The guideline
provides general
information
that should
be considered
before beginning
construction.
It also gives
detailed illustrations
and information
about all of
the major functional
components of
the system and
provides an
index and checklist
at the end.
DPC 66, Planning
a Dairy Complex
"100+ Questions
To Ask,"
is a beneficial
prelude to this
guideline.
DPC 1 was developed
cooperatively
with the Northeast
Regional Agricultural
Engineering
Service.
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This
guideline provides
a practical
discussion,
for dairymen
and certified
equipment dealers,
of the installation,
cleaning and
sanitizing of
milking systems.
The installation
sections cover
basic information
regarding applications
and approvals,
the electrical
power supply,
the vacuum system
and sanitary
piping and components.
The recommendations
are kept in
line with those
of 3-A Accepted
Practices for
Design, Fabrication
and Installation
of Milking and
Milk Handling
Equipment, and
with the Milking
Machine Manufacturers
Council of the
Farm and Industrial
Equipment Institute.
Subjects discussed
pertaining to
cleaning and
sanitizing include:
steps in cleaning
mechanical cleaned
pipeline systems,
cleaning and
sanitizing bucket
milking machines,
cleaning pulsation
lines, cleaning
farm milk tanks,
and troubleshooting
cleaning problems.
Also provided
are: model application
forms, scheduled
maintenance
services for
milking and
cooling systems,
a checklist
for troubleshooting
high PI counts,
terminology
for milking
machine systems,
sources of cleaners
and sanitizers,
cfm ratings
for vacuum pumps,
and a list of
useful references.
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This
directory is
a compilation
of official
milk regulatory
personnel in
DPC member states,
the United States
Department of
Health and Human
Services, Food
and Drug Administration,
Milk Safety
Branch, and
the United States
Department of
Agriculture
Dairy Division,
Market Administrators
and Standardization
& Grading
Branch.
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This
guideline provides
a practical
discussion,
for the dairyman,
equipment specialists
and certified
equipment dealers
of the installation,
cleaning, and
sanitizing of
large milking
systems. The
installation
sections cover
basic information
regarding applications
and approvals,
the electrical
power supply,
the vacuum system
and sanitary
piping and components.
The recommendations
are kept in
line with those
of 3-A Accepted
Practices for
Design, Fabrication
and Installation
of Milking and
Milk Handling
Equipment, and
with the Milking
Machine Manufacturers
Council of the
Farm and Industrial
Equipment Institute.
Subjects discussed
pertaining to
cleaning and
sanitizing include:
steps in cleaning
mechanical cleaned
pipeline systems,
cleaning and
sanitizing bucket
milking machines,
cleaning vacuum/pulsation
lines, cleaning
farm milk tanks,
and troubleshooting
cleaning problems.
Also provided
are: model application
forms, scheduled
maintenance
services for
milking and
cooling systems,
a checklist
for troubleshooting
high PI counts,
terms and definitions
based on international
usage, sources
of cleaners
and sanitizers,
cfm ratings
for vacuum pumps,
and a list of
useful references.
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This
Guideline was
revised to include
resource people
throughout the
U.S. and Canada.
This directory
is a compilation
of resource
people who work
with dairy housing
and/or milking
systems. The
list includes
public service
(extension,
government and
university personnel),
private consultants
and supply industry
personnel who
work with dairy
systems. Description
of specialty
and other qualifications
were provided
by the person
listed.
Inclusion on
this list does
not represent
endorsement
of the individual,
their qualification
or their products
by The Dairy
Practices Council
.
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A
properly designed
and operated
natural ventilation
system will
provide healthful
conditions for
dairy cattle
in tie stall
barns. Naturally
ventilated dairy
tie stall barns
have adjustable
ridge and sidewall
openings to
allow fresh
air to move
through the
barn without
mechanical fans.
These barns
are insulated
the same as
mechanically
ventilated tie
stall barns
to allow consistent
control of inside
winter temperatures
and humidity.
Well-managed
natural ventilation
provides fresh,
dry, and comfortable
conditions for
dairy cows in
tie stall barns.
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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. It compares
the Standard
Plate Count
(SPC) and the
Preliminary
Incubation method
(PI) as tools
for determining
high bacteria
counts. It gives
the various
causes of high
counts and the
practical ways
to reduce these
counts.
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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.
The guideline
offers suggestions
for measures
and precautions
that should
be taken regarding
employee health,
food handling
practices, appearance,
personal hygiene,
plant procedures,
plant and equipment
design, maintenance,
and sanitation.
