LAC 7:XXXI.103. Storage; Preparation of Samples for Testing

A. Butterfat samples shall be stored in a clean, dry refrigerator at a temperature range of 33-40F until tested. Prior to warming and mixing, the sample shall be gently rotated to incorporate the cream into the milk, then warmed quickly to 98-100F and mixed by inverting the contents briskly against the top of the container four to six times or pouring the contents from one container to another four times. The sample shall be immediately tested or drawn. The sample shall be remixed following two tests or drawings. Sour, leaking, spilled or otherwise inappropriate samples shall not be used for testing. Composite samples shall be wiped down prior to mixing.