Trouble-shooting sources and causes of high bacteria counts in raw milk.

摘要

Measurement of bacterial numbers in raw milk is used to determine producer compliance with regulatory standards as well as with milk quality incentive programmes. The FDA's Pasteurized Milk Ordinance requires that the standard plate count (SPC) of Class I milk does not exceed 100 000 c.f.u./ml. Other bacteriological tests commonly used to supplement SPC analyses include the preliminary incubation count the lab pasteurization count (LPC), and the coliform count. Results from these testing procedurescan be used to help identify and eliminate sources of bacterial contamination in milk production systems. In this article, these bacteriological procedures are reviewed and common sources and causes of high bacteria counts in raw milk are discussed.