tag:blogger.com,1999:blog-59083744497614125712024-02-07T15:19:25.429-08:00Elliott's Emerald AcreLaurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-5908374449761412571.post-71780958659351982182014-09-16T09:56:00.000-07:002014-09-16T09:56:52.836-07:00September 2014 Milk Test ResultsYou might be wondering why I didn't post August's milk test results. The answer is simple. The state didn't sample my milk in August, so there was no test taken. However, my milk was tested for September, and here are the usual awesome results.<br />
<br />
SPC <2500 /ml<br />
Coliform <1 /ml<br />
SCC <100,000 /ml<br />
<br />
Once again, we can all be assured that the milk is of extremely high quality. Hope you are all having a wonderful month!Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-44686270284617713852014-07-30T14:45:00.003-07:002014-07-30T14:45:44.558-07:00July 2014 Milk Test ResultsTada!!! Once again, the milk test results are stellar! <br />
<br />
SPC <2500 / mL<br />
Coliform <1 / mL<br />
SCC <100,000 / mL<br />
<br />
It's nice to rest assured that the milk you buy here, and that I am serving to my family, is safe and high quality. It sure tastes awesome! No denying that! Hope everyone is having an excellent summer.Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-71590031640933252112014-07-15T17:15:00.002-07:002014-07-15T17:18:57.960-07:00Can I bring my own containers?Some inquiries have asked if they can bring their own containers to avoid the $4 per jar deposit. The answer is yes, if they are an exact match to my jars, we can just swap. If they don't match, then the answer is no; the reason being that I need to streamline the process for myself and my family and finding the right lid to match each type/size of jar is a hassle. I can't allow transferring of milk into different containers at my place, either. The reason for this is that I have to be sure that the milk leaving my place is being sold in clean containers. Thanks for understanding! :)<br />
<br />
<br />
The jars I use are G004 at Container and Packaging Supply in Eagle, ID. Any gallon glass jar that fits the same lid is acceptable.<br />
<br />
http://www.containerandpackaging.com/item/G004Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-60475463671870004492014-06-30T14:16:00.002-07:002014-07-30T14:46:22.591-07:00June 2014 Milk Test ResultsThe state dairy inspector came rather late this month, and so here it is June 30th and I finally received my results and can write this post now.<br />
<br />
As per usual I have exceeded my test goals...<br />
<br />
Somatic Cell Count (SCC) <100,000/mL (below the minimum detection level for the test)<br />
Standard Plate Count (SPC) <2500/mL (below the minimum detection level for the test)<br />
Coliform <1/mL (none detected)<br />
<br />
Somatic cell count (SCC) can indicate the health of the udder, whether or not the cow has mastitis. When a cow has an injury to the udder, this number can also be elevated without anything being wrong with the milk. Standard plate count (SPC) is the total bacteria, the good, the bad, and the ugly. Coliform is environmental contamination type of bacteria, including, but not limited to, fecal bacteria.<br />
<br />
This means the milk you are drinking and serving to your family, and that I am drinking and serving to my family is extremely safe and of very high quality. In order to keep your milk fresh as long as possible, keep it cold, below 40 degrees F, covered, and in sterilized containers.<br />
<br />
I am, of course, very happy with these awesome results on my monthly state-required milk test. It makes me very pleased to know that I am serving and selling such high quality milk. The results for ALL raw milk producers is a matter of public record, and I encourage you to inquire with the Idaho State Department of Agriculture at the Dairy Bureau about the results for any raw milk producer you are considering buying from in the state. Your family's health is worth it, and the Dairy Bureau is happy to provide this information, at no cost to you.Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-65984138716831403912014-06-16T18:55:00.001-07:002014-06-16T18:56:02.907-07:00Emmy (Emerald) had her first calf!And it's a heifer (a girl). I decided to name her Topaz. All my female cattle are named after precious gems. She was born the morning of June 13th. Here are some pictures.