Quality Characteristics of Raw Milk
Good raw milk quality is the basis for the production of high quality dairy products. The raw milk quality is controlled by the following characteristics:
Level of nutrient and reagents
Chemical physical characteristics
Level of total plate count and composition of the flora, e.g. level of spore formers, coliform, psychotrophs and thermosresistant microorganisms in the total plate count as well as level of somatic cells (cell count)
Presence or absence of pathogenic organisms such as those that cause tuberculosis, brucellosis or mastitis
Presence or absence of disease such as pus particles or toxins
Presence or absence of deleterious substances such as inhibitors or other foreign substances
Taste and flavor
Cleanliness of milk
Quality Characteristics of Raw Milk
