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NIOS Silver Jubilee Year

Clean Milk Production

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Rural Technology

Milk is known to be one of the best foods but it may also become a harmful food if it is not produced and handled under sanitary conditions. Milk which enters into market must be clean so that it will have good flavour and be free from harmful bacteria and other disease organism. Milk produced under sanitary conditions will have longer keeping quality.


1) To produce dirt free milk. 2) To secure milk of low bacterial count. 3) To keep milk free of disease organism. 4) To prevent bad odour. 5) To prevent spread of milk borne diseases. 6) To increase shelf-life of milk. 7) To make good quality dairy products.

Principles of clean milk production

Intext Questions

Match the followings A B 1) Mastitis i) Tuberculosis 2) Fore milk ii) Smell and taste 3) Grooming iii) protein 4) Flavour iv) more bacterial count 5) Milk borne disease v) cleaning of animals vi) Inflammation of udder

What you have learnt

Milk is an ideal food, the major constituents of milk are water, fat, protein, lactose, Ash or Mineral matter and minor constituents are phospholipids, sterols, vitamins enzymes, pigments etc. Milk differs in composition. All milks contain the same kind of constituents but in varying amounts. Milk produced under hygienic and sanitary conditions will have longer keeping quality. 5.6 Terminal Questions 1. Write the major and minor constituents of milk. 2. Write the factors affecting composition of milk. 3. Write the purpose of clean milk production. 4. Write the principles of clean milk production.

Answer to Intext Questions

5.1 1. Major 2. Colostrum 3. Minor 4. Fore 5. More 5.2 1. Inflammation of udder 2. More bacterial count 3. Cleaning of animals 4. Smell and taste 5. Tuberculosis

Suggested activity

1) Visit a dairy farm to study clean milk production.

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