Milk Testing
Legislative Rule 64CSR34 establishes the minimum requirements for the production, transportation, processing, handling, sampling, examination, labeling, and sale of Grade "A" milk and milk products, imitation milk and imitation milk products, and non-dairy products; the inspection of dairy farms, milk plants, receiving stations, transfer stations, milk tank truck cleaning facilities, milk tank trucks, and bulk milk hauler/samplers; the issuing, suspension, and revocation of permits to milk producers, bulk milk haulers/samplers, milk tank trucks, milk transportation companies, milk plants, receiving stations, transfer stations, milk tank truck cleaning facilities, haulers, and distributors, and the fixing of penalties.
Grade A milk is carefully produced, processed, and packaged in order to protect the safety of the milk consumer. Refrigeration is the single most important factor in maintaining the safety of milk. By law, Grade A milk must be maintained at a temperature of 45° F or below. Bacteria in milk will grow minimally below 45° F. However, temperatures well below 40° F are necessary to protect the milk's quality. It is critical that these temperatures be maintained through warehousing, distribution, delivery and storage.
The Jefferson County Health Department regularly collects milk for bacteriological testing on all milk coming into Jefferson County.