It is important
that every employee
is made knowledgeable
and aware of
the necessity
of adhering
to these guidelines
at all times;
that the guidelines
be re-emphasized
on a regular
basis; and that
regular assessment
and review of
how well the
guidelines are
being followed
is conducted
by management.
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This
guideline gives
general information
about the nature
of soil on milk
handling equipment
and the fundamentals
about cleaners
for the removal
of this soil.
Basics about
sanitizers and
methods of sanitization
are also covered.
In addition,
there is a section
on safety precautions
for the handling,
storage and
disposal of
these chemicals,
and a section
of definition
of terms related
to milk quality.
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It
is imperative
that code dating
be recognized
as a quality
index! The purpose
of this guideline
is to provide
the dairy processor
and other interested
parties with
recommendations
for optimizing
pasteurized
product shelf-life,
and presents
an overview
of factors that
should be considered
in performing
shelf-life assessment
procedures.
Also included
in the guideline
are some methods
that have shown
promise in determining
and predicting
the shelf life
of fluid milk.
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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.
»
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Tunnel
ventilation
is an effective
means of providing
increased air
exchange and
high air velocity
for improved
hot weather
cow comfort.
A tunnel ventilation
system can be
easily installed
in simple unobstructed
rectangular
barn layouts.
However, with
some advanced
planning, creative
thinking, experimenting,
and modification
of inlet size
and location,
this type of
ventilation
system can also
be installed
in barns with
obstructions
or unusual shapes.
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This
guideline provides
an overview
of what is involved
in treatment
of air for ventilation
of dairy plants
and factors
to consider
in establishing
the level of
quality needed
and movement
of air within
a plant. Users
should obtain
enough knowledge
to assess their
basic needs
and facilitate
communication
with engineers.
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This
guideline provides
an overview
of the essential
factors that
need to be considered
to utilize "clean
room" technology
to minimize
dust, particulate,
and microbial
contamination
in dairy food
processing.
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All dairy
farms produce
and then must
dispose of wastewater
from their milking
centers. There
is great variability
in the quantity
of wastewater
produced as
well as the
concentration
of contaminants
from farm to
farm. There
are also a number
of ways to treat
the effluent.
Each dairy farmer
needs to evaluate
the specific
situation on
their farm to
determine the
best treatment
method for them.
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Proper handling
of dairy products
is a prime factor
in assuring
good keeping
quality and
flavor. Open
dating together
with proper
handling will
ensure good
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.
For a more detailed
discussion on
fluid milk shelf
life, refer
to DPC 10, Maintaining
and Testing
Fluid Milk Shelf
Life.
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Adulteration
of milk with
water is not
only illegal
but also very
costly for the
dairy industry.
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.
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This guideline
briefly discusses
the significance
of the problem
of high somatic
cell count (abnormal
milk) and gives
instructions
to dairy fieldperson
concerning an
appropriate
procedure to
follow to assist
dairy producers
with high somatic
cell count problems
in the herds
or flocks. This
guideline is
written so that
it will be useful
for cow, goat
and sheep dairies.
Also included
in the appendix
are the contact
people for the
mastitis control
programs in
DPC member states.
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This guideline
provides information
on the common
tests used for
evaluating the
quality of raw
milk. It is
written to provide
basic background
information
to dairy producers
and others interested
in raw milk
test procedures
and how the
parameters measured
influence dairy
product quality.
It includes
discussion of
such tests as
odor, flavor,
temperature,
various bacteria
counts, freezing
point, acidity,
drug residues
and sediment.
This guideline
does not stand
as a laboratory
procedure document
but provides
references to
such and to
other guidelines
and resources.
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This guideline
is designed
to give some
general information
about the control
of antibacterial
drugs and growth
inhibitors in
milk and milk
products. It
provides recommendations
for proper storage
of these drugs
and for their
prevention and
detection in
milk. It provides
a list of test
kits that are
available for
the detection
of drugs in
milk, urine,
serum and feed.
It gives possible
causes of antibiotic
adulteration
and examples
of existing
penalties and
incentives for
keeping antibacterial
drugs out of
milk and dairy
products.
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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. It names
possible causes
of high bacteria
counts, compares
various methods
of bacteria
testing as tools
for determining
the causes,
and lists practical
ways to reduce
these causes.
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This guideline
emphasizes the
necessity for
following proper
procedures for
shipping milk
products and
for keeping
bulk pickup
and transport
tankers clean.
