melkehygiene

Melkehygiene refers to the practices and controls applied throughout the milk chain to prevent contamination and preserve the safety and quality of milk and dairy products. The concept covers hygiene measures on the farm, during milking and collection, in transport, in processing, and in packaging and storage, alongside monitoring and traceability systems.

On the farm, melkehygiene includes maintaining clean milking equipment and facilities, ensuring good udder health in dairy animals, and enforcing hygienic practices by personnel. Clean water, pest control, and proper maintenance of milking parlors help minimize contamination from environmental sources. Pre- and post-milking teat disinfection are common practices in many systems to reduce microbial load.

During collection and transport, milk is kept in clean, sanitary containers and subjected to rapid cooling to slow microbial growth. The cold chain is essential to maintain freshness and prevent spoilage, with temperature controls and timely transport to processing facilities.

In processing, pasteurization or other approved heat treatments reduce pathogenic microorganisms. Cleaning and sanitization of equipment and facilities, along with stringent in-process controls, are fundamental. Some products may undergo additional processing, such as homogenization or ultra-pasteurization, depending on the product category.

Packaging and storage require sterile packaging, correct labeling, and maintenance of cold storage conditions to preserve quality and enable traceability. Quality control measures, including microbial testing, somatic cell counts, and monitoring for antibiotic residues, support compliance with safety standards and regulatory requirements.

Regulatory frameworks for melkehygiene vary by country but generally follow international guidelines and national food safety laws to protect public health and ensure product reliability.