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Научни трудове на Съюза на учените в България-Пловдив. Серия В. Техника и технологии, естествен ии хуманитарни науки, том XVI., Съюз на учените сесия "Международна конференция на младите учени" 13-15 юни 2013. Scientific research of the Union of Scientists in Bulgaria-Plovdiv, series C. Natural Sciences and Humanities, Vol. XVI, ISSN 1311-9192, Union of Scientists, International Conference of Young Scientists, 13 - 15 June 2013, Plovdiv.
DETERMINATION OF CCP AND HAZARDS ON DAIRY FARM WITH CENTRAL MILKING PARLOUR
Biljana Trajkovska, Borce Makarijovski, Goran Mihajlovski Mentor: Ljupce Kochoski University "St. KlimentOhridski" - Bitola, Macedonia, Faculty of Biotehnical sciences- Bitola, Macedonia e-mail: bile.petkovska@yahoo.com
Abstract
Determining the critical control points (ССР) and the hazards during the milking is a key factor of getting a quality and safe product that is to please the consumers' requirements. On the bases of the production diagram, the CCP and the hazards which can affect the hygienic safety of the milk have been determined. If central milking and an unrestrained manner of keeping the cows is used, the determined CCP are: the beginning of production after the calving, forming groups of cows, filtration, collecting in a milk cooling tanks, cooling and keeping the milk. The following are determined as РОРА (points of particular attention): disinfection of the udder after the milking, the milking, the disinfection, taking samples and the application of the milking equipment.
Key words: ССР, hazard, dairy farm, central milking parlor
Introduction
In order to get a high quality and safe milk, the cows need to be healthy (Hampton T., 2010), which can be only accomplished by a good breeding of the animals, safe and responsible use of veterinary medicines and control and monitoring of the health and the wellbeing of the animals. In this sense, it is very important to pay attention to the milk hygiene before and after the milking as the contamination happens during and after the milking process. At this point, very important contamination factors are the equipment, the udder infections, dirty udder or teats, dirty hands or clothes.
The НАССР system's goal is to locate the possible hazards and ССР in the process of raw milk production and the first step is to precisely describe the milk production technology on a farm (Vagany J., и Dunay A., 2004). It is very difficult to maintain a complete control of the hazards on a farm, as it represents an open system (Trajkovska, B., Kochoski, Lj. 2010).
Materials and methods
Our research was conducted on a cow farm with a total number of 470 cows with a central milking parlour and a unrestrained manner of keeping the cows. In the course of the six month research the work activities were being monitored by a HACCP team and a production diagram was set up, on the bases of which the hazards which can affect the raw milk quality were determined afterwards. The hazards have been divided into three groups: physical, chemical and biological,
and after that a verification of the production diagram was conducted on the spot. The raw milk production diagram (scheme 1) is made in order to make it easier to determine the CCP in the raw milk production and the hazards that can affect the quality and the safety of the milk. A stem or a tree of decision is used in order to identify the CCP. As a part of the identification of CCP, every step of the production is observed, in the order they happen, using the production diagram as a guide.
Scheme 1: Production diagram with central milking
Results and discussion
The production diagram should be designed by a HACCP team and should contain all the steps of the production as they happen in the reality. The HACCP team should verify the diagram on the spot, during the work activities (Buncic S., 2009). When designing the production diagram it is necessary to identify the biological, the physical and the chemical hazards (Elliott M. et al. 2005). If a certain phase of the production process can lead to an unacceptably high hazard, it is considered critical for the safety of the product and is called a CCP. A CCP is a step where the control takes place and which is important for the prevention or elimination of the food safety hazards, that is, reducing them to an acceptable, tolerable level (Angelkov, B. 2010). However, with the animals and their biological variations, it is most often the case that POPA (points of particular attention) is used. In CCP it is necessary to define the tolerance limit and the standards, while as in POPA it is necessary to define their goals (Noordhuizen JPTM., h Cannas S.J., 2009).
