Applications and Limitations of Quality Tests for Milk and Milk Products. A Review

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Abstract
The relative merits of the various quality tests for milk and milk products are considered in the light of the changes in types and behavior of bacteria in milk resulting from changes in production and handling practices. There is a danger that efficient cooling may mask careless production practices; these may not be reflected by tests applied to the freshly sampled product. By encouraging the growth of saprophytic contaminants before testing, the usefulness of the tests can be greatly enhanced. With pasteurized products held for long periods under refrigeration, post-pasteurization contamination with psychrophiles becomes increasingly important. Here again, encouragement of the growth of these contaminants before testing is advisable. Tests for specific groups of bacteria as indices of carelessness in production and processing will doubtless increase in importance, while more emphasis on udder health may be expected.