الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
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Abstract
There are many sources of contamination by these microorganisms as Dairy animal and its surrounded environment, animal faeces, milkers, dirty water, gauze and milking utensils. So, milk which is ready for human consumption should be clean with high quality and free from microorganisms which harm the human and animal health.
This experiment was applied on farm of Agriculture Faculty in Alexandria for milk product to study effect of sanitizers and cleaners on the sanitation and cleaning of udder, Milker’s hand, milk pail and Gauze for high quality milk production. Also, for reaching to ideal way for sanitation using iodophore.
1-The usual system used in milking farm:
-Washing of milkers hand, milker utensils and milk pail before milking early
-Washing of gauze by soap and embedded it in water with Clorox.
2-System of work and sanitation:
1-Collection of milk by normal plane follows in the farm
-Washing and sanitizing each phase starting from sanitation of udder then worker hand, milk pail, gauze or milk pail.
2-Washing and sanitizing at first udder then udder, worker’s hand, milk pail and gauze. All groups used for collection of milk at the last.
• Sample collection :
Samples collected from cows, Buffaloes and swabs from different places from udder, milk pail, milker’s hands, gauze and pail of retail milk after use of sanitation for bacteriological examination to determine total bacterial count, total Psychrotrophic bacterial count, total staphylococcal count, total Enterococci count and total Coliforms count were shown in the following table:
Buffaloes Cow
Types of samples
Progressive disinfection Single step disinfection Progressive disinfection Single step disinfection
A- Swabs from
25 25 25 25 1-Teat end
25 25 25 25 2- Milker’s hands
25 25 25 25 3-Gauze rinse
25 25 25 25 4- Milk pails
25 25 25 25 B- Individual milk
25 25 25 25 C- Retail milk
150 150 150 150 Total
1-Total bacterial count:
- In single steps TBC in case of cows with disinfection of udder gave a higher reduction in TBC in udder milk than worker’s hand swabs, while the important step in reduction of TBC was in retail milk disinfection of udder and milk pail.
- In the progressive step disinfection of worker’s hand had a higher reduction TBC in udder milk than udder, also the disinfection of hand worker’s had a great effect on TBC of retail milk followed by disinfection of milk pail, so the most important step in reduction of TBC in Buffaloes retailed milk is disinfection of worker’s hand and milk pail.
2-Total Psychrotrophic bacterial count:
- In single step, the most contaminated steps in cows were udder followed by worker’s hand, milk pail and gauze in untreated group.
- The most contaminated steps with total Psychrotrophic count in buffaloes were gauze followed by milk pail, worker’s hand and udder in untreated group.
- Disinfection of worker’s hand with iodophore had a great reduction on total Psychrotrophic bacterial count in udder milk while disinfection of milk pail effect on Psychrotrophic count of retail milk followed by worker’s hand disinfection.
3-Total Staphylococcal count:
- In single steps; the most contaminated step was the udder swab followed by hand , milk pail and gauze in cows
- Also, the most contaminated step was hand followed by gauze, udder and milk pail in untreated system in buffaloes.
- In progressive steps; the most contaminated swabs was from the hand, udder, gauze and milk pail in cow
- In buffaloes we found the most contaminated swabs from udder, hands, milk pail and gauze.
4-Total Enterococci count:
- The most contaminated steps were udder followed by gauze, milk pail and hand untreated group. But, it decreased significantly by udder treated with premilking iodophore which affect on retail milk, so the result indicated that iodophore is effective in lowering bacterial count.
- Disinfection of gauze by boiling had a higher reduction on total Enterococci count in retail milk that in cows
- In buffalo’s; the most contaminated steps were worker’s hand followed by milk pail, udder and gauze in untreated group, but it significantly decreased by using of premilking iodophore preparation and boiling of gauze.
- Disinfection of udder, hand and milk pail had the same effect on retail milk count but, boiling of gauze had a great impact on the total Enterococci bacterial count of retail milk.
5- Coliforms count:
- In single step disinfection on cows, the most contaminated step with Coliform count found in worker’s followed by udder, gauze and finally milk pail in cows.
- The most contaminated step was worker’s hand followed by gauze, milk pail and udder in untreated groups.
- Effect of progressive disinfection on total Coliform in cows the most contaminated steps of cow’s milk was gauze, but we had a greatest significant affect when make disinfection of all type of premilking in retail milk.
- In progressive step there was significant effect when make disinfection for all type of premilking.