Managing the Increased Risks of Calf-Sharing on Raw Milk Farms

Calf-sharing, i.e. allowing a cow’s offspring to nurse directly from its mother, is a common practice on small dairy farms.  Many farmers and consumers think that calf-sharing is ideal for the health and well-being of both the cow and calf, and it does present an idyllic picture of farm life. Calf-sharing can also reduce the workload for farmers, who don’t have to bottle-feed the calves.   

However, farmers who are producing raw milk need to be aware that calf sharing increases the risk of pathogens being present in the raw milk. The same is true for kid-sharing with goats.

Pathogens, Calves, and Kids

You may wonder: Why do calf-sharing and kid-sharing increase the risk of pathogens in raw milk?  Just like human babies, calves and kids explore the world with their mouths and can then directly transfer harmful bacteria to the udders as well as to the inside of the teat canals. Calves and kids have immature immune systems and are therefore more likely to harbor pathogens themselves.

Although pathogens in well-produced raw milk are rare, they are still an important consideration and we encourage all raw milk farmers to take pathogens seriously.  Pathogenic bacteria that can be carried by calves and kids include E coli 0157:H7, Salmonella spp., Campylobacter spp., and Listeria monocytogenes. Illnesses from these pathogens can be serious or even fatal. 

Many scientific studies have verified that calves and kids are more likely to carry pathogens than their fully-grown counterparts. Below are a couple of the studies; additional studies are listed in the references section at the end of this article.

• A longitudinal study of Shiga-toxigenic Escherichia coli (STEC) prevalence in three Australian dairy herds -

  https://www.sciencedirect.com/science/article/pii/S037811359900173X?via%3Dihub -

  "In concurrence with previous studies, it appears that cattle, and in particular 1–14-week-old weanling calves, are the primary reservoir for STEC and EHEC on the dairy farm."

• Age related differences in phylogenetic diversity, prevalence of Shiga toxins, Intimin, Hemolysin genes and select serogroups of Escherichia. coli from pastured meat goats detected in a longitudinal cohort study - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7391229/ - "Overall, virulence genes and STEC [virulent e coli] were detected in isolates from goat kids in higher proportions than adult animals. Additionally, isolates with 2 or more virulence genes were significantly higher in pre-weaned and goat kids around weaning than in adult goats."

Illness outbreaks from petting zoos provide further confirmation that calves and kids can transfer pathogens in real-world conditions.

• Animal petting zoos as sources of Shiga toxin-producing Escherichia coli, Salmonella and extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae -   https://pubmed.ncbi.nlm.nih.gov/33382208/ - “Animal petting zoos and farm fairs provide the opportunity for children and adults to interact with animals, but contact with animals carries a risk of exposure to zoonotic pathogens and antimicrobial-resistant bacteria... Of 163 faecal samples, 75 contained stx1, stx2 or stx1/stx2 genes, indicating the presence of STEC. Samples included faeces from sika deer (100%), sheep (92%), goats (88%), mouflons (80%), camels (62%), llamas (50%), yaks (50%), pigs (29%) and donkeys (6%)…”

This information makes some farmers and consumers uncomfortable, yet it is still important to consider in developing a plan for minimizing the risk of pathogens from raw milk.   

Staph aureus, Calves, and Kids

In addition to pathogens that can cause human illness, calf-sharing (and kid-sharing) can increase the chance that Staph aureus will be widespread in the dairy herd.  Staph aureus is a type of bacteria that colonizes inside the mammary tissue, thereby increasing the risk of recurrent mastitis. The presence of Staph aureus can also cause scar tissue in the udder, which may result in lower milk production over time.  Cows and dams can transfer Staph aureus to suckling calves and kids, such that Staph aureus can become widespread in the dairy herd.  

Bottle-Feeding Has the Lowest Risk for Pathogens

At the Raw Milk Institute, our goal is to help farmers better-understand the potential risks in raw milk production so that they can then take steps to minimize the risks.  We are not the raw milk police, and we do not forbid anyone from calf-sharing. However, we want to make sure that farmers are aware of the risks and can then plan for how to reduce the risks.  

To achieve the lowest risk-profile, calves and kids would be bottle-fed.  It is nonetheless very important to ensure that the calves and kids receive the colostrum in order to help build up their immune systems. Be aware that the manure from calves and kids can also be a source of pathogens.  

Studies and farmer experience have shown that early separation (within 24 hours of birth) reduces the stress of the separation on both calves and cows. Leaving the cow and calf together for longer periods increases the stress related to separation.

• Effects of early separation on the dairy cow and calf: 2. Separation at 1 day and 2 weeks after birth - https://pubmed.ncbi.nlm.nih.gov/11179551/ - “Behavioural observations were conducted on 24 Holstein dairy cow-calf pairs during the first 24h after separation. Before separation, cow-calf pairs were generally inactive. After separation, cows from the late-separation treatment group showed higher rates of calling, movement and placing the head outside the pen, than cows in the early-separation group.”

Calves who have been separated from their mothers will do best if they are kept with at least one other calf rather than in isolation. 

• The effect of individual versus pair housing of dairy heifer calves during the preweaning period on measures of health, performance, and behavior up to 16 weeks of age - https://pubmed.ncbi.nlm.nih.gov/33358809/ - Pair housing of dairy heifer calves during the preweaning period helps meet the natural social needs of the calf and has been shown to improve growth and starter intake during the preweaning period as compared with individual housing.

Raising calves can be time-intensive, so some farms choose to instead have their calves raised offsite at farms that specialize in calf-rearing.  

