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    Home » Keywords » raw milk testing

    Items Tagged with 'raw milk testing'

    ARTICLES

    milk2-default.jpg

    The 16 tests you need to perform on raw milk, finished products

    Testing raw milk ensures you are receiving a high-quality product. Testing finished product protects consumers.
    Charles H. White
    June 16, 2016

    In order to have safe and high-quality products, dairies must start with high-quality raw milk and cream. Tests must be selected and run on each batch/tanker before you decide whether or not to accept the load.


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    milk2-default.jpg

    FDA survey: raw milk supply is free of drug residues

    April 9, 2015

    In March, the U.S. Food and Drug Administration said that more than 99% of the raw milk samples it tested are free of “drug residues of concern.”


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    Milk

    The link between clean raw milk and product quality

    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.
    Steve Murphy Martin Wiedmann DVM, Ph.D
    August 6, 2014

    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.


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    The “Cheese Doctor” column: A closer look at Whey Protein Phospholipid Concentrate

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    DFA acquires two ESL processing facilities

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    Plant-based milk alternatives top $3B in sales




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    Events

    August 23, 2022

    Important Sanitation Strategies to Prevent Pests at Your Dairy Facility

    Your dairy facility provides the perfect environment for flies, cockroaches, ants, and more to setup residence – and potentially damaging to your bottom line and products. Join the pest experts at IFC to discover strategies to stop pest risks at your facility.

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    Products

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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