What quality indicators are used to assess pasteurized milk?

To evaluate the quality of pasteurized milk, both direct microscopic count and coliform tests are critical indicators. The direct microscopic count helps determine the total bacterial load in milk, offering insight into the cleanliness of the raw milk and the effectiveness of the pasteurization process. A low count indicates good quality, while a high count could suggest poor hygiene practices either in milking or during processing.

The coliform test serves as a microbiological indicator of potential fecal contamination and the overall sanitation of the milk handling process. The presence of coliform bacteria in pasteurized milk could indicate that the milk has been inadequately pasteurized or has been contaminated after pasteurization, compromising its safety and quality.

Temperature checks, while essential for ensuring that milk is stored and maintained at safe temperatures, do not directly assess the microbial quality of the milk itself. They are more focused on preventing spoilage and maintaining freshness rather than evaluating the initial quality post-pasteurization.

Combining the information from the direct microscopic count and the coliform test provides a comprehensive evaluation of the milk's safety and quality, which is why both of these are included as indicators in assessing pasteurized milk quality.