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Dairy Product Testing

The Vermont Central Dairy Testing lab provides microbiological and chemical analysis to ensure the safety and quality of the state’s dairy products.  The central dairy lab does not accept samples from the general public.  If you have a concern about a Vermont dairy product, please contact VAAFM Dairy Division (802) 828-2433.


  • U.S. Food & Drug Administration – CFSAN Milk Quality & Safety Branch


Testing Parameters:

  • Heterotrophic bacteria
  • Coliform bacteria
  • Antibiotic Residues
  • Alkaline Phosphatase enzyme
  • Milk Components


Raw (Unpasteurized) Milk Sampling and submission guidelines:

Note: Prior notification is highly recommended. Contact: Sam Beck (802) 522-3303

Sample type, test requested, and State Holiday Schedule determine laboratory delivery days

  • Sample raw producer bulk tanks (in triplicate) using sterile milk vials or Whirl-pak bags
  • Label sample containers using a permanent marker (Date of Sampling, Sampler, Product Description)
  • Place samples in cooler containing ice & water slurry
  • Transport samples accompanied by submission form (below) to the lab as soon as possible
  • Best methods of transport are hand delivery, overnight courier or local dairy inspector
  • For sample results to be used for official analysis, transit time must not exceed 48 hours and sample temperature must be 0 - 4.5C at time of receipt

    SUBMISSION FORM - Non-IMS Tier 2 Raw Milk testing


Please note: samples for bacterial analysis must be received prior to 2pm on Tuesdays.