From sporeformers to sensory: Measures of bulk tank raw milk quality are affected by dairy farm characteristics and management practices

ABSTRACT: The microbial, chemical, and sensory quality of bulk tank raw milk affects the shelf life and quality of finished dairy products. Traditionally, raw milk quality is determined using total bacteria count (TBC) and SCC. Here, a longitudinal study was conducted over a 15-mo period with 100 co...

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Bibliografski detalji

Glavni autori:	Maria M. Shaposhnikov, Rachel L. Weachock, Zoe D. Wasserlauf-Pepper, Chenhao Qian, David M. Barbano, Nicole H. Martin
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2026-04-01
Serija:	Journal of Dairy Science
Teme:	raw milk quality microbial sensory fatty acids
Online pristup:	http://www.sciencedirect.com/science/article/pii/S0022030226000743
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