MILK APPEARANCE

Milk may be rejected when it contains foreign material or no longer has the texture of normal liquid milk. If there is evidence of any of the following, the hauler must contact their manager to determine if this is reason to reject the milk.

1. BLOODY MILK - The milk from mastitic cows may contain blood. A small amount of bloody milk can give a large quantity of normal milk a reddish tinge. Blood clots in milk can indicate that a cow with a damaged teat was milked.
2. FLAKY MILK - Milk from cows having mastitis may show light flakiness or pronounced stringy curd particles.
3. EXTRANEOUS MATTER - Floating extraneous matter includes such things as insects, hair, chaff, and straw.
4. FROZEN OR PARTIALLY CHURNED MILKFAT - These problems, depending on their severity, may or may not be reasons for rejecting the milk.

CHECKING APPEARANCE

Normal milk color ranges from bluish white to golden yellow and is free from all foreign or clotted matter. When you are checking the appearance of a milk sample, make sure the milk house light is on or the area is well lighted. Lift the lid and observe the complete, undisturbed milk surface. Evidence of partially churned milk fat, frozen milk, or other conditions that may alter the reliability of your sample, is reason for not taking the sample. Milk may not be collected unless a sample has been taken. Note any problems on the weight ticket.

MEASURING THE MILK

The milk must be completely motionless when measurements are made. The agitator switch must be turned to the off position, to make sure the agitator doesn't start while you are measuring. If the agitator is running when you arrive, it may be easier for you to sample after the required agitation time has been met, before shutting off the agitator.

I. MEASURING STICK

The essential steps to ensure an accurate measurement are:

1. Prior to measuring, the measuring stick must be clean, dry, and free of fat. Use a clean, dry, single service paper towel to dry the measuring stick. With long measuring sticks, it is acceptable to dry only the gauging sections.
2. If there is any foam, gently move the foam away from the measurement area with the end of the measuring stick. Then lower it slowly into the milk until it reaches a point approximately one quarter inch from its proper position. Wait a few seconds, and then gently lower the rod until it seats itself naturally.
3. Remove the stick and read at once. The markings should be read at eye level. Each graduation is equivalent to a determined number of pounds of milk posted on a conversion chart specifically calibrated for each tank. The serial number of the bulk tank, measuring stick, and conversion chart must be the same.
4. Read the milk line to the closest graduation mark. If the milk line falls halfway between marks, always read to the nearest even number.
5. Repeat the above procedure until two identical measurements are taken. Immediately record the volume on the weight ticket. Store the measuring stick in the bulk tank in its proper position between readings.