Milk quality refers to the characteristics of milk that determine its safety, nutritional value, and suitability for consumption. Key factors include the presence of harmful bacteria, the levels of fat and protein, and the absence of contaminants. High-quality milk should be free from pathogens and have a balanced composition that meets regulatory standards. To assess milk quality, various tests are conducted, such as the somatic cell count and bacterial count. These tests help ensure that the milk is safe for consumers and meets the requirements set by organizations like the Food and Drug Administration (FDA). Proper handling and storage also play a crucial role in maintaining milk quality.