engleski

Influence of raw milk on dairy products quality control

High quality of raw milk is the most important precondition for production of high quality dairy products. Almost all West European countries introduced payment system on the basis of fat and protein differential as well as hygienic quality - total bacterial count and somatic cell count (indicates of mastitis frequency) in dairy herds. The threshold value for penalty for high bacterial count is 100000/ml and somatic cell count 400000/ml in most countries. It is very important to educate farmers how to change the content of milk fat and protein by dietary manipulation, how to prevent spread of mastitis on dairy herd by following well known recommendations and how to ensure low bacterial count milk by good milking routine, sanitation and cooling of the milk.

hygienic quality; composition quality

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