milkquality
Milk quality refers to the characteristics of milk that determine its suitability for consumption, processing, and storage. Key factors contributing to milk quality include its composition, microbiological load, somatic cell count, and sensory properties. Compositional aspects such as fat, protein, lactose, and solids-not-fat content are important for both nutritional value and processing efficiency.
Microbiological quality is crucial for food safety and shelf-life. High bacterial counts can indicate poor hygiene
Sensory attributes like taste, odor, and appearance are vital for consumer acceptance. Off-flavors and odors can
Maintaining high milk quality involves rigorous farm management practices, including proper milking procedures, sanitation, animal health