Welcoming Farms in Minnesota and Vermont to RAWMI Community

The Raw Milk Institute (RAWMI) sends a warm welcome to two more farmers who have completed our Listing program! RAWMI offers free mentoring to all dairy farmers. Whether they are milking one cow, a handful of goats, or a large herd, the principles of safe raw milk production form a foundational toolset that benefits all dairy farmers and their customers. 

Some of the farmers we mentor choose to keep it casual, and are satisfied to just ask us a few questions before continuing their raw milk journeys. There is another set of farmers, though, that is not content to just dip their toes in the water; they want to dive right in and take their entire milk process to the next level. 

For these farmers, we offer our (free) RAWMI Listing program, wherein we assist farmers in developing their own unique on-farm Risk Analysis and Management Plan, documenting their processes with written Standard Sanitary Operating Procedures, and identifying the Critical Control Points that are essential to their production of safe raw milk. RAWMI Listed farmers test their milk at least monthly for ongoing assurance that their processes are working well to produce low-risk raw milk. RAWMI Listing is the gold standard for raw milk producers.

Two farms have recently completed the RAWMI Listing process, and we extend them a warm welcome into our growing community!

Fiat Farm – Bethel, Minnesota

Fiat Farm is operated by Francesca and Matt Steffel. Fiat Farm is the first dairy from Minnesota to achieve RAWMI Listing. Fiat Farm was started with a desire to give the Steffel’s six children rural childhoods in an agricultural environment that would teach them hard work and responsibility.  They have been raising their children on raw milk for 10+ years.

Francesca and Matt have worked to establish the natural pasture soils on their property and are diligent about providing their herd with the best possible feed and environment to thrive. They utilize an on-farm lab for frequent bacteria testing of their milk. The Steffel’s passion for regenerative farming and milking cows grew into a desire to share the high-quality milk they produce with their local community.

You can learn more about Fiat Farm here:

• https://www.rawmilkinstitute.org/listed-farmers/#fiat
  

Hillside Springs Homestead – Poultney, Vermont

Hillside Springs Homestead is operated by David Atherton and Erica Wellington in Vermont.  David is a science professor and Hillside Springs Homestead is the first dairy from Vermont to achieve RAWMI Listing. Hillside Spring’s primary focus is producing the tastiest and healthiest raw milk available.

David and Erica's herd has a high quality of life, including rotational grazing during the warm months and accessible shelter from the cold during Vermont’s winters. Hillside Springs utilizes an on-farm lab for frequent bacteria testing of their milk. Raw milk is their passion and they love to share it with the community.

You can learn more about Hillside Springs Homestead here:

• https://www.rawmilkinstitute.org/listed-farmers/#hillside

• https://hillsidespringshomestead.com/

• https://www.facebook.com/HillsideSprings/

Join Us for Raw Milk Training in Oregon June 17-18

On June 17-18 2022, the Raw Milk Institute (RAWMI) will be providing Raw Milk Risk Management training in Oregon. This training is will be done in collaboration with Cast Iron Farm (RAWMI Listed farm in Oregon).

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About the Training

This 2-day intensive RAWMI training workshop will focus 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. It is our goal to assure that raw milk is safe and continues to be freely available for both farmers and consumers in Oregon.

The training will be hosted at Cast Iron Farm in McMinnville, Oregon. We'll be providing lots of practical tips for the production of safe raw milk. The training will include formal presentations as well as demonstrations and tours at Cast Iron Farm. This training has been shown to reduce outbreaks and illnesses, increase safety, and lower insurance costs.

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Cost and Registration

The cost for this 2-day training workshop is only $35.

If the cost is a barrier, feel free to contact Christine at Cast Iron Farm to learn about potential scholarships.

You can register for the class here:

http://castironfarm.com/rawmi-training-june-2023/

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Class Schedule

Saturday June 17th

• 9:30am - Arrival and introductions

• 10:00am - 45 minute presentation by Oregon Department of Ag outlining the new CAFO regulations for anyone owning dairy animals.  This will include time for Q&A. If you do not feel comfortable attending a presentation given by the state agency, feel free to join us after lunch.

