Title: Identify milk quality or grade standards.
Course: Livestock Production Management (18301-II) > Section: Producing Beef and Dairy Cattle

Identification should include

- listing the grades and standards of milk
  - Grade A
  - Grade B
- 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?