Milk born hazards and technique of harvesting clean and hygienic milk

Milk supplies all the essential nutrients for growth and maintenance of mammals. Immunoglobulins present in milk protect newborns from a variety of disorders. Consumers all throughout the world have developed a taste for high-quality products and prefer them. Milk is a perishable product; it must be produced and handled in a sanitary manner from the farm to the consumer's table. Milk and milk-derived products can contain a wide range of microorganisms and are potential sources of food-borne diseases. Food-borne pathogens in milk may be consequence of direct contact with contaminated sources in the dairy farm environment, as well as discharge from an affected animal's udder. One of the most significant aspects of improving the quality of milk is to produce it in a clean environment. Animal hygiene, milking hygiene, equipment hygiene, and processing hygiene are the four key characteristics of clean milk production. Lack of information about clean milk production, use of unclean equipments and lack of potable water for cleaning purposes are some of the factors which contribute to the poor hygienic quality of raw milk. Farmers must be properly educated on the necessity of clean milk production from the perspectives of health, marketing, and animal health. The need for clean milk production is crucial in order to compete in national and international markets