• noon-1pm - Light lunch and snacks

• 1pm-3pm - RAWMI presentation by Mark McAfee on health benefits of raw milk, safety and risks of raw milk

• 3pm-3:20pm - Stretch break

• 3:30pm-5pm - RAWMI presentation on raw milk risk management from grass-to-glass

Sunday June 18th

• 9:30am - Milking demonstration and tour of Cast Iron Farm

• 10:30am-noon - RAWMI presentation about raw milk testing and and building a successful raw milk business

• noon-1pm - Light lunch and snacks

• 1pm - One-on-one questions and consultations with RAWMI to answer all your questions

Sunday afternoon tours of Godspeed Hollow, another RAWMI listed farm 20 minutes from Mcmminnville, can be arranged by appointment for those interested.

RAWMI Annual Report for 2022-23

The Raw Milk Institute (RAWMI) is on a mission to improve the safety and quality of raw milk and raw milk products through farmer training, rigorous raw milk standards, raw milk research, and improving consumer education.

In 2022, RAWMI was awarded a 4th grant for $50k from the Regenerative Agriculture Foundation (RAF) to further our work. RAWMI matches an economic benefit of stewardship of pastures and soils to high value raw dairy products for consumers. Safe raw milk from pastured cows can sustain the farm financially while the grazing improves the soils.

With the 4th grant from RAF, RAWMI was able to accomplish much towards the overall goal of universal access to safe raw milk. Over the last year, RAWMI:

• Trained over 150 farmers, legislators, university professors, and consumers on raw milk benefits and risk management

• Prepared and presented an intensive 4-hour training course on Raw Milk Risk Management for farmers and regulators in two Montana locations

• Met in-person with state and local regulators in Montana in support of newly-legalized raw milk

• Coordinated with Northeast Texas Community College in preparation for a Raw Milk Risk Management Training Workshop in Texas for Fall 2023

• LISTED five new farms in Iowa, Michigan, Montana, and North Carolina, who each went through the process of developing an individualized Risk Assessment and Management Plan (RAMP) for managing the health and hygiene of their unique farms

• Served as the raw milk hotline for farmers in need across the USA and Canada

• Provided one-on-one mentoring in the production of low-risk raw milk to over 40 additional farms in Wisconsin, Ohio, North Carolina, Oregon, Minnesota, New York, Kansas, Virginia, Illinois, Iowa, Tennessee, Alaska, North Dakota, Indiana, Utah, Missouri, California, Michigan, Montana, Texas, Idaho, Vermont, Washington, Oregon, Ontario Canada, British Columbia Canada, Dorset England, Beirut Lebanon, and Telengana India

• Hosted quarterly meetings for LISTED farmers, which allow the farmers to stay up-to-date on the latest lessons learned for safe raw milk

• Amassed hundreds of raw milk test data from RAWMI LISTED farms 

• Attended the International Milk Genomics Consortium Conference

• Worked with researchers from Spectacular Labs who are developing on-farm technology for pathogen testing

• Worked towards increased legal access to raw milk in Iowa, Wisconsin, and Canada (with Canadian Artisan Dairy Alliance)

• Wrote 4 articles on Raw Milk Risk Management strategies which were published in Graze magazine

• Published 7 content pieces on the RAWMI website

• Began work on two books about raw milk, one focused on risk management and the other as a children’s book about raw milk

• Developed additional on-farm lab training materials and provided on-farm lab sponsorships to 12 farms

Raw Milk Training

RAWMI taught about raw milk health benefits and safety in the United States and Canada with in-person and web-based training. Whenever RAWMI teaches about raw milk risk management, soil and conditions management are emphasized as key elements in creating healthy, sustainable farms.

RAWMI trained over 150 farmers, legislators, university professors, university students, and consumers in association with the following:

• Montana’s Alternative Energy Resources Organization (AERO) 

• Canadian Artisan Dairy Alliance (CADA)

• Rutgers University

• Wild Willow Farm and Education Center of San Diego

Raw Milk Support in Montana

RAWMI continued to provide support and resources for the recent legalization of raw milk in Montana.  When the Local Food Choice Act (SB199) legalized raw milk in Montana, it also prevented the Department of Public Health and Human Services (DPHHS) from imposing any standards for the production of raw milk. Following an outbreak of Campylobacter that was tied to a raw dairy farm, RAWMI became heavily involved to make sure that raw milk farmers learn important risk management strategies to allow both farmers and consumers to thrive in Montana.

