Standard Plate Count

Milk and dairy products are generally very rich in nutrients which provide an ideal growth environment for many
microorganisms. Therefore, all milk samples are carefully maintained with a temperature of 0.0 to 4.4C from collection
until the samples arrive in our laboratory within 48hrs from the time of collection. The standard plate count (SPC) method
is the first test performed on a milk sample after it arrives in our laboratory. This test is used to evaluate the general
sanitation of the dairymans equipment and the overall health of his herd. This method is one of the procedures used
throughout the dairy and regulatory enforcement agencies for the determination of quality and the detection of microbial
contamination for raw and retail (processed) milk. For a raw milk sample the total bacterial count must be less than or
equal to 100,000/ml. For a retail product the total count must be less than or equal to 20,000/ml or gram. For frozen
desserts the total bacterial count must be 50,000/gram or less.


Detection of Antibiotic/Drug Residues for Raw and Retail Milk
Common practice for management of livestock, including dairy animals includes antibiotic drug therapy. Residues of these
drugs may enter the milk supply if the cow is continued to be milked. Regulations require that milk from the treated animal
must be withdrawn for a prescribed time. When this is not followed, the contaminated milk containing the drug residues
may be sent to the plants. Milk containing such antibiotics cannot be used for human consumptions, due to possibly
triggering hypersensitivity reactions in susceptible individuals. Regulatory standards and customer specifications are met
by our laboratory to ensure that milk from these antibiotic treated cows does not make it to market.


Somatic Cell Count used to detect abnormal raw milk
Regulations require that raw milk for commercial sale be derived from one or more healthy cows. Abnormal milk includes
milk from cows with mastitis. Screening and confirmatory tests estimate the number of somatic cells in milk. These cells,
which include white blood cells and tissue cells are associated with the inflammation of the mammary glands, but are not
intended for the diagnosis of mastitis. High counts can help the dairyman determine if there is a problem with the herd
health, therefore affecting total milk production and his income. Somatic cell counts greater than 750,000/ml are reported
to the State and will result in a warning letter or off-grade category, which will put a restriction on the sale of that particular
dairys milk.


Freezing Point for Raw and Retail Milk
Pure water freezes at 0.0C. The average freezing point for normal raw milk has been accepted to be -0.540H. Our
laboratory uses a cryoscope to determine the freezing point of the sample. The cryoscope analysis is used to determine
whether or not water has been added. Regulations have tolerances for added water, and penalties are imposed on
producers cryoscope reading under -0.525H.

Coliform Test for Retail Milk
This procedure is used by our laboratory to measure the quality of the practices used during the plant processing of retail
dairy products. Coliforms detected from pasteurized products can often suggest improper pasteurization or post
pasteurization contamination. Coliform tests are conducted following pasteurization primarily to detect bacterial
recontamination of the milk. Retail milk products must have a coliform count less than 10/ml or gram. Frozen desserts
must have a coliform count less than 40/gram to pass State regulation.


Phosphatase for Retail Milk
This test is used to determine that all retail products have been pasteurized properly by examining the products for
alkaline phosphatase enzyme, which is normally destroyed during the pasteurization process. This flurometric procedure
used must obtain a reading of less than 350mU/L, (3 micrograms) per liter (0.075% raw milk equivalent). This test
procedure is capable of measuring down to 0.003% raw milk.
Aflatoxin for Raw Milk
Our laboratory also tests individual dairies for aflatoxin. Aflatoxin is a naturally occurring mycotoxin produced by certain
strains of the molds Aspergillus which are often found in feed grains consumed by dairy cows. When this mold is
consumed by dairy cattle, it can be metabolized and resides primarily in the milk. Aflatoxins are known carcinogens. FDA
has set the following limits for Aflatoxin: Food and feed products-20ppb; Milk- 0.5ppb. Regulatory labs routinely screen
raw producer samples for the presence of Aflatoxin to help the State monitor actionable levels. Dairy milk supplies with
above-actionable levels are officially detained and removed from the market until subsequent testing indicates that the
milk is either free of Aflatoxin or at below-actionable levels and the milk can be release for human consumption.