Control the Quality of Your Milk and Make More Profit

Transcription

1 SDP SMALLHOLDER DAIRY PROJECT Control the Quality of Your Milk and Make More Profit TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA APRIL 2003

2 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT 2

3 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA Contents Preface 4 Introduction 5 Part 1 Checklist for Course preparation 7 Part 2 Checklist for Course delivery 8 Part 3 Course Content 10 Day 1 Causes of Milk Spoilage 11 Day 2 How to Ensure Good Quality Milk 17 Day 3 Practical Day 32 Day 4 Review of Days Annex 1: Pre-Evaluation Questionnaire 35 Annex 2: Post-Evaluation Questionnaire 37 Annex 3: Sample Certificate of Participation 39 3

4 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT Preface This Training Guideline for Trainers covers milk quality and testing requirements of small-scale raw milk traders. It has been produced through collaboration between FAO, the DFID funded MoALD/KARI/ILRI Smallholder Dairy Project, Land O Lakes Inc. and the Kenya Dairy Board in support of dairy development efforts in Kenya. The Guideline has been produced to fill an important gap in the provision of training materials for improvement of milk quality in the country by addressing the specific needs of small-scale milk businesses. The Guideline for Trainers and that of traders that accompanies it outlines the lessons to impart during a recommended four-day training course. Besides containing the material contained in the Guideline for Traders, this Guideline for Trainers contains additional material to guide the trainer. Emphasis is placed on use of participatory methods during training, examples of which are given. Recommended trainers should be those with basic knowledge of milk quality control. These could be public (regulatory) or private sector officials with responsibility for training to ensure good milk quality. The contents are practical and simple and can therefore also be used by trained trainers who are milk market agents themselves. A prototype certificate of participation is given at the back. It is recommended that such a certificate be provided to all participants at the end of the fourday training course. It is hoped that this training course will form part of a certification programme to be administered by the Kenya Dairy Board or those they authorize to do so following amendment of relevant regulations. 4

5 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA Introduction Knowledge of the basic concepts and practice of milk quality control and hygiene is essential to ensuring good milk quality. The emphasis in the training course in which this Guideline will be applied is participatory diagnosis of problems related to milk quality control and practical sessions in milk quality control. The objectives are to equip participants with knowledge and skills that should enable them to: a) Appreciate the causes of milk spoilage; b) Use limited number of milk quality tests; c) Enhance their understanding of the relationship between milk quality and the success of their milk marketing business; d) Equip some among the traders to be able to train their peers (training of trainers). The recommended duration for conducting this course is 4 days, with about 4 hours for indoor sessions, divided as follows: Day 1. Start with introductions and course pre evaluation exercise (Annex 1) before starting indoor instructions and discussing the following: Session 1. Causes of milk spoilage (2 Hours) Session 2. Why you need to know about milk quality control (0.5 Hour) Session 3. What is milk quality control (0.5 Hour) 5

6 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT Day 2. Review of previous day s sessions before discussing the following: Session 4. How to ensure good quality milk, including: a. Advice to give to the farmer (0.5 Hour) b. Hygienic milk handling (1 Hour) c. How to test milk quality (includes practical exercises - 1 Hour) d. How to preserve your milk to reduce spoilage (0.5 Hour) Day 3. Individual practical exercises under normal working circumstances in the field Day 4. Review of days 1-3, course evaluation and issuing of certificates (4 Hour) Prototype pre- and post- training evaluation questions are included in the appendix to help you assess where to the aspects that require emphasis and assessment of what is learnt. 6