With a small-stipend to cover travel expenses from AERO Montana, in September 2022 RAWMI taught Raw Milk Risk Management Training courses in Big Timber and Avon Montana.  These courses were attended by dozens of farmers and several state regulators. RAWMI also 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. 

Raw Milk Support in Texas

RAWMI is collaborating with Northeast Texas Community College in preparation for teaching a Raw Milk Risk Management course near Dallas TX. This training course is scheduled for September 2023 and will be aimed at helping Texas raw milk farmers learn risk management strategies for producing low-risk raw milk.  The training class will include a 4-hour classroom session followed by a visit to a local raw milk farm.

Farmer Mentoring  

RAWMI provided one-on-one mentoring and troubleshooting support for low-risk raw milk production for over 40 farmers across the United States, Canada, and internationally. This included helping farmers optimize their raw milk production, overcome problems in their milk systems and testing, and learn more about successful business practices.  This mentorship benefited farmers in the following locations:

RAWMI LISTED Farms

RAWMI LISTED farmers are dedicated to producing clean, safe raw milk. The RAWMI listing process involves the development of individualized Risk Assessment and Management Plans (RAMPs) for managing the health and hygiene of each unique farm. RAWMI LISTED farms submit test data monthly to show that they are in compliance with RAWMI Common Standards, which target a rolling three-month average of <5,000 standard plate count (SPC) and <10 coliforms per ml of raw milk.

In the last year, RAWMI LISTED the following five farms:

• De Melkerij in Harlan, Iowa

• Milk House Farm in Corunna, Michigan

• Seven Seasons Farm in Oxford, North Carolina

• Dancing Feathers Farm in Bloomingdale, Michigan

• Wildflower Raw Milk in Avon, Montana

To-date, RAWMI has LISTED 34 farms, and there are currently 27 active LISTED farms in the United States and Canada.

RAWMI provided continuing support to all LISTED farmers to enable sustained excellence in low-risk raw milk. This included quarterly meetings for LISTED farmers, which allow the farmers to stay up-to-date on the latest lessons learned for safe raw milk, exchange ideas for improvements, and collaborate with the RAWMI Board of directors.

Raw Milk Immediate Help Hotline

RAWMI provided immediate support for numerous farmers in need. This included helping farmers troubleshoot elevated bacteria counts, equipment problems, unexpected test results, etc.  This service was provided to farmers across the USA and Canada, including in Oregon, Iowa, Virginia, Wisconsin, Amish communities, and more. 

Raw Milk Research and Science

RAWMI’s mission includes supporting raw milk research and science. Through this work, RAWMI helps raw milk become safer and more accepted by regulatory agencies.

Raw Milk Bacterial Test Data

RAWMI LISTED farmers test their milk at least monthly for coliforms and Standard Plate Count (SPC). These tests provide a way to measure the amount of bacteria present in the milk, as well as providing a measure of the overall hygiene and cleanliness of the milk. Monthly testing serves as a useful confirmation step for ensuring that raw milk is being produced in a way that discourages pathogen growth and is therefore low-risk.

Test data from LISTED farms is submitted to RAWMI monthly. RAWMI amassed over 1,100 test data from RAWMI LISTED farms over the last year.  Below are averages of all RAWMI data amassed thus far.

This data can be used for raw milk research and demonstrates that low-risk raw milk is achievable on both small-scale and large-scale raw dairy farms.

International Milk Genomics Consortium

RAWMI attended the 19th International Milk Genomics Consortium (IMGC) conference at UC Davis. The IMGC provides access to the most leading-edge studies on milk genomics from PhD researchers across the world.

Development of On-Farm Pathogen Testing Technology

On-farm pathogen testing for raw milk has been considered too risky due to the potential for cross-contamination and inadvertent pathogen release.  However, researchers from Spectacular Labs are developing new technology for rapid on-farm pathogen testing. RAWMI continued collaborating with Spectacular Labs towards the development of pathogen tests that could be used on-site by farmers as part of an overall risk reduction strategy.

