Here at Northern Dawn we are ever-evolving to better and better ways to improve our methods of handling the milk. Why? To bring you nutritious milk that is far above Utah Grade A Raw Milk standards. We have worked around the food industry for over 20 years, and take safe food handling extremely seriously. Our current system starting the summer of 2017
Milk Temp at time of cooling, after straining:
Temperature one hour:
(1/2 hour) 55° near jar neck 52° in middle 40° one hour
Temperature 2 hours
I just decided to test in different parts of the jar. Didn't have enough ice either, Just a think skim of ice, so basically cold water. Half time that state requires for time vs temperature. Above Grade A standards for time vs temperature
1 Hour: 40°
2 Hour: 40°
In Dec 2017 we began straining our milk immediately after milking each doe. Then once the quart jar is full (takes very little time to fill it), the jar is placed into the ice water. Today we had just a small skim of ice, so not much ice water. Still, the milk was chilled to 40° in one hour, maybe less. We temperature tested in one hour.
1 Hour: 41
2 Hour: 40
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April 25 2016 | Test Method: Rocky Mountain DHI | Somatic Cell Count: Average 284,733... Main herd 153,230 (easily meet requirements)