Çiğ Sütlerin Bakteriyolojik Niteliklerine Göre Sınıflandırılması

One on the main problem in milk industry is the insufficiency of the necessary criteria related with the chemical and bacteriological properties of the raw material. While chemical properties can be arranged to some extend, bacteriological ones cause important problems due to unawareness of the workers and to be uncontrolled. In addition to the fat, dry matter and acidity level of the raw milk, bacteriological criteria should be also determined and by this way milk products should be classified.