Raw Dairy Legalization and Support

RAWMI worked towards increased legal access to raw milk in Iowa, Wisconsin, and Canada.  This included providing references, support, training, and advocacy for proposed legislation in conjunction with lawmakers and farmers. RAWMI also collaborated with the Canadian Artisan Dairy Alliance, who is working towards legalization of raw milk in Canada.

Raw Dairy Educational Outreach

RAWMI created educational materials and articles for raw milk consumers and the general public. The following four articles were published in Graze magazine. This will help RAWMI’s training reach farmers who do not utilize the internet, such as Amish farmers.

• Managing the Conditions for Low-Risk Raw Milk

• Udder Preparation for Low-Risk Raw Milk

• Rapid Chilling of Raw Milk Lowers Pathogen Risk and Improves Shelf-Life

• Milk from “Fresh Cows” Presents a High Risk of Pathogens

RAWMI published the following articles and videos to the RAWMI website and social media:

• Video: On-Farm Raw Milk Testing with Charm Sciences Peel Plates

• Low-Risk Raw Milk for Montana

• A Caution About Bleach and Chlorinated Sanitizers for Milking Equipment and Bottles

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

RAWMI also began work on two books about raw milk, one focused on risk management and the other as a children’s book about Henry Coit’s contributions to safe raw milk.  

On-Farm Lab Training and Sponsorships

Frequent bacterial testing of raw milk is one of the pillars of producing low-risk raw milk. However, milk testing costs can be an ongoing financial burden which make small-scale farmers hesitant to test their milk often. On-farm testing is a great solution to this dilemma.

On-farm lab testing is a powerful tool for raw milk farmers.  It allows for frequent testing, so farmers can better identify issues before they turn into big problems, and it also helps immeasurably with troubleshooting when needed.  On-farm labs require an initial investment of $800-$1,000, but once the lab is in-place the cost per test is only $1-$3.

With RAWMI’s sponsorship, the following twelve additional farms were able to build their own on-farm labs for testing coliforms and Standard Plate Count.

• Alaska – Rady Family Farmstead

• Iowa – De Melkerij

• Michigan – Dancing Feathers

• Minnesota – Fiat Farm

• Montana – Wildflower Raw Milk

• North Carolina – Seven Seasons Farm

• Tennessee – Whispering Willows

• Texas – CT Ranch

• Texas – Hebrews Farm

• Texas – Hoof and Feather

• Utah – Briar Patch Creamery

• Vermont – Between the Trees

• British Columbia Canada Farm

Rapid Chilling of Raw Milk Lowers Pathogen Risks and Improves Shelf-Life

For raw milk production, risk management and customer satisfaction go hand-in-hand.  Many of the strategies that result in low-risk raw milk also work well to keep customers happy with delicious, long-lasting milk. Rapid chilling is one such strategy that lowers the risk of pathogens while also improving the flavor and shelf-life of raw milk.

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.  The four main pathogens of concern that can be found in raw milk are E coli 0157:H7, Salmonella spp., Campylobacter spp., and Listeria monocytogenes. Illnesses from these pathogens can be serious or even fatal. 

In the rare case when pathogens are present in well-produced raw milk, illness will still not occur unless the pathogen load (or amount of pathogen present) is high enough to produce illness. If it is present in a small enough quantity, even the most virulent pathogen will not produce illness.  Generally, the presence of a single virulent bacterium is not sufficient to cause illness, and different pathogens have varying thresholds at which they must be present to induce human illness. 

However, bacteria multiply rapidly at warm temperatures and can double their count in as little as 20 minutes. At cold temperatures, bacteria growth slows down dramatically.  This means that farmers can greatly reduce the number of bacteria present in raw milk by quickly chilling the milk right after milking time. 

Aim for Chilling to 35-40 °F in Less Than an Hour

Our general recommendation is for farmers to chill their raw milk to 35-40 °F within an hour of milking.  This helps in ensuring that any bacteria present in the raw milk do not have much time in which to multiply.

Refrigerators do not generally work well for rapidly chilling raw milk.  Depending on the size of the milk jar or jug, it may take a few hours for warm milk to cool down to under 40 degrees in the refrigerator. Freezers also do not generally work well for chilling milk because the milk may freeze and break the glass jars. 

In order to achieve cold milk in a short time, other methods are needed. We work closely with dozens of farmers, and have seen that rapid milk chilling is achievable no matter the size of the farm.  Here are some of the different ways in which farmers can rapidly chill their raw milk to 35-40°F in an hour or less.  

