Milk Production and

Processing for Halal Markets

Dr. M. Afzal
Pakistan Agricultural Research Council
Islamabad
 Quran on Milk

“And no doubt, there is a lesson for you in the

cattle, we give you to drink of what is in their
bellies from between dung and the blood, milk
pure, that is pleasant for the drinkers”
Al-Nahal:66
“And undoubtedly in the cattle, there is a
lesson for you, we give you to drink of what is
in their bellies and you have in them many
benefits and of them you have your food”
Al-Mominoon:21
 World Milk Production and Trade (2007)

Rank Country Prod. Net Trade Net Trade

m tons Surplus Deficit
1 India 114.00 New Zealand Italy
2 USA 79.29 Germany Mexico
3 Pakistan 35.70 Netherlands Russia
4 China 32.50 France UK
5 Germany 29.39 Australia Algeria
6 Russia 28.50 Ireland China
7 Brazil 26.22 Denmark Japan
8 France 24.16 Poland Spain
9 New Zealand 17.26 Belarus Indonesia
10 UK 13.87 Argentina S. Arabia
 World Milk Production and Trade (2007)

Rank Country Prod. Net Trade Net Trade

m tons Surplus Deficit
11 Ukraine 12.19 USA Malaysia
12 Poland 11.98 Lithuania Greece
13 Netherlands 11.51 Austria Philippines
14 Italy 10.95 Finland Belgium
15 Turkey 10.65 Ukraine Singapore
16 Mexico 10.21 Uruguay Thailand
17 Australia 9.64 Czech Republic Egypt
18 Egypt 8.70 Switzerland Viet Nam
19 Argentina 8.54 India Taiwan
20 Canada 8.13 Slovakia Korea, Rep.
 Gross Milk Production in Pakistan

45
40 38.37

35
28.26
Million tons

30
25 21.89
20
15
10 8.524

5
0
1976 1986 1996 2006
Year
 Dairy Production Systems

• Extensive farming
– Desert /nomads (Cholistan)
• Intensive farming
– Dairy colonies (urban dairying)
• Agro-livestock mixed farming
– Rural subsistence small holdings
– Rural market oriented small holdings
– Rural commercial farming
 Milk as a Product
• Wholesome
• Healthy
• Halal
Practically means ….
• Provides the required nutrition
• Does not contribute to food borne illnesses
• Free from inherent pathogens
• No outgrowth of pathogenic microorganisms
• Free from residues of veterinary drugs,
pesticides and other chemical contaminants
• Conforms to Islamic standards
 Principles for Production and
Processing of Milk
• Production to consumption of milk should be
subjected to a combination of control
measures, and these measures should be
shown to achieve appropriate level of public
health protection and islamic values
• Good hygienic practices should be applied
throughout the food chain for safety and
suitability of milk
• Whenever appropriate, hygienic practices for
milk should be implemented within the
context of HACCP
• Control measures should be validated as
effective
 Role of Stakeholders
• Producers – good agricultural, hygienic and animal
husbandry practices; adapted as per requirements and
communicated by the processor
• Processor – good manufacturing and hygienic
practices; communication with producers; implement
controls during the processing; HACCP
• Distributors, Transporters and Retailers – handling
and storing properly and as per processor’s instruction
• Consumers – handling and storing properly and as per
processor’s instruction
• Government – legislative framework, infrastructure,
trained inspectors and personnel, audit relevant
documents
 Production of Clean Milk
• Environmental hygiene – water, insects, rodents
• Hygienic production of milk
– Areas and premises for milk production
– Animal Health
– General hygienic practices including feeding, pest control,
veterinary drugs
– Hygienic milking
• Handling, storage and transport of milk
– Milking equipment
– Storage equipment and premises
– Collection, transport & delivery procedures and equipment
• Documentation and Record Keeping
 Feed ingredients
• Pastures / Rangelands - fertilizer sources, pesticide /
herbicides, GMOs
• Fodder and forages – fresh, silage, hay, fertilizer
sources, pesticide / herbicides, GMOs
• Crop residues – untreated and treated straws
• Cereal and legume grains – un-processed and
processed
• Crop milling by-products – milling process
• Industrial by-products – fruit pulp, other drinks,
fermentation by-products, urea
• Slaughterhouse by-products – source of raw material
and manufacturing process (MBM, bone meal, blood
meal)
• Fisheries by-products – fish meal
• Synthetic vitamins and minerals – source of raw
material and manufacturing process
Feed Additives / Production Enhancers
• Feed Additives
– Antibiotics
– Ionophore
– Niacin & other vitamins
– Other Probiotics
– Buffers
– DCAD
• Production Enhancers
– By-pass proteins and fats
– Hormones
– BST
• Production Practices
– Reproductive management practices
 Processing of Milk
• Design and facilities of processing
• Control of food hazards
– Hazard identification and evaluation
– Control measure selection
– Establishment of process criteria
• Key aspects of hygienic control system
– Temperature and time control
– Management of the product within the plant
including incoming milk and intermediate products
– Distribution of the finished products
– Establishment of shelf-life
– Specific process steps
– Microbiological and other specifications
– Microbiological cross contamination
– Physical and chemical contamination
 Processing of Milk
• Requirements for incoming materials
other than milk
• Water
• Maintenance and sanitation
– Maintenance and cleaning
– Cleaning programs
• Personal hygiene
• Transportation requirements
– Requirements
– Use and maintenance of transport
• Labeling
 Recommendations
• Need to develop detailed guidelines on
all aspects of milk production and
processing to produce and market
wholesome, nutritious and healthy milk
and milk products for Halal markets
• Additions can be made to Guidelines of
Codex Alimentarius on milk production
and processing incorporating islamic
values
Thank You