A stainless-steel sample transfer instrument (dipper) with long handles silver soldered to the bowl and container; both must be in good repair. The container must be capped to protect instrument and sanitizer from contamination.
A sanitizing solution of 200 ppm chlorine or its equivalent. Test strips should be used to avoid over- or under-strength solutions. Improper rinsing of the dipper will cause the sanitizer to lose strength. Sanitizer strength should be checked after each third stop or whenever the solution appears discolored or milky.
Insulated sample carrying case with a dust-tight cover.
Cracked ice or other refrigerant to maintain sample temperature at 32circ-40\circ F. Provide a method, such as the use of racks or drainage holes in the sample case, to keep the sample free from contamination due to melting ice.
A waterproof, indelible marker to identify samples.
Non-breakable calibrated thermometer certified for accuracy every six (6) months with graduation intervals not exceeding 1circ F.
Single service paper towels. Producer may supply.
Watch or other timing device.
Adequate supply of milk weight tickets and a pen, for back up if using digital manifests.
The following are the procedures to be followed by the bulk milk hauler. If there is more than one bulk tank located on a farm, each tank must be separately sampled, measured and checked for odor and appearance. The milk house doors must always be closed when picking up milk.
The most important factor in consumer acceptance of dairy products is flavor. Milk flavor control begins at the farm. The hauler can recognize an off-flavor usually by the presence of an off-odor.
Normal milk has virtually no odor. The hauler should have a firm impression as to what constitutes normal milk in order to detect with confidence off-odors in milk.
If the milk has a serious off-odor, follow the protocol set by the hauling company to determine if the milk should be rejected. In case a hauler is uncertain as to whether a tank has an off odor, consult your manager.
Any change in quality should be immediately brought to the attention of the producer and the milk plant by making an appropriate comment on the producer's milk weight ticket. This warning may often be the earliest indication of the start of a problem.