Ice-and-Water Bath for Rapid Milk Chilling on Micro-Dairies

For small-scale farms, an ice-and-water bath can work well for milk chilling. A chest cooler can be used to hold the ice-and-water bath.  When using this method, there are a few important things to pay attention to:

• The milk jars should be submerged in the cold ice-and-water, but make sure that the water level does not reach lid of the milk container. Otherwise, there may be problems with water comingling with the milk in the jars.

• The size of the milk jar will make a big difference in how long it will take the milk to chill down.  We recommend that farmers use milk jars that are no larger than ½ gallon, or else the chilling time will be too lengthy.

• Some farmers who do not have ice maker machines have preferred to use either stainless steel ice cubes (which can be sanitized in the dishwasher) or frozen water bottles which can be reused over and over again.

• Make sure there is enough cold ice water to rapidly chill the milk.  If there are too many milk jugs in relation to the amount of ice water, then the chilling will not be quick enough.

• Some farmers like to add in a small submersible water pump (such as an aquarium or pond pump) to circulate the water in their ice water bath for quicker chilling. 

• Whatever method you use, you can check to see whether the milk is chilling rapidly enough by measuring the temperature in the middle of your milk jars after an hour.   
  

Bulk Milk Tanks

Bulk tanks are another option for milk chilling. Small bulk tanks can hold up to 15 gallons of milk, and many other sizes are available for farmers who are producing larger quantities of milk.  Bulk tanks with integrated cooling systems can quickly chill the milk to the desired temperature. When using a bulk tank, farmers need to be aware of the following:

• Bulk tanks need to be sized appropriately, or else there can be problems with the milk freezing if there is too little quantity of milk relative to the size of the tank.

• Milk stacking occurs when milk from multiple milkings is poured into the bulk tank. This can result in increased bacteria counts as the milk in the tank is re-warmed each time fresh milk is added.  Furthermore, milk stacking increases the risk of contamination from one batch of milk to another, thereby increasing the potential damage done by the presence of any undesirable bacteria/pathogens. We recommend that farmers minimize milk stacking by bottling their milk after every 1-3 milkings.

• Bulk tanks must be thoroughly cleaned after each time the milk is bottled.  The valve on the bulk tank, in particular, needs to be completely disassembled and scrubbed clean to ensure that it does not harbor bacteria. 

Sophisticated Chilling for Larger Farms

Larger farms may choose to use sophisticated chilling equipment, such as plate chillers.  These chillers will cool the milk down rapidly in just a few minutes before it even enters the bulk tank.  Farmers using plate chillers need to be aware of the following:

• Complex equipment can create more opportunities for bacteria biofilms to grow in nooks and crannies. Therefore, thorough cleaning is essential for plate chillers in between milkings.

• A clean-in-place (CIP) system will be required for thoroughly cleaning the plate chiller.  We recommend that farmers work with a dairy supply consultant to optimize the CIP for their individual pipeline systems. This should include a tepid rinse, followed by a hot wash with alkaline detergent, followed by a warm acid rinse. 

• The temperature of the water used for the hot alkaline wash will decrease as the water flows through the system, thereby reducing the effectiveness of the cleaning solution. It is recommended to ensure that the temperature of the wash water is at least 120 degrees at the outlet of the system.

• Over time, bacteria biofilms can become resistant to specific cleaners, especially in pipeline systems.  Therefore, it is recommended to periodically “shock” pipeline systems by using different alkaline and acid cleaners about once a month.

Rapid Milk Chilling is Achievable

Rapid milk chilling is an important strategy for risk reduction with raw milk.  As we have described, rapid chilling is achievable no matter the size of the farm. Besides reducing the risk of high bacteria counts in the milk, rapid chilling can also result in a longer shelf-life for the milk and help in preventing off flavors. Rapid chilling is a Win-Win for both farmers and customers.

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

A Caution About Bleach and Chlorinated Sanitizers for Milking Equipment and Bottles

Sanitization can be an important part of an overall cleaning process for raw milk equipment, bulk tanks, and bottles. This is because bacteria growth can occur in milking equipment during the time between milkings.  These bacteria can contribute off flavors to the milk, shorten shelf-life, and in rare cases they can contribute to pathogenic illness when the raw milk is consumed.  The use of a sanitizer can help by reducing the bacteria load in milking equipment.  

