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Milk Microbiology Testing

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  • 4-Bact Analysis Microbiology Test: Raw milk quality testing that includes microbiological assays where the same sample is plated for Coliform, Aerobic plate count, PI (pre-incubated) count and LPC (Lab Pasteurized count)
  • Standard Plate Count (SPC): Aerobic plate count of total colony forming units of bacteria per milliliter or gram of raw, processed liquid and dry dairy products utilizing “SMEDP” 17th edition.
  • Lab Pasteurized Count (LPC): Raw milk in test tubes heated to 62.8C +/- 0.5C, survivors counted by standard plate count method utilizing “SMEDP” 17th edition.
  • Pre-Inc Plate Loop Count (PI): Raw milk sample undergoes preliminary incubation at 21 degrees Celsius for 18 hours before analysis to stimulate the growth of psychrotrophic organisms and subsequently a Plate Loop Count (PLC). Is performed utilizing “SMEDP” 17th edition.