DPC 21, Raw Milk Quality Tests

Item #: DPC-021

Published: 2014

Pages: 10

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:
INTRODUCTION
ON-FARM AND PLANT RECEIVING EVALUATION
     Appearance, Odor and Flavor
     Temperature
     Collecting and Handling Samples
LABORATORY TESTING PROCEDURES
     Microbiological Tests
     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
     Sediment
     Pesticides and Chemical Contaminants
SUMMARY
REFERENCES

All DPC Guidelines go through an extensive peer review process. More information is available here.

DPC 21, Raw Milk Quality Tests

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