item will be tested immediately upon arrival at the laboratory, the second sample on day
five, and the third sample on day seven of the Mosely 45F Keeping Quality (KQ)
b. Tests For Quality. Testing for quality refers to chemical testing which may
be conducted to determine percentage of milkfat, the weight of total solids and
percentage of solids-not-fat in milk, the percentage of acidity (an indicator of age and
bacterial activity), the addition of water (to adulterate the product), and special testing
such as for pesticide content and antibiotics. Chemical testing is not conducted
routinely. Select testing of chemical characteristics of milk are conducted solely upon
written request of the procurement agency (the purchasing activity), as deemed
1-26. STANDARDS FOR MILK AND MILK PRODUCTS
All Grade A raw milk for pasteurization and all Grade A pasteurized milk will be
processed and pasteurized to conform with the following requirements.
a. Grade A Raw Milk For Pasteurization.
(1) Temperature. Cooled to 45F (7C) or less and maintained there until
(2) Bacterial limits. Milk from the individual producer must not exceed
100,000 per milliliter prior to commingling with other producer milk. The bacterial limit
may not exceed 300,000 per milliliter of commingled milk prior to pasteurization.
b. Grade A Pasteurized Milk.
(1) Temperature. Cooled to 45F (7C) or less and maintained thereat.
(2) Bacterial limits. Not to exceed 20,000 per milliliter.
(3) Coliform limit. Not to exceed 10 per milliliter.
(4) Aseptically processed milk. The bacterial limit is no bacterial growth at
1-27. FRESH CULTURED DAIRY PRODUCTS
Cultured dairy products are those to which a selected species of bacteria (starter
culture) is added to milk to produce a desired effect. Some of these effects are an
increased acidity, increased viscosity, and production of certain flavors and aromas.
a. Lactic Acid. When it is desired to produce lactic acid, the culture consists
predominantly of Streptococcus cremoris or Streptococcus lactis. The lactic acid