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1MzDDEIPpt0Yrky82MKaAgY0JF-4my1G5mg4W-yNVhRTbmZbwbQrvV23HRqbh1oeFgyR5WYwkpa_LAomTdn2HWxBKGnjE4xiXw6tePGdqXOcG0fv8nJ4_zc9Y3iigGTg_CjafM4Gt_A/s1600/Emmy's+first+calf+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1MzDDEIPpt0Yrky82MKaAgY0JF-4my1G5mg4W-yNVhRTbmZbwbQrvV23HRqbh1oeFgyR5WYwkpa_LAomTdn2HWxBKGnjE4xiXw6tePGdqXOcG0fv8nJ4_zc9Y3iigGTg_CjafM4Gt_A/s1600/Emmy's+first+calf+1.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHF5V_vKeoO6_pAR_vKULVV9HPm6sTdOadmZ0S3ln__ZpJ4NRqFjS7dB35x9v-uNGsTHIaPyqjVLZzAaL6ad7Y8bGo0MiLJ1WmdYj3U7N4E-hQUIidQwntA6TezxP8O5CFCO-WjVbfs1k/s1600/Emmy's+first+calf+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHF5V_vKeoO6_pAR_vKULVV9HPm6sTdOadmZ0S3ln__ZpJ4NRqFjS7dB35x9v-uNGsTHIaPyqjVLZzAaL6ad7Y8bGo0MiLJ1WmdYj3U7N4E-hQUIidQwntA6TezxP8O5CFCO-WjVbfs1k/s1600/Emmy's+first+calf+2.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ect1T1XoS8izjkypy2zxtJ6AP3WwQN54SWVAOh-_F7ppmotcf13iPrD1n_ZhxBY15f-0pxZzQcuRcGqRkcVb8Fdkhym0KquV2TlxjDu2HuTDq75RpTiqZZQ7hBmqUhe718qGjPJPmr8/s1600/Emmy's+first+calf+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ect1T1XoS8izjkypy2zxtJ6AP3WwQN54SWVAOh-_F7ppmotcf13iPrD1n_ZhxBY15f-0pxZzQcuRcGqRkcVb8Fdkhym0KquV2TlxjDu2HuTDq75RpTiqZZQ7hBmqUhe718qGjPJPmr8/s1600/Emmy's+first+calf+3.jpg" height="240" width="320" /></a></div>
In the last picture, Topaz's grandma, Ruby, was helping to lick her off. Ruby seemed to think the calf was hers and tried to get it to nurse on her! I had to intervene and keep Ruby away from the new pair until the calf got some colostrum.<br />
<br />
Emmy and Topaz are doing very well so far. Emmy is giving almost 4 gallons of milk every day, which is really great for a Jersey x Angus. Ruby is also giving just over 4 gallons a day right now, so I am swimming in milk right now, with about 8 gallons every day!<br />
<br />
Today I made mozzarella, ricotta, and butter. Tomorrow I will probably make two cheeses and either some ice cream or more butter, or both. I have to keep up on all this milk or else my fridge might explode.<br />
<br />
I have plenty of milk to sell right now, that's for sure!<br />
<br />Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-79030025539531013482014-05-12T21:17:00.001-07:002014-05-12T21:17:16.262-07:00Getting Ruby Bred and SettledSunday, May 11th marked another heat cycle for my cow, Ruby. I noticed she was in heat and called my AI tech. He came over in the evening and bred my cow for me. I sure hope she settles this time. If she doesn't, I may have to find a bull and see if we can get her settled that way. I think the other times I had her bred too late in her cycle, even though I was reassured by my AI tech that it wasn't too late. This time around, I noticed early enough in the day that I was able to get the AI tech to come in the evening. Previous cycles, I haven't been sure until afternoon, and then my AI tech would come the next day to breed. It was too late, I think. <br />
<br />
If she conceives this time around, her due date would be February 21, 2015, and we would likely dry her off around Thanksgiving. It would be a bit early, but I would like to have some time off milking two cows, if possible. Winter time is the best time to reduce the farm workload. My cow, Emmy, is due the end of next month, and so I will have two to milk from the time she has her calf until I dry off Ruby.Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-58961039342504737792014-05-12T20:55:00.000-07:002014-05-12T20:55:22.496-07:00May's Milk Quality Test ResultsStill producing high quality raw milk.<br />
<br />
Results are the same as most of my previous months:<br />
<br />
SPC <2500 /mL<br />
Coliform <1 /mL<br />
SCC <100,000 /mL<br />
<br />
Quoting myself once again to give an explanation of the numbers...<br />
<br />
"SPC is Standard Plate Count (total bacteria, good or bad). Coliform is
environmental bacteria (may or may not include fecal). SCC is Somatic
Cell Count and an elevated number can indicate mastitis or can be
reflective of injury to the udder.<br />
<br />
State tests do not detect less than the values I have shown above. To
pass state tests, the SPC needs to be below 15,000/mL, Coliform less
than 25/mL, and SCC less than 500,000/mL. Once again, I am very pleased
with my results, and find it very reassuring to know that the milk I am
drinking and selling is extremely high quality milk."
Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-32045129869807309632014-05-09T11:25:00.002-07:002014-05-09T11:26:39.433-07:00Milking the cow at Elliott's Emerald Acre<br />
Can we see you milk the cow?<br />
<br />
I sometimes get requests from friends and customers who want to come
during milking time and watch us milk the cow. I thought it would be
easiest for me to do a video and show how we do it, so here it is.<br />
<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="270" src="//www.youtube.com/embed/Ua497tTybBM" width="480"></iframe>Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-3781674421001970772014-05-09T11:10:00.001-07:002014-05-09T11:16:34.620-07:00April's Milk Quality Test ResultsSo late in posting this! It's already well into May. But, the test results are just as great as usual.<br />
<br />
SPC <2500 / mL<br />
Coliform <1 / mL<br />
SCC <100,000 /mL<br />
<br />
I'm just going to quote what I have previously written about my test results, because that's easier than trying to find a new way to say I'm happy with my results. <br />
<br />
"SPC is Standard Plate Count (total bacteria, good or bad). Coliform is
environmental bacteria (may or may not include fecal). SCC is Somatic
Cell Count and an elevated number can indicate mastitis or can be
reflective of injury to the udder.<br />
<br />
State tests do not detect less than the values I have shown above. To
pass state tests, the SPC needs to be below 15,000/mL, Coliform less
than 25/mL, and SCC less than 500,000/mL. Once again, I am very pleased
with my results, and find it very reassuring to know that the milk I am
drinking and selling is extremely high quality milk."
Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-78001804618922812192014-03-29T21:31:00.001-07:002014-03-29T21:32:29.562-07:00March Milk Quality Test ResultsIt has been a busy month for me and so I am late in posting this, but wanted to assure you that the milk you are drinking is very high quality and tastes delicious.<br />
<br />
SPC <2500/mL<br />
Coliform <1/mL<br />
SCC <100,000/mL<br />
<br />
For an explanation of the numbers and abbreviations above, click <a href="http://elliottsemeraldacre.blogspot.com/" target="_blank">here.</a><br />
<br />
I have a lot of eggs right now, so stop in anytime and get some. $2.50/doz. Thanks! Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-73671139403924724602014-02-11T19:34:00.001-08:002014-02-11T19:34:13.514-08:00February Milk Quality TestOnce again, I passed the state required tests, and exceeded my milk quality test goals. <br />
<br />
SPC <2500/mL<br />
Coliform <1/mL<br />
SCC <100,000/mL<br />
<br />
It's so reassuring to know that the milk I am drinking, and serving to my family, and that I am selling to you for your families is safe, and such high quality.<br />
<br />
For an explanation of the numbers and abbreviations above, click <a href="http://elliottsemeraldacre.blogspot.com/" target="_blank">here.</a><br />
<br />
<br />Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-4829329625614909922014-01-21T22:19:00.001-08:002014-01-21T22:19:31.706-08:00January Milk Quality Test ResultsI exceeded my test result goals again this month. *insert happy dance* <cheesy grin><br />
<br />
SPC - <2500/mL<br />
Coliform - <1/mL<br />
SCC - <100,000/mL<br />
<br />
SPC is Standard Plate Count (total bacteria, good or bad). Coliform is environmental bacteria (may or may not include fecal). SCC is Somatic Cell Count and an elevated number can indicate mastitis or can be reflective of injury to the udder.<br />
<br />
State tests do not detect less than the values I have shown above. To pass state tests, the SPC needs to be below 15,000/mL, Coliform less than 25/mL, and SCC less than 500,000/mL. Once again, I am very pleased with my results, and find it very reassuring to know that the milk I am drinking and selling is extremely high quality milk. Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-52631522095335862292014-01-18T13:26:00.001-08:002014-01-18T14:08:15.500-08:00Milk Expiration DatesIf you've been a customer of mine for any length of time, you will notice that the milk you buy is day-old milk. That means I milked the cow, filtered the milk, cooled the milk and put your name on it for you to pick up the next day. You may wonder, "Can I just pick up the milk the same day that it came from the cow?" Well, the short answer is,"no."<br />
<br />
If you want the long answer, read on. <br />
<br />
Here's why...<br />
<ul>
<li>I am required to cool the milk before selling it. This is actually a really good thing, because when milk is transported before being fully cooled, it stays at a warmer temperature longer than if it is fully cooled and then transported. By law, the milk must be cooled to 40*F within two hours. I do this by putting it into an ice-water bath inside my fridge. If milk is put straight into the refrigerator right after being milked, without the ice-water bath, it will take 8-10 hours to get to 40*F or lower. In order for milk to stay fresh as long as possible, milk must be cooled as quickly as possible.</li>