This guideline
also identifies
those responsible
for this cleanliness
and gives step-by-step
procedures for
cleaning and
sanitizing tankers,
including procedures
for inspection,
for tagging
cleaned vessels
and for keeping
appropriate
records.
Information
on materials
and construction
as well as on
safety precautions
and OSHA requirements
are also covered.
Issues related
to hauling other
food products
are discussed
in regard to
recent public
health issues.
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It is important
to plan ahead
for small and
large improvements
in dairy manure
systems to predict
the costs, risks,
savings, and
operating changes
that will occur.
There are many
options, thus
careful and
objective planning
is a key to
success.
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This guideline
provides practical
information
for troubleshooting
films on dairy
farm milk handling
equipment. It
tells how to
identify the
films, the causes,
and how to remove
the films. Part
II is devoted
to information
about clear
flexible milk
lines, how to
clean and maintain
them in good
condition.
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This guideline
presents pertinent
current information
on the cleaning
and sanitizing
of fluid milk
processing equipment.
The introduction
presents a general
discussion on
the nature of
soils, water
quality and
types of cleaners.
Various cleaning
methods are
discussed and
detailed cleaning
instructions
are given for
specific types
of equipment.
Types of sanitizers
and methods
of sanitization
are covered
in detail. Also
discussed are
evaluation of
cleaning, good
housekeeping
practices and
personal hygiene.
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This guideline
is written for
regulatory officials,
sanitarians,
cooperative
extension agents,
engineers and
others who are
advising dairy
farmers on potable
water supplies.
This material
will assist
the reader in
evaluating existing
water supplies
and in the approval
of new systems.
Specific discussion,
including tables
and diagrams
are provided
to: evaluate
existing water
quality problems,
find probable
causes and possible
solutions, locate
and construct
new water sources,
interpret laboratory
reports, provide
water treatment,
understand backflow
prevention,
give common
sense reasons
why violations
can create hazards
and provide
some acceptable
options to make
needed corrections.
This guideline
includes a section
on water for
livestock and
the importance
of water quality
as related to
animal health.
»
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This guideline
provides general
information
about the composition
and nutritive
value of milk
and dairy products.
It emphasizes
the importance
of the various
dairy nutrients
and clarifies
some of the
misconceptions
about dairy
products.
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This guideline
discusses many
of the reasons
for fat test
variations in
raw milk. It
references methods
for testing
sample vials
for leakage.
It provides
advice to haulers
about proper
and improper
ways of taking
samples; explains
reasons for
variations between
DHIA and Handler
butterfat tests.
It explains
to the producer
the reasons
for variations
in tests and
how to correct
them.
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TThis guideline,
prepared by
university veterinarians,
covers procedures
for the control
and eradication
of brucellosis
in dairy cattle.
It also gives
the causative
organisms, human
symptoms, source
of infection,
and preventive
measures for
the following
milkborne diseases
that affect
humans: campylobacteriosis,
listeriosis,
salmonellosis,
tuberculosis
and yersiniosis.
The appendix
contains a list
of state and
provincial livestock
officials.
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This Guideline
provides the
most commonly
used chemical
tests for the
determination
of butterfat
in various dairy
products. It
provides detailed
testing procedures
for the Gerber
and updated
Babcock method,
and the new
modified Mojonnier
extraction method.
It also provides
advice on equipment
and reagents
to be used in
the above testing
methods. The
appendix contains
a listing of
other known
testing methods
for butterfat
in dairy products.
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This guideline
reviews water
pollution laws
including the
U.S. Clean Water
Act or 1977.
It provides
a classification
of pollutants
including the
sources, nature,
composition
and management
of wastes.
Control measures
are introduced
for numerous
headings including
employee education,
management improvement,
various types
of dairy processing
plants, preventative
and operational
maintenance
and scheduling
and reduction
of wastes.
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This guideline
on dairy farm
inspection contains
the sanitation
requirements
for Grade A
raw milk for
pasteurization
according to
the 2001 recommendations
of the PHS/FDA
Pasteurized
Milk Ordinance
(PMO).
Additional information
as set forth
by the individual
states that
have a working
relationship
with The Dairy
Practices Council
® is included.
Also included
is questions
and answers
from various
meetings, which
FDA Milk Safety
Branch has published.
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This guideline provides insight for planning and constructing a dairy tie stall barn. The Guideline covers Site Considerations, Construction, Stall Barn Arrangement, Ventilation, Electrical Service, Wiring and Lighting.