Table 1: Milking in a central milking parlor (C-Chemical hazards, B-Biological hazards, P-Physical hazards)
Phases Hazards Control measures Monitoring Correctional measures
Beginning of production after calving - CCP1 C, B (antibiotics, microorganisms and SCC) Examining the milk quality, making sure there are not any antibiotics Keeping record of every cow Waiting period
Forming groups of cows - CCP2 B (Mastitis milk) Separation of the mastitis cows Marking the mastitis cows Separate milking of mastitis cows
Preparation of the udder for milking (washing, drying and milking of the first few squirts) and completing the milking - CCP3 B, P (dirty udder and presence of microorganisms) Washing, drying, milking of the first squirts of milk on a black surface Monitoring the teats' condition Correct preparation and udder hygiene
Filtration - CCP4 P, B (presence of other materials and microorganisms) Regular change of filters Monitoring the condition Regular change of filters
Collecting in a milk cooling tanks, cooling and keeping - CCP5 B- (development of microorganisms) Quick cooling Documenting the cooling temperatures
The beginning of the production after the calving is considered as CCP1 because of the possible presence of antibiotics. According to Trajkovska B., Kochoski Lj., (2010), the beginning of the production is considered as a CCP as there is a danger of chemical hazards. Mixing of the milk which contains antibiotics with the other milk is not allowed and because of this reason on the farm the cows which had been treated with antibiotics are marked with a yellow ribbon on the lower right hind limb and it is necessary that they are kept in a separate section and milked last.
During the formation of the milking groups it is necessary to separate the mastitic cow and milk them last and this phase is marked as a CCP2. The mastitis control on the dairy farm is performed by farm tests in order to remove the pathogenic bacteria which can be easily transmitted through: disinfection of the udder after milking; universal antibiotic dry cow therapy; clinical diseases treatment; separation of the chronically ill cows; proper sanitation of the milking machine; in this phase biological hazards which can affect the milk safety can appear (Trajkovska B., Kochoski Lj., 2010).
The correct preparation of the udder for milking is important for the increase of the hygienic sanitation of the milk and for this reason it is determined as a CCP3. Because of this, the application of the good practices on the dairy farm enables a decrease in the average microorganisms' number and reducing the hazards of pathogenic bacteria presence in the raw milk (Karakok G.S., 2007). A decrease of the microorganisms' number that will end in the collective milk can be reached by milking from a clean and dry udder (Bray D.R., Shearer J.K., 1986), Apart from this it is also necessary that the stall is regularly cleaned, hygiene of the hands of the milking person and udder hygiene, in the course of which it is necessary to use disinfectants in order to get hygienic sanitary milk (Vucemilo M., and Vinkovic B., 2005).
The application of the milking apparatus, the milking and the disinfection of the teats after the milking and taking samples is marked as POPA. According to Duranec VT., and Krnjak N., (2008), after the milking it is necessary to perform a disinfection on the teats as the muscle sphincter takes about 15 minutes to close the canal of the teat and this is the most suitable timing for entrance of the microorganisms and a precondition for mastitis. By disinfecting the teats after the milking the number of new infections is reduced by 50% (Brightling P., 1998, Pavicic Z., et all 2008). Taking samples for an analysis is the last phase which requires a correct taking of the
sample and its examination and complying with the regulations.
The filtration is appointed as CCP4, as there is a danger that the other physical matter mixes into milk and thus contaminates the final product. As well, there can be a development of a large number of microorganisms as a result of an infrequent change of filters (Trajkovska, B., Kochoski, Lj., 2010).
The quick cooling at the temperature of 4-5 0C as well as the keeping the product at this temperature is a successful method for microorganism development prevention as this can cause the milk to spoil, food poisoning and even certain diseases and because of this reason this phase is marked as CCP5 (Trajkovska, B., Kochoski, Lj., 2011). The dominant microflora in the cooled milk at the temperature of 2-4 0C according to Kirin S., (2001) is the psychrotrophic bacteria. In order to maintain the quality, according to Bell J.R.M., et all (2006) the milk after the milking, if it is not to be processed immediately, needs to be cooled under 4 0C for a time frame from 30 minutes to an hour (Glavic M., 2010).
Conclusion
In order to get a hygienic sanitary milk it is necessary that the animals are healthy, especially their mammary gland. It is necessary to prepare work protocols which will precisely determine the work manner on the dairy farm. Also, of an utmost importance is to keep a record for each cow, in order to improve their overall health and for a regular record of the dry period. On the farm, as well, the recording system should be put into practice, so that every area can identify their providers. By introducing the good practices, the determination of the CCP and the hazards, the milk producers are going to increase the milk production and are going to get milk that complies with high standards, that is, better quality milk which is understandably going to result with higher profits.
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