4th International Symposium On Biotechnology (2026), [pp. 383-390]
AUTHOR(S) / AUTOR(I): Milijana Sinđić 
, Marija Pajić , Radoslava Savić Radovanović
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DOI: https://doi.org/10.46793/SBT26.383S
ABSTRACT / SAŽETAK:
Raw milk spoils quickly and has a short shelf life, which is why the dairy industry prioritizes rapid processing after collection. When a tanker delivers large volumes of fresh milk to a processing facility, the way it is handled immediately afterward is critical to the quality of the final dairy products. The milk undergoes thorough testing to detect and measure microorganisms and potential contaminants, ensuring that their levels remain within acceptable and legally permitted limits to safeguard consumer health.
KEYWORDS / KLJUČNE REČI:
milk analysis, milk quality, raw milk
ACKNOWLEDGEMENT / PROJEKAT:
The study was supported by the Ministry of Science, Technological Development and Innovation of the Republic of Serbia (Contract number 451-03-34/2026-03/200143).
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