The quality of milk products not only relates to the reputation of the production companies and the healthy development of the dairy industry, but more importantly relates to the health of consumers. Only by grasping and controlling the production process of milk from the source, can we guarantee the production of high-quality milk without odor and impurities. It is recommended that the dairy farmers in the milk production process should grasp the following aspects.

First, the health of milk cows to be kept healthy will directly affect the quality of milk. If the cow suffers from mastitis, the light milk becomes thin, and the heavy milk appears flocculent and inedible. Even hidden mastitis can increase the number of somatic cells in milk, affecting the flavor and taste of milk.

Second, to maintain nutrient balance with poor nutritional factors will lead to low milk fat, milk nutrients are not enough. For example, early and mid-lactation of lactation feeds are insufficient, energy intake is too small; fine feed is too large; fine material is crushed too fine; coarse material is cut too short; diet water is higher than 50%; Pesticide residue feed will affect the quality of milk.

Third, to grasp the correct milking technology milking technology is not correct, affect the quality of milk. The most common mistakes are: First, the milking equipment is not properly used and maintained; second, the milking procedure is not correct. The incidence of mastitis is related to incorrect milking methods. For example, using a towel to scrub the breasts of several cows before milking poses a huge risk of mastitis infection.

Fourth, to maintain a good health environment Poor housing conditions, there is no playground, wet ground, fecal pollution, neglect of clean-up, to provide opportunities for bacterial growth, increased the risk of direct contamination of milk, but also increased the incidence of mastitis and other diseases Possible. Therefore, it is necessary to maintain a good hygiene environment for dairy cows.

V. To cool and refrigerate in time The fresh milk that has just been squeezed out of the milk should be cooled to below 4°C within 2 hours, and a cold storage tank must be used during storage and transportation to prevent the milk from spoiling. If the cooling is not timely, or the storage tank does not use a refrigerated tank, the quality of milk will be affected.

Fried Series

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