Inadequate samples: Milk

• Old samples – sour milk;
• Milk samples with impurities (straw, hair, dust, rot, etc.);
• Samples without, or with incorrectly placed, or damaged barcode label
• Samples without preservatives (white samples);
• Samples in which the testing determined that the % of milk fat was greater than 5.5%, or less than 2.6%, and the % of protein was greater than 4.5% or less than 2.4%;
• Samples with inadequate milk volume (milk touching the stopper, or the bottle is half full)
• Samples stored and transported in inadequate cooling conditions!

Errors in the sampling itself are common, so inadequate samples are not included in the calculation of the average test results, and the analysis must be repeated.

In the global effort to improve the quality of life of modern man, a new approach to assessing product quality has emerged, characterized by specific quality indicators for each product. It is a generally accepted fact that food is safe for the consumer if it is produced in a controlled chain “from field to fork”.

In light of this fact, the control of raw milk for the number of microorganisms and the number of somatic cells determines its hygienic and health safety. This method of controlling raw materials for the production of dairy products is also prescribed in other countries, primarily EU countries, and is part of the basic parameters when approving the import of dairy products into those countries. In light of the desire to enable our producers to export to European Union countries and other countries, the Regulation on the Quality of Fresh Raw Milk was adopted, thus abandoning the old approach of determining the value of milk based only on the amount of milk fat.

The new approach involves determining the value of milk by the amount of fat and protein in milk (45:55) with a corrective health and hygiene factor, i.e. the class of milk.

The Regulation on the Quality of Fresh Raw Milk has practically established a milk quality control system that includes all interested participants in the production of milk and milk products: producers, buyers and processors of milk, as well as the Ministry of Agriculture, Forestry and Water Management, an independent laboratory and inspection bodies. All these participants bear a certain share of the burden and therefore responsibility for the functioning of this system.

Purpose of raw milk quality control:

• Determining the hygiene and health safety of raw milk for the purpose of consumer protection;
• Encourage domestic production by enabling exports;
• Development of livestock farming by achieving higher milk prices through ensuring milk quality;
• Uniform criteria for determining the quality of raw milk for all suppliers;
• Formation of milk prices according to EU criteria.

Basic principles:

• Only raw milk of determined quality can be purchased!
• Raw milk sampling is carried out by a qualified person at the points of purchase;
• An authorized laboratory tests the quality of raw milk on a prescribed number of samples (at least two per month from each supplier);
• From the analyses obtained for the last two or three months, the average content of milk fat and protein, as well as the average number of bacteria and somatic cells in raw milk, is calculated. Based on the hygiene parameters, raw milk is classified into classes.
• Individual reports with analysis results are sent by the authorized laboratory to each supplier-producer through the purchase organizer.

You can find the regulation on the quality of fresh raw milk here here