Sanitary quality control of cheese production
Cheese production - Controlling sanitary quality

When pumping milk at the producer's premises, it is important for the driver-feeder to visually check the quality of the milk (correct cooling, suspect odor or color, etc.).

• Before unloading, Dornic checks temperature, pH and acidity. High temperature (> 10°C), low pH and high acidity may be signs of microbial development that could be detrimental to sanitary quality. Target pH and acidity values vary from one milk to another.

• Maximum regulatory temperatures are :