Which raw-milk quality indicators are typically monitored prior to pasteurization?

• A. pH, Titratable acidity, and odor
• B. Standard Plate Count (SPC), Coliform count, and Somatic Cell Count (SCC)
• C. Fat content, Protein content, and Moisture content
• D. Antibiotic residue, Aflatoxins, and Mycotoxins

Answer: (B)

Before pasteurization, raw milk quality is assessed by its microbiological status to gauge safety and how well pasteurization will work. The most informative indicators are the Standard Plate Count, which measures the total number of viable bacteria in the milk; the Coliform count, which serves as a hygiene indicator and points to potential environmental contamination; and the Somatic Cell Count, which reflects udder health and can signal milk quality issues that affect shelf life and heat tolerance. Together, these three give a practical snapshot of microbial load, contamination risk, and animal health, guiding process controls and safety decisions.

pH, titratable acidity, and odor are more about sensory and chemical quality and do not directly quantify microbial load. Fat, protein, and moisture describe composition and processing characteristics rather than microbial safety. Antibiotic residues and mycotoxins are important safety concerns but are monitored separately from routine pre-pasteurization microbial quality indicators.