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Milk Quality Laboratory
The Milk Quality Laboratory is a FDA certified regulatory lab for the analysis of all milk and milk products produced in the State of Maine. Maine Milk Rules require the analysis of each product four times in any six month period to assure they are in compliance with state and national standards that:
- Safeguard public health in areas of antibiotic residue, proper pasteurization, and bacterial contamination and
- Ensures that consumers are receiving the quality they expect with regard to fat and solids content and added water.
Non-compliance penalties can include suspension of distribution of products. Dispute resolution between producers and their dairy is also provided in areas of butterfat and/or protein content and bacterial or somatic cell counts.
In addition, the Laboratory Evaluation Officers certify commercial and industry laboratory analysts and approve bulk milk pick-up tanker drug screeners through on-site evaluations every two years and an annual split sample proficiency program.
For specific testing information:
E-mail or phone Linda Stahlnecker: (207) 287-7623
Milk and Milk Product Standards
| Test | Standard |
|---|---|
| Freezing Point | |
| (Added Water) | = -0.525H |
| Standard Plate Count/Petrifilm Aerobic Count | |
| Pasteurized | =20,000/ml |
| Comingled Raw | =300,000/ml |
| Producer Raw | =100,000/ml |
| Not Pasteurized | =50,000/ml |
| SSC - All sizes | <50/container size |
| Petrifilm Coliform Count | |
| Pasteurized Products | <=10/ml |
| Not Pasteurized | <=10/ml |
| SSC | <1/container size |
| Dairy Waters: | |
| Coliform Presence/Absence (Source Water) | <1/100ml |
| Coliform (Recirculating Water) | <1/100ml |
| Phosphatase | |
| (Proper Pasteurization) Charm II ALP | NF (Not Found) <350mU |
| Skim-Whole: | <44=NF |
| 44-379 Reportable Not Actionable | |
| =350=Actionable | |
| Flavored and Creams: | <88=NF |
| 88-349 Reportable Not Actionable | |
| =350=Actionable | |
| Solids: | <350= NF |
| DMSCC | |
| (Somatic Cell Count) Cow | <=750,000/ml |
| (Somatic Cell Count) Goat | <1,500,000 |
| Antibiotics | |
| Delvo Test P (Test for Beta-Lactam) | NF (Not Found) |
| Butterfat - Product | Standard - %< |
| Fluid Milks including Flavored: | |
| Homogenized (Whole)Milk | =3.25 |
| Reduced Fat Milk | <2.5 |
| Light Milk | <1.65 |
| Lowfat Milk | =0.23=1.25 |
| Skim, Fat Free, NonFat | <0.23 |
| Fat Percentage on Label | +/- 10% of Label Claim |
| >Creams: | |
| Heavy Cream | =36.0 |
| Medium Cream | =30.0 |
| Light Cream | =18.0 |
| Half & Half | =10.5 |
| Cultured Products: | |
| Sour Cream | =18.0 |
| Cottage Cheese-4%/ Dry Curd Cottage Cheese | =4.0 |
| LF Cottage Cheese | =0.5=2.0 |
| Dry Curd Cottage Cheese | <0.5 |
| Frozen Products: | |
| Ice Cream | =10.0 |
| LF Ice Cream & Mix | >2.0=7.0 |
| Frozen Yogurt | =3.25 |
| LF Frozen Yogurt | =0.5=2.0 |
| Non Fat Frozen Yogurt | <0.5 |
| Sherbet | =1.0=2.0 |
| Other: | |
| Egg Nog | =6.0 |
| Egg Nog Flavored Milk | =3.25 |
| Moisture | |
| Cottage Cheese | =80.0% |
| LF Cottage Cheese | =82.5% |
| Total Solids | |
| Homogenized | =11.75% |
| Ice Cream | =35.5% |
| Frozen Yogurt | =32.5% |
| Solids Non Fat | |
| Reduced Fat Milk | =8.25% |
| Light Milk | =8.25% |
| Lowfat Milk | =8.25% |
| Skim, NonFat, Fat Free | =8.25% |
| Egg Nog | =8.25% |
| Weight (frozen products) | |
| Ice Cream Gallon | 36oz |
| Ice Cream Quart | 18oz |
| Ice Cream Pint | 9oz |
| Frozen Yogurt Gallon | 32oz |
| Frozen Yogurt Quart | 16oz |
| Frozen Yogurt Pint | 8oz |
| Sherbet Gallon | 48oz |
| Sherbet Quart | 24oz |
| Sherbet Pint | 12oz |
| >Vitamins | |
| Fluid Milk | |
| Whole (including Flavored) | Vitamin D: =400=600IU/QT |
| All Other Fluid Milk (reduced fat, lowfat, skim) | Vitamin A: =2000=3000IU/QT Vitamin D: =400=600IU/QT |
* SSC = Single Service Container (Standard is same for multi-use containers.) |
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