When testing the quality of milk being used in the manufacturing of cheese it is important to remember these basic milk processing principles.
One should always test the raw milk (before taking responsibility for it) for:
- Antibiotics;
- Protein stability;
- Bacterial load;
- Ph; and
- Temperature
The first 3 above are the most critical.
Attached are the tests for Alizarol and Resazurin.
Based on the results of these tests, you will be able to accept or reject your raw milk even before you offload it into your silo which is the point at which you then accept responsibility for the delivered milk.