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Assuring the Quality of Milk

Department of Food Science and the Food Research Institute, University of Wisconsin, Madison 53706

ABSTRACT

Production and delivery to the consumer of high quality milk and milk products involves the joint efforts of many people. The process begins with the producer, continues with the processor and distributor, and terminates with the consumer. Also involved are people from regulatory agencies, laboratories, and educational institutions. That the system works is demonstrated by the long shelf-life of present-day products and by the virtual absence of foodborne illness attributable to dairy foods that are properly handled and processed.