Because of adulteration, quality control is an essential component of any fermented milk. Milk is made up of water and is prone to adulteration, it's high nutritive value makes it an ideal medium for rapid multiplication of bacteria, particularly under unhygienic production and storage at ambient temperatures. In order to have good fermented milk products, good quality raw materials are needed. Some of these standard methods are outline below.

AT THE FARM

Start quality control at the farm.This can be achieved through farmers using approved practice of milk production and handling. The observation of laid down regulation regarding use of vetnerinary drugs.

AT COLLECTION CENTERS

All raw milk from different farms or bulked from various collection centers must be checked for wholesomeness bacteriological and chemical quality.

AT THE FACTORIES

Once the fermented milk factory has accepted the farmer's milk, it has the responsibility of ensuring that the milk is handled hygienically during processing. The carring out of quality assurance is a must test to ensure that the fermented products produced confirm to specific standard as to the adequate effect of the process applied and keeping of manufactured products.

DURING MARKETING OF PROCESSED PRODUCTS

Government employ public health authorities to check the qualty of food stuffs sold for public consumption and may impound substandard or conterminated food stuffs including possible proxecution of culprits. The government carry out this task in order to protect the interest of fermented milk products consuming public.

TECHNIQUES USE IN TESTING AND QUALITY CONTROL

These are some of the techniques use in testing and quality control.
1, Milk Sampling

1. Milk Bacteriological Test
2. Preservation of Sample Test
3. Organoletic Test
4. Alcohol Test
5. Acidity Test
6. Rasazurin Test
7. The Gerber Butter Fat Test
8. The Lactometer Test
9. Freezing Point Determination Test
10. Inhibitor Test
    All these test are very important in order to produce good quality and healthy fermented milk products for the public consumption.