<li>I'm a very busy human being, with all sorts of variables that change from day to day, with teenagers and babies to look after. Because of this, I don't always milk at the same time every day. I milk twice a day, but it's not an exact 12-hour schedule. Because of this, sometimes I am milking at 11 PM at night, and the milk won't be guaranteed to be fully cooled until 1 AM (though, in my experience, it is usually cooled to 40*F within 30 - 60 minutes). Most people don't want to pick up their milk in the wee hours of the morning, and being that I live at the milk pick-up site, I am thankful that most people don't want to get their milk at such an hour!</li>
<li>Sometimes, in order to get a full jar of milk for a customer, I have to use milk from the morning and evening and combine it together. It's not a good idea to add warm milk to already cooled milk, so I don't do that. It would increase the bacterial growth and could cause the milk not to taste as fresh. So, I wait until the evening milk is also cooled and then I add the cooled evening milk to the cooled morning milk (always using the oldest jar as the date of the milk, because when two milks are combined, all of it is as old as the oldest milk). I've never stayed awake until 1 AM, until the evening milk is cooled, to do this consolidating of milk. I always do it the next morning, hopefully before the customer gets there. That brings me to my next point.</li>
<li>The advantage to getting milk that is day-old for you as a customer is convenience. You don't have to check with me to be sure the milk is bottled and cooled before you pick it up. You know you can pick up your milk ANY time the day you have reserved (but hopefully if I had to combine AM and PM milk, I've done it before you get there... usually done by 9 AM). The advantage for me is that I don't have to have customers calling me and asking if I've milked the cow yet. Gosh, my life is really, really crazy sometimes, and that would probably push me overboard on one of those insane days. </li>
<li>To compare the milk I sell to raw milk which can be purchased at other local food markets, I am sure it is much fresher, being day-old milk, than you can get at any store. I have purchased milk from these local markets in the past, and have been very disappointed in the taste of it, even right after purchase. Once I was at the store when the milk producer was bringing milk into the store. So, I asked about the sell-by date on the milk. How old was that milk when it reached its that date? The producer told me that it was up to two days old when it came out of the bulk tank, and they put the date 10 days out from the date it was pulled from the bulk tank. So, it could be up to 12 days old before it is sold, and I guess they expected it to last 19 or more days by the time the consumer actually drinks it. Wow. I never bought raw milk from one of our local markets again, and that explained clearly why I was so disappointed.</li>
</ul>
So, now you know the reasons WHY I don't sell same-day milk. Now you might be wondering how long the milk will last. How long will it stay fresh?<br />
<br />
Raw milk doesn't act the same way that pasteurized milk does. When it ages, it goes sour instead of rotting. So, this means even if you have milk that isn't tasting as fresh as you like to drink, it can be <a href="http://healthyfoodnaturally.com/2012/04/10/clabbering-milk/" target="_blank">clabbered</a>, at room temperature, which has a variety of culinary uses. For drinking, I guarantee the milk for 7 days from the date on the jar. That doesn't mean it will taste the same on day 5 as it did on day 2. Milk is an extremely perishable food, and it will change flavor as it sits in the fridge. You will notice slight changes over the course of the week, but it will be drinkable. It will be drinkable, as long as it has been kept between 33*F and 40*F (cooler in this range is better than warmer) and has not been transferred into any less-than-perfectly-clean containers (see <a href="http://elliottsemeraldacre.blogspot.com/2013/08/milk-jar-washing-instructions.html" target="_blank">how to properly wash milk containers</a>). Other perishable foods also change while in your refrigerator. Anyone who has ever had fresh-from-the-garden vegetables, or fresh-caught fish knows that vegetables or fish on ice for several days are not the same as they are when you first obtain them. They aren't inedible, but they have changed.<br />
<br />
Just in case you were thinking you might use a milk jug from store-bought milk, I highly advise against that. For starters, the milk jugs from the store are shaped in such a way that you can never really get them all the way clean. Also, the type of plastic that is used is very porous and cannot be fully sanitized for a second use. Plastic milk jugs are really for one-time use only. If you would like to transfer your milk to a pitcher, I recommend the ones that are available at Cash n Carry. They are shatter-proof, and have clear, straight, smooth, non-porous sides that can be cleaned. Before you use the pitcher, wash it using <a href="http://elliottsemeraldacre.blogspot.com/2013/08/milk-jar-washing-instructions.html" target="_blank">my instructions</a>, and you should have no problem with your milk going sour too soon.<br />
