Sanitation || Milk Production

✍ Scribed by Stanga, Mario

• Publisher: Wiley-VCH Verlag GmbH & Co. KGaA
• Year: 2010
• Weight: 356 KB
• Edition: 1
• Category: Article
• ISBN: 3527326855
• DOI: 10.1002/9783527629459.ch13

✦ Synopsis

Most industrial and handcrafted foods make use of milk, one of the main products of farming.

Breeding, growing, nourishing, and preserving animals requires hard work and great care to obtain the highest volume of milk of the best quality. Quantity and especially quality also depend on the provisions of the law. Nevertheless, one of the universal rules relates the quality of milk to the net profi t obtainable while minimizing the microbial charge and the quantity of somatic cells accumulated during milking. Bacteria and somatic cells are directly proportional to each other and are connected through the typical disease known as mastitis in clinical and sub -clinical form. Microbial charge and somatic cells in raw milk depend on