الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Milk is a liquid with a complex composition that is quick to affect the changes that may occur during its production stages, including multiple problems, transportation stages, and other problems that affect the nature of the composition of milk, which appear in the form of changes in the physical and natural properties of milk. Knowing such properties is important for the product to be fully aware of, which He pushes him to do his best to produce milk and market it with the best means to obtain good milk. Milk is a neutral liquid rich in nutrients necessary for the growth of all types of living organisms, as it contains carbohydrates, proteins, lipids, salts and vitamins, and thus milk is an ideal medium for the growth of microorganisms, especially those capable of assimilating lactose and proteins. Microbiological hazards are a major food safety concern in the dairy sector because milk is an ideal medium for the growth of bacteria and other microbes. It can be introduced into milk from the environment or from the dairy animals themselves. Milk can contain harmful microorganisms such as Salmonella, Escherichia coli O157:H7, Listeria, Staphylococcus aureus, Yersinia coli, Bacillus cerevisiae, Clostridium botulinum, Mycobacterium bovine, Brucella abortus, and Brucella melitensis. Chemical hazards can be inadvertently introduced into milk and dairy products, making them unsafe and unsuitable for consumption. Milk can be contaminated when milking animals consume feed and/or water that contains chemicals. Other causes of contamination may be inadequate control of equipment, environment and milk storage facilities. Chemical hazards include detergents, nipple disinfectants, dairy sterilizers, antiparasitics, antibiotics, herbicides, pesticides, and fungicides. A zoonotic disease is an infectious disease that can be transmitted between vertebrates and humans. Zoonoses commonly associated with the consumption of milk and dairy products are tuberculosis, brucellosis, leptospirosis, salmonellosis, and listeriosis. Milk and dairy products are consumed all over the world and are relevant sources of nutrition for humans and animals, not just newborn babies. Due to the complexity of the dairy chain, microbial contamination can occur at different stages of production, which leads to the establishment of appropriate control plans to monitor the microbial quality and safety of milk from production to processing. Different microbial groups can contaminate milk, with a wide range of impacts for its quality, safety, and even beneficial features. Important microbial groups in milk are researched to assess hygienic procedures and conditions during production, such as aerobes mediastinum and coliforms; Some groups are related intoxicating agents, such as psychotropic substances; Many bacteria are sought after for their pathogenic potential, such as Listeria monocytogenes and Salmonella spp. Other bacteria may have beneficial features, such as some strains of lactic acid bacteria. This huge variety presents a challenge in the dairy industry, once monitoring and control of it has become mandatory to certify and guide the use of raw milk by consumers and the dairy industry.