Butterfat testing, methods
This guideline gives detailed information on the proper procedures for sampling milk on the farm, from the tank truck, and in the milk plant. It also briefly gives the steps for proper bulk milk collection at the farm. Also see DPC Guideline # 50.
This guideline presents pertinent current information on the cleaning and sanitizing of fluid milk processing equipment.
This guideline discusses many of the reasons for component (fat, protein, other solids) test variations in raw milk.
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.
This guideline has been developed to provide basic information for the manufacture of butter. General information is provided for ingredients, cream pasteurization methods, manufacturing techniques, composition, testing, quality assurance, and cleaning and sanitation.
This document provides an outline to identify the parameters to be considered in establishing a new laboratory, or remodeling an existing laboratory. Also discussed are development parameters for a dairy quality assurance/quality control program.