Our Organisation Search
Quick Links
Toggle: Topics

Milk Quality

A critical prerequisite for the manufacture of quality dairy products is to start with milk of the highest quality

The key to producing quality milk is to have correct information, make the right decisions and carry out the recommended actions correctly. It is critical to perceive milk as a food being consumed by others.

There are two key elements to producing high quality milk:

  1. Producing milk of low somatic cell count (SCC) - Low SCC is a reflection of good udder health and mastitis control in the herd
  2. Low total bacterial count (TBC) - Low TBC is an indicator of good milking plant hygiene and milk storage

Find out more about:

Bacterial counts in milk

Machine Milking, Mastitis & Somatic cell count

Teat disinfectants

Residues in milk

Best practice in milking

Milk quality conferences

Milk Quality Related Research Publications 

All publications are PDFs

Farm to Dairy Products


Milk Cooling and Storage


Teat Disinfectant



Trouble shooting a Thermoduric problem on farm - Teagasc Walsh Scholar Lorna Twomey 

Find out more about Lorna and her project

Video first published in March 2024