Melkselectie

Melkselectie is the process of evaluating and sorting milk according to quality and composition within the dairy supply chain, typically carried out at farms or processing plants. The aim is to ensure product safety, consistency, and efficiency in the use of milk for different dairy products.

Quality criteria in melkselectie include somatic cell count (SCC), total bacterial count, the presence of antibiotic residues, and basic composition such as fat, protein, and lactose. Milk may be tested on-farm with portable devices or in dedicated laboratories, and tests can be performed per milking or per batch. The results guide how the milk is handled and processed.

Practically, melkselectie leads to segregation of milk into different streams or classes. High-quality milk with favorable SCC, low bacterial counts, and desirable composition is used for drinking milk and premium dairy products. Milk with lower quality or specific compositional needs may be allocated for processed products such as cheese, butter, yogurt, or industrial uses. Cream separators may be used to adjust fat content, producing products with various fat levels.

In many countries, melkselectie is integrated with regulatory standards and payment schemes. Milk may be categorized for pricing based on quality, and producers must comply with hygiene and safety regulations, including pasteurization requirements. The concept is part of broader farm management and milk quality assurance programs and is essential for maintaining consumer trust and product consistency.