There are many raw milk controls on farms. Producers are required to comply with strict rules on storage temperature, hygiene, bacteria levels, etc. The results of quality analyses that exceed the standards in force result in penalties and may lead to the rejection of the milk.
Before collecting the milk from the cooling tank, transporters check its temperature, appearance and odour. They take a sample that will be used for quality control analyses. Another milk sample is taken to analyze its protein, lactose, mineral and fat content.
Each load is also tested before it is unloaded at the plant. If traces of antibiotics are detected, the milk is destroyed. Producers sometimes have to use antibiotics, but only when prescribed by a veterinarian. Milk from cows that have been administered an antibiotic is then thrown out.
Milk samples are also tested to make sure that they meet the standards for bacteria, somatic cells and sediments. Finally, the milk must not contain any trace of adulteration by water or antiseptics.
