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GL 021 Raw Milk Quality Tests

Guidelines

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.

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