Dairy Processing and Quality Assurance in Pradeshik Co-operative Dairy Federation (PCDF)

Abstract

Milk is synthesized in specialized cells of the mammary gland and is virtually sterile when secreted into the alveoli of the udder. In general, indicate some level of mastitis in the herd as well as the potential for quality defects in raw milk and processed dairy products. Quality defects are generally the result of enzymes associated with infection and somatic cells that breakdown proteins, milk fats, and other components resulting in reduced cheese yields and flavor defects (i.e., bitterness, rancidity) in cheese, pasteurized milk, and other dairy products. Quality concern is a new term on dairy farms to describe the process of work and how it is accomplished. The specific composition of the major milk constituents is important to dairy product manufacturers. In this article study, it will be reviewed that identification of Quality Concept for Dairy production and critical control point in dairy sector and assessment of the severity of each hazard to milk quality.