7 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA PART 1. CHECKLIST FOR COURSE PREPERATION 1.1 Recruit and Invite participants: Compile a list of about 20 participants of similar background in terms of milk trading and knowledge of milk quality. 1.2 Prepare Venue: Venue should be within milk source or sale area. Identify and book a suitable meeting room before hand. Arrange for food or snacks to be served at an appropriate time depending on time of training. 1.3 Get an assistant trainer: Two trainers, one being a head trainer and an assistant are ideal. 1.4 Prepare teaching materials: Ensure the course teaching materials such as Training Guide for Traders, flip charts, felt pens, white or black board, notebooks etc., are ready. Video clips that demonstrate milk quality control can also be used when available. 1.5 Prepare materials for practical exercises: Ensure required materials for practical exercises such as chemicals, testing equipment and milk samples are prepared and made ready for use at least 2 hours before the practical sessions. Adequate provisions for the practical day out should also be made. 1.6 Prepare certificates of participation: Arrange these before-hand using the prototype in Annex 3. Fill the names of the traders trained on the certificates on the 3 rd day when the traders will be on a practical day out. In addition, ensure to identify an official (e.g., from the Kenya Dairy Board) to preside over the closing ceremony. 1.7 Make adequate copies of the pre-evaluation and post-evaluation forms. These forms are provided in Annex 1 and 2, respectively. 7

8 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT PART 2. CHECKLIST FOR COURSE DELIVERY 2.1 Conduct the pre-evaluation exercise: Go through the preevaluation exercise to identify areas that will need emphases and to ensure maximum learning impact. This is also aimed at obtaining a permanent record of essential information about the trained traders and evaluating their level of knowledge and interest in the course. (see Annex Conduct participatory introductions: Start the first session on Day 1 with participatory introduction by participants. Ask each of them to find out the name and details of their neighbour such as those illustrated in the box below and to report those details. This helps to relax the participants. EXAMPLES OF QUESTIONS TO ASK IN PARTICIPATORY INTRODUCTIONS What is your name? When did you start selling milk? How much milk do you sell? What else do you do: For work? As a hobby? Why are you attending this course? What do you hope to get from the course? After five minutes of interviewing each other, ask participants report about the partner they have interviewed 2.3 Ensure level expectations: Capture the expectations of the participants before explaining the objectives of the training. The trainers also present their expectations. What are the expectations of participants from the course? What are the expectations of participants from facilitators? What are the expectations of facilitators from participants? 8

9 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA After expectations have been discussed, the trainer can write these down on a flip chart paper, which can be stuck to the wall during the training. Participants are then able to use the list to monitor whether their expectations have been met or not or have changed. EXAMPLES OF EXPECTATIONS OF PARTICIPANTS Fully understand the concept of milk testing and skills required. How to screen and identify adulterated milk How to preserve milk to reduce spoilage. Acquire skills in training other milk traders. Certificate of participation to be given. To be able to obtain a license from after completing the course EXAMPLES OF EXPECTATIONS OF PARTICIPANTS FROM THE FACILITATORS Learn about milk testing Acquire new skills in milk handling Expect certificates at the end of the course Clarity in presentation Practical field experience Time conscious team EXAMPLES OF EXPECTATIONS OF FACILITATORS FROM PARTICIPANTS Attentiveness Free discussions Cooperation 9

10 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT 2.4 Set group rules with the traders: For the four-day learning period participants develop their own rules. Ensure that each rule is widely accepted. EXAMPLES OF RULES SET BY PARTICIPANTS All sessions must start with prayer Punctuality, after setting time to start Active participation by everyone Everyone to attend all the sessions Respect each other s opinion No smoking Close with prayer 2.5 Conducting discussions: As far as possible during instructions and discussions, elicit responses for various questions from the participants and appreciate those responses that are correct. 2.6 Ensure active participation in practical exercises: Groups for practical sessions (Day 2) should be formed randomly and each group should not exceed three (3) participants in order to ensure active participation in the exercises. Encourage participants to try all milk quality control options during the practical day out (Day 3). 2.7 Review all sessions: At the start of each day, review all sessions delivered each day before starting the day s sessions. In particular, review the practical day out (Day 3) on Day 4 by encouraging participants to discuss what was useful, not useful and difficulties faced. Discuss the resolution of the problems with them. 1.8 Conduct the post-evaluation exercise: This is to help you obtain a permanent record and help you judge whether the objectives of the whole course have been achieved (see Annex 2). 10

