Butterfat (BFat) Range

The percentage of milk fat in a sample, representing the energy-rich component used to produce butter, cream, and similar products. It is a key factor in determining milk quality and value.

Coliform Count (CC)

Measures the number of coliform bacteria per millilitre of milk. It serves as an indicator of hygiene—high CC values suggest inadequate sanitation during milking or storage.

Freezing Point Depression (FPD)

Measures how much the milk’s freezing point differs from that of pure water. It is used to detect added water or adulteration—milk containing added water will have a higher (less negative) freezing point.

Individual Bacteria Count (IBC) Range

Measures the number of bacteria per millilitre of milk, reflecting the cleanliness of milking practices and equipment. Elevated IBC values indicate possible sanitation or cooling issues.

Inhibitor

Refers to substances that inhibit bacterial growth during milk testing, most often antibiotic residues. Milk containing inhibitors cannot be processed, as they interfere with fermentation and compromise product safety.

Laboratory Pasteurization Count (LPC)

Measures the number of heat-resistant bacteria that remain after pasteurization. Elevated LPC values indicate possible contamination from unclean equipment or surfaces following pasteurization.

Lactose and Other Solids (LOS) Range

Represents the portion of milk solids that are neither fat nor protein. This includes lactose, minerals (ash), vitamins, and trace components.

Milk Urea Nitrogen (MUN) Range

Indicates the level of urea nitrogen in milk, which reflects protein metabolism and the balance of the cow’s diet. Abnormal MUN values may signal issues with feeding efficiency or nitrogen utilization.

Protein Range

The total protein content in milk, including casein and whey. Protein is crucial for cheese production and significantly influences milk pricing and nutritional quality.

Somatic Cell Count (SCC) Range

Measures the number of white blood cells per millilitre of milk. It is a key indicator of udder health—low SCC values reflect good animal health and high milk quality.