Impact of Raw Milk Quality on Dairy Products & Payment Systems

Abstract

The trend of microbial quality of raw milk is affected by the seasonal variation in in milk production practices and ambient temperature with the season. A payment system, which includes testing for selected parameters, with subsequent rejection and/or penalties or bonuses, is considered functional to improving raw milk quality. In addition to the minimal legal requirements, milk may be graded (and paid) according to its “quality,” usually measured according to composition (fat, protein, lactose, other solids, free fatty acids), hygienic quality. Psychrotrophic microbes, particularly Pseudomonas spp., are found in the microbiota of chilled milk because they can grow at temperatures below their optimal growth temperature. Psychrotrophic counts ranging from 105 to 108 CFU/ml in refrigerated raw milk affect cheese quality, since the synthesized thermoresistant enzymes affect the nutritional value, sensory properties and texture. Therefore, stringent measures must be implemented throughout the dairy supply chain to ensure the microbial quality of raw milk is maintained at safe levels, thus safeguarding the integrity and safety of dairy products for consumers.