HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Wallenfeldt, E. Search for Related Content PubMed Articles by Wallenfeldt, E.

Coordinated State-Wide Programs for Producer's Milk Quality Improvement

Department of Dairy and Food Industries University of Wisconsin, Madison

ABSTRACT

After many decades of quality improvement work, obtaining consistently high quality milk from all patrons continues to be one of the most bothersome problems for most dairy plant operators. This is true for all of the dairy industries, market milk as well as the manufactured milk industries. In the market milk industry, particularly, bacterial plate counts have been reduced markedly; but other phases of quality have regressed in some areas. In fact, with the adoption of more effective cooling techniques, some dairymen seem to have become less meticulous about real sanitation methods such as cleanliness in milking, cleaning, and sanitizing of milking machines, utensils, etc.

Surveys on many markets show that much attention is needed towards the elimination of common off-flavors. Recent happenings have emphatically called attention to the need for more effective programs on prevention of contamination with chemical adulterants such as antibiotics, insecticides, and weed killers. In many areas, the seriousness of the mastitis problem has become more acute.