What is a Grade A Designation?
The Grade A designation is a regulatory classification for milk and certain milk products intended for fluid consumption. This standard is established through the federal Pasteurized Milk Ordinance (PMO), a set of guidelines and regulations developed by the U.S. Food and Drug Administration (FDA) in cooperation with the dairy industry. The PMO sets forth a comprehensive set of requirements that dairy farms and processing plants must follow to ensure the milk is produced and processed under sanitary conditions. This includes strict criteria for things like bacterial counts, somatic cell counts, and proper cooling and pasteurization methods.
The Importance of the PMO
The PMO is a crucial public health measure designed to prevent the spread of milk-borne illnesses. It outlines everything from the health of the dairy animals and the cleanliness of the milking parlor to the construction of equipment and the pasteurization process. This uniform set of standards allows for the safe shipment of Grade A products across state lines, ensuring consistent quality for consumers throughout the country.
A List of Grade A Dairy Products
When you see the 'Grade A' label, it's not just on your milk carton. It extends to a wide array of products intended for fluid use or direct consumption. The following is a list of common dairy products that must adhere to Grade A standards before being pasteurized and packaged:
- Fluid milk (whole, skim, 1%, 2%)
- Flavored milk products (e.g., chocolate milk)
- Creams (heavy, light, whipped)
- Half-and-half
- Buttermilk and cultured milks
- Yogurt (spoonable and drinkable)
- Cottage cheese (all fat levels)
- Sour cream
- Eggnog
Products Not Always Classified as Grade A
It is important to note that the Grade A classification does not apply universally to all dairy items. For example, hard cheeses, butter, and ice cream are not typically sold as 'Grade A' because they are made from milk that undergoes a manufacturing process that differs from fluid dairy production. This manufacturing milk (sometimes called Grade B) is still safe for consumption but does not meet the stringent bacterial and sanitation standards required for fluid consumption.
Grade A vs. Grade B: A Comparison of Standards
While both Grade A and Grade B milk are safe and wholesome, the differences in production standards mean they are used for different purposes. The distinction primarily lies in the bacterial limits and sanitation requirements imposed on the production facilities. The table below outlines the key differences between the two grades.
| Feature | Grade A (Fluid-Grade) Milk | Grade B (Manufacturing-Grade) Milk |
|---|---|---|
| Usage | Primarily for fluid consumption (drinking) | For manufactured products like hard cheese, butter, and powdered milk |
| Sanitation | Adheres to stricter, uniform national standards (PMO) | Regulated by state standards, which can be less strict than the PMO |
| Bacterial Limit | Lower bacterial plate count limit (e.g., ≤ 20,000/mL) | Higher bacterial limit allowed |
| Somatic Cell Count | Lower somatic cell count (SCC) limit (a measure of milk quality) | Higher SCC limit allowed |
| Inspection | Undergoes more frequent and rigorous inspections | Subject to less frequent inspection, as dictated by state regulations |
The Grading and Inspection Process
Dairy farms and processing plants that produce Grade A milk are subject to routine inspections by state regulatory authorities and the FDA. These inspections verify compliance with the PMO's detailed requirements for farm sanitation and operational procedures. At the farm level, checks cover everything from milking parlor construction and equipment cleanliness to water quality. Once the milk is collected, it is regularly tested for bacterial counts and temperature control before it is shipped for pasteurization and processing. This multi-layered process ensures that only milk of the highest quality and safety reaches consumers in its fluid form.
Conclusion: The Assurance of a Grade A Label
The Grade A designation on dairy products is more than just a label; it is a promise of quality and safety for consumers. It signifies that the product was produced under the most stringent federal sanitary standards, ensuring that fluid products like milk, yogurt, and cottage cheese are safe for direct consumption. While other dairy products like butter and hard cheeses are also safe, the Grade A mark specifically identifies items that meet the strict requirements of the Pasteurized Milk Ordinance. The next time you pick up a carton of milk or a container of yogurt, you can be confident that the Grade A label is a seal of quality assurance backed by comprehensive regulatory oversight. For more information on dairy product standards, visit the California Department of Food and Agriculture.
