Factors in the farm production affecting bacterial content in raw milk
1996
Lunder, T. | Brenne, E. (Norwegian Dairies, Oslo (Norway))
Information recorded by a hygienic checklist in Norway in 1994, for cow production and information about water quality have been evaluated to find influence on milk quality results. The factors most important for the bacterial content were found to be the following: cleaning/preparation of the udder and teats, cleaning of udder cleening cloths, hygiene of the animals, use of strip cup, ventilation of cow housing, and light conditions in the dairy, and water quality.
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