Items Tagged with 'raw milk testing'

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. 

Cheesemakers are constantly striving to make high quality cheese by avoiding the occurrence of any unwanted attributes or defects.

New equipment from Bentley Instruments, CEM, Chemetrics, and more!

In order to have safe and high-quality products, dairies must start with high-quality raw milk and cream. Tests must be selected and run on each batch/tanker before you decide whether or not to accept the load.

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.”

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.