Improvement of the raw milk quality by introduction of the quality management system

The article presents the results of milk production technology and milk primary processing analisys and justifies the need to develop a raw milk quality control system based on HACCP principles. To develop the raw milk quality control system the article identifies raw product, materials and end product (raw milk), develops a milk processing chart for leashed and free range dairy cows and divides the process into four parts: housing, feeding, medical treatment, preparation for milking, milking, milk primary processing and shipping, cleaning. Microbiological, chemical, physical and quality hazards were analyzed on the bases of developed charts and it was determined which of them could cause health problems and must be eliminated or reduced to acceptable levels. According to the analysis which was carried out by the «decision tree» method, it was found that in the processing of raw milk from free range cows there are nine control points and five critical control points. Measures aimed to manage those control points are developed and put together in a «Mandatory primary measures processing program». Measures aimed to manage critical control points are given in a HACCP plan, which is a document that reflects all the critical points of the raw milk production process and monitors and manages them.

raw milk, the quality management system, HACCP, hazards, milk production