11 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA 1PART 3. COURSE CONTENT DAY ONE Session CAUSES OF MILK SPOILAGE (2 Hrs) You no doubt face many constraints or problems in marketing your milk. Many of these constraints or problems cause milk spoilage or are the result of it. The constraints 1 or problems may include: long distance or duration to resale point, type of containers used, how the containers are washed, method of preservation, low profit, lack of training etc. All these factors relate to milk spoilage. 1 Go through constraint ranking as shown be Example 1 and 2 on next page. As shown in Example 1, elicit the major constraints or problems the traders face and ask the traders to rank them. From the ranking, identify all constraints that may be related to poor quality control e.g., spoilage, long distance and/or time to resale. Use their current knowledge as the starting point for further explanations. One of the constraints is likely to be milk spoilage. Ask what they know about milk spoilage and its causes e.g., unhygienic handling, type of containers, method of washing containers, method of milk preservation etc. 11

12 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT Relationships between you and various stakeholders in milk marketing, whether positive (e.g., provision of training) or negative (e.g., harassment) may also have influenced your business and the quality of milk that you sell. If you are in a formal training session, your trainer can discuss with you more examples on these relationships. Ensure to let him/her know all the constraints that you face, what you already know about the causes and effects 2 of milk spoilage, and your relationships with various stakeholders 3. Example 1 Ranking of constraints faced by mobile milk traders in Nakuru in 2001 Constraint Rank Official harassment 1 Milk spoilage 4 Insecurity (thugs) 2 Lack of trading license (requirements for fixed premises unaffordable) 3 Non-durable containers (cannot invest in more costly containers due to risk of confiscation) 5 Unreliable consumers who may not pay 8 Bicycle riding is tiresome 11 Lack of market to sell more milk 7 Poor roads that damages bicycles frequently 6 Hard work (may loose customers if supply is interrupted) 12 Lack of investment capital to upgrade business 9 Seasonal fluctuation in milk supply 10 2 Go through a problem tree on causes and effects of milk spoilage as illustrated in Example 2. 3 Elicit who the main stakeholders are and the relationships between the milk market agents with the stakeholders using Venn Diagrams. Go through stakeholder analysis (how the traders relate to those they interact with) as illustrated in Example 3. Use this information as basis for showing them all potential sources of assistance and information relevant to their trade. This is aimed at enabling the traders to understand relationships with stakeholders and information services available from those identified and not identified. 12

13 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA Example 2 Problem tree on the causes and effects of milk spoilage EFFECTS LOSS OF PROFIT POOR IMAGE LOSS OF CUSTOMERS CORE PROBLEM MILK SPOILAGE/WASTAGE NO PROPER ADULTERATION POOR CLEANING POOR MILKING LACK OF PRESERVATION EG WATER ADD OF CONTAINERS HYGIENE TRAINING CAUSES Example 3 Venn Diagram illustration of stakeholder relationships by small mobile milk traders in Nakuru in 2001 (circles for stakeholders considered unfriendly by traders are dotted). THUGS FARMERS POLICE BICYCLE REPAIR SHOP NAKURU MOBILE MILK TRADERS KDB CONSUMERS MINISTRY OF HEALTH 13

