ABSTRACT
Raw milk quality is of utmost importance for the dairy industry because the principle requirement for the production of high quality dairy products is the production and use of high quality raw milk. This chapter aims to cover the main aspects of the microbiology of raw milk and is confi ned to the study of the milk of the most common domestic lactating animal species, i.e., cows, goats and sheep. The chapter discusses aspects pertaining mostly to bacteria (eubacteria) and to a lesser extent to fungi and viruses. Other groups of (micro) organisms that might be occasionally present in raw milk such as protozoa (e.g., Toxoplasma, Cryptosporidium), helminths or other parasites are not covered.
