ABSTRACT
In the majority of cases, the term milk is used for cow’s milk, which is produced as a raw material in agricultural institutions and is treated in dairies. Milk of other kinds of animals kept for milk production is labeled specifically, and the quality requirements are similar to those for cow’s milk. During treatment, the chemical and physical modifications can reach such levels that the raw material is distinctly different to the finished product. Milk from the middle period of the lactation—in its natural composition and characteristics—is the most suitable raw material for the manufacture of high-quality dairy products. Raw materials and finished products are submitted to an organoleptic, chemical-physical and very often microbiological control. The quality evaluation as well as the raw material control of the dairies is done by an appointed neutral organization and chemical laboratories which then inform the dairies about their test results.
