DPC 21, Raw Milk Quality Tests
Item #: DPC-021
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.
DISCLAIMER: The DPC is not responsible for the use or application of the information provided in this Guideline. It is the responsibility of the user to ensure that the information addresses their needs and that any action taken complies with appropriate regulations and standards.
Table of Contents:
ON-FARM AND PLANT RECEIVING EVALUATION
Appearance, Odor and Flavor
Collecting and Handling Samples
LABORATORY TESTING PROCEDURES
Standard Plate Count (SPC)
Preliminary Incubation Counts (PIC)
Thermoduric Bacteria or Laboratory Pasteurization Count (LPC)
Coliform Bacteria Count
Blood Agar & Culturing Procedures
Titratable Acidity (TA) as an Indication of Bacterial Growth
Direct Microscopic Methods
Direct Microscopic Clump Count (DMCC)
Direct Microscopic Somatic Cell Count (DMSCC) and Abnormal Milk
Other Measures Of Adulteration Or Contamination
Drug Residues, Antibiotics and Growth Inhibitors
Added Water and Milk Freezing Point
Pesticides and Chemical Contaminants
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