<br />
Having said that I guarantee the milk to last 7 days before going sour, I must qualify that with my own personal experience and the experience of several customers. I have milk in my fridge right now that is 10 days old, and I'm drinking it. It tastes just fine. In fact, most of the milk my family drinks is at least 5-7 days old before we rotate through it. I guess we are slow milk-drinkers sometimes. It tastes good. Very sweet. I have had customers drink milk that was 14, 16, and 19 days old and they have reported that it tasted fine. The point I am making is that the milk is very likely fine to drink, even after the 7 day guarantee, and it's a matter of your personal preference. <br />
<br />
So now you know why your milk is day-old when you pick it up, and how long you can expect it to last. Enjoy your milk! <glork, gulp, ahhh> ...the best stuff on earth...Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com2tag:blogger.com,1999:blog-5908374449761412571.post-54092457068721997302013-12-10T15:15:00.000-08:002014-01-18T13:43:56.397-08:00Exceeding my milk quality goalsYay! December's milk quality test results are in, and for the first time, I have exceeded all my milk quality goals. Interesting thing is, I haven't made any major changes. Just a few small things over the months as I have watched my test results improve. It's amazing that these little things can make such a difference. Here are the changes I have made since becoming licensed:<br />
<br />
1. Being sure to wash and sanitize my wash-bucket thoroughly before filling it with vinegar-water to use on the cow.<br />
2. Spraying all my milking equipment with a weak bleach-water solution after washing and allowing it to air-dry before the next use. <br />
3. Being fully conscious of drying thoroughly after washing the udder.<br />
<br />
Sometimes, there are things out of my control that can affect milk quality, such as when the cow's udder was injured and she was shedding a lot of leukocytes, or if there is a strong wind when we (my kids and I) are milking and dust (with bacteria in it) gets into the milk. I always filter the milk so there shouldn't be any dust particles in the milk, but the bacteria is still there. Anyway, I want my customers to know I am always striving to do my best with the milk quality for my family and yours.<br />
<br />
With that, here are December's milk quality test results:<br />
<br />
Standard Plate Count (total bacteria, good and bad) <2500 / ml<br />
Coliform bacteria (environmental contamination) <1 / ml<br />
Somatic Cell Count (can indicate mastitis) <100,000<br />
Temperature 34 F<br />
<br />
My goals are SPC <2500, Coliform <1, SCC <200,000, and temperature between 33 F and 40 F. So, as you can see, I exceeded my own goals this month. :DLaurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-33654967953736310822013-12-06T16:29:00.001-08:002014-01-18T13:45:18.593-08:00WinterI think my pinky fingers almost froze off while I was milking the cow this morning. That wind just cut right through me while I milked, chilling me to the bone. I must remember to wear gloves when I am draining the hose because the cold makes my hands ache. I'm so grateful for thermal underwear and wool socks! The high today was forecast at 27F. I got two eggs. Ruby has been giving just about 3 gallons a day for several weeks now. I missed her heat cycle once again, so she's still not bred. <sigh> At least her daughter, Emerald (Emmy), is assumed to be pregnant, and is due near the end of June. I hope Emmy is a good milker, and has a nice beefy calf.Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-5115589990341810542013-11-14T18:46:00.000-08:002014-01-18T14:05:55.971-08:00Milk Cooling- It’s So Important!I have been asked why I cool my milk in an ice water bath inside my fridge. Well, simply, it's the fastest way to get milk cooled that I have available to me, and having the ice water bath inside the fridge makes it so I don't have to remember to transfer the milk to the fridge after it is cooled. It takes up a fair amount of space in the milk fridge, but having quickly cooled milk is essential to the best quality raw milk. The speed at which milk is cooled can have a great effect on how long it lasts and how good it tastes. I want the milk from my cow to last at least a week, if not longer, and to taste excellent. When I first started home dairying, I had goats and cows, and came across this excellent resource in one of my goat milk cheesemaking books. It has since been published online, and so I decided to share the link here. <br />
<br />
<a href="http://hoeggerfarmyard.com/milk-cooling-its-so-important/">Milk Cooling- It’s So Important!</a><br />
<br />
And here it is, cut and paste: <br />
<br />
Are you getting good grades when it comes to cooling your home milk
supply? One of the most important factors in great quality milk is how
quickly the milk is cooled.<br />
