HYGIENIC QUALITY OF MILK, A GREAT AND PERPETUAL DESIDERATUM

 Lucrare publicata in Anuarul FMV Timisoara pe anul 2014

HYGIENIC QUALITY OF MILK, A GREAT AND PERPETUAL DESIDERATUM

RADU MOGA MANZAT

Academia de Ştiinţe Agricole şi Silvice – Filiala Timisoara, Calea Aradului 119, 300645
College of Veterinary Surgeons, Timis, Str. Martir Marius Ciopec nr. 2, Timisoara, Romania.
E-mail: radummoga@gmail.com

Summar

     One of the most debated issues over the time, both in food industry and veterinary medicine, was the quality control of milk. Some european nations have managed to create hundreds of varieties of cheeses, very well appreciated for their qualities and very well sold all over the world. These is not only the result of creative ingenuity of their people, but especially the result of the fact that they always are prepared with a raw milk of the highest hygienic quality(1). From the chemical point of view, was easier to put the quality control of milk into some limits, because was possible to appeal to the specific methods of biochemistry, but from the sanitary point of view, things appear to be more complicated. It is well known that both clinical- and subclinical mastitis cause very important economic damage, but especially the hindmost are important because they are much more numerous then clinical ones and, being clinical unapparent, they are often neglected or even completely ignored. A milk of best quality, good for consumption, is a wholesome milk (WM), obtained hygienically only from perfectly healthy mammary quarters (MQ). Such milk has the following characteristics , organoleptic noticeable : white color or slightly yellowish-white, perfectly homogeneity, with appetizing taste and specific pleasant flavor (not smell!); microscopically may present a small number of somatic cells (SCC) and bacteria. To assess the hygienic quality of milk, in addition to biochemical tests, which became classics and well known, lately are emerging new tests, especially of those which detect the physical changes in milk, with electronic devices.

Key words: hygienic quality of milk, mastitis, portable milk tester, SCC.

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