ABSTRACT
Milk is a good source of nutrients and edible energy for both mammals and wide range of microorganisms. Depending on milking practices (cleaning, hand or machine milking) and the temperature and period of milk storage on the farm, the numbers and types of microorganisms in raw milk differ. Milk drawn aseptically contains fairly low level of microorganisms (i.e., less than 103 cfu ml-1), and soon after it leaves the udder, it becomes contaminated by spoilage and/or pathogenic microorganisms (often reaching >106 cfu ml-1). This eventually leads to losses in quality of milk and milk products, as well as threatening public health. A total colony count of more than 105 cfu ml-1 of milk indicates poor sanitation of milk production.
