Good-quality raw milk has to be free of debris and sediment; free of off-flavours and abnormal colour and odour; low in bacterial count; free of chemicals (e.g., antibiotics, detergents); and of normal composition and acidity. The quality of raw milk is the primary factor determining the quality of milk products. Good-quality milk products can be produced only from good-quality raw milk. The hygienic quality of milk is of crucial importance in producing milk and milk products that are safe and suitable for their intended uses. To achieve this quality, good hygiene practices should be applied throughout the dairy chain.
Among the causes of small-scale dairy producers’ difficulties in producing hygienic products are: 1. Informal and unregulated marketing, 2. Handling and processing of dairy products 3. Lack of financial incentives for quality improvement; and 4. Insufficient knowledge and…
