Effect of prolonged storage on microbiological quality of raw milk

Milk in its natural state is a highly perishable material because it is susceptible to rapid spoilage by the action of naturally occurring enzymes and contaminating microbes. Good hygiene practice from the farm to dairy, effective refrigeration regimes, reduction of storage times and technologies for reduction of spoilage and pathogenic microorganisms are basic measures needed to be accomplished for preserving good quality of raw milk (Sorhaug and Stepaniak, 1997). Raw milk microbiota is composed of technologically important microbes, such as lactic acid bacteria (LAB) that are of great importance if the Summary