Managing the Risks of Calf-Sharing

For farms that choose to calf-share or kid-share, below are some risk management strategies that have been employed successfully in small dairy farms that have participated in the Raw Milk Institute’s Listing program.  

• Apply extra diligence to udder preparation and stripping.  Ensuring that the teats are well-cleaned, pre-dipped, and stripped prior to milking will reduce the chance of pathogens being present. (See our Udder Prep for Raw Milk article for more information.)

• Closely monitor the calves/kids for any signs of illness.  If the calves/kids are ever showing signs of illness (such as diarrhea, runny nose, etc.), the milk would potentially have a greater risk of pathogens.  The milk should then be either diverted and not used for direct human consumption or the calves/kids should be separated from the herd until the illness has cleared.

• Perform regular milk culture testing of your herd for Staph aureus to make sure it is not present. Staph aureus can show up intermittently so one test does not necessarily clear the herd.

• Have a "nurse cow" or “nurse dam” to feed the calves or kids, whose milk is not used for human consumption.  This method needs to be utilized carefully, as too many calves/kids per nurse cow/dam can result in a loss of body condition and health problems for the nurse cow/dam.

• As they grow to a few months old, some calves/kids can be especially hard on the teats when nursing.  This can result in damage or injury to the teats. If this occurs, it is best to separate the offspring from their mothers.

It is also worth noting that calf-sharing (or kid-sharing) will reduce the amount of milk that is available to sell to customers. This can become especially problematic as the calves/kids reach 5+ months of age.

Choosing not to calf-share or kid-share is a good option for farmers who want to have the lowest risk of pathogens in their raw milk.  However, calf-sharing and kid-sharing can be done successfully when farmers acknowledge and manage the risks. The techniques listed above will reduce the likelihood of anything going wrong, for the benefit of both the customers and farmers.

A less-detailed version of this article was published in the June-July 2023 issue of Graze Magazine.

References

1. Age related differences in phylogenetic diversity, prevalence of Shiga toxins, Intimin, Hemolysin genes and select serogroups of Escherichia. coli from pastured meat goats detected in a longitudinal cohort study - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7391229/ - "Overall, virulence genes and STEC [virulent e coli] were detected in isolates from goat kids in higher proportions than adult animals. Additionally, isolates with 2 or more virulence genes were significantly higher in pre-weaned and goat kids around weaning than in adult goats."

2. Role of calf-adapted Escherichia coli in maintenance of antimicrobial drug resistance in dairy calves - https://pubmed.ncbi.nlm.nih.gov/14766551/ - "The prevalence of antimicrobial drug-resistant bacteria is typically highest in younger animals, and prevalence is not necessarily related to recent use of antimicrobial drugs. In dairy cattle, we hypothesize that antimicrobial drug-resistant, neonate-adapted bacteria are responsible for the observed high frequencies of resistant Escherichia coli in calves."

3. Antibiotic resistance and transferable antibiotic resistance of Escherichia coli isolated from Swedish calves 5 and 30 days old - https://pubmed.ncbi.nlm.nih.gov/1094406/ - "In comparison with the 30-day-old calves, the 5-day-old calves had significantly more strains with transferable antibiotic resistance (95.8 percent as against 63.4 percent)."

4. Enterotoxigenic Escherichia coli Infections in Newborn Calves: A Review -

   https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7130746/pdf/main.pdf - "Diarrhea caused by enterotoxigenic Escherichia coli is an infectious bacterial disease of calves that occurs during the first few days of life. The Escherichia coli that cause the disease possess special attributes of virulence that allow them to colonize the small intestine and produce an enterotoxin that causes hypersecretion of fluid into the intestinal lumen. These enterotoxigenic Escherichia coli are shed into the environment by infected animals in the herd and are ingested by newborn calves soon after birth."

5. Prevalence of Escherichia coli O157:H7 in range beef calves at weaning -

   https://www.cambridge.org/core/journals/epidemiology-and-infection/article/prevalence-of-escherichia-coli-o157h7-in-range-beef-calves-at-weaning/EBD00C9EB16D36476F75D825C05139B0 - "This study was designed to determine the prevalence of Escherichia coli O157:H7 infection of beef calves at weaning, prior to arrival at the feedlot or mixing with cattle from other sources. Fifteen range cow-calf herds, which weaned calves in October and November, were sampled in Kansas, Missouri, Montana, Nebraska and South Dakota... Thirteen of the 15 herds (87%) were found to have at least one positive isolation of E. coli O157:H7 in faecal samples...This study indicates that E. coli O157:H7 infection before weaning, prior to entry into feedlots, is widespread. Furthermore, serologic evidence suggests that most calves (83%) and all herds (100%) have been exposed to E. coli O157.

6. Diversity, Frequency, and Persistence of Escherichia coli O157 Strains from Range Cattle Environments -

   https://www.ncbi.nlm.nih.gov/pmc/articles/PMC152399/ - "The number of XbaI-PFGE subtypes, the variable frequency and persistence of subtypes, and the presence of identical subtypes in cattle feces, free-flowing water sources, and wildlife feces indicate that the complex molecular epidemiology of E. coli O157 previously described for confined cattle operations is also evident in extensively managed range cattle environments."

7. A longitudinal study of Shiga-toxigenic Escherichia coli (STEC) prevalence in three Australian dairy herds -

   https://www.sciencedirect.com/science/article/pii/S037811359900173X?via%3Dihub -

   "In concurrence with previous studies, it appears that cattle, and in particular 1–14-week-old weanling calves, are the primary reservoir for STEC and EHEC on the dairy farm."

