Quality Control Tasks in Dairy Industry

The quality control activity in the dairy industry must cover all the quality aspects of milk and milk products and all the way from the dairy cow to the consumer.The scope of the tasks of the quality control in the dairy industry as outlined in one of the FAOs documents are outlined here.

i. Dairy farm

•    Dairy animal
•    Personnel
•    Cow shed and milking parlour
•    Milk handling and storage rooms
•   Cold and hot water
•   Milking include milking machines, utensils and materials
•   Milk handling including utensils and materials
•   Quality of cleaning and washing
•   Milk cooling and storage
•   Collection delivery
•  Possible direct sales of milk on farm

 ii. Transport of milk from farm to milk collection centre or to milk plant

•   Cleanliness and conditions of transport vehicle
•  Temperature during transport
•  Duration of transport
•  Unloading and reception methods

 iii. Milk Collection Point/Centre, Milk Processing Plant

• Overall cleanliness and condition
•  Personnel
•  Cold and hot water
•  Milk reception timetable
•  Milk cooling and storage
•  Storage time
•  Heat treatments
•  Milk handling and processing
•  Packaging and labelling ( production and best before dates)
•  Storage
•  Loading and transport for distribution

 iv. Transport of milk products

•  Cleanliness and condition of transport vehicle
•  Loading and transport system
•  Temperature during transport
•  Duration of transport
•  Unloading system and place

 v. Distribution and resale

•  General cleanliness and conditions
•  Personnel
•  Cold and hot water
•  Quality of cleaning
•  Storage time of milk products
•  Storage temperature
•  Methods of handling, distribution and sale

 vi. Functions of a Dairy Plant Quality Control Laboratory

•  Raw milk quality during collection and at reception
•  Various quality aspects related to processing
•  Quality of finished products
•  Quality of milk products during storage and distribution
•  Cleanliness and hygiene at the milk processing plant

 vii. Maintenance of Laboratory Equipment

• Routine sanitizing of all equipment
•  Simple sterilization methods of equipment

 viii. Safety in Laboratory