The Dairy Standard guideline is a crucial tool in ensuring the safety and quality of dairy products. Created with the expertise of industry professionals, it provides comprehensive instructions and requirements that dairy producers must adhere to.
These guidelines encompass a wide range of factors, including milk production, storage, processing, and packaging. By following these standards, dairy manufacturers can minimize the risk of contamination, maintain product freshness, and meet regulatory requirements.
The dairy standard guideline also serves as an invaluable resource for both producers and consumers, offering clear and standardized information about best practices in the industry.
With its professional and authoritative tone, this guideline promotes consistency, transparency, and trust within the dairy industry, ultimately contributing to the provision of safe and superior-quality dairy products for consumers worldwide.
The following tests are done in the lab at the Dairy Standard, so it also works indication of the most important tests to be done Phosphatase in milk.
Inhibitory substances in milk Freezing point depression (FPD) Fat, protein, lactose, solids non-fat, total solids E.coli and Coliforms in milk and dairy products Aerobic counts in milk and dairy products Bacillus cereus in milk and dairy products Staphylococcus aureus in milk and dairy products Enterobacteriaceae in milk and milk products Lactic acid bacteria in cultured products Yeast and molds in dairy products Presence of Listeria spp. in milk and dairy products pH measurement in milk and dairy products Compositional testing of cheese, cultured products, butter and whey powder