There are several reasons why milk microorganisms exceed the standard. It is much easier to control microorganisms below the qualified line by grasping the hygiene and related control measures in all links.

1. Hand milking is not as good as milking with a milking machine.

2. The refrigeration effect of freezer is not good, because milk refrigeration needs stirring to achieve good results, so there should be a special refrigeration tank. The refrigerator is easy to cause microbial reproduction in milk, which leads to excessive acidity and unqualified alcohol test.

3. After emptying the milk, wash all the milking machines and the contact surfaces that directly contact with the milk with special acid and alkali, and then rinse them with clean water. If they can't be cleaned, wash them with acid or alkali by hand.

4. Before milking, it is necessary to wash the cow's breasts with warm water, then wipe a piece of toilet paper clean, then manually squeeze out three handfuls of milk, and then collect the milk in the milking machine.

5. Use food-grade stainless steel barrels for milk, not iron ones.

6. Disinfectant is used to disinfect cattle farms, not to clean equipment.

7. If there is any milk that has not been sold before, don't add it to the milk that has been squeezed according to the above standards. After adding it, bacteria will continue to multiply, and it will be rejected if it exceeds the standard.