ANALYSIS OF MILK QUALITY AND ITS IMPORTANCE FOR MILK PROCESSORS

The paper aimed to present some aspects regarding milk quality and its importance for milk processors, taking into account a study case at FLAV O’RICH DAIRY INC,USA. The study analyses how milk quality is checked from the bulk milk to final product according to the Milk Quality Program in force. The main aspects concerning raw milk selection criteria such as: antibiotic test, temperature, bacteria, organoleptic properties, acidity, somatic cell count, but also main milk components such as water, butterfat, total solids, protein, lactose, solids non fats, minerals, acids have been approached. Also a comparison for 7 butterfat producers for East Fluid Group has been done. Milk processing assures the destruction of human pathogens, the maintenance of product quality without significant loss of flavor, appearance, physical and nutritive properties and the selection of organisms which may produce unsatisfactory products