<br />
Milk is perfect medium for
bacteria (that’s why it works so well for cheesemaking). Unless you are
doing a good job of cooling the milk to slow down the development of
harmful bacteria, <a href="http://hoeggerfarmyard.com/wp-content/uploads/2011/12/P5240225.jpg"><img alt="" class="alignright size-medium wp-image-1979" src="http://hoeggerfarmyard.com/wp-content/uploads/2011/12/P5240225-225x300.jpg" height="300" style="margin: 5px;" title="Does" width="225" /></a>they
can be multiplying by the millions. This is even more important if you
are using your milk raw. Pasteurizing the milk kills E Coli as well as
many other harmful bacteria.<br />
<br />
How close to Grade A are your
milk cooling practices? Many of you have various ways of handling your
milk and think you are doing a good job. Have you taken the
temperature of your milk to be sure that it is getting cooled quickly?<br />
<br />
If
you are at least a Grade B give yourself a pat on the back. This
rating is very good for home use. Most of us cannot meet Grade A
standards without the use of commercial coolers.<br />
<br />
I did some milk cooling testing to find out just how quickly each method cooled the milk. Below are the results.<br />
<br />
<b>Grade A:</b><br />
<br />
The
milk is placed in bulk cooling tanks, which are refrigerated, and the
milk is quickly cooled while being stirred. This method assures the
milk will be at 40 degrees in less than 30 minutes. Usually it is at
the temperature instantly then held to just above freezing.<br />
<br />
<b>Grade B:</b><br />
<br />
Milk
is placed into containers small enough to place into tubs or a sink of
ice water. This is acceptable for home use. This method cooled the
milk to 48 degrees in 30 minutes, 42 degrees in 60 minutes and 40
degrees in 90 minutes. Results would be considerably better if some
form of stirring the milk could be used to speed up the cooling. Using a
home pasteurizer would do an excellent job too.<br />
<br />
<b>Grade C:</b><br />
<br />
Milk
is placed in a small container and placed in a sink of very cold water
with the water being changed 2-3 times during the cooling process.
Water temperature from our well here in Michigan comes out at 50
degrees. If you live in an area where the water comes from the faucet
even warmer, this would not be a great method to use. The milk would
only get as cool as the water.<br />
<br />
<b>Grade D:</b><br />
<br />
Milk
is placed in the freezer. I tested a one-quart jar and it took 30
minutes to reach 66 degrees. In 60 minutes it was at 50, in 90 minutes
it was 43 degrees and finally after 105 minutes it was at 40 degrees.
If using a container bigger than 1 quart the results would be even
worse.<br />
<br />
<b>Grade E:</b><br />
<br />
Milk
placed in 1 quart jars and put into the refrigerator. In 30 minutes
the milk was at 76 degrees. In 60 minutes it was at 67 degrees, after
90 minutes it was 59 degrees. 3 hours later it was at 51 degrees and
finally after 8 hours the milk had reached 40 degrees. This is way too
long. By now the bacteria count has become very high. Results would be
even worse if using containers bigger than 1 quart. Many home dairies
use this method, but this is the absolute worst way to cool the milk.<br />
<br />
By Mary Jane Toth, author of <i>A Cheesemaker's Journey</i> and <i>Goats Produce, Too!</i> <br />
<br />Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-19425970234307677052013-11-12T22:01:00.000-08:002014-01-18T13:45:37.749-08:00November Milk Quality Test ResultsAll tests passed again this month, though I am not satisfied with the coliform count being anything but zero. It has been very muddy and messy around here with all the rain. Obviously, there was some contamination, even if it was a small amount. I am constantly striving to do better with my milk handling. <br />
<br />
Standard Plate Count <2500/mL<br />
Coliform 6/mL<br />
Somatic Cell Count 100,000/mL<br />
<br />
To pass the state tests, the SPC needs to be <15,000/mL, coliform <25/mL, and SCC <500,000/mL. My personal goal is to have the SPC at <2500/mL, Coliform at <1/mL, and SCC at <200,000/mL. I am glad to see the SPC and SCC looking so good, but as I said, I am not satisfied with anything but <1/mL for my coliform count.<br />
<br />
Additionally, the thermometer for the state read that the milk was at 32*F when it was initially tested, but my fridge said it was 34*F. When it reached the state lab, it was at 0.3*C, which translates to 32.54*F. After 30 minutes at the lab, it was 0.2*F, which is 32.36*F. I set my fridge a tiny bit warmer. We don't want frozen milk; very cold will do. Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-90597791126344441442013-11-03T16:11:00.004-08:002014-01-18T13:45:52.292-08:00So Many Lovely WalnutsI love English walnuts, and I'm very blessed to have a walnut tree. They are coming off the tree by the bucketfuls right now.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VDL8FDjWe8X8IyY9xurbn96aopEWQkJBYgPlIT25ECzgCK0nH78MVVtZ1F8lpEs4AonY2QShsrti4kvGXHS5EXf5yVNeQmnzbieiK1FQo6F5NPjWkAgmITxi7kBey_3TLBCAcPs5FaI/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VDL8FDjWe8X8IyY9xurbn96aopEWQkJBYgPlIT25ECzgCK0nH78MVVtZ1F8lpEs4AonY2QShsrti4kvGXHS5EXf5yVNeQmnzbieiK1FQo6F5NPjWkAgmITxi7kBey_3TLBCAcPs5FaI/s320/007.JPG" height="240" width="320" /></a></div>
