Sampling Fluid Milk & other dairy products. Sampling the environment of dairy manufacturing facilities
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.
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 presents the merits of the sediment test; describes sediment testing methods, reference standards, & interpretation; provides an overview of applicable regulations; and concludes with best management practices to produce clean milk.
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.
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.
This guideline briefly discusses the significance of the problem of high somatic cell count (abnormal milk).
This guideline provides information on the common tests used for evaluating the quality of raw milk.
This guideline is designed to give some general information about the control of antibacterial drugs and growth inhibitors in milk and milk products.
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 provides the most commonly used chemical tests for the determination of butterfat in various dairy products.