Boas práticas em qualidade do leite - Manejo de Ordenha

Summary

This 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.