Last year we gave away too many walnuts as gifts, and I had to buy walnuts before our tree began dropping them this fall. So this year, I'm hoarding them. ;)<br />
<br />Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-14713796026007565162013-11-01T14:35:00.001-07:002014-01-18T13:46:15.411-08:00Moving Day for ChicksWell, today was moving day for the 1 month old chicks. They are fully feathered out, and have been going without their heat lamp for about a week now. Their dust was becoming unbearable in the little house where we have been keeping them. So, the kids and I moved the chicks outdoors and set them up under the hay shelter. We used leaves for their bedding. I like free stuff, and leaves are free! We'll turn their heat lamp on the first few nights to help them adjust to the cooler temperatures.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYSCeN1KqaLdL9Y9lw9o6FqBevm7oAeYZXrJttNpFl_dL1sGTIlChbqwxnX3ZXMaKD_K64lN-JWEao8JFd10bJJUYxoSnkut2qnM9T6lm4aeKsZVkWpIBZSSeWg1rfnIjP_D4Nq_TjCI/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYSCeN1KqaLdL9Y9lw9o6FqBevm7oAeYZXrJttNpFl_dL1sGTIlChbqwxnX3ZXMaKD_K64lN-JWEao8JFd10bJJUYxoSnkut2qnM9T6lm4aeKsZVkWpIBZSSeWg1rfnIjP_D4Nq_TjCI/s320/006.JPG" height="240" width="320" /></a></div>
Step one was moving them outside. Step two is cleaning up the thick layer of dust, dirt, and shavings they created while they were indoors. The kids helped me with step one, but somehow they disappeared when it was time to do step two. And then I looked at my watch, and it was time to take the kids to swim team practice. So step two will happen another day.Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-42003863460031507252013-10-17T11:42:00.000-07:002014-01-18T14:05:18.189-08:00Making Butter<br />
I think I found a new happier way to wash my butter. I never
considered doing it the way she shows, but I absolutely love simplicity,
so I'm going to start washing my butter this way when I make butter.<br />
<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/XCk-P3EXb6I" width="459"></iframe>Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-34206878422307042202013-10-16T15:54:00.000-07:002014-01-18T13:47:00.243-08:00October's Milk Test ResultsGood news! The bacterial count and the coliform count are great! The somatic cell count is high, but still passing. I have been watching the <a href="http://elliottsemeraldacre.blogspot.com/2013/10/california-mastitis-test-cmt-tutorial.html" target="_blank">CMT</a> results carefully on her left hind quarter, and slowly but surely, the somatic cell count is receding. I called my veterinarian and explained that this was the same quarter that was injured almost two months ago, and he assured me that since there was no bacterial growth on the private lab results (the state test results concur with the private lab), and because the quarter isn't giving abnormal milk, Ruby doesn't have mastitis. She is shedding leukocytes (white blood cells) because the tissue in that quarter is still healing. Makes sense. The last CMT I did was two days ago and the results were negative, so I'm feeling assured that the quarter is getting better.<br />
<br />
And with that preamble, here are the results from October's state milk quality test:<br />
<br />
Standard Plate Count (total bacteria, benign and otherwise) <2500/mL (passing is <15,000, and the state test doesn't go lower than 2500/mL)<br />
<br />
Coliform (bacteria from environmental contamination) <1/mL (passing is <25/mL)<br />
<br />
Somatic Cell Count (can indicate mastitis) 470,000/mL (passing is <500,000/mL)<br />
<br />
I just want to take a moment to reiterate my personal goals in regards to the milk quality tests. I want to have a standard plate count of <2500/mL, a coliform count of <1/mL, and a somatic cell count of <200,000/mL. While I didn't make my own personal goals, I still passed the state's standards for raw milk quality. I am pleased with these results, especially since I have a likely explanation for the high somatic cell count, and I am seeing gradual and steady improvement on the CMT results. <br />
<br />
With all of this pleasing news about the quality of Ruby's milk, I feel an ice cream making session coming on... YUM!Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com2tag:blogger.com,1999:blog-5908374449761412571.post-65138363853619640182013-10-09T11:48:00.001-07:002014-01-18T13:47:18.037-08:00Private Lab Test ResultsAll samples showed no growth. Good news! Yet, we still have a quarter (Left Hind) that is showing a trace to +1 on the CMT. So, I'm going to retest in a week if that quarter hasn't improved.Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-81275863476112920522013-10-08T13:45:00.001-07:002014-01-18T14:04:52.843-08:00California Mastitis Test (CMT) Tutorial VideoThis is the most useful CMT tutorial video I have seen on the internet.
