From the start of human history, milk and its products have been very important in human nutrition. So, considerable measures have been taken for improving milk quality especially its hygienic quality. As usual, milk hygienic quality is measured by total bacterial count (TBC) and more precisely total viable count (TVC) and somatic cell count (SCC). Different bacterial resources contaminate the milk and induce unfavorable odor and flavour, increasing rates of going off and decreasing of its maintenance and applications. Thus, it is necessary that we recognize the bacterial contamination resources and control them. This will result in production of low total bacterial count milk. The main contamination resources consist of internal and external udder surfaces, milking equipment and workers and milk transportation tankers. In the present study, an attempt was successfully made to reduce TBC from 5 millions/ml to less than 50 thousands/ml and reduce somatic cell count considerably too, on a Brown-Swiss dairy herd in Khorasan province herd. The measures included training of workers, cow and udder preparations for milking, regular CMT, microbial culture of different sites of milking machine, washing and disinfecting of milking machine, milk supply and tankers, installing plate cooler, fast transportation of milk to dairy and so on. The main effective measure was installing the plate cooler. Achieving this result helped us enjoy the overall efficiency of the produced milk qualitatively and economically.

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