ARM 32.9.201. QUALITY REQUIREMENTS

(1) The classification of raw milk for manufacturing purposes shall be based on organoleptic examination (sight and odor) and quality control tests for sediment content and bacterial estimate. (2) The flavor and odor of acceptable raw milk must be fresh and sweet. The milk must be free from objectionable feed and other off-flavors and off-odors that would adversely affect the finished product, and it may not show an abnormal condition (including, but not limited to, curdled, ropy, bloody, or mastitic condition) , as indicated by sight or odor.