It includes schematic drawings and various tables depicting tie stall barns. There are two supplemental Guidelines DPC #6 Natural Ventilation for Tie Stall Barns, DPC #12 Tunnel Ventilation for Tie Stall Barns and DPC #44 Mechanical
Ventilation for Tie Stall Barns.
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Any type of off-flavors in dairy products can adversely affect milk sales. This Guideline provides detailed information about the identification, causes, and prevention of off-flavor problems in milk and milk products. This Guideline is a merger of DPC Guidelines #23, Preventing Rancid Flavors in Milk and #38, Preventing Off-Flavors in Milk.
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DPC 39 on
Plant Inspection
contains the
sanitary requirements
for Grade "A"
fluid milk pasteurizing
plants updated
through the
1993 NCIMS Conference
and includes
additional information
as set forth
by the member
states. Supplement
39-51 includes
changes brought
about from the
1995 NCIMS.
Minimizing
product losses
is vital to
the economic
well being of
dairy farmers,
milk haulers,
processors and
consumers. This
guideline provides
useful information
to control product
losses from
the farm bulk
tank to the
receiving room,
and shrink within
the processing
plant.
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This guideline
provides useful
information
pertaining to
milkrooms and
bulk tank installations.
The major areas
of functional
planning, construction
details, and
equipment and
utilities are
covered.
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This guideline
provides some
practical information
on stray voltage
on dairy farms.
Stray voltage
is explained
and important
questions and
answers on this
subject are
found in the
beginning of
the guideline.
Sources, effects,
testing for
and solutions
to stray voltage
are discussed.
Farmer's and
power supplier's
responsibilities
are identifies
and sources
of assistance
are given.
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This guideline provides instructions for the proper calibration (gauging) and checking (testing) of farm milk tanks. The terms "calibration" and "checking" are used by the industry and "gauging" and "testing" by the National Bureau of Standards. The guideline also provides useful information on the recalibration of tanks. Much of the information in this guideline is based on the US Department of Commerce, National Institute of Standards and Technology Handbook 44, 2004 Edition
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Every enclosed dairy building needs a ventilation system
to remove moisture, odors and foul air and to regulate inside temperature.
The health and production of the dairy herd and the quality of milk produced
are affected by the method and effectiveness of the ventilation system. The
over-all efficiency of the system also affects labor requirements. Poor ventilation
results in undesirable working conditions and high building maintenance costs.
Mechanical ventilation systems are often used to successfully ventilate dairy
tie-stall barns. These systems consist primarily of controlled air inlets,
fans, and thermostats or other types of controls.
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This guideline
describes the
concept and
the design of
gravity flow
gutter for manure
removal in dairy
barns. It provides
construction
details for
length, width
and depth of
the gutter and
for other components
such as grates,
cross channels
and overflow
dams. It also
gives instructions
for proper management
of the system.
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This guideline
presents various
ways to reduce
or eliminate
odor from dairy
manure and other
sources on dairy
farms. General
information
on odors; and
how they are
perceived, the
sources of odors,
the importance
of dairy farm
site selection,
and god management
practices are
discussed. Methods
for mechanical,
chemical and
biological control
of odors are
briefly discussed.
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This guideline
provides information
pertaining to
methods and
equipment for
cooling milk
on the farm.
Recommendations
are included
as aids in selecting
equipment and
maintaining
cooling systems.
Pertinent regulations
and state recommendations
are presented
for reference.
Emphasis is
places on auxiliary
equipment and/or
operations that
produce high
quality milk
while saving
energy. Definitions
of useful term
are in the Appendix.
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This guideline
offers a discussion
of good teat
disinfection
popularly referred
to as teat dipping.
Areas covered
are the historical
development
of teat disinfectants,
their limitations
and hazards,
proper handling
and storage,
application
alternatives,
regulatory requirements
and a review
of the different
generic types
of products
available today.
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This guideline
provides information
to the bulk
milk hauler/sampler,
the vital link
between producers
and handlers,
on the proper
techniques,
principles,
and procedures
used in the
process of measuring,
sampling, collecting
and delivering
farm bulk milk.
It is intended
to help establish
uniform milk
collection procedures
between the
various states
and within the
dairy industry,
with the intent
that it serves
as a reference
for and is in
concurrence
with the appropriate
regulatory agencies.
It is intended
to be a valuable
resource in
regard to the
development
and design of
bulk milk hauler/sampler
procedures and
licensing programs
as mandated
by the Grade
“A”
Interstate Milk
Shipments program.
This guideline
references current
regulations
while giving
additional detail
needed to properly
interpret the
requirements
and responsibilities
of the bulk
milk hauler/sampler.
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This guideline
sets down suitable
procedures to
be followed
for adjusting
and controlling
the accuracy
of electronic
testing instruments.
Uniformity of
procedures is
a requisite
to assure consistent
accuracy and
equitable accounting
for dairy products
that today move
freely between
states and markets.
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This guideline
is designed
to help the
processor concerning
proper fortification
of fluid milk
products with
vitamins A and
D. It briefly
discusses the
history and
need for vitamin
fortification.
Information
is given about
types of vitamin
concentrates
available, the
problems involved
in fortification
and the best
methods for
properly fortifying
the fluid milk
products.
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Today, nearly
one half of
the time for
dairy chores
is spent with
milking and
related tasks
such as assembling,
cleaning and
maintaining
milking equipment.
Effective milking,
coupled with
an efficient
and economical
combination
of labor and
equipment, is
a high priority
dairy enterprise
goal. Elevated
and mechanized
milking parlors
represent a
major development
in attaining
such a goal.
Further improvements
are certain,
but these guidelines
provide much
useful information
for selecting
and constructing
elevated and
mechanized milking
parlors. Key
subject areas
discussed are:
basic considerations,
types of milking
parlors, automation
and mechanization,
parlor selection
and design diagrams
for 7 types
of parlors.
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This guideline
is a supplement
to Guideline
54 The Selection
of Elevated
Milking Parlor.
This supplement
discusses the
items needed
to be considered
prior to the
construction
of a milking
parlor, with
regard to the
types of materials
to be used.
It covers Walls,
Floors and Ceilings,
Wiring, Foot
Baths, Fences
and Gates.
»
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This guideline
presents recommendations
for minimizing
the contamination
of dairy products
with pathogenic
bacteria. It
includes practical
operation suggestions
that are intended
to be used in
conjunction
with DPC 39,
Grade A Fluid
Milk Plant Inspection.
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This
guideline is
presented in
outline form
to highlight
the sanitation
considerations
that should
be followed
by dairy plant
owners, operators
and other employees
to help assure
the production
of safe sanitary
products. Helpful
report forms
are provided
in the appendices.
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This guideline
deals specifically
with sizing
dairy farm water
heaters for
cleaning pipeline
milker systems.
To assure enough
hot water for
washing and
sanitizing the
entire pipeline
milking system
and bulk milk
tank, a separate
and dedicated
water heating
system is recommended.
Incidental and
non-critical
hot water should
be supplied
by a separate
water heater
or refrigeration
heat recovery
unit.
Hot water requirements
depend on the
size or capacity
of the pipeline
system and tank
and on the cleaned-in-place
(CIP) operation
and timing of
rinse/wash/rinse
cycles. Information
for calculating
hot water requirements
and sizing water
heaters using
electricity,
oil or gas is
included.
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This guideline deals with milk quality standards as applied
to goat milk and is considered an introductory guideline to goat milk production.
The Dairy Practices Council has a Task Force dealing specifically with small
ruminant issues and more detailed information is available in other Guidelines.
This guideline
lists the regulatory
standards and
laboratory methods
that have been
identified as
appropriate
by the National
Conference on
Interstate Milk
Shipments (NCIMS).
The guideline
also deals with
production systems
and procedures,
as well as management
practices, essential
for producing
high quality
goat milk.
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This guideline
details product
line sampling
of fluid milk
and non-fluid
dairy procedures
for microbiological
testing. Methodology
for microbial
testing and
evaluation of
product sampling
and hygiene
monitoring are
included. Environmental
surface and
air sampling
is also reviewed.
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The DPC
has recognized
the need to
provide a Guideline
specifically
for the manufacturers
of frozen desserts.
Through the
National Conference
on Interstate
Milk Shipments
and the Pasteurized
Milk Ordinance
(PMO), the U.S.
regulatory emphasis
given to a safe
supply of Grade
A milk and milk
products is
unparalleled.
However, although
10% of the U.S.
milk supply
enters the production
of frozen desserts,
these products
are typically
processed without
the level of
regulatory inspection
and oversight
that is mandated
for Grade A
products under
the PMO.
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This guideline
provides information
to assist in
the evaluation
of dairy processing,
packaging and
handling equipment,
or machinery
in meeting the
appropriate
sanitary (hygienic)
criteria. It
is an aid for
identifying
organizations,
criteria, key
reference sources,
and strategies
necessary for
the review of
dairy equipment
and machinery
for sanitary
(hygienic) design.
