Milking hygiene

Higijena je veoma važan čimbenik uspješne proizvodnje mlijeka. Poznato je da količina i kakvoća mlijeka ovise o zdravlju mliječne žlijezde. Zbog toga se provode razni postupci čišćenja i dezinfekcije u svrhu smanjenja onečišćenja vimena, a s tim u vezi i higijene u staji, higijene pribora i prostora za mužnju te čistoće ruku muzača. Veoma značajan čimbenik u provođenju ovih mjera je educirani stočar (farmer) koji treba sustavno provoditi sve nove postupke i mjere koje nalaže struka. Samo će se na taj način doseći traženu razinu kakvoće svježeg mlijeka i zadovoljiti uvjete Pravilnika o kakvoći svježeg sirovog mlijeka (NN 102/2000.).Hygiene is a very important factor for successful milk production. It is known that the quantity and quality of milk depend on the health of the milk gland. Various techniques for cleaning and disinfection exist to reduce dirt and contamination of the udder, and to keep the hygiene of the cowshed, utensils and the milking area as well as to keep the hands of the milker clean. A very important factor in carrying out these measures is the trained farmer who must systematically follow all the new procedures and measures dictated by the profession. Only thus the required quality of fresh milk will be achieved and the conditions in the Regulations on raw fresh milk quality will be satisfied. (NN 102/200O)