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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Autors principals:	Maria M. Shaposhnikov, Rachel L. Weachock, Zoe D. Wasserlauf-Pepper, Chenhao Qian, David M. Barbano, Nicole H. Martin
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2026-04-01
Col·lecció:	Journal of Dairy Science
Matèries:	raw milk quality microbial sensory fatty acids
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S0022030226000743
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