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This guideline
covers factors
to be considered
in a rework
handling and
control strategy.
The foods covered
by these guidelines
are those products
typically referred
to as "dairy
foods."
The principle
products covered
are the refrigerated
fluid milk products.
However, the
guidelines are
also applicable
to similar non-dairy
analogs, and
frozen desserts.
These guidelines
start at the
point in the
process at which
the food has
become a pasteurized
product.
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This guideline
provides a compilation
of reference
checklists that
give an overview
of the points
of good management
practices used
in the production
of a high quality
product. Each
checklist includes
a list of DPC
guidelines available
for more in-depth
information
on each topic.
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This guideline
covers the installation
of milk precoolers
on dairy farms
with details
on sizing, operation
and maintenance
of the system.
These guidelines
review water
system protection
and cooling
water discharge/reclaim
requirements.
Also included
are schematics
for plate cooler
installations
and a list of
backflow prevention
assemblies.
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This guideline
raises a wide
range of questions-from
mundane to complex-regarding
what issues
need to be addressed
when considering
a dairy complex.
No single source
will have answers
to all these
questions. This
is designed
to be a helpful
guide, leading
to a successful
project completion.
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As HACCP
(Hazard Analysis
Critical Control
Points) becomes
the basis of
the U.S. food
safety assurance
program, "Preharvest
Food Safety"
is an emerging
issue and abnormal
milk has been
suggested to
be a critical
control point.
Obtaining knowledge
of the epidemiology
of several different
types of mastitis
causing bacteria
found on the
farm makes it
possible to
use specific
management practices
to interfere
with the multiplication
of each of these
bacteria types,
thereby maintaining;
low bacterial
numbers and
minimizing animal
exposure to
disease causing
bacteria (pathogens).
The purpose
of this guideline
is to indicate
how to match
management to
reduction of
pathogens on
the farm in
order to avoid
the incidence
of abnormal
milk.
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This guideline
provides a practical
discussion,
for dairymen
and certified
equipment dealers,
of the installation,
cleaning and
sanitizing of
small ruminant
milking systems.
The installation
sections cover
basic information
regarding applications
and approvals,
the electrical
power supply,
the vacuum system
and sanitary
piping components.
The recommendations
are kept in
line with those
of 3-A Accepted
Practices for
Design, Fabrication
and Installation
of Milking and
Milk Handling
Equipment, and
with the Milking
Machine Manufactures
Council of the
Farm and Industrial
Equipment Institute.
Subjects discussed
pertain to cleaning
and sanitizing
and include:
steps in cleaning
mechanical cleaned
pipeline systems,
cleaning and
sanitizing bucket
milking machines,
cleaning pulsation
lines, clean
farm milk tanks
and troubleshooting
cleaning problems.
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This guideline
was developed
to educate farmers,
veterinarians
and milk quality
specialists
on Somatic Cell
Counts (SCC)
in Sheep. Included
is a two page
summary of good
milking practices
that can be
copied and posted
in the milking
area.
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This guideline
was developed
to educate farmers,
veterinarians
and milk quality
specialists
on Somatic Cell
Counts (SCC)
in Goats. The
Guideline presents
both the physiological
causes of elevated
SCCs and the
mastitis prevention
in dairy goats.
Included is
a two page summary
of good milking
practices that
can be copied
and posted in
the milking
area.
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This guideline provides useful information pertaining to
milkrooms and milk cooler installations for small ruminant operations. The
major areas of functional planning are covered including can coolers and freezers.
For engineering design specifications see DPC 41.
This guideline introduces a new term, "Dry Milkroom" you will see
in the text that this does not mean a room that cannot be washed down, but
rather a room that does not normally have washing activities in it. The room
still needs to meet all PMO requirements for a milkroom. All farms with a
dry milkroom will also have a normal milkroom where all washing activities
will be done.
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This guideline, a laboratory training power point CD, explains
the reasons, and methods, for performing direct microscopic somatic cell counting
of milk from dairy animals with apocrine mammary systems. Sheep and goats
are common examples of this type of dairy animal. The Guideline has a large
number of photographs of actual milk smears to give accurate examples.
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The purpose
of this document
is to provide
producers with
a practical
guideline for
implementing
biosecurity
practices on
sheep and goat
dairies that
will increase
profitability
and prevent
unnecessary
outbreaks of
disease. Maintaining
sound biosecurity
is important
as the introduction
of disease into
a herd/flock
can be costly
in terms of
increased labor,
decreased production,
increased veterinary
expenditures,
and premature
culling.
