The traditional milk quality concept reflects solely the dairy processors demands for raw milk quality. The quality criteria included typically concentration of fat and protein as well as milk hygiene (total plate and somatic cell counts) and possible some other physical traits, which still form the milk payment scheme on most countries. The consumer awareness of e.g., animal health and welfare and tightened customer demands for traceability of food items in the international trade has resulted in renewed milk quality concept. Total Quality Management systems are important tools for dairy industry to achieve customers’ and consumers’ trust for the good management practise of the whole milk chain and safe dairy products.