14 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT Session WHY YOU NEED TO KNOW ABOUT MILK QUALITY CONTROL (0.5 Hr) Milk has nutrients 4 that make it suitable for the rapid multiplication of bacteria that cause spoilage 5. Unhygienic production, poor handling and undesirable practices such as addition of water or other substances introduce the bacteria or germs and that cause the spoilage 6. The resulting wastage can make you loose profits that you would have otherwise made. Unhygienic handling can also affect human health. Your trainer can explain the details for greater understanding 7. In addition, regulatory authorities will likely require that you undergo a training course that covers the contents of this guideline before they may issue you with a license to trade in milk. 4 List the milk constituents and use the Pie chart in Example 4 to explain. This is aimed at enabling trainees to understand the nature of milk and its predisposition to spoilage. 5 Explain bacterial requirements for growth e.g. Nutrients (sugar/carbohydrates, fat and protein), water, oxygen, low acidity and room temperature. Discuss how milk becomes suitable for faster growth and illustrate multiplication of bacteria in milk by division. This will enable trainees to understand microbial influence on keeping quality of milk. 6 Different bacteria require/ breakdown different nutrients (i.e. sugar, fat and protein) causing spoilage of milk. 7 Give examples of the diseases and potential health problems that can be passed through milk such as brucellosis (this is a malaria like disease) bovine TB, (similar to human TB) and antibiotics in milk (may make someone not respond to treatment) 14

15 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA Potential sources of contamination Bacterial multiplication by division as below ,000,000 Bacteria in milk multiplies very quickly, if milk is not cooled Example 4 Pie Chart illustration of milk composition 15

16 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT Session WHAT IS MILK QUALITY CONTROL (0.5 Hr) Milk quality control is the practice of specified hygienic methods and use of approved tests to ensure good milk quality 8. The tests are designed to help you reduce milk spoilage. See Section 4 for details on these methods and tests 9. You will need to practice the tests with a trainer to ensure that you are able to use them properly. 8 Introduce quality control concepts, hygienic standards, handling and the tests used 9 Explain the characteristics of tests used in milk collection (easy, cheap and quick to carry) 16

17 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA 2 DAY TWO Session HOW TO ENSURE GOOD QUALITY MILK This Section will take you through four steps, namely: a. Advice to give to the farmer b. Hygienic milk handling c. How to test milk quality d. How to preserve your milk to reduce spoilage a. Advice To Give To Farmers (0.5 Hr) Quality control and assurance must begin at the farm 10. That way, the milk that you collect will have fewer bacteria that cause spoilage. Therefore, advice the farmer supplying you with milk to do the following: Keep clean and healthy cows Keep clean milking environment 10 Go through the sources of milk contamination at the farm and control measures (i.e. The cow, The milker, The container, milking environment, water, flies etc.). This is to enable participants to acquire on-farm hygienic practices and to pass the same to farmers who supply them with milk. 17

18 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT Wash hands with soap Wash udder with clean cloth Wash hands with soap Wash udder with clean cloth Make the first draw into a strip cup and throw away Make the first draw into a strip cup and throw away Use clean containers to milk Cows with mastitis should be milked last and their milk discarded 18

19 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA Milk from cows under treatment should not be sold until 4 days after last treatment After every milking, dip teats into antiseptic dip During milking, the milker should not: a) have long nails, b) sneeze or cough, c) smoke After every milking, dip teats into antiseptic dip During milking, the milker should not......have long nails...smoke...sneeze or cough After milking, cover the milk to avoid contamination After milking, cover the milk to avoid contamination 19

20 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT b. Hygienic milk handling (1 Hr) Ensure that you always use a metal (e.g., made of aluminum) container and not plastic containers. 11 When transferring milk between containers, try to pour, not scoop. Scooping may introduce spoilage bacteria 12 When transferring milk between containers, try to pour, not scoop 11 Let the participants list the advantages and disadvantages of both metal and plastic containers and the effect of each type of container on milk quality. Some advantages of metal over plastic containers are: ease of cleaning, wide mouth, attractive, keeps fresh milk longer etc. 12 Discuss how repeated dipping of scoop into milk by scooping can introduce contamination if for example the scoop is kept on a table before being re-used 20

21 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA Before re-using the milk container 13, Pre-rinse the container soon after use Thoroughly scrub the milk container with warm water and detergent or soap (using something like a hand brush or Super-brite ) Rinse milk container in running water Thoroughly scrub the milk container Rinse milk container in running water 13 Explain the cleaning procedure step by step, and emphasize that this is necessary to kill spoilage bacteria. 21

