Identification should include
- listing the grades and standards of milk
- measures of milk quality
- sight and odor
- bacterial limits
- somatic cell count (SCC)
- presence of antibiotics
- cooling temperature
- sediment
- standard plate count (SPC)
- preliminary incubation count (PI count)
- laboratory pasteurization count (LPC)
- coliform count (CC)
- listing the requirements for attaining the particular grades and standards
- listing acceptability tests and analyzing the test results
- acid
- bitter
- feed
- flat/watery
- foreign
- garlic/onion
- malty
- no defect
- oxidized
- rancid
- salty
- mixture liquid, no precipitate
- slight precipitate tends to disappear with paddle movement
- distinct precipitate but does not gel
- distinct gel formation
- strong gel formation, which tends to adhere to paddle and forms distinct central peak.
- recent producer history
- percent TA (acidity)
- Direct Microscopic Somatic Cell Count (DMSCC)
- SPC
- PI
- antibiotic screening test
- sample temperature
- sample freezing point
- equipment
- sanitation
- food safety
- milk flavor identification and evaluation (taste and odor)
- California Mastitis test
Process/Skill Questions:
- What is the purpose of having grades and standards of milk?
- What effects do production practices have on grades and standards?
- Who regulates the quality standards of milk?
- What is the Grade A Pasteurized Milk Ordinance?
- What are the differences between Grade A and Grade B milk?