Effect Of Different Hygenic Condition During Milking On Bacterial Count Of Cows’ Milk

Abstract

Effect of three hygienic conditions (T_1- washing and disinfection of udder and teats, milker hands, and a sanitary rinse of milking pails using calcium hypochlorite solution with 200 ppm Cl; T_2- washing of udder and teats, milker hands and milking pails with normal water; and T_3- 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 T₁,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 T_1-- milk Initial SPC of T₁ was 86% and 64% lower than that of T₂ and T₃ respectively, 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.

DOI: http://dx.doi.org/10.3329/bjas.v38i1-2.9919

BJAS 2009; 38(1-2): 108-114