Cooling milk on the Farm and in the Dairy Plant.
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 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 provides information on the common tests used for evaluating the quality of 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 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 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.