Wednesday, December 3, 2008

Quality Characteristics of Raw Milk

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

The most popular posts

  • Citrus is the largest genus in the family Rutaceae and is the most traded horticultural product in the world. Consumption of citrus fruits or their product...
  • People accept food on the basis of certain characteristics that they define and perceive with their senses. Food color has been usually related to the pro...
  • Riboflavin is also known as vitamin B2. The primary form of the vitamin is as an integral component of the coenzymes flavin mononucleotide (FMN) and flavin...
  • Originally from Central Asia, garlic is one of the earliest of cultivated plants. Historical evidence shows it was uses by the Babylonians 4500 years ago. ...

SAF-DYNAMICS of Food Science and Technology