowed to settle and strained into a tightly closed glass bottle. The stock solution was kept in a cold dark room. For the final use 250 ml of this stock solution was added to every 20 liters of water and mixed thoroughly. So, prepared final solution contains approximately 200 ppm (187 parts of available chlorine to 1,000,000 parts of water) chlorine, which is the strength recommended for farm use. This final solution was immediately used. Used solution was thrown away and new one mixed daily. The stock solution was used for maximum 7-8 days and new stock solution was prepared once a week. Fifteen milking cows were selected from the elite herd of Red Chittangong Cattle Project maintained at BAU Dairy Farm. Cows were of similar yield characteristics, and randomly divided into three treatment groups containing five (5) cows in each. All the milking cows were maintained under identical managemental conditions including floor hygiene, feeding and post milking equipment sanitation. Udder and teats of five cows were washed with 200 ppm chlorine solution (previously made), milking pails and milkers’ hands were also sanitized with the same solution before milking. Three hygenic conditions represents are T₁, T₂ and T₃ respectively. In T₁group, calcium hypochlorite solution (200 ppm Cl) was used as a sanitary agent for pre-milking washing and disinfection of udder and teats, hands of milker, and milking pails; in T₂ group, milking was done in wet condition after washing udder and teats, hands of milker, and milking pails with normal water; and in T₃ group, udder and teats, hands of milker and milking pails were not prepared by any means. Milking was done by hand and in open pails. Mixed milk samples of 250 ml from individual treatment groups were taken into three sterile bottles and kept in ice box. Milk samples were brought to laboratory for analysis immediately after milking. Milk samples were collected at an interval of 3-4 days for analysis during the study period. The milk samples were analyzed for initial microbial quality with the help of Standard Plate Count (SPC), Coliform Count (CC), Methylene Blue Reduction Time (MBRT) test. All the parameters were studied as per the procedure described in the Standard Methods for the Examination of Dairy Products. The statistical analyses were done by plotting experimental data in Completely Randomized Design (CRD). Statistical package MSTAT-C was used for analytical purpose. In case of significant difference LSD test was carried out to find out the significant difference among different treatment means.

Source of Information: Bang. J. Anim. Sci. 2009, 38(1&2) : 108 – 114; ISSN 0003-3588

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The study revealed that milking clean cows in dry condition gives better initial bacterial quality of milk compared to washing of udder, milker hands and milking pails with normal water before milking. Washing and disinfection of udder and milkers’ hands, and sanitary rinse of milking pails just before milking significantly improved initial bacterial quality of milk. The calcium hypochlorite solution (200 ppm Cl) can be used as an effective sanitizer in milking hygiene operations to improve initial bacterial quality of milk.

Knowledge Management: Journal