Factors that influence high bacterial count in raw cow milk

Abstract

This paper had two aims. The first one was to evaluate the current situation with the bacterial count in the raw cow milk in R. of Macedonia, which is one of the elements that define the raw milk quality. The second aim was to describe several factors that influence the most the bacterial count in the raw cow milk. For the purposes of this study 3470 milk samples, taken from milk cooling tanks in several regions in R. Of Macedonia were taken in the period from January - March in 2009 year. After the tests were finished it was identified that 56.20% of the samples fulfill the criteria given in the national legislative. Compared with the EU legilsative it was noted that only 18.0% of the samples meet the given criteria. The results obtained clearly indicate at the insufficient hygiene in the breeding of the milk cows and incorrect milk handling after the milking as a result of the unsatisfactory farmers knowledge for the hygiene procedures in the primary milk production.

Keywords

• TVC
• cow milk
• milk quality