Simple bucket milker systems and pipeline systems being used more than once per day may not need be sanitized prior to milking, and this can be confirmed with the use of bacterial tests. However, pipeline systems, and especially pipeline systems being used only once per day, may necessitate the use of a sanitizer rinse just prior to milking in order to lower the level of bacteria in these systems. Additionally, some states (such as Vermont) require that a sanitizer be used on milking equipment just before milking. 

Bleach and chlorine-based sanitizers are readily available and widely used for milking equipment.  However, when bleach or other chlorine-based sanitizers are used, special attention needs to be given to ensure that the amounts of sanitizer being used are carefully controlled.

Harmful By-Products from Chlorine Sanitizers

Although chlorine is quickly inactivated by contact with organic matter, chlorine is also known to create disinfection byproducts that can be toxic including trihalomethanes such as trichloromethane (i.e. chloroform). These toxic byproducts are formed when the acetoin, diacetyl, and other methyl ketones in milk react with chlorine [1].  

Trihalomethanes and chloroform have been shown to increase the risk of cancer, liver damage, fertility problems, and miscarriages [2]. Chloroform is categorized by the USA Environmental Protection Agency as a Probable Human Carcinogen.

Harmful Chlorine Byproducts in Milk

Studies, including those shown below, have shown that when chlorine-based sanitizers are used in greater-than recommended amounts, there can be unhealthy levels of sanitizer residues and toxic byproducts in the milk.  

• Volatile Organic Compounds in Foods: A Five Year Study [3] – In this study, the highest levels of chloroform in foods in the USA were found in dairy products.

• Chloroform in milk and dairy products B: Transfer of chloroform from cleaning and disinfection agents to dairy products via CIP [4] – This study found that the use of chlorine-based sanitizers in a Clean-In-Place (CIP) milking system can result in chloroform formation and contamination in the raw milk.  Chloroform was also found to concentrate in the milkfat, and therefore the levels of chloroform in cream, butter, and cheese were greater than the amounts in fluid milk.

• Evaluation of Trichloromethane formation in Cow’s milk from chlorine-based cleaning and disinfection agents [5] – This study found that “Increased chlorine concentration in the detergent and reduced rinse water volume resulted in increased TCM [trichloromethane] concentrations in milk, while the addition of chlorine to the rinse water also increased milk TCM.”

• Strategy for the reduction of Trichloromethane residue levels in farm bulk milk [6] – This study found that the ‘first milk’ that was collected in a milk pipeline system was likely to have higher concentrations of chloroform than milk which was collected subsequently.  Increasing the volume of rinse water in the pipeline resulted in a decrease in the amount of chloroform in the milk.  When chlorine-based sanitizers were used in recommended amounts, the total level of chloroform was found to be below the acceptable limit.

Acceptable Limit Standards

The USA Environmental Protection Agency sets an acceptable limit for chloroform and other trihalomethanes in drinking water at 0.06-0.08 mg/L [7]. The European Union (EU) sets the acceptable limit for chloroform and other trihalomethanes in drinking water at 0.1 mg ⁄kg [5]. Both of these standards are well below the concentration that would be considered carcinogenic.

The USA and EU have not published regulations on the acceptable limits for chloroform and other trihalomethanes in food.  However, in Germany 0.1 mg/kg has been set as the acceptable limit for chloroform and trihalomethanes in food, and target levels of <0.03mg/kg for butter and <0.002 mg ⁄kg for milk have been recommended [5].

Practical Advice for Raw Milk Farmers

We know that the use of no-rinse chlorine sanitizers in greater-than-recommended amounts can result in harmful levels of toxic byproducts (including chloroform) in the fluid milk.  

These issues would be lessened somewhat with the use of simple bucket milker systems as opposed to milk pipeline systems (wherein the milk flows over greater lengths of sanitized surfaces and cleaners can concentrate in low points in the pipeline system).

factors that make it more likely that sanitizers will be needed:

• More complex milking systems, such as pipeline systems,

• Milking only once a day instead of twice a day, and/or

• Hot or humