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. m tons Net Trade Surplus Net Trade 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 29.39 Australia Algeria 6 28.50 Ireland 7 Brazil 26.22 Denmark Japan 8 24.16 Poland Spain 9 17.26 Belarus Indonesia 10 13.87 Argentina S. Arabia

World Milk Production and Trade (2007) Rank Country Prod. m tons Net Trade Surplus Net Trade 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 Singapore 16 Mexico 10.21 Uruguay Thailand 17 Australia 9.64 Czech Republic Egypt 18 8.70 Switzerland Viet Nam 19 Argentina 8.54 India Taiwan 20 Canada 8.13 Slovakia Korea, Rep.

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 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