1. Milk Production and Processing for Halal Markets
Dr. M. Afzal
Pakistan Agricultural Research Council
Islamabad

2. 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

3. 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

4. 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.

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. Thank You