*We are certified by the Pennsylvania Department of Agriculture as a raw milk producer.
We know that healthy cows, a clean dry barn, and meticulously clean equipment is key. Here is our milking procedure:
Bring cows into the barn. They go into the same stall almost every time by themselves. They are clipped into place and their tails are clipped up to stay clean.
Give cows hay and on demand water.
Clear any manure and urine from the trough.
Spread gypsum under cows to make sure the area and any manure is dry.
Wash all milking equipment with soap and 180 F water.
Wash rags with soap and 180 F water.
Turn the milk agitator in the bulk tank on when starting milking.
Wipe cows’ udders with iodine-soaked rags. Thoroughly clean the teats, making sure to get all dirt/manure out from every crevice. The cows are wiped 2-4 cows ahead of the milkers. If cows defecate or urinate before they are milked, they are cleaned again.
Attach the milker to the cow and milk until no more comes out.
Pour the milker into the bulk tank.
Milk is cooled to 38-42 F within 10 minutes.
Cleanliness and accountability is just as important when bottling milk. Here is what our bottling procedure is like.
When it’s time for bottling, clean all lines with soap and 180F water.
Take a sample of milk from the bulk tank and do on farm CPC and SPC tests in the lab. You can check out our monthly test result averages on our Milk Safety page.
Run the bottler until the bulk tank is empty.
Milk bottles are immediately put in the cooler, kept at 38-42F.
Take a bottle sample and do on farm CPC and SPC tests in the lab. You can check out our monthly test result averages on our Milk Safety page.
At the same time as milking, the calves get milk from the nurse cow. They are also given bottles of fresh milk.
At milking time, any cow that may be ill is given homeopathic remedies. This is rare and may be a result of a thorn in the hoof, mastitis, or another common cow illness.
As the farmer says, you need to “Keep the clean clean, cold cold, hot hot, and green green”.
The State of Pennsylvania tests for general bacteria 2x per month at state certified labs. The state inspects the farm every 3 months for raw milk production safety standards. The cows are tested 2 times per year for pathogens at state-certified labs. And then there is an additional normal dairy inspections that comes 2 times per year.
We test every batch of our milk on site. This is not required, but we do it anyway to produce the best product possible. Every batch is tested for:
We third party test our milk periodically for:
Also, our cows are blood tested by a licensed veterinarian every year to be verified free of:
|Month (Average)||Coliform||Limit||SPC or APC||Limit|
|August 2021||✔||1.39||< 10||✔||4530||< 20,000|
|September 2021||✔||2.04||< 10||✔||3497||< 20,000|
|October 2021||✔||2.36||< 10||✔||3859||< 20,000|
|November 2021||✔||0.45||< 10||✔||4750||< 20,000|
|December 2021||✔||0.11||< 10||✔||4257||< 20,000|
|January 2022||✔||0.13||< 10||✔||3609||< 20,000|
|February 2022||✔||0.04||< 10||✔||3688||< 20,000|
|March 2022||✔||0.10||< 10||✔||3495||< 20,000|
|April 2022||✔||0.26||< 10||✔||6600||< 20,000|
|May 2022||✔||0.21||< 10||✔||1407||< 20,000|
|June 2022||✔||1||< 10||✔||910||< 20,000|
|July 2022||✔||0.34||< 10||✔||1035||< 20,000|