• Garima Khaspuria

The goal of quality control is to ensure that the milk supplied to the customer is of good quality and safe to drink. The characteristics of raw milk are affected by the nature and modification of the product, as well as the hygienic conditions on the farm and in the industry, the procedure to which it is exposed, and the storage circumstances. Milk quality is monitored at many levels, including by the farmer, the industry, and the government. To enhance and preserve the quality of the product supplied to the changing sector, the farmer must have control over the raw milk. To guarantee the safety and quality of the product going to market, the dairy industry must regulate the raw milk provided by farmers and implement controls on the process and/or the final product. Government authorities oversee the entire production process and prevent fraud and mislabelling by controlling raw milk, obtaining information on cleanliness and safety, and the final product.

Bacterial Counts, Milk, Pathogens, Quality.

"A Review on Quality Control Raw Milk", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 9, page no.33-37, September 2018, Available :http://www.jetir.org/papers/JETIRFJ06008.pdf

"A Review on Quality Control Raw Milk", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 9, page no. pp33-37, September 2018, Available at : http://www.jetir.org/papers/JETIRFJ06008.pdf