Boas práticas em qualidade do leite - Manejo de Ordenha

Embrapa

21 May 202308:20

Summary

TLDRThis video script emphasizes the importance of milk quality in the Brazilian diet and its production by over 25,000 families in Rondônia. It outlines the critical practices for hygienic milk production, including proper milking techniques, the use of clean facilities, and the application of chlorinated water for teat disinfection. The script also highlights the significance of post-milking teat disinfection to prevent mastitis and the need for immediate milk cooling and storage at 4°C within 3 hours. It concludes with guidelines for cleaning equipment and facilities using approved detergents.

Takeaways

🥛 Milk is an essential food in the Brazilian diet due to its high nutritional value.
🐄 Over 25,000 families in Rondônia are involved in the dairy activity, which is a significant source of income.
🧀 Quality milk is fundamental for producing quality cheese, yogurts, and other dairy products.
📋 Legislation defines quality standards that producers and the industry must follow, emphasizing the importance of producing a noble food responsibly.
🔬 Embrapa Rondônia conducted studies to evaluate hygiene practices in dairy farming conditions, leading to simple practices that can reduce bacterial contamination by over 90%.
👋 Proper milking management is crucial for obtaining milk quickly, hygienically, and without causing injuries or spreading diseases among cows.
🚿 The milking area must be adequately structured and clean, with treated water recommended for solution preparation and cleaning.
🧑‍🔬 Worker hygiene is important, with hands being clean throughout the process and materials organized for milking.
🍼 Two types of chlorinated water solutions are evaluated for teat disinfection before and after milking, with specific preparation methods provided.
🐮 Animals should be milked in a healthy state, with a complete and uninterrupted milking process, organized by a milking line to prevent disease spread.
🧪 The California Mastitis Test (CMT) is used to identify subclinical mastitis in animals, which should be treated at the end of the lactation period with antibiotics.
🧴 Post-milking teat disinfection is essential to prevent and control contagious mastitis by eliminating pathogens that cause the disease.
🧊 Milk obtained must be cooled immediately to 4 degrees Celsius within 3 hours and can be stored for up to 48 hours before being collected by the industry.
🧹 After milking, cleaning of facilities, utensils, and equipment is necessary, using only approved detergents and storing them as per manufacturer's instructions.

Q & A

Why is milk considered an important food in Brazil?
-Milk is considered an important food in Brazil due to its high nutritional value, and it plays a significant role in the diet of the population.
How many families in Rondônia are involved in the dairy activity according to the script?
-More than 25,000 families in Rondônia are involved in the dairy activity.
What is the fundamental aspect of producing quality milk for obtaining quality dairy products?
-Producing quality milk is fundamental to obtain products like cheese, yogurts, and other derivatives that are also of quality and safe for consumers.
What does the legislation define for dairy producers and the industry?
-The legislation defines the quality standards that dairy producers and the industry must follow.
What did Embrapa Rondônia do to improve milk quality?
-Embrapa Rondônia conducted intensive studies to evaluate hygiene practices in dairy farming conditions, leading to the definition of simple practices that can reduce bacterial contamination in milk by more than 90%.
What are the four main stages presented in the video for producing quality milk?
-The four main stages for producing quality milk presented in the video are not explicitly mentioned in the transcript, but the script discusses milking practices, hygiene, post-milking teat disinfection, and cleaning procedures.
What is the importance of proper milking management?
-Proper milking management is essential to obtain milk quickly, hygienically, without causing injuries to the udders, and without spreading diseases among cows.
What are the two types of milking mentioned in the script, and is there a difference in milk quality between them?
-The two types of milking mentioned are manual and mechanical. There is no difference in the quality of milk obtained from different types of milking as long as proper hygiene procedures are adopted.
What is the recommended water treatment for preparing solutions and cleaning during milking?
-The recommended water treatment for preparing solutions and cleaning during milking is chlorinated water, with chlorine being the most used product.
What are the main materials needed for milking according to the script?
-The main materials needed for milking include milking pail, coagulation bucket, disinfection solution for teats, paper towels, dark bottom cup, clean ropes, and milking chair.
How should the worker ensure the cleanliness of the milking equipment and their hands during the process?
-The worker should ensure that the milking equipment such as pails, coagulation buckets, and coagulation buckets are clean, and their hands are clean throughout the entire process by using chlorinated water for disinfection and washing.

Outlines

00:00

🥛 Importance of Milk Quality and Hygiene Practices

The script emphasizes the significance of milk as a vital food in the Brazilian diet, highlighting its nutritional value and economic importance for over 25,000 families involved in dairy farming in Rondônia. It underscores the necessity of high-quality milk for producing safe and superior dairy products. The script introduces the role of legislation in setting quality standards for producers and the industry. Moreover, it stresses the importance of hygiene practices in milk production, as established by Embrapa Rondônia, which has developed simple practices to reduce bacterial contamination by over 90%. The video promises to present these practices in four main steps, starting with milking as a key activity in dairy farming, requiring proper handling for quick, hygienic milk extraction without causing harm to the cows or spreading diseases.

