Quality milk has been described as milk that has low bacterial count, good flavor and appearance, satisfactory keeping quality, and high nutritive value. It is free from disease-producing bacteria, toxic substances, and foreign material.

Progress in dairy technology and public health results in milk that can be depended upon as a safe, nutritious, pleasing food, even though it may be produced hundreds or thousands of miles away. Vigilance is exercised continuously in maintaining, this quality as new challenges arise in the environment. Pasteurization is a basic safeguard in the processing of all milk.