Are you looking for clean, healthy and great tasting goat milk? You've come to the right place. Mmmm.... good.
We are sharing ideas for you to evaluate the milk that you obtain for your family. We at Northern Dawn hold to very strict standards of testing our milk, sanitizing our jars and milk equipment, cooling and cleaning.
While there are many methods of caring for the doe's udder, we have a very specific program for our udders. We base our system on several types of research and information. One very interesting bit of information comes from OMAFRA. Our Utah Dairy Manager gave some other great information. At any rate, here is our procedure. Because we hand milk, as well as milk with a hand milking machine, we believe the entire udder must be clean. However, in cleaning the udder and teats, we also dry them before milking. We also take care not to get the udder saturated with water while cleaning it.
We believe that washing the udder with soap and water can make it hard to ensure that the udder and hands are completely dry before milking the doe. Milking with dry hands and dry udder is vital in keeping bacteria out of the milk.
There are various methods of cleaning the udder, that are employed in the dairy world. Some of those are described through OMAFRA
We either milk into a stainless steel sanitized bowel or using our hand milker.
multiple ways to chill milk. Fast chilling is vital to keeping it fresh-tasting for a long period of time, but also in keeping the
bacteria counts low.
We currently chill the milk in the freezer for 90 minutes, which meets state regulations for raw milk. We do periodically temperature test our milk.
We also use a quick chill method using an ice water bath surrounding the milk jars.