05:00

🧼 Milking Process and Post-Milking Procedures

This paragraph delves into the specifics of the milking process, detailing the importance of a clean and organized milking area, the use of treated water for solutions and cleaning, and the necessity of maintaining worker hygiene. It outlines the materials required for milking, including stainless steel pails, coagulation solution, and disinfection solutions. The script explains the preparation of two types of chlorinated water solutions for teat disinfection and hand washing, providing exact measurements for each. It also discusses the importance of conducting a pre-milking teat inspection to identify clinical mastitis in cows, which requires immediate treatment and segregation of the milk. The paragraph further explains the use of the California Mastitis Test (CMT) to identify subclinical mastitis and the recommended practices post-milking, such as teat disinfection to prevent contagious mastitis and the importance of feeding animals after milking to facilitate teat sphincter closure. It concludes with instructions on milk cooling and storage requirements, as well as the cleaning procedures for facilities and equipment, using approved detergents and following manufacturer guidelines.

Mindmap

Keywords

💡Dairy

Dairy refers to products derived from milk, such as cheese and yogurt. In the context of the video, dairy is highlighted as an important industry in Rondônia, Brazil, where over 25,000 families are involved in milk production activities, emphasizing its significance as a source of income and nutrition.

💡Quality Standards

Quality standards are the criteria that producers and the industry must follow to ensure the safety and quality of dairy products. The video mentions that adhering to these standards is not just a legal obligation but also a responsibility to produce noble food items that are safe for consumers.

💡HACCP

HACCP stands for Hazard Analysis Critical Control Points, a systematic approach to food safety that identifies physical, chemical, and biological hazards in production processes. The video script implies that Embrapa Rondônia has conducted studies to evaluate hygiene practices, which likely includes HACCP principles to reduce bacterial contamination in milk.

💡Milking

Milking is the process of extracting milk from dairy animals, which is the main product of dairy farms. The script emphasizes the importance of good milking practices for obtaining milk hygienically and without causing injuries to the animals, mentioning both manual and mechanical milking methods.

💡Hygiene

Hygiene in the context of the video refers to the cleanliness and sanitation practices during milking to ensure the quality of the milk produced. It includes the preparation of the milking area, the use of clean equipment, and the proper handling of animals to prevent the spread of diseases.

💡Chloro

Chloro, or chlorine, is a common disinfectant used in the dairy industry for cleaning and sanitizing. The script describes the preparation of chlorinated water solutions for disinfecting udders before and after milking, illustrating its role in maintaining milk quality and safety.

💡Mastitis

Mastitis is an inflammatory disease of the mammary glands in dairy animals, which can affect milk quality and animal health. The video discusses clinical and subclinical mastitis, emphasizing the importance of identifying and treating affected animals to prevent contamination and ensure milk safety.

💡CMT Test

The California Mastitis Test (CMT) is a method used to identify animals with subclinical mastitis. The script mentions using the CMT to screen for positive animals, which should be moved to the end of the milking line and treated with antibiotics at the end of the lactation period.

💡Drying-off Therapy

Drying-off therapy refers to the treatment of dairy animals at the end of their lactation period to dry up milk production. The script suggests that this therapy, which includes antibiotics, is an important practice for maintaining animal health and preventing mastitis.

💡Refrigeration

Refrigeration is the process of cooling milk to a temperature of 4 degrees Celsius or below to preserve its quality and safety. The video script specifies that milk should be refrigerated within 3 hours of milking and stored for no more than 48 hours before collection by the industry.

💡Cleaning and Sanitization

Cleaning and sanitization involve the thorough washing and disinfecting of milking facilities, utensils, and equipment. The script outlines the importance of using approved cleaning products and following manufacturer guidelines to ensure the prevention of bacterial contamination and the maintenance of dairy product quality.

Highlights

Leite é um alimento importante na dieta com alto valor nutritivo.

Mais de 25 mil famílias em Rondônia estão envolvidas na atividade leiteira.

Leite de qualidade é fundamental para obter produtos como queijos e iogurtes.

Legislação define padrões de qualidade para produtores e indústria.

Produzir leite de qualidade é uma responsabilidade e não apenas uma obrigação legal.

Embrapa Rondônia realizou estudos para avaliar práticas de higiene na produção de leite.

Definição de práticas simples que reduzem a contaminação por bactérias em mais de 90%.

Apresentação de um passo a passo de práticas em quatro principais etapas.

A ordenha é uma atividade crucial para obter leite de maneira rápida e higiênica.

O local da ordenha deve ter estrutura adequada e limpa.

A água utilizada deve ser tratada, com cloro sendo o produto mais utilizado.

O asseio e saúde do trabalhador é fundamental, com mãos limpas durante todo o processo.

Os materiais para ordenha incluem balde, coador, solução de desinfecção, entre outros.

A solução de água clorada é preparada com hipoclorito de sódio e água limpa.

A ordenha deve ser realizada em animais sadios e sem interrupções.

O teste da caneca telada é usado para avaliar alterações no leite e eliminar contaminação.

Os animais com mastite clínica devem ser ordenhados por último e tratados.

O teste CMT identifica animais com mastite subclínica, que requerem tratamento.

A terapia de vaca seca é indicada após o parto para tratar mastite subclínica.

A limpeza dos tetos com papel toalha é uma prática recomendada antes da ordenha.

A desinfecção dos tetos após a ordenha é essencial para prevenir e controlar a mastite.

O leite obtido deve ser coado ou filtrado de acordo com as normas vigentes.

O leite deve ser refrigerado imediatamente e armazenado a temperatura de 4 graus Celsius.

A limpeza das instalações e utensílios após a ordenha é crucial para manter a higiene.