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This guideline
presents information
on food ingredient
allergens and
provides recommendations
on how to develop
a Food Allergen
Awareness Program.
It presents
practical operational
suggestions
and ways to
implement allergen
awareness in
a dairy processing
operation.
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The purpose
of this guideline
is to bring
awareness to
facilities that
have been, or
are intending
to process water
in their milk
plant. The guideline
covers all areas
from the water
sources to storage
and labeling,
This includes:
Facilities,
Processing,
Quality Control
and Transportation.
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This guideline, a Training power point CD, explains the
reasons, and methods, needed for the production of high quality milk with
low somatic cell counts. It is intended as a motivational presentation to
be used in educating producers and their employees on the production of low
somatic cell count milk.
All animals on a dairy farm are important but a small percentage of these animals require special attention. This may be because of expected occurrences such as calving, drying off or receiving routine health and management care or unplanned health needs due to illness or injury. This Guideline will cover information on the various special needs animal groups often found on a modern dairy farm, suggested facilities for these animals and how to integrate them into a dairy facility to assure continued production of safe high quality milk.
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. (Milk,
Yogurt (Stirred
and Set), Soft
Cheeses, Hard
Cheeses, Semi-Hard
Cheeses, Butter
and Ice Cream.)
This guideline
provides general
information
about a wide
range of business,
production and
marketing subjects
to help guide
prospective
processors toward
the production
and sale of
safe wholesome
dairy products.
This guideline
starts postproduction
with the fresh
raw milk and
ends with the
sale of finished
product to the
consumer.
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This guideline
is first in
a series of
guidelines prepared
by The Dairy
Practices Council
(DPC) to assist
milk and milk
products processing
and manufacturing
plants in the
development
of Hazard Analysis
Critical Control
Point (HACCP)
systems.
This guideline
addresses SSOP’s
(Sanitation
Standard Operating
Procedure) and
Prerequisites
that must be
in place prior
to implementing
a HACCP program.
DPC guidelines
in this series
will address
several important
subjects required
in developing
a HACCP system,
including effectively
dealing with
prerequisites,
developing flow
diagrams and
product descriptions,
and understanding
the Seven Principles
of HACCP.
In addition,
many other DPC
guidelines address
food safety
issues such
as allergens
and will be
found useful
to the dairyperson
in designing
a comprehensive
food safety
program.
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This guideline
is one in a
series of guidelines
prepared by
The Dairy Practices
Council (DPC)
to assist milk
and milk products
processing and
manufacturing
plants in the
development
of Hazard Analysis
Critical Control
Point (HACCP)
systems.
This guideline
addresses HACCP
Principle 1-
Hazard Analysis.
Other DPC guidelines
in this series
will address
several important
subjects required
in developing
a HACCP system,
including effectively
dealing with
prerequisites,
developing flow
diagrams and
product descriptions,
and understanding
the remaining
six principles
of the Seven
Principles of
HACCP.
In addition,
many other DPC
guidelines address
food safety
issues such
as allergens
and will be
found useful
to the dairyperson
in designing
a comprehensive
food safety
program.
» Order Now US$5.00
This guideline is one in a series of guidelines prepared
by the Dairy Practices Council (DPC) to assist milk and milk products processing
and manufacturing plants in the development of Hazard Analysis Critical Control
Point (HACCP) systems. This guideline addresses HACCP Principle #2: Determining
Critical Control Points and HACCP Principle #3: Establishing Critical Limits.
Other DPC guidelines in this series will address several important subjects
required in developing a HACCP system, including effectively dealing with
prerequisites, developing flow diagrams and product descriptions, conducting
a hazard analysis, and understanding the remaining Seven Principles of HACCP.
In addition, many other DPC guidelines address food safety issues (such as
allergens) and will be found useful to the dairyperson in designing a comprehensive
food safety program.
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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
is meant to
serve those
producers, milk
haulers and
milk handlers
who are considering
the practice
of direct loading
milk into a
bulk milk tanker.
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This guideline is designed to give some general information about proper milking procedures that allow for production of high quality milk, protect the health and well being of cows, and provide an efficient milking routine for herd managers and personnel. The overriding goal of all milking procedures is to attach milking units to clean, dry teats. This guideline provides details about the key components of milking routines to optimize the milking hygiene and the cow’s milk letdown response, along with milking efficiency. Research and on-farm trials have identified those techniques and timing parameters that cannot be ignored if the goals of optimum hygiene, optimum milk letdown and optimum milking efficiency all hope to be achieved. The purpose of this guideline is to provide a number of milking procedures that incorporate the techniques and timing that work best into milking routines that are easy to implement, keep consistent and maintain. The ultimate goal of this effort is to provide a guideline that makes it possible for every cow to be milked with the best routine possible, exactly the same way every shift no matter who is doing the milking or where the milking is done. Specific milking procedures and evaluation checklists are provided for thirteen situations, each representing a different combination of milk facility, number of milkers, and udder preparation choice.
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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. "Farmstead"
is generally used to denote a cheese made by a farm using exclusively the
milk from its own herd.
While the focus of this guideline is smaller scale, farmstead and artisanal
cheesemakers, much of the information presented here could be useful to the
larger scale processor as well.
The guideline provides you with basic information about:
1. Potential food safety hazards associated
with the production, storage and distribution of cheese
2. How to assess your own cheese making
process for the presence of possible food safety hazards
3. Procedures that can lay the groundwork
for the production of safe cheese, including Current Good Manufacturing Practices
(GMPs) and Standard Sanitary Operating Practices (SSOPs)
4. Developing your own food safety plan
5. Specific food safety hazard prevention
and control measures that can be employed when making farmstead cheeses
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This guideline was developed to educate farmers, veterinarians
and milk quality specialists on somatic cell counts (SCC) in the milking of
cattle. It is particularly useful to farmers with a high SCC problem who rapidly
need to deal with that problem. The guideline presents both mastisis prevention
and SCC management. Included is a two page summary of good milking practices
that can be copied and posted in the milking area
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This guideline provides a practical discussion, for dairy
producers and equipment dealers of the installation, cleaning and sanitizing
of bucket milking systems and around the stable pipelines. The installation
sections cover basic information regarding applications and approvals, the
electrical power supply, the vacuum system and sanitary piping and components.
The recommendations are kept in line with those of3-A Accepted Practices for
the Design, Fabrication and Installation of Milking and Milk Handling Equipment,
the Milking Machine Manufacturers Council of the Farm and Industrial Equipment
Institute and the American Society of Agricultural Engineers. Subjects discussed
pertaining to cleaning and sanitizing include: steps in cleaning mechanical
cleaned pipeline systems, cleaning and sanitizing bucket milking machines,
cleaning pulsation lines, and troubleshooting cleaning problems. Also provided
are: model application forms, scheduled maintenance services for milking and
cooling systems, and other useful references. Related Guidelines would be
Guideline 2 for basic parlors. Guideline 4 for Double 10 and larger systems
and Guideline 70 for small ruminant milking systems.
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The basis
for this guideline
is the 1999
revision to
the Pasteurized
Milk Ordinance
(PMO), which
made provisions
for plants to
seek acceptance
from their State
Regulatory Agency
to engage in
processing and/or
packaging runs
longer than
the required
24 hours between
cleaning cycles
(i.e., extended
runs).
This guideline
provides information
that may be
useful to FDA
and/or USDA
regulated plants
that desire
to obtain an
extended run
approval and
to the state
regulatory agencies
responsible
for evaluating
a plants extended
run application.
To comply with
the 2001 Pasteurized
Milk Ordinance
(PMO), applications
from plants
producing Grade
“A”
products must
have their extended
run applications
accepted by
their respective
State Regulatory
Agency and the
Food and Drug
Administration
(FDA).
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This
guideline provides
information
on the commonly
accepted procedures
for sealing
bulk milk truck
tanks as of
the date of
publication.
It is written
to provide basic
information
to processing
plants and milk
transport companies
in formulating
acceptable policies
and procedures
that provide
assurance to
the public that
the milk supply
is secure during
transport from
farm to plant.
There is no
mention of the
security of
milk and milk
products in
transit from
plant to plant
as this topic
is covered in
the Grade “A”
Pasteurized
Milk Ordinance
(PMO).
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This Guideline raises a wide range of questions regarding
what issues need to be addressed when considering an anaerobic digester system.
No single source will have answers to all these questions. This is designed
to be a helpful guide that will lead to a successful project completion.
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| Number of Guidelines Ordered | U.S Postal Service Charge |
| 1-2 | $3.00 |
| 3-5 | $4.00 |
| 6-10 | $4.50 |
| 11-15 | $5.00 |
| 16-20 | $5.50 |
| 21-25 | $7.50 |
| 26 or more | will contact |
| Outside U.S. | will contact |
| Small Ruminant Set | $7.00 |
| Farm or Plant Set | $15.00 |
| Complete Set | $17.00 |