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Researchers at Cornell University offer a perspective on producer premium programs. They find that premiums for raw milk quality may deliver financial benefits to dairy processors.
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.
Take a grass to glass approach to controlling psychrotolerant sporeformers in fluid milk. Sporeformers have been shown to enter the fluid milk continuum on the farm, survive pasteurization and subsequently grow to spoilage levels at refrigeration temperatures.
With a few exceptions (for example, raw milk cheeses), dairy processing includes a highly effective kill step that effectively controls pathogens that may be present in the raw material, and specifically raw milk.
