The dairy laboratory section of the KDA Laboratory is the State Central Laboratory for Kansas and is approved by the US Food and Drug Administration (FDA) to analyze milk, milk products, and other related samples for a variety of quality-related parameters. Samples include raw milk and finished fluid or solid milk products, such as 2 percent milk and cottage cheese.  Other samples include empty milk or product containers, sealing films, well water used by producers to clean equipment, and glycol solutions that circulate around cooling tanks. Test results ensure consumers are getting wholesome, healthy milk and milk products.

Samples are collected from the state’s individual dairy producers, as well as manufacturing plants that process milk, and are subjected to multiple tests. Testing includes total bacteria count and screening for the presence of beta-lactam antibiotics. Finished milk products, containers, films, waters, and glycols are checked for the presence of coliform bacteria.  Additionally, raw milk samples are tested for somatic cells and added water, while finished milk and products are checked for complete pasteurization and butterfat content.

FDA performs an onsite audit of the dairy laboratory every three years. All the microbiologists performing testing in the dairy laboratory must maintain FDA approval by successfully passing proficiency testing annually for each test they perform. Only official FDA methods are used for testing. Two of the microbiologists are FDA certified Laboratory Evaluation Officers. These individuals provide training and conduct onsite audits of producers and plants that sell milk and milk products to the public to ensure they are correctly performing antibiotic screenings.   

The dairy laboratory supports the agency's Dairy Inspection program.  Additional information about the FDA and milk safety can be found here.