8. Comparison of Diversities of Escherichia coli O157 Shed from a Cohort of Spring-Born Beef Calves at Pasture and in Housing - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1065151/ - "Overall, there was no demonstrable difference in shedding between calves when housed and at pasture. However, when shedding occurred, the rate of shedding was greater among calves in pen S (0.025 < P < 0.05) and pen N (0.05 < P ≤ 0.10) than when at pasture"

9. Persistence of verocytotoxin-producing Escherichia coli O157:H7 in calves kept on pasture and in calves kept indoors during the summer months in a Swedish dairy herd -

   https://pubmed.ncbi.nlm.nih.gov/11407548/ - "The objective of this part of the study presented here was to examine the persistence of VTEC O157:H7 in calves that were kept on pasture and indoors, respectively, during the summer...The faecal samples from the calves kept on pasture were negative during the whole period...This suggests that calves on pasture may be less exposed to the bacteria or that they clear themselves. In the pen group, there were between one and six culture positive individuals per sampling occasion. One of the calves that was housed indoors was positive in faecal culture on four consecutive samplings." (One big limitation on this study is the very small sample size. There were only 6 calves in each group, which is a very small number so that makes this data somewhat less able to be used to draw widely-applicable conclusions.)

10. Animal petting zoos as sources of Shiga toxin-producing Escherichia coli, Salmonella and extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae -   https://pubmed.ncbi.nlm.nih.gov/33382208/ - “Animal petting zoos and farm fairs provide the opportunity for children and adults to interact with animals, but contact with animals carries a risk of exposure to zoonotic pathogens and antimicrobial-resistant bacteria. The aim of this study was to assess the occurrence of Shiga toxin-producing Escherichia coli (STEC), Salmonella, extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae and methicillin-resistant Staphylococcus aureus (MRSA) in animal faeces from six animal petting zoos and one farm fair in Switzerland. Furthermore, hygiene facilities on the venues were evaluated. Of 163 faecal samples, 75 contained stx1, stx2 or stx1/stx2 genes, indicating the presence of STEC. Samples included faeces from sika deer (100%), sheep (92%), goats (88%), mouflons (80%), camels (62%), llamas (50%), yaks (50%), pigs (29%) and donkeys (6%), whereas no stx genes were isolated from faeces of calves, guinea pigs, hens, ostriches, ponies, zebras or zebus. Salmonella enterica subsp. enterica serovar Stourbridge (S. Stourbridge) was detected in faecal samples from camels. A total of four ESBL-producing E. coli strains were isolated from faeces of goats, camels and pigs... This study provides data that underscore the importance of hygiene measures to minimize the risk of transmission of zoonotic pathogens and MDR, ESBL-producing E. coli to visitors of animal petting venues.” 

11. Investigations on Transfer of Pathogens between Foster Cows and Calves during the Suckling Period - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469241/ - “The present study aimed to compare the pathogens detected in the mammary glands of the foster cow with those in the oral cavities of the associated foster calves and to evaluate the resulting consequences for udder health, calf health and internal biosecurity... Transmission of P. multocida and S. aureus probably occurred during suckling. For S. sciuri and Sc. suis, environmental origins were assumed. Transmission from dam to foster cow with the suckling calf as vector could not be clearly demonstrated.”

12. Effects of early separation on the dairy cow and calf: 2. Separation at 1 day and 2 weeks after birth - https://pubmed.ncbi.nlm.nih.gov/11179551/ - “Behavioural observations were conducted on 24 Holstein dairy cow-calf pairs during the first 24h after separation. Before separation, cow-calf pairs were generally inactive. After separation, cows from the late-separation treatment group showed higher rates of calling, movement and placing the head outside the pen, than cows in the early-separation group.”

13. The effect of individual versus pair housing of dairy heifer calves during the preweaning period on measures of health, performance, and behavior up to 16 weeks of age - https://pubmed.ncbi.nlm.nih.gov/33358809/ - Pair housing of dairy heifer calves during the preweaning period helps meet the natural social needs of the calf and has been shown to improve growth and starter intake during the preweaning period as compared with individual housing. 

Sept 23rd TEXAS Training: Producing World-Class Raw Milk

On Saturday September 23rd in Mount Pleasant, TX, the Raw Milk Institute (RAWMI) will be presenting a full day workshop on Producing World Class Raw Milk.

Whereas farmers producing milk for the pasteurized market often struggle to make ends meet, raw milk farms are thriving. Raw milk presents a unique opportunity for farmers to move into an expanding market by implementing intentional practices and higher standards to produce low-risk, delicious raw milk.

Raw milk is an exceptional farmstead product that brings all the added value back to the farmer with an incentive to work on quality. By selling directly to consumers, raw milk farmers are able to obtain greater financial rewards for their work, while consumers benefit from the improved flavor and nutrition. It’s a win-win for both farmers and consumers!

About the Training

This training workshop will be presented by the Raw Milk Institute (RAWMI) in conjunction with Northeast Texas Community College (NTCC). This class will be from 8am-4pm Central Time, and it will count for Continuing Education (CE) credit, too!

This RAWMI presentation will focus on:

• History of raw milk

• Why raw milk farms are thriving

• Health benefits of raw milk

• Benefits of selling raw milk

• Safety and risks of raw milk

• Grass-to-glass raw milk risk management

• Raw milk testing

• Building a successful raw milk market

We'll spend the morning and early afternoon at the NTCC Agriculture Center at 2886 FM 1735, Mount Pleasant, TX. Then we’ll head over to a raw milk dairy on campus for a hands-on experience.

How to Register

The registration fee is just $25, which will include the full day of training plus a boxed lunch!