<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/BvbZPk5riEc" width="459"></iframe>Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-81940526037012511632013-10-08T12:30:00.000-07:002014-01-18T13:48:35.393-08:00Milk Tests by a Private LabI have been running a California Mastitis Test (CMT) on my cow nearly every day for at least three weeks. At the September state-run test, my cow had a higher-than-I-wanted somatic cell count, and an astronomical bacterial count. The first several CMTs showed the left hind quarter positive (+2) on the somatic cell count, and the other three quarters had a trace or +1. I wanted to avoid antibiotics, if at all possible, because of the milk withdrawal period. So I began milking three times a day and applying a minty salve to the outside of her udder after milking to stimulate blood flow to the area, in an effort to break up any congestion inside the udder. Over the course of a week and a half, the CMT showed less and less positive results, so the treatment has been working. I have since switched back to only twice a day milking (making time to milk 3x per day is really difficult), but there is still a +1 result coming from the left hind quarter. <br />
<br />
Today the state took its sample of the milk to the lab, and while the collector was here, I asked her where I might get additional tests done, between the official state tests. She gave me several vials and the contact information for two labs where I can get tests done. I brought a sample to be tested for bacterial count and type to a lab this morning. I really want to see a bacterial count of less than 2500 per ml, and a somatic cell count of less than 200,000 per ml. If there is a particular organism causing the inflammation in that left hind quarter, knowing what type of bug it is will help me know what action to take to get rid of it. When I have the bacterial count down where I want it, I am thinking the somatic cell count will also go down. I'll post again when I have the results.Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0tag:blogger.com,1999:blog-5908374449761412571.post-89883776963977320132013-10-07T19:05:00.002-07:002014-01-18T13:48:46.903-08:00Baby Chicks!Nothing makes me feel quite like baby chicks do. I just love picking them up from the hatchery or the post office and settling them in. These have been here nearly a week, and I'm late in putting up a post about them. I have 36+ chicks. I lost count because I had so many helpers (my very excited children) when I was taking them out of the box, but I know I ordered 35, plus I got a free rare chick, from Murray McMurray Hatchery. We don't know what kind of chick the rare one is, so we'll just get to see how it grows. You can see the oddball in the upper right corner of the picture. It's the brown one.<br />
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<br />
<br />
Ten of these little ones are Delaware chicks for my mom. They are yellow with a little bit of black on their heads. They will grow white feathers with tips of black at maturity. My mother wanted new chicks, but didn't think she had a place to brood them. So, I'm brooding hers for her, and she'll take them from me when they are feathered out. The remaining 25 are White Leghorn chicks, well-known for being the best white egg producing breed available. They are completely yellow as chicks, and will grow all white feathers at maturity. I hope to be able to keep up with my customers' demands with younger, more productive chickens. Right now I joke that I'm running a chicken retirement center! Time for those old ladies to be sent to the freezer. Next year I'll get more brown egg layers, and the batch after that, I'll replace my Araucanas (green egg layers). I like to see a variety of colors in my egg cartons. It just makes me happy.<br />
<br />
<br />Laurahttp://www.blogger.com/profile/10589349263110530093noreply@blogger.com0