Milkhandling

Milkhandling refers to the procedures and practices used to manage raw milk from the point of collection at a farm or dairy facility through to its processing, storage, and distribution for consumer use. The primary objectives of milk handling are to preserve the quality and safety of the product, maintain its nutritional value, and comply with regulatory standards that protect public health.

Raw milk must be separated from animals in a clean environment, cooled immediately to 4 °C or lower, and kept at that temperature until it can be transported to a processing plant. This rapid cooling slows bacterial growth and extends shelf life. Milkhandling equipment—including tanks, pumps, and conveyor belts—must be made from food‑grade stainless steel, be free of contaminants, and be designed for easy cleaning and sanitation.

Once at the processing plant, milk undergoes a series of steps. Pasteurization, typically at 72 °C for 15 seconds (high‑temperature short‑time) or 63 °C for 30 minutes (low‑temperature long‑time), destroys pathogenic bacteria such as *Salmonella*, *Listeria*, and *E. coli*. After pasteurization, milk may be homogenized to disperse fat globules evenly, ensuring a uniform texture. Optional treatments such as ultra‑high‑temperature (UHT) processing produce shelf‑stable milk that can be stored at room temperature for extended periods.

Following quality testing for microbiological parameters, somatic cell count, and chemical composition, the milk is packaged in sterile containers—plastic bottles, cartons, or aluminum cans—under hygienic conditions. Proper labeling indicates the product type, milk content, pasteurization method, and expiry date. Throughout milkhandling, strict adherence to Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Points (HACCP) principles is mandated to prevent contamination and ensure consumer safety.