Keeping bad milk out of a processing plant is just the first step. Labs also test products as they come off the processing line. Environmental tests assess that proper CIP and sanitation procedures have been followed.
To make foods and beverages that are safe to consume, dairy processors must handle and test raw milk with the utmost precision. Some tests are required by law, while the results from others yield results that can tell a dairy a great deal about their milk supplier and about their in-house handling practices.
The first line of defense in food safety is testing the tanker of raw milk that just pulled into the receiving bay. There are several tests to perform. All milk must be tested for the presence of antibiotic residues in accordance with Appendix N of the Pasteurized Milk Ordinance, noted John Faragher of DSM Food Specialties. Dairies can choose to do more extensive testing for antibiotic residues to meet specific customer or export requirements, he said.