What are the chemical and microbiological tests generally conducted on raw milk before its acceptance in the dairy plant?

In the dairy industry, ensuring the quality and safety of raw milk is paramount before it is accepted in a dairy plant for processing into various dairy products. This involves a battery of chemical and microbiological tests to assess the milk's fitness for consumption and processing. Some of the key tests conducted include:

1. Fat Content Analysis: Determining the milk's fat content is crucial as it affects the product's texture and flavor. This is typically done using the Babcock test or more modern methods like infrared spectroscopy.

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