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 during milking, handling, or storage, leading to spoilage and potential health risks. Somatic cell count (SCC) is a measure of the number of body cells in milk, primarily white blood cells. An elevated SCC often signals udder infection (mastitis) in the cow, which can negatively impact milk yield and quality, affecting protein and lactose levels.

Sensory attributes like taste, odor, and appearance are vital for consumer acceptance. Off-flavors and odors can arise from various sources, including animal health issues, feed, environmental contamination, or improper storage. The physical appearance, such as color and consistency, also plays a role.

Maintaining high milk quality involves rigorous farm management practices, including proper milking procedures, sanitation, animal health monitoring, and appropriate cooling and storage. Regular testing and monitoring of these parameters are essential for dairy producers and processors to ensure the production of safe, nutritious, and palatable milk products.