Throughout history, milk and dairy products have been the basis of diets for young and old people around the world. In fact, milk contains nine essential nutrients, which make it one of the most nutritious drinks that can be tasted. But from the point of view of food security, milk poses many challenges. Milk is an excellent growth medium for a variety of both pathogenic and non-pathogenic microorganisms, yet quality control in the dairy industry goes beyond the control of pathogens. We know that in order to allow any transformer to produce good dairy products, good quality raw materials (free from microbiological and chemical adulterants) are essential. The selection, control, management and proper monitoring of suppliers are not an exclusive necessity of the cheese industry. However, dairies have some exclusive concerns related to the extreme perishability of products that may not be experienced by most food business operators; they also require that quality tests are carried out in all industrial phases: from animal breeding to distribution to the final consumer. It follows that the dairy industry is one of the most interested in rapid and on-site analysis methods.
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