Tedd Wittenbrink

While having one of your cultured products being criticized as lacking cultured flavor is not desirable, those of us who produce cultured dairy products have an even greater fear. 

The topic is especially important for Grade A milk plants under the Federal Milk Market Order.

Preventing spoilage organisms in raw milk by following dairy industry standards.

A few weeks ago, I poured milk on my cereal, and when I took my first bite, I realized that something was wrong. I went back and tasted the milk and found a distinct off-flavor and odor in the milk itself.

Poor sanitation equals unhappy customers and loss of sales.

All dairy operations do some quality testing. Some might just do the very basics — e.g., butterfat testing and antibiotic testing — while others have large laboratories with the capability of conducting a multitude of tests.