The processing of many dairy-based products begins with raw milk. A supply of good, clean safe milk is the starting point for quality dairy foods and beverages. After that, superior processing techniques, packaging and storage (not to mention high-quality sanitation standards) are required to turn good milk into good products.
In this article, suppliers of laboratory equipment share their ideas about what it takes to build a quality on-site dairy lab, and the tests that dairy processors need to perform on raw milk and on work in progress.