Which criteria are used to determine 'high quality' milk?

Last updated 17/01/2024

One of the biggest factors for determining the quality of milk is it's bacterial count. High bacterial counts can arise from organisms which pass into the milk or from bacteria contaminating equipment. Regular cleaning of vats and milking machinery helps reduce bacterial contamination, while the manufacturing technique of pasteurisation ultimately destroys the harmful bacteria in milk.

Another factor is the Bulk Milk Cell Count (BMCC). This refers to the concentration of cow body cells that enter into the milk vats on each farm.

A low BMCC count is an indicator that mastitis (udder infection) is well controlled in the herd which has benefits for cow health and welfare as well as improving milk production. Quality payment incentives from processors exist in all states for milk with lower cell counts.

Dairy Australia provides training to farmers for producing high quality milk through the program Countdown. They also coordinate the annual Australian Milk Quality Awards which recognise the lowest 5% of farms across Australia based on annual average BMCC.

Regardless of initial high bacterial count or BMCC levels, dairy manufacturers must meet the requirements of national food safety standards established to protect the health and safety of consumers.

Under the Food Standards Code, dairy manufacturers are required to put in place food safety programs to assure the safety of their final products.