Agitate milk for the required time.
The sampling dipper must be clean and properly sanitized in a 200-ppm chlorine solution or its equivalent prior to sampling milk. The dipper must be in contact with the sanitizing solution for at least one minute prior to use. Follow directions on sanitizer label for proper concentration and contact time. The dipper should remain in the sanitizing solution until it is removed to sample the milk.
If the dipper is stored and maintained at the farm, make sure it is clean and properly sanitized before sampling the milk
Do not carry pre-sterilized plastic bags or containers in pockets of clothing. Open the sample container, being careful not to contaminate the interior of the container and lid. Contamination of the sample container will alter the laboratory results and possibly reduce the producer's payment. If the container becomes contaminated, discard it. If you are using pre-sterilized straws, do not touch any surface with the straw prior to sampling.
Drain sanitizer out of the dipper and rinse the dipper at least twice in the milk before taking the sample, being careful not to put your hands into the milk. Extend the dipper six to eight inches into the milk.
Sample the milk in the tank, with the sample container held away from the exposed milk and not over the open tank lid. The container should not be filled more than three-quarters full. This will enable the laboratory to properly mix the sample before testing
Close the sample container, making sure it is tightly closed to prevent contamination and does not leak. When using a whirl-pak bag, make sure it is sealed so that it does not leak or puncture the sample container. Ensure enough air is trapped inside the bag to allow the sample to be properly agitated.
Immediately place the sample in the refrigerated sample case, keeping samples at 32-40circ F. Do not freeze samples. Maintain the cooling medium at a level slightly above the milk level in the containers. Do not submerge the lid of the container under the cooling medium. Do not rely on winter air temperatures to keep samples cold.
After you have sampled the milk, rinse the dipper with tap water and return it to the sanitizing solution.
For farms with more than one tank being picked up, sample each tank separately and label samples so each tank can be identified.
Always take a second sample for temperature control (TC) at the first stop for each tanker load. Mark the container with “temperature control” or “TC”, date, time, temperature, producer number, and hauler identification.
Milk from large farm tanks (silo and horizontal types) without top lids or manholes cannot be sampled and graded in the conventional manner.
Agitate milk for required time
Using the sample valve, fill a clean sample container three-quarters full
Close the sample container and let it sit for several minutes
While slowly opening the sample container check for odor. If there is some doubt repeat the process, warming the milk before checking the odor
Agitate milk for the required time.
Sanitize the sample valve and port with a 200-ppm chlorine solution or equivalent for a minimum of one minute. This can be accomplished by using a squeeze bottle or whirl-pak bag full of sanitized solution.