Dairy Laboratory Testing

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

This guideline is designed to give some general information about the control of antibacterial drugs and growth inhibitors in milk and milk products.

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 presents the merits of the sediment test, standards, details on performing the test, instructions on how to produce clean milk, and concludes with a brief statement about filtering milk.

This guideline describes proper production and sampling techniques, on the farm, in the tank truck and at the plant, to prevent the addition of water to milk as well as correct laboratory testing procedures to aid in its accurate detection.

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

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 was developed to educate farmers, veterinarians and milk quality specialists on Somatic Cell Counts (SCC) in Goats.

This PowerPoint guideline explains the reasons, and methods, for performing direct microscopic somatic cell counting of milk from dairy animals with apocrine mammary systems.

$26.00

This guideline presents information on food ingredient allergens and provides recommendations on how to develop a Food Allergen Awareness Program.

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.