Food Safety

Every dairy plant that has survived a product contamination event can produce a sampling log that looks airtight. Samples are carefully collected on schedule during every shift, and tests are diligently logged and filed. Nonetheless, an offending organism, or other hazard, turns up in finished product before anyone in the plant can ferret it out. The instinct…

A raw ingredient can look perfectly acceptable at receiving, yet still create problems once it enters production. The paperwork may be complete. The container may appear intact. The supplier’s Certificate of Analysis (COA) may indicate that the lot met specifications when it was released. But conditions can change after supplier testing. An ingredient may experience temperature…

Water plays a key role on dairy farms, from keeping animals hydrated to cleaning equipment.  When milk quality issues arise, water test results are often characterized as simply “good” or “bad.” In truth, the situation is more complicated. Dairy farm water quality, by itself, does not usually cause contamination. However, it establishes conditions that allow microorganisms…

Key Takeaways This article is a deep, technical dive, but these key takeaways give you a quick overview of the most important concepts and conclusions on contamination, detection, and dairy product sampling strategies. Small Numbers, Big Consequences In dairy processing, persistent quality problems such as off-flavors, textural changes, and visible spoilage begin with imperceptibly small…