There are several principal sources of contamination of milk. From the time the milk leaves the udder, until it is dispensed into containers, everything with which it comes into contact is a potential source of more microorganisms.
Milking performed under hygienic conditions, with strict attention to sanitary practices, will reduce the entry of microorganisms into the milk. Naturally the fewer the organisms that can get into the milk, the fewer have a chance to grow.
In the following paragraphs the sources of microorganism in milk and the precautions to minimize their entry into the milk are discussed.