22 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT Dip rinse container in boiling water for at least one minute Air-dry milk container in the open in inverted position. Dip rinse container in boiling water Air-dry milk container 22

23 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA c. How to test your milk before receiving (1 Hr) You can ensure that the milk that you receive from the farmer is of good quality by doing one or more of the following four basic tests. i) Using your senses of sight, smell and taste to test the milk This should be the first test you perform. It simply requires the use of your senses to test the milk. It is easy and straightforward, allowing you to segregate poor quality milk before receiving. Milk that cannot be adequately judged this way should be subjected to other more sensitive and objective tests. No equipment is required, but the milk grader must have good sense of sight, smell and taste 14. Procedure: Open a can of milk. Immediately smell the milk and establish the nature and intensity of smell, if any. (The milk may smell non-fresh or foreign odors may be detected). Observe the appearance of the milk (look at color of milk, any marked separation of fat, color and physical state of the fat, foreign/physical dirt). If still unable to make a clear judgment, taste the milk, but do not swallow it. Spit out the milk you have tasted. smell the milk 14 Prepare samples of poor quality milk in advance and present them to the participants to confirm through their senses of smell, sight, touch and taste as shown under Procedure. Explain to the participants the risk/ danger of tasting raw milk. 23

24 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT Touch the milk can to feel whether warm or cold. This will indicate to you how long milk has taken since milking and will influence the lactometer test for adulteration (see below). Judgment: Abnormal appearance, smell or taste that may make you reject the milk could be caused by: Type of feed or atmospheric taint Cows in late lactation. Bacterial taints Chemical taints or discoloring. Advanced acidification or souring Boiling of milk Marked separation may be caused by: Milk previously chilled and subjected to disturbance during transportation Adulteration by other solids (may also show as sediments or particles) Boiling, if milk fat is hardened 24

25 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA ii) Clot on Boiling Test This test is quick and simple. It allows you to reject milk that has stayed for too long and has developed high acidity 15 or colostral milk that has very high percentage of protein. Such milk does not stand heat treatment. Procedure and judgment: Boil a small amount of milk in a spoon or other suitable container. If there is clotting, coagulation or precipitation, the milk has failed the test and should be rejected. Boil a small amount of milk in a spoon iii) Alcohol Test The test is also quick and simple. It allows you to detect bad milk that may have passed all the above tests. It also detects lower levels of acidity (compared to clot on boiling test) if the milk has stayed too long, colostrum or milk from a cow with mastitis If need arises, you may explain that milk clots on boiling when acidity is 0.26% lactic acid and above 16 If the question arises, you may explain that it is possible to distinguish between clots due to acidity/ souring and colostrum or mastitis by use of alizarin alcohol which changes colour if clots are due to acidity (Alizarin alcohol is prepared by dissolving alizarin dye in 70% ethanol alcohol, the dye changes colour from brown to yellow when mixes with sour milk). 25

26 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT Procedure and judgment: Use a syringe to draw equal amounts of milk and 70% of ethanol alcohol solution 17 in a small tube (such as those used to administer medicine to children). Mix 2 mls milk is with 2 mls 70% alcohol. Use a syringe to draw equal amounts of milk Mix 2 mls milk with 2 mls alcohol If the tested milk sample coagulates, clots or precipitates, it will have failed the test and the milk should be rejected. Because this test is quite sensitive, milk that passes this test can keep for some hours before it goes bad. sample coagulates, clots failed the test % Ethanol solution is prepared from 70 mls of 96% or absolute alcohol (which is what you usually get in the chemist) and 26 mls distilled (or battery) water. You may ask the chemist to pre-dilute the ethanol to 70% for you. Milk will clot on 70% ethanol alcohol test when the acidity is 0.21% lactic acid and above. 26

27 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA iv) Lactometer Test As you know, some milk suppliers can adulterate milk with added water to cheat on the quantity of milk they sell to you or to add other solids to make it look thicker. Addition of anything to milk also introduces bacteria that will make your milk to spoil quickly. Here is how to test the milk to check whether the milk has been adulterated. The test is based on the fact that milk has a heavier weight or density (range = g/ml) compared to water 18 (1.000). When milk is adulterated with water or other solids are added, the density of milk changes from its normal value to lower weight (if water is added) or higher weight (if solids are added) abnormal. 19 The equipment used to determine milk density is called a lactometer. Most lactometers are usually marked from 0 (representing specific gravity of g/ml) to 40 (representing specific gravity of g/ml). Equipment used for determination of milk density 18 Range of density of milk is from g/ml, compared to water, which is g/ml. 19 Prepare samples of milk with different levels of adulteration, label/ code them and let each group carry out the lactometer test and to report their findings 27

28 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT Procedure: Ensure that the milk has been left to cool at room temperature for at least 30 minutes 20 and its temperature is about 20 o C. Mix the milk sample and pour it gently into a measuring cylinder measuring about 100 mls. Then let the Lactometer sink slowly into the milk. Read the lactometer reading just above the surface of the milk. Equipment used for determination of milk density If the temperature of the milk is different from the calibration temperature of the lactometer (about 20 o C), then use this correction factor: For each o C above the calibration temperature add 0.2 o lactometer reading from the recorded lactometer reading, and for each o C below calibration temperature subtract 0.2 o lactometer reading from the recorded lactometer reading. These calculations are done on the lactometer readings i.e., 29 instead of the true density of g/ml. Judgment: Normal milk has specific gravity of g/ml (or on the lactometer reading). If water has been added, the lactometer reading will be below 26. And if any solid such as flour has been added, the reading will be over If milk is tested immediately after milking, it will show a lower density because during milking, a lot of air is incorporated and the temperature is higher (>37 C) than the lactometer calibration temperature. 28

29 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA OTHER TESTS There are other tests that are not essential for you. Ask your trainer if you wish to know them 21. d. How to preserve your milk to reduce spoilage (0.5 Hr) In order to ensure that you further increase the shelf life of your milk after receiving it, you need to keep it in a cool place 22. If you do not have a refrigerator, you may keep the milk in cold water or in a hole in a shade. 23 Keep the milk in a cool place in a hole in a shade in cold water 21 You may mention the following other tests but there is no need to go through them (refer anyone interested to the references at the end of this manual): 1. Acidity tests 2. Resazurin test 3. Butterfat test 4. Freezing point determination. Mention that these tests do what the above tests can do with greater precision, but they are not practical within their circumstances. 22 Use a graph to illustrate the influence of temperature on bacterial growth (See illustration). 23 To enable participants to know other milk cooling methods to lengthen shelf life of milk and reduce spoilage 29

30 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT Lastly, ferry your milk quickly to your customers and make them happy. Remind them to always boil before drinking. Ferry your milk quickly to your customers Remind the customer to always boil before drinking 30

31 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA Example 5 How temperature and time affects bacterial multiplication in milk EFFECT OF TEMPERATURE ON GROWTH OF BACTERIA Number of Bacteria in milk 40,000 30,000 20,000 10,000 Temperature 20 0 C Temperature 1 0 C Temperature 5 0 C Time in Hours REMEMBER Proper hygiene practice in milk production and handling is key to the longer shelf life of milk Cooling of milk will slow down the multiplication of bacteria and prolong shelf life. But milk that already has many bacteria in it will not keep as long even when cooled 31

32 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT 3 DAY THREE Practical day out to go and practice the quality control and hygiene tests under normal milk marketing routines 24 4 DAY FOUR Review of Days 1-3 and evaluation (4 Hr) 1. Review of Days 1-2 (0.5 Hr) 2. Review the practical day out (Day 3) by encouraging participants to discuss what was useful, not useful and difficulties faced. Discuss the resolution of the problems with them. (1.5 Hr) 3. Conduct the post-evaluation exercise to help you judge whether the objectives of the whole course have been achieved. (see Annex 2) (1 Hr) 4. Closing ceremony 25 and presentation of certificates of attendance to the participants by an invited guest (e.g., government or KDB Official). (1 Hr) 24 Ask the participants to go and try out the tests under their normal working conditions and report back their experiences and observations the following day (make the required chemicals and equipment available to all traders). 25 Brief the official before hand and prepare a short programme for the ceremony that includes an introduction of the participants to the official followed by presentation of the certificates. 32

33 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA Other Sources of Information: 1. Milk Processing Guide series Volume 2, FAO/TCP/KEN/ 6611Project; Training program for small scale Dairy Sector and Dairy Training Institute Naivasha. 2. Code of hygienic practice for production, handling and distribution of milk and milk products (KEBS) 33

34 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT 34

35 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA ANNEX 1: PRE-EVALUATION QUESTIONNAIRE Dear participant, Welcome to the course on MILK TESTING. Let me first congratulate you for having spared your time to attend this course. In order to serve you better we would like to get some background information about each participant. This is necessary to enable us fine-tune our training to the real needs of each one of you and the group as a whole. Please take a few minutes to answer a few questions spelt out on this form. The purpose of this questionnaire is to learn more about your experiences, skills and interests in the dairy enterprise activities. Name: Name of organization/ Business or firm: Type of your Business: Own/ family enterprise/private firm/self help group/ other (specify) Your present position in the business: employee/own business Years with the business/organisation/firm: Your present duties: Quantity of milk sold per day. Source Sales area 1. How important is training to your job / business? a) Critical b) Very important c) Important d) Marginal e) Not at all 35

36 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT 2. Have you previously participated in other programmes designed to improve your skills as a trainee?. if so, give the title of the course(s) and duration(s): i). ii). iii). a). What did you find useful in these courses b). What skills from the course have you used in your job? c). What did you dislike about these courses? d). What skills from these courses have you not used in your job? 3. Describe what you feel are the most important elements in good successful training (not more than five). 4. Give reasons why you think milk testing is important in the dairy business. 36

37 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA ANNEX 2: POST-EVALUATION QUESTIONNAIRE Dear course participant, Having attended the 4-day training session on milk testing, please take a few minutes to complete this form and return. Name: Name of organization / Business or firm: Type of Business: Own/ family enterprise/private firm/self-help group/other (specify) Your present position: employee/own business Years with the organisation/firm: Your present duties: Please indicate: 1. Whether the topics discussed in the programme were informative and useful?. If there are exceptions please specify them. 2. What other topics would you like to be included in the programme? (if any) 3. Please indicate (a) Topics you consider to have been very helpful. 37

38 CONTROL THE QUALITY OF YOUR MILK AND MAKE MORE PROFIT (b) Topics unnecessary (if any) 4. Please indicate your opinion about the teaching methods adopted during the programme 5. What do you think about the duration of the programme? Would you like it increased, reduced or retained? 6. What improvements would you suggest in the organization and conduct of future programme? 7. How far have the objectives of the programme been fulfilled? What is your overall impression about the programme? 8. General remarks / comments / suggestions, if any. 9. Do you have specific things you would particularly like to learn that would make this short training worthwhile to you and / or your employer? (Please specify) 38

39 TRAINING GUIDE FOR TRAINERS OF SMALL-SCALE MILK TRADERS IN KENYA ANNEX 3: SAMPLE OF CERTIFICATE OF ATTENDANCE (or logo of organization offering training) Certificate Of Participation This is to certify that A.N. Nonymous Participated in the MILK TESTING COURSE held at the, Kenya in collaboration with SMALL HOLDER DAIRY PROJECT (MoALD/ILRI/KARI) AND LAND O LAKES INC from 12 th May 2003 to 15 th May Name and signature of Certified Trainer Managing Director Kenya Dairy Board, Dated 15th April

40 M ILRI INTERNATIONAL LIVESTOCK RESEARCH I N S T I T U T E DFID Department for International Development MALD