Improving Milk Quality

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Introduction:

Individuals of all ages need milk and dairy products in their diets. Cow milk contains roughly 150 nutrients (vitamins, micro- and microelements, etc.) essential to the body’s key functions in addition to the fundamental components (fat, protein, and carbs) (Shkromada et al., 2019). Microorganisms thrive on milk since it is an ideal food source for their growth and development, not only for humans. When milk is collected and stored, it can be a cause of sickness if basic cleanliness requirements are not followed. A person’s health can be jeopardized by drinking low-quality milk. TB, brucellosis, and listeriosis may be found in milk that has been contaminated (Nyokabi et al., 2021). In addition, antibiotic residues in milk may develop to antibiotic resistance, making it more difficult to treat illness. According to De Vries, Kaylegian, and Dahl (2020), dairy value-added processes are also plagued by the presence of antibiotics in milk. Yogurt, cheese, and other fermented dairy products can suffer large financial losses due to antibiotics that inhibit the growth of beneficial bacteria in the starter cultures. Overall, Ndahetuye et al. (2020) reported a need for all parties involved in the milk supply chain to invest if the tide is to be turned. It is difficult to maintain a competitive dairy value chain when the milk is of poor quality, which puts both the health of consumers and the chain itself at risk, requiring high quality standards for milk.

In this report, the focus is on cow milk and how its quality can be improved in order to reap the benefits of high-quality milk. The research concentrates on a variety of systemic issues such as concerns, challenges, and opportunities that the dairy industry faces in producing high quality milk. It also includes several recommendations aimed at encouraging all stakeholders to contribute positively in order for the milk supply chain to meet higher quality and safety standards.

Issues in Milk Production:

The goal of good and effective agricultural practices is to use the most efficient solutions available so as to maximize their profits. It is necessary to follow these practices in order to ensure that the milk produced is not only safe and sufficient for their intended purpose (Speedy, 2004), but also of high quality enough to sustain the long-term financial, social, and environmental sustainability of the dairy business (Willis et al., 2020). Due to the fact that milk produced is intended for human consumption, dairy farmers must have total trust in the safety and quality of the milk they make, as well as in the milk they sell. The consumption of contaminated milk may serve as a vehicle for pathogens such as bacteria, viruses, parasites, and chemical residues that are known to cause foodborne diseases and have a detrimental impact on the health and nutrition of the general population (Khan et al., 2015). A perishable foodstuff such as milk, if it is not properly preserved, can rapidly deteriorate in terms of its safety and nutritional value. The dairy industry has a number of challenges, including poor milk quality and food safety concerns (Shkromada et al., 2019). This is especially true when there is evidence of weak food safety management systems and low compliance with food safety regulations.

Methods to Improve Milk Quality:

It is important to first note that milk can be one of the best channels to grow and spread pathogens to humans through consumption. When it comes to manufacturing safe, high-quality milk products for clients, sanitary conditions are critical to success. The quality and safety of the harvest have an impact on overall post-harvest losses (post-milking waste) (Willis et al., 2020). It is necessary to have a high-quality product in order to market it effectively and to boost productivity and food security. Therefore, milk safety and quality must be considered a barrier to intensification (processing), which is a serious public health and livelihood concern across the world. To reduce the risks associated with milk production, all stakeholders must collaborate to develop preventative and control measures, quality management techniques, and appropriate regulations, as well as to support and improve the ability of smallholder dairy farmers to operate in their respective environments.

1. Educating Dairy Farmers

It is difficult for all food safety regulators to ensure that necessary precautions are taken to avoid foodborne infections and encourage the adoption of safe food practices. The best strategy is mentioned by Speedy (2004) to be educating dairy farmers and suppliers and to stimulate the economic growth of the dairy industry by equipping milk producers to meet set standards at the farm-level. Microbiological hazards, as well as measures for preventing or decreasing their presence in foods, must be taken into consideration in the management of food safety risks (Willis et al., 2020). In addition to herd size and location, factors such as milk temperature during delivery, the availability of a cold chain, and transportation time all have an impact on the microbial burden. These issues can be addressed by focusing on educating milk producers in order for them to meet international standards from the point of feeding, producing, milking, storage, and distribution.

2. Establishing Functional Systems at the Farm-Level

Controlling microorganism introduction and/or development in milk is critical for product quality at all stages of the milk value chain. Given the significance of raw milk to the dairy sector, Shkromada et al. (2019) observed that having a mechanism in place at the farm level to ensure the milk supply is safe is critical. The most effective way to manage food safety is through a risk-based, farm-to-fork strategy that prioritizes cost-effective preventive and control measures throughout the supply chain, as well as assistance with capacity building and supply chain coordination, and increases (market) incentives for food safety management. Competent authorities will need a policy and regulatory framework for food safety and quality, proper infrastructure, and appropriately experienced inspectors to function efficiently. This would result in a more coordinated and proactive approach to food safety management across the milk value chain.

3. Teach and Incentivize Sound Dairy Farming Practice

There is a need for governments and relevant food bodies to establish, monitor, and incentivize food farming practices for there to be better milk production practices. Fusco et al. (2020) highlight a need to include animal welfare, animal health, socio-economic and environmental management, milking hygiene, and better nutrition for all dairy farmers. The most critical aspect is to maintain control of microbiological contaminants in feed at the farm level. Here, Fusco et al. (2020) recommends facility hygiene and general cleanliness of animals and all other equipment used in milk production. An important consideration mentioned by Willis et al. (2018) is that mastitis, a chronic and perennial problem in milk production, can be avoided via sound animal health and management.

4. Farm-Level Quality Check and Monitoring

In order to ensure the safety of milk and dairy products, it is critical to reduce the initial microbial load in fresh milk and to control microorganism development. Recent studies on the production of high-quality milk recommend thorough cleaning and disinfection of milking equipment, as well as quick chilling of milk to 4°C or less after it has been produced (Willis et al., 2020). Additionally, trained advisers should be accessible to assist farmers in identifying and managing quality difficulties (Fusco et al., 2020). To this end, it is essential that the findings of quality tests are communicated to farmers in a timely way so that they may take appropriate action.

5. Management Services in Support of Decision Making

Dairy farmers require management services to aid them in making decisions on milk quality and other challenges. Devitt et al. (2013) recommend that farmers must be educated and financially viable in order to make the required adjustments to fulfill quality standards. They must be financially rewarded for enhancing milk quality through increased price (premiums). On a dairy farm, the competence of the milker, animal health, hygiene and production environment of the milking equipment, waste management, and temperature regulation are all crucial (Khan et al., 2015). As a result, management services must be offered to support farmers in milk production by ensuring sufficient sanitation and environmental conditions, safe feed and water, and proper medication usage.

Conclusion and Recommendations:

Following the foregoing discussion, it emerges that maintaining a competitive dairy value chain is difficult when milk is of poor quality, which puts both the health of consumers and the chain itself at risk, requiring application of high-quality standards for milk. Due to the fact that milk produced is intended for human consumption, dairy farmers must have total trust in the safety and quality of the milk they make, as well as in the milk they sell. Excellent dairy farming methods are required to ensure that the highest possible quality milk is produced for human consumption and the food processing industries. To improve the quality of milk, it is recommended that dairy farmers receive training and education, that farm-level functional systems be established, sound dairy farming practices be taught and incentivized, quality control and monitoring at the farm level be instituted, and that there be management services to support decision making.

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