University of Illinois Extension

Illini DairyNet Papers

Bacteria Counts in Raw Milk
Richard L. Wallace
07/28/2008

TAKE HOME MESSAGES

• Bacterial contamination of raw milk can generally occur from three main sources; within the udder, outside the udder, and from the surface of equipment used for milk handling and storage.

• The bacteriological tests used most often are the Standard Plate Count (SPC), the Preliminary Incubation Count (PI), the Lab Pasteurization Count (LPC) and the Coliform Count.

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