Cooling

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 has been developed to highlight good manufacturing practices that should be followed by dairy plant owners, operators and employees to maximally assure the production of safe and sanitary products at all times.

This guideline provides information on the common tests used for evaluating the quality of raw milk.

The purpose of this guideline is to provide the dairy processor and other interested parties with recommendations for optimizing pasteurized product shelf-life.

This guideline provides useful information for the proper handling of dairy products in the plant, cold room, wholesale and retail trucks, stores, schools, eating places, and the home.

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 on dairy farm inspection contains the sanitation requirements for Grade A raw milk for pasteurization.

This Guideline is a merger of DPC Guidelines #23, Preventing Rancid Flavors in Milk and #38, Preventing Off-Flavors in Milk.

This guideline provides useful information pertaining to milkrooms and bulk tank installations.

This guideline provides information to the bulk milk hauler/sampler, the vital link between producers and handlers, on the proper techniques, principles, and procedures.

This guideline presents recommendations for minimizing the contamination of dairy products with pathogenic bacteria.

This guideline deals with milk quality standards as applied to goat milk and is considered an introductory guideline to goat milk production.

This guideline details product line sampling of fluid milk and non-fluid dairy procedures for microbiological testing.

This guideline covers factors to be considered in a rework handling and control strategy.

This guideline raises a wide range of questions-from mundane to complex-regarding what issues need to be addressed when considering a dairy complex.

This guideline provides a practical discussion, for dairymen and certified equipment dealers, of the installation, cleaning and sanitizing of small ruminant milking systems.

This guideline provides useful information pertaining to milkrooms and milk cooler installations for small ruminant operations.

This guideline provides a practical discussion, and working resource for dairy farmers and industry persons who are involved in working with non-electric Amish farms.

This PowerPoint on CD guideline explains the reasons, and methods needed for the production of high quality milk with low somatic cell counts. Now also available as a downloadable Digital PDF file.

This Spanish language PowerPoint CD guideline explains the reasons, and methods, needed for the production of high quality milk with low somatic cell counts. Now also available as a downloadable Digital PDF file.

This guideline has been designed to help those persons interested in processing and marketing milk and milk by-products that are produced and packaged in small-scale plants located on farms or in nearby non-farm sites.

This is a general guideline covering the practice of direct loading of milk from the milking parlor into a bulk milk tanker and the issues involved.

This guideline was developed to help farmstead cheese makers develop their own food safety plans with the goal of reducing the chance that their products will be associated with a foodborne disease outbreak.

This guideline provides information pertaining to methods and equipment for cooling milk on the farm.