Dairy processing plants must run a battery of tests on raw milk. Later, the lab checks out finished products. In this article, a lab evaluation officer from the state of South Dakota reviews the tests and the testing methods.
Milk has the distinction of being nature’s most perfect food and is also the most widely tested food on the dinner table. This nutrient-packed and perishable food requires substantial controls and testing to assure the consumer of enjoying a safe and highly nutritious food.
The United States Public Health Service/Food and Drug Administration in cooperation with the states’ agriculture and health departments, along with dairy producers and processors, developed the Grade A Pasteurized Milk Ordinance (PMO). The Grade A PMO is recognized by the public health agencies and the dairy industry as the national standard for milk sanitation. It contains all the public health standards for Grade A milk and milk products such as fluid beverage milk, dried milk, cream, yogurt, buttermilk, cottage cheese and sour cream.