At the farm, milk is sampled for testing, the weight, of the amount to be shipped, is also recorded, and the temperature of the milk, when pumped to the bulk truck. The weight is an indirect measurement. There is a calibrated stainless steel rod that determines the weight, related to the inches of milk, in the tank. There is a corresponding chart for each/every tank. Some tank systems may have a chart recorder for the raw milk temperature, over the few days it's stored, before pick-up. Usually a very good refrigeration system, the tank will also have an agitator/paddle to stir the milk before sampling and pumping to the tank truck. Usually milk that is well refrigerated will make the trip to a processing plant without additional truck refrigeration required. The sample is tested for antibiotics, bacteria count, and butter fat content. Any antibiotics present, is a serious problem. Relatively high bacteria count indicates problems with the milking and storage system sanitation, another problem. Butter fat determines the quality of the milk. Higher butter fat content, the more value is added to the milk. You have a serious problem with your milk, you may have to pay for the entire milk truck contents. IMO Rail pick-up of milk would have been after delivery to a raw processing plant and then moved to a larger urban plant for bottling and other processing; pasteurized, homogenized, 2%, 1%, skim cream, ice cream, cheese, etc. Though at one time all this was done at small, community oriented, creameries.
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