Introduction:

Quality milk can be defined as

a) Not having foreign contaminants.

b) Low bacterial Count.

c) Desired flavors with pleasant odor or smell.

Quality milk production considers the factors.

1) clean, healthy and properly fed cow.

2) clean, dry and well ventilated barn.

3) Clean, sanitized and smooth copper free utensils.

Purpose:

1. To produce milk free from dirt.

2. To secure milk of low bacterial count.

3. To keep milk free of disease organisms.

4. To prevent bad odor.

5. To prevent spread of milk born diseases.

6. To increase shelf-life of milk.

7. To make good quality dairy products.