Page 175 - Agriculture_Form_3

Agriculture for Secondary Schools

To ensure proper hygiene and safe operation, rubber liners in the milking
machine must be checked regularly for cracks, dirt, or signs of wear. Liners
should be replaced every 6 - 12 months, depending on their condition and use.
After each milking, all machine parts must be cleaned using a suitable brush and
sanitised using clean water and disinfectant such as dairy detergent. Internal parts
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must be scrubbed thoroughly, rinsed well, and allowed to dry completely. The
manufacturer’s guidelines must be followed for correct cleaning, maintenance,
and part replacement to keep the machine functioning effectively.
Note: To effectively clean a portable milking machine, follow a multi-step process
involving pre-rinsing with lukewarm water, washing with detergent and
sanitising with high temperature water.

Milk handling and hygiene

After milking, proper handling of milk is essential to maintain its cleanliness,
safety, quality, and market value. Poor hygiene can lead to contamination, fast
spoilage, and loss of income. Storage containers should be made of aluminium or
food-grade plastic and must not have cracks or absorb odours. Milk must be kept
away from chemicals, animal waste, and heat.
Before further handling, the quantity of milk collected from each cow should
be measured using a calibrated bucket or measuring container and recorded.
Accurate records help to monitor milk production, detect problems early, and
support decisions in feeding, breeding, and health care.

A key step in milk handling is straining to remove visible dirt and foreign matter.
On large-scale farms, this is done using a stainless-steel milk strainer or dairy
filter. On smallholder farms, clean double-layered cloths, preferably cheesecloth,
should be used. Proper straining ensures that all visible particles are separated
before storage or sale. Once strained, the milk must be cooled quickly to reduce
bacterial growth and preserve quality. Where cooling equipment, such as milk
coolers or refrigerators, are available, milk should be cooled to a temperature
below 10 ℃ and can remain fresh for up to 3 days. In areas such equipment, the
milk can be cooled in a water bath or a clay pot. These methods can keep milk
safe for 24 - 48 hours, depending on hygiene, ambient temperature, and cooling
effectiveness. If cooling is not possible, then milk should be boiled, processed
into stable products or sold immediately after milking.

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