Items Tagged with 'raw milk'

The quality of dairy products is of the utmost importance to today’s consumers, and achieving high quality dairy products requires a systematic approach that encompasses key testing criteria for raw, processing environment, in-process, and pasteurized dairy products. 

In March, the U.S. Food and Drug Administration said that more than 99% of the raw milk samples it tested are free of “drug residues of concern.”

The National Milk Producers Federation, Arlington, Va., said a food safety study from the U.S. Centers for Disease Control and Prevention presents a powerful argument against efforts to ease restrictions on the sale of raw milk to consumers.

A number of tests have been used traditionally to evaluate the quality of raw milk, including, but not limited to, somatic cell counts (SCC), different types of bacterial counts including the standard plate count (SPC) and tests for the presence of drug residues and added water.

In March, two national associations representing dairy processors and dairy producers expressed their opposition to legislation in Congress that would allow the interstate sales of raw milk.

It means meeting customers’ expectations the first time and every time. To get there, dairies must concentrate not only on raw milk quality, but also on dairy ingredients, sweeteners, flavors and the manufacturing processes.

The Weston A. Price Foundation (WAPF) announces that the National Farmers Union (NFU) has adopted new pro-raw milk policies. The new policies were proposed by Mark McAfee, founder and CEO of Organic Pastures Dairy in California, on behalf of the delegates from California, and supported by delegates from Pennsylvania and the Northeastern states. Conference participants called for access to raw milk for all citizens and responsible production standards for raw milk producers. The new policies stipulate single source production for raw milk to assure that consumers know the source of the raw milk they purchase.