Influence of Time, Temperature and Starting Bacteria Load Parameters on the Quality of Raw Bulk Tank Milk

Abstract

Higher quality raw milk produces superior milk products that have a preferred position in the marketplace. The production of high quality milk products requires that milk be harvested with the minimum of bacterial contamination, and stored at low temperatures for the shortest time period practical before processing. These three factors (low start bacterial load, low storage temperature and short storage time) inhibit bacterial growth, which is important to maintain quality and to increase shelf life. The objective of this study was to examine the relative importance of these factors, and interactions between the factors, on end bacterial burden.