Henry Randolph

Dairy processors do an excellent job of processing and bottling milk so that low initial bacterial numbers are observed. In fact, the standard plate count (SPC) of freshly pasteurized milk typically runs approximately 500 cfu/mL (or even lower).

FDA (21CFR 131.110) describes milk as "the lacteal secretion, practically free from colostrums, obtained by the complete milking of one or more healthy cows." Milk obtained aseptically from the udders of healthy cows contains a very low number (<1,000/ml) of bacteria. However, since milk is an excellent growth media, microorganisms introduced during production and handling may multiply rapidly under conditions of marginal refrigeration(slow cooling and storage between 40)

The shelf life of a food is the length of time that a product is acceptable and meets consumer quality expectations. However, since the quality of most foods decreases over time, there is a need to evaluate how long products will maintain commercial value. Shelf-life testing measures of the quality factors that define the food and the point at which failure occurs.

Systematic testing of line/tank samples is an excellent method of pinpointing sources of quality issues. However, proper procedures must be utilized to obtain aseptic and representative samples.

Systematic testing of line/tank samples is an excellent method of pinpointing sources of quality issues. However, proper procedures must be utilized to obtain aseptic and representative samples.

TASTE: the ULTIMATE Consumer Quality Test

Historically, U.S. dairies have not worried themselves about the possibility of pathogens in their products.