You can register here: https://dynamicforms.ngwebsolutions.com/Submit/Start/6250b435-49b6-49a6-b6d9-f200b00c9eb3?SSO=N

THRIVING with Raw Milk Webinar: FREE Video Seminar with Focus on Iowa

Whereas farmers producing milk for the pasteurized market often struggle to make ends meet, raw milk farms are thriving. Iowa’s new law presents a unique opportunity for farmers to move into an expanding market by implementing intentional practices and higher standards to produce low-risk raw milk.

Raw milk presents a unique farmstead product that brings all the added value back to the farmer with an incentive to work on quality. By selling directly to consumers, raw milk farmers are able to obtain greater financial rewards for their work, while consumers benefit from the improved flavor and nutrition. It’s a win for both farmers and consumers!

Watch Our FREE 1.5 Hour Seminar

Below is our 1.5 hour video seminar, Thriving with Raw Milk, presented by:

• Mark McAfee - Raw Milk Institute President and Founder

• Sarah Smith - Raw Milk Institute Vice President

• Joseph Heckman, PhD - Raw Milk Institute Board Member and Soil Scientist from Rutgers

• Esther Arkfeld - Iowa Dairy Farmer and Advocate for Raw Milk Legalization

• Fred Hall - Iowa State University Extension and Outreach Dairy Field Specialist

• Senator Jason Schultz - Legislative Sponsor of Bill to Legalize Raw Milk in Iowa

This Raw Milk Institute seminar focuses on:

• Iowa’s new raw milk law

• How raw milk farms are thriving

• Health benefits of raw milk

• Benefits of selling raw milk

• Safety and risks of raw milk

• Introduction to raw milk risk management

• Building a successful raw milk market

August 12th FREE Iowa Raw Milk Webinar

Raw milk is now legal in Iowa! Whereas farmers producing milk for the pasteurized market often struggle to make ends meet, raw milk farms are thriving. Iowa’s new law presents a unique opportunity for farmers to move into an expanding market by implementing intentional practices and higher standards to produce low-risk raw milk.

On Saturday August 12th at 11am Central, the Raw Milk Institute (RAWMI) will be presenting a free 1.5-hour Iowa Raw Milk seminar. This presentation will be livestreamed online, so farmers from across Iowa will be able to conveniently attend from their own location.

Raw milk presents a unique farmstead product that brings all the added value back to the farmer with an incentive to work on quality. By selling directly to consumers, raw milk farmers are able to obtain greater financial rewards for their work, while consumers benefit from the improved flavor and nutrition. It’s a win for both farmers and consumers!

About the Training

This 1.5 hour webinar will be presented by the Raw Milk Institute (RAWMI) in collaboration with Esther Arkfeld (RAWMI Listed farmer who was instrumental in the legalization of raw milk in Iowa).

This RAWMI presentation will focus on:

• Iowa’s new raw milk law

• Why raw milk farms are thriving

• Health benefits of raw milk

• Benefits of selling raw milk

• Safety and risks of raw milk

• Introduction to raw milk risk management

• Building a successful raw milk market

We'll be providing lots of practical tips for farmers who are interested in switching to raw milk as a sustainable business model.

How to Register

This webinar is open and free for farmers in Iowa as well as elsewhere.

SORRY, we had to close registration for this event at 100 attendees. Let us know if you missed this but want to attend a future event.

Managing Pathogen Risks from Fresh Cows and Does

For farmers who are producing raw milk for direct human consumption, it is important to understand the risks related to fresh cows and does. Freshening is a time of tremendous change as the udder moves into the production of colostrum and milk.  During this time of transition while the milk supply is being established, there is a higher likelihood of mastitis and pathogens being present in the udder. Although pathogens in well-produced raw milk are rare, they are still an important consideration and we encourage all raw milk farmers to take pathogens seriously.  

Fresh Cows and Pathogens

Our understanding of the increased pathogen risks in fresh cows/does is largely based on test data from RAW Farm in California. This dairy was founded by RAWMI Chairman Mark McAfee over 20 years ago, and it operates on a different scale than most raw milk dairies.  RAW Farm is milking over 800 head of cattle and serving thousands of customers with distribution to over 400 stores in California. With this relatively large scale of raw milk production, RAW Farm has implemented some unique risk management strategies to ensure that the milk they provide is ultra-low-risk.

RAW Farm utilizes frequent pathogen testing as part of their risk management strategy. After having a positive E coli 0157:H7 test in a fresh cow’s milk years ago, RAW Farm started performing more frequent testing on individual fresh cows.  The overall test dataset shows that although pathogen detections are still rare, nonetheless fresh cows are more likely to test positive for pathogens than cows whose milk supply is well-established.

Based on this experience, RAW Farm chooses to err on the side of being extra careful, so they withhold the milk from fresh cows from their bulk tank for a minimum of 28 days and do multiple sets of pathogen tests on each fresh cow before adding her milk to the bulk tank.  However, we would not expect small-scale farms to undergo the same rigorous, expensive protocol. 

Withhold Milk for 5-7 Days, Then Check To Make Sure All is Well

Our general recommendation is for raw milk farmers to ensure that milk from fresh cows/does is not used for direct human consumption for a minimum of 5-7 days after freshening. After that period, we recommend that intentional methods be used to ensure there is no inflammation or mastitis present. Some methods that have been used successfully at other farms include:

• udder inspection for signs of inflammation

• testing such as mastitis, coliform, pathogen, and/or somatic cell count tests

There are several types of on-farm mastitis tests available, including 4-Way California Mastitis Test, Mas-D-Tec, and Udder Check.  When combined with visual inspection, these tests serve as a verification step prior to using the milk for direct human consumption.

Milk Fresh Cows and Does Last

Another risk management strategy is to make sure that the fresh cows/does are milked last, to ensure that any potential pathogens do not contaminate the milk from other animals.  After milking the fresh cows/does last, the milking machine should be rigorously cleaned, with special care taken for any complex parts such as valves.

What to Do With The Withheld Milk

Right after freshening, the colostrum should ideally be fed to calves/kids, who will benefit from its immune-system strengthening properties. Once the colostrum has cleared, and assuming that the milk looks healthy, this milk can be used for making inherently-low-risk foods such as butter or aged-cheeses. Due to their low moisture content and low pH, these foods are very unlikely to harbor pathogens.   

Acknowledge the Risk and Make a Plan

Managing the increased pathogen risks for fresh cows/does need not be complicated.  Just as for other potential risks, we recommend that farmers acknowledge the risk and make a plan for how to handle it.  This will reduce the likelihood of anything going wrong, for the benefit of both the customers and farmers. With proper risk management, low-risk raw milk is achievable.

Want help in optimizing your own production of raw milk? Check out our FREE Listing Program for farmers!

This article was published in the May 2023 issue of Graze Magazine.

Low-Risk Raw Milk for Montana

The Raw Milk Institute and AERO have partnered for low-risk raw milk in Montana through farmer training and advocacy. 

Raw Milk Becomes Legal in Montana

After close to 50 years of raw milk prohibition, Montana passed the Local Food Choice Act (SB199) in 2021 as mostly a Food Freedom and Sovereignty act. Under SB199, small dairies in the state could legally produce and sell raw milk with practically no involvement from regulators. This was good news for farmers and consumers alike, who had repeatedly tried to change Montana’s raw milk laws to allow for legal access to this important nourishing food.  

A growing body of evidence shows that drinking raw milk is associated with decreased rates of asthma, allergies, eczema, ear infections, fever, and respiratory infections. Whereas, pasteurized milk is a top food allergen and difficult to digest, raw milk is actually a health-supporting food with rich therapeutic potential that is easily digested by most consumers, even many of those who are considered to be lactose intolerant.   

Raw Milk Institute Receives an Urgent Call from Montana

Unsanitary milking equipment at raw milk dairy in Montana

SB199 opened up new possibilities for raw milk farmers and consumers. However, SB199 essentially tied the hands of the state’s Department of Public Health and Human Services (DPHHS), who were not allowed to impose any standards for the production of raw milk. Soon after the passage of SB199, the Raw Milk Institute (RAWMI) received an urgent call from a dairy farmer in Montana whose raw milk was suspected to be the cause of an outbreak of campylobacter illness.   

In response, Mark McAfee, Chairman of RAWMI, traveled to Montana in Fall 2021 to assist the dairy and investigate the potential causes for the outbreak.  Mark quickly discovered that the farmer had substantial biofilm build up on milk machine systems and inadequate training in what it takes to produce low-risk raw milk.  While in Montana, Mark also met with AERO representatives to discuss SB199 and raw milk. AERO was working to ensure that Montana farmers had the resources they needed to successfully operate under the Local Food Choice Act. 

No Standards or Training = Potential Peril for Legality of Raw Milk in Montana

If poorly produced, foodborne illnesses are a real risk for raw milk, yet these risks can be mitigated through careful production practices. Ideally, the careful production practices are combined with periodic bacterial testing with the goal of achieving low coliform and Standard Plate Count bacteria test results (as published in the RAWMI Common Standards).   

Since Montana legalized raw milk but provided no standards or training for how to produce low-risk raw milk, the Fall 2021 campylobacter outbreak was unfortunately a predictable scenario. History has shown that repeated raw milk-related illness outbreaks will cause government agencies to ban raw milk outright or create difficult restrictions. In order to ensure both consumer safety and continued raw milk legalization, it was imperative that farmers in Montana gain access to training and resources for producing low-risk raw milk.  

With Freedom Comes Responsibility

With the freedom to produce raw milk comes the responsibility to make sure that raw milk is safe to drink.  Mark founded RAWMI in 2011, on a quest for safe raw milk that started after the raw milk from his own farm (Organic Pastures) was implicated in foodborne illnesses. As a former paramedic, Mark was committed to providing health-supporting foods for his customers, and those illness outbreaks were a huge wake-up call to learn more and do better. 

The Raw Milk Institute was founded in order to learn more and teach others the best ways to produce raw milk that would be both safe and nutritious. From 2011-2012, RAWMI worked to establish the Common Standards for safe raw milk by consulting with a diverse international group of medical doctors, epidemiologists, nutritional consultants, veterinarians, food safety scientists, raw milk farmers, and raw milk consumers.

Since that time, RAWMI’s Common Standards have influenced raw milk regulations in many states across the USA. The effectiveness of these standards has been demonstrated in two peer-reviewed research papers by researchers from Canada and Europe which have found that carefully produced raw milk is a low-risk food which is fundamentally different from pre-pasteurized milk. The implementation of the RAWMI Common Standards has led to a significant reduction in raw milk-related illnesses and outbreaks. RAWMI has trained hundreds of farmers in these methods, and the Common Standards have been voluntarily adopted by farmers in many states and countries around the world.  

Paving the Way for Low-Risk Raw Milk in Montana

In the wake of the campylobacter outbreak, AERO enthusiastically welcomed RAWMI to travel to Montana in order to train farmers in the production of low-risk raw milk. AERO even offered to cover the travel expenses for this work, through a grant from Western Extension Risk Management Education. 

The valuable partnership between RAWMI and AERO came to fruition in mid-September.  Mark McAfee and Sarah Smith (RAWMI Director and Board Secretary) traveled to Montana to teach two farmer training classes and meet with state regulators. Sam Blomquist from AERO did all of the on-site coordination by arranging the class locations and farm visits, taking registrations, and setting up meetings with regulators.  

Raw Milk Risk Management Training in Montana

On September 14th and 16th 2022, Mark and Sarah from RAWMI taught Raw Milk Risk Management training courses in Big Timber and Avon Montana to dozens of attendees. These training workshops focused on the benefits of raw milk, grass-to-glass identification of risks, development of a risk management plan, and lessons learned from other raw milk dairies. (For those who weren’t able to attend one of our Risk Management Classes in-person, there is an online version here.)

After a morning classroom portion, each training day ended with a visit to a nearby farm that produces raw milk. RAWMI extends a big thanks to Allison Cooley, from Hoof and Leaf Creamery in Big Timber, and Bobbi McIntosh, from McIntosh Ranch in Avon, for hosting the on-farm visits for the class attendees. Bobbi is the first Montana raw milk producer to have completed RAWMI’s (free) LISTING program. The on-farm visits gave the class attendees to opportunity to see risk management principles in action, including the use of on-farm labs for inexpensive bacterial testing of raw milk.

Feedback from the attendees of the training workshops included the following:

“It was excellent on EVERY topic. Thank you SO much.”

“I really learned a lot about the benefits of raw milk as well as a lot of great info on safe practices.”

“[We got] to talk about the whole process from 'grass to glass' and how important it all is.”

Bridging the Gap Between Regulators and Farmers

Given that SB199 does not allow the state health department to impose any standards for raw milk production, regulators are stuck between a rock and a hard place in wanting to ensure that raw milk will be safe for consumers in Montana.  

RAWMI and AERO met with state regulators at DPHHS to discuss ways to help Montana farmers have access to the information they need in order to produce low-risk raw milk.  Additionally, several local and state regulators attended the training classes in Montana in order to learn more with the mutual goal that raw milk will be safe and freely available for both farmers and consumers. 

Helping to Keep Raw Milk Legal and Safe in Montana

RAWMI has been pleased to partner with AERO for the good of raw milk farmers and consumers in Montana. Several farmers who attended the RAWMI training class have expressed interest RAWMI’s LISTING program and grants for farmers to build their own on-farm labs.  RAWMI extends a big thanks to AERO for sponsoring and coordinating this important step for safe, low-risk raw milk in Montana.

How to Clean Your Milking Equipment for Low-Risk Raw Milk

Whether you are a farmer using a simple bucket milker or a more complex pipeline milking system, cleanliness of equipment is a top priority for low-risk raw milk. Improper cleaning of milking equipment can lead to increased bacteria counts in the milk, off flavors, shortened shelf life, and increased likelihood that there will be pathogens present in the milk. Milking equipment needs to be cleaned after every milking.

Clean milking equipment is part of an overall goal for ensuring that there will be very little bacteria growth in the milk.  When bacteria counts are low and the milk is kept properly chilled, raw milk will stay fresh for at least 2-3 weeks, with the delicious flavor that keeps your customers coming back over and over again.  

Example of an Effective Cleaning Process for Milking Equipment and Bulk Tanks

Cleaning Process	Purpose	Notes
1. Flush with lukewarm water	Rinse away milk and organic debris	It is very important that the first rinse is done with lukewarm water. Otherwise, the milk may coagulate and stick to the equipment surfaces.
2. Hot alkaline wash	Remove bacteria, protein, fat, and biofilms from the equipment surfaces	Dairy detergent and most soaps are alkaline cleaners. Bucket milkers and tank valves should be disassembled and scrubbed clean with hot soapy water. Pipeline systems rely on turbulent flow of hot soapy solution through the clean-in-place system. The temperature of the soapy water needs to be at least 120 F at the outlet of the system to prevent milk solids from re-adhering to surfaces.
3. Warm acid rinse	Lower the pH of the equipment surfaces to create an environment that is unfavorable for bacterial growth	Most bacteria grow best in neutral pH environments. Using an acid rinse as the last cleaning step makes bacterial growth less likely to occur in-between usage of the equipment. Ideally, the acid rinse should have a pH of 3-4.
4. Dry	Remove moisture to make it hard for bacteria to grow	Invert equipment such as inflations and milk buckets to allow them to drip dry between uses. Completely dry milk tanks and valve parts between uses. Avoid having low spots where moisture can accumulate in pipeline systems.
5. Sanitize just prior to milking (optional)	Inactivate any bacteria that have grown in the system in between milkings	Pipeline systems, and especially pipeline systems being used only once per day, may necessitate the use of a sanitizer rinse just prior to milking. Simple bucket milker systems and pipeline systems being used more than once per day may not need to use a sanitizer prior to milking. This can be confirmed through coliform and Standard Plate Count testing. Some states require a sanitizer be used on milking equipment just before milking. Care needs to be taken to ensure that no more than the proper amount of sanitizer is used, to ensure that no undesirable residues end up in the milk.

Biofilms Provide a Place for Bacteria to Grow

Biofilms are symbiotic colonies of bacteria that can adhere to the inside of the milk lines, valves, crevices, etc. Through a process called quorum sensing, bacteria within biofilms are protected with multi-species cooperation. This makes the bacteria in biofilms hard to remove and destroy.

Biofilms can provide a safe haven for the growth of pathogens such as E. coli 0157:H7, Campylobacter spp., Listeria monocytogenes, and Salmonella spp. As biofilms grow larger, pieces of biofilm can break off when milk flows through the system, leading to contaminated milk. 

Cleaning to Prevent Biofilms

Preventing biofilms in bucket milker systems is fairly simple since the components can be disassembled and scrubbed clean after every milking.  However, milk pipeline systems require extra care to ensure that biofilms do not grow in the system. Since it is not possible to manually scrub the internal surfaces of the pipeline system, the cleaning process relies on turbulent flow of hot liquid cleaning solutions to wash away any bacteria in the lines. 

Valves, gaskets, low points, and bends in the system create opportunities for biofilm growth. Pipeline systems need to be designed to minimize bends and ensure there are no low points where moisture can accumulate in the system.  Valves and gaskets need to be completely disassembled and cleaned often to prevent biofilm growth.  This includes the valve on the bulk tank, which should be completely disassembled and cleaned every time the milk tank is emptied.

Periodically Change Cleaners to Prevent Biofilm Growth

The use of both alkaline and acid cleaners will help prevent biofilm growth. Nonetheless, over time biofilms can become resistant to specific cleaners, especially in pipeline systems.  Therefore, it is recommended to periodically “shock” the system by using different alkaline and acid cleaners about once a month. Simple bucket milker systems may not need to periodically alter their cleaners since they are completely disassembled and manually scrubbed after each use.  

NOTE: Quaternary ammonias are not recommended for cleaning milking equipment because they are difficult to fully remove and can linger on the equipment. 

Aim for “Kitchen Clean”

The main goal when cleaning milking equipment is to achieve “kitchen clean.”  There is no need to go overboard by using high concentrations of harsh cleaners. If you overdo it, your cleaning processes can lead to early degradation of your milking equipment as well as unhealthy residual components in the milk. 

Aim instead to find a good balance where you are cleaning your milking equipment enough to be clean and dry like the dishes in your kitchen.

Lukewarm Water First, Then Hot Cleaner

Make sure that the first rinse of the milking equipment is performed with lukewarm water.  This will allow the residual milk to wash away without coagulating on the internal surfaces of your milking equipment.  Using water that is too hot or too cold can result in the milk adhering to the internal surfaces of the milking equipment.

Once the initial rinse is completed, it is important to use hot alkaline cleaning solutions to ensure that fats and bacteria are washed out of the system. Bucket milkers and tank valves should be disassembled and scrubbed clean with hot soapy water. A pump can also be used to circulate the hot cleaning solution through bucket milker systems.

For clean-in-place systems, the temperature of the cleaning solution needs to be measured to ensure it is still at least 120 F at the outlet of the system.

Acid Rinse

Using a warm acid rinse as the last step in the cleaning process is important for minimizing bacteria growth in the system in-between milkings.  Most bacteria grow best in neutral pH environments, so ending with an acid rinse creates an environment in which bacteria are less likely to proliferate. Ideally, the acid rinse should have a pH of 3-4 for the greatest effectiveness.

Drying

Allowing milking equipment, buckets, and tanks to fully dry in-between uses is another important step in limiting bacteria growth in-between milkings. Milk buckets, hoses, and inflations should be inverted to allow them to drip dry.

Complex pipeline systems may not be able to be dried completely between uses. These systems will need to rely on acids and sanitizers to ensure that bacteria counts remain low. Additionally, these systems should be designed to avoid low points where moisture can accumulate.

Sanitize Prior to Milking (Optional)

Some systems, such as pipeline systems being used only once per day, will need to use a sanitizer rinse just prior to milking in order to keep bacteria counts low.  Summer humidity and heat, which can contribute to bacterial growth and prevent dairy equipment from drying properly between uses, may also necessitate the use of a sanitizer rinse just prior to milking. Additionally, some states (such as Vermont) require that a sanitizer be used on milking equipment just prior to milking.

Studies have shown that when sanitizers are used in greater-than recommended amounts, there can be unhealthy levels of sanitizer residues and by-products in the milk.  Therefore, care needs to be taken to ensure that no more than the proper amount of sanitizer is used.

If bleach is used as a no-rinse sanitizer, by federal regulations it needs to be used at a ratio of no more than 1 Tablespoon of bleach per gallon of water (assuming the bleach has a content of 5.25% sodium hypochlorite). Alternatively, chlorine test strips can be used to verify that the chlorine concentration is correct.  Be aware that some bleaches (such as Clorox Disinfecting Bleach) have a higher concentration of sodium hypochlorite and therefore need to be used in smaller amounts.

Test to Verify That Cleaning Process is Working Well

Every farm is unique, so there is no one cleaning process that will work in all cases.  For instance, complex milk pipeline systems require different cleaning processes than simple bucket milker systems. Coliform Count and Standard Plate Count (SPC) tests can be used as verification tools to determine whether the cleaning process is working properly.

Ideally, these tests should be performed at least once a month, or more frequently such as weekly or daily.  These tests can be performed inexpensively and conveniently with the use of an on-farm lab. (The Raw Milk Institute is still offering grants to offset the costs for on-farm lab materials to farmers who are completing our free Listing program.)

Testing more often allows farmers to identify trends and trouble spots. Whenever the cleaning processes or equipment are being changed, coliform and SPC testing can be performed to ensure that the new processes and equipment have been optimized for low-risk raw milk.

Daily Cleaning Habits for Success

Once you’ve optimized your cleaning processes and verified that they work well through bacterial testing, you can settle in to creating the daily cleaning habits that will keep your milk production running smoothly.  You may also find that the shelf-life of your milk has increased and that the flavor is even better.  

If you need help optimizing your cleaning processes for low-risk raw milk, contact us for free mentoring.

It's Time to Go Raw! FREE Video Seminar for Organic Dairy Farmers

Farmers have been denied fair markets for their dairy products for more than a century. Recently, dozens of farmers have recently lost their organic milk contracts and are looking for a sustainable alternative. Raw milk presents a unique opportunity for farmers to move into an expanding market.

Raw milk presents a unique farmstead product that brings all the added value back to the farmer with an incentive to work on quality. By selling directly to consumers, raw milk farmers are able to obtain greater financial rewards for their work, while consumers benefit from the improved flavor and nutrition. It’s a win for both farmers and consumers!

Watch Our FREE 1.5-Hour Video Seminar

Here is a video seminar with lots of practical tips for farmers who are interested in switching to raw milk as a sustainable business model.

This Raw Milk Institute presentation focuses on:

• Why raw milk farms are thriving

• Health benefits of raw milk

• Legality of raw milk

• Benefits of selling raw milk

• Safety and risks of raw milk

• Raw milk risk management

• Building a successful raw milk market

This presentation was part of the 2022 Northeast Organic Farming Association Massachusetts (NOFA Mass) Winter Conference.

It's Time to Go Raw! Online Seminar for Organic Dairy Farmers

Farmers have been denied fair markets for their dairy products for more than a century. Recently, dozens of farmers have recently lost their organic milk contracts and are looking for a sustainable alternative. Raw milk presents a unique opportunity for farmers to move into an expanding market.

On Saturday January 15th 2022 at 4pm Eastern/1pm Pacific, the Raw Milk Institute (RAWMI) will be presenting a 1.5-hour It’s Time to Go Raw seminar. This presentation will be livestreamed online, so that means you could attend from your own location. The presentation will be part of the 2022 Northeast Organic Farming Association Massachusetts (NOFA Mass) Winter Conference.

Raw milk presents a unique farmstead product that brings all the added value back to the farmer with an incentive to work on quality. By selling directly to consumers, raw milk farmers are able to obtain greater financial rewards for their work, while consumers benefit from the improved flavor and nutrition. It’s a win for both farmers and consumers!

About the Training

This RAWMI presentation will focus on:

• Why raw milk farms are thriving

• Health benefits of raw milk

• Legality of raw milk

• Benefits of selling raw milk

• Safety and risks of raw milk

• Raw milk risk management

• Building a successful raw milk market

We'll be providing lots of practical tips for farmers who are interested in switching to raw milk as a sustainable business model.

Registration Fees and Scholarships

The fee to attend the the NOFA Mass Winter Conference is as low as $45. This includes access to the full two-day conference.

We have $35 scholarships available if the cost is prohibitive for you. Email sarah@rawmilkinstitute.org if you want more info on how to apply for a scholarship.

How to Register

If you'd like to attend, the online registration form is here: https://bit.ly/nofawinterconference

NOW AVAILABLE! RAWMI Risk Management Training Video Series

The Raw Milk Institute (RAWMI) has trained hundreds of farmers through in-person workshops around the USA and Canada.  Although our training is typically only taught in-person, the recent travel challenges led to us teaching this course via Zoom.  So now we are able to share this training with all of you!

RAWMI’s Risk Management Training Workshop is now available to watch on Vimeo here:

About the Training

This RAWMI training focuses on:

• benefits of raw milk,

• grass-to-glass identification of risks,

• development of a risk management plan, and

• lessons learned from other raw milk dairies.

It includes lots of practical tips for the production of safe raw milk. This training has been shown to reduce outbreaks and illnesses, increase safety, and lower insurance costs.

Links to Specific Segments

The overall training course is 4&1/2 hours long, but we have broken that down into 17 smaller segments so that you can easily find the sections you want to watch.  

WORKSHOP OVERVIEW: 

PART 1 – Introductions and About Raw Milk Institute  

PART 2 – Raw Milk History and Opposition 

PART 3 – Raw Milk Benefits 

PART 4 – Raw Milk Risks and RAWMI Method 

PART 5 – Introduction to Grass-to-Glass Risk Management   

PART 6 – Small-Scale and Large-Scale Raw Milk Production 

PART 7 – Risk Minimization: Grass, Pasture, and Water 

PART 8 – Risk Minimization: Animal Health and Biosecurity 

PART 9 – Risk Minimization: Milking and Udder Prep 

PART 10 – Risk Minimization: Management 

PART 11 – Q&A for Parts 1-10 

PART 12 – Risk Minimization: Management (cont.) 

PART 13 – Risk Minimization: Management (cont.) 

PART 14 – Risk Minimization: Glass, Bottling, and Inspections 

PART 15 – Raw Milk Testing 

PART16 – Why to Become RAWMI LISTED 

PART 17 – Conclusion and Final Q&A

What Attendees Have Said

Here is some of the feedback we received from attendees at this training: 

“Excellent presentation that every single person who dairies for themselves and their family should take and learn from. Thank you very much.”

“This has been excellent!  ONLINE was so helpful as it’s hard to travel and be away.”

“For me, the combination of technical information and anecdotes is very effective for explaining why the RAWMI methods are important and how they solve a raw milk producer challenges. I came away with practical solutions to increase the quality/value of our milk and farm. Thank you." 

“I left the Zoom meeting with a very clear understanding of what we are doing right and where we need to make changes. Beyond that, though, I left inspired to pursue excellence and cast a clear vision to everyone who is joining me in this endeavor.”  

“The information was also rich and informative. I learned a ton and the systematic way you presented it was easy to follow and comprehensive.” 

“I cannot wait to move forward with you in becoming RAWMI Listed. We will be making some changes as we form our RAMP plan. We have already adjusted our milk chilling and have seen an improvement in flavor and longevity.”  

“Thank you for all you do. I have no doubt history will look back at the RAWMI as having played a crucial role in reforming raw milk production, health, and nutrition.”