Butterfat

This guideline presents pertinent current information on the cleaning and sanitizing of fluid milk processing equipment.

This guideline is designed to help laboratory, field personnel and producers determine the cause and methods of correction of high bacteria counts in raw milk.

This guideline discusses many of the reasons for fat test variations in raw milk. It references methods for testing sample vials for leakage.

This Guideline provides the most commonly used chemical tests for the determination of butterfat in various dairy products.

This guideline provides useful information to control product losses from the farm bulk tank to the receiving room, and shrink within the processing plant.

This guideline sets down suitable procedures to be followed for adjusting and controlling the accuracy of electronic testing instruments.