The microbiological standard for Grade A raw milk from a single producer is ________ bacteria per millimeter prior to co-mingling with milk from other producers.

The correct answer is 100,000 bacteria per millimeter. This standard is established to ensure that the milk is produced under hygienic conditions and to minimize the risk of pathogens that can affect consumer safety and product quality. Maintaining a low bacterial count in raw milk is crucial for the safety and quality of dairy products, as higher levels of bacteria can lead to spoilage, reduced shelf-life, and potential health risks for consumers.

The standard of 100,000 bacteria per millimeter is a regulated limit that helps to ensure that, even before the milk is combined with that of other producers, it meets safety requirements. It reflects the industry’s focus on high microbial quality in dairy production. Compliance with this standard is essential for processors to ensure that they can produce grade A milk that meets public health requirements.

While other options present higher bacterial counts, adhering to the 100,000 limit is vital to maintaining overall milk quality and safety within the dairy industry.