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STANDARD OPERATING PROCEDURE Raw Milk Receipt FILE NAME: Location on your computer/company network AUTHORED BY: Your Name Here LAST MODIFIED ON: 07/21/2014 EFFECTIVE DATE: Date of Approval APPROVED.

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Standards of Milk for Indian Market S. NoClass of milkMinimum Milk Fat%1Standardized milk4.52Toned milk3.03Double Toned milk1.54Skimmed milkNot more than 0.51 more row

The FDA oversees a set of standards known as the Pasteurized Milk Ordinance (PMO) that specifies time and temperature requirements for pasteurization. It meticulously details how dairy facilities and plants must be constructed, equipped, cleaned and sanitized and how milk must be handled, stored and shipped.

Standard Plate Count or Plate Loop Count (SPC or PLC) is the measure of the total number of aerobic bacteria in the milk. The most common causes of a high SPC is dirty milking equipment, poor cooling, and poor udder prep. Mastitic cows shedding bacteria can also cause high counts.

The most common tests used to determine milk quality are somatic cell count (SCC), standard plate counts (SPC), preliminary incubation counts (PIC), lab pasteurized counts (LPC), and coliform counts. The SCC is a measure of body cells and white blood cells present in milk.

The milk making process Pasteurisation. This technique heats milk to 72°C for no less than 15 seconds, then cooled immediately to destroy any harmful bacteria and micro-organisms. ... Homogenisation. ... Centrifugal separation. ... Ultrafiltration. ... Reverse osmosis. ... Ultra osmosis. ... Spray drying. ... Permeate.

Milking Routine SOP Wear gloves and stay clean throughout milking. Feed the required amount to the herd. Pre spray all cows (allow spray work for 30 seconds). Strip all cows in the am (any red or blue cow stripped disinfect your hands afterwards).

Good-quality raw milk has to be free of debris and sediment; free of off-flavours and abnormal colour and odour; low in bacterial count; free of chemicals (e.g., antibiotics, detergents); and of normal composition and acidity. The quality of raw milk is the primary factor determining the quality of milk products.

ISO - 67.100 - Milk and milk products.

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© Copyright 1997-2025
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Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
All Forms
Search all Forms
Industries
Forms in Spanish
Localized Forms
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232