SHEEP MILK STANDARDS
The British Sheep Dairying Association's standards for the buying and selling of Raw Sheep Milk in the UK.
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| Subjective tests:
Appearance, taste, smell |
Normal | Any Abnormality |
| Total bacterial count
TBC or TVC |
< 5,000/ml | > 20,000/ml |
| Coliforms
E-Coli 0157 |
Nil - 1/ml
Nil |
> 100/ml
Any |
| Freezing point | 565m C | - |
| Antibiotic or Anthelmintic residues | Nil | > 4ug/ml |
| Acidity | pH 6.55 or 0.23% (as lactic acid) | > 0.26% |
| Sediment | < 0.5mg/litre | > 1mg/litre |
| Psychrotrophs | < 1,000/ml | > 10,000/ml |
| Thermodurics | < 1,000/ml | > 5,000/ml |
| Coagulase positive Staphlocci | < 20/ml | > 20/ml |
| Somatic Cell Count | < 400,000 | > 600,000 |
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NOTE. Milk to be pasturised can be sold with less stringent tests. But for milk for drinking or raw milk cheese making must meet these standards. |
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