2025-08-282025-08-282024-12-05https://repositorio.ifal.edu.br/handle/123456789/1188According to RIISPOA 2020, milk, without further specification, is understood as the product resulting from complete, uninterrupted milking, under hygienic conditions, of healthy, well-fed and rested cows. Milk is the main raw material for the manufacture of a series of products, however, it is a highly perishable product, therefore its physical-chemical and microbiological characteristics must be monitored frequently in a processing industry, through strict quality control. In order to analyze the importance of quality control, a literature review was prepared of the main physical-chemical and microbiological analyses performed upon reception of cow’s milk in industries in accordance with existing legislation and based on the updated legislation of the year 2020 that can be found in RIISPOA.ptLeiteLeite - Análise microbiológicaLeite - Análise físico-químicaLeite – Controle de qualidadeMilkMicrobiological analysisPhysical-chemical analysesQuality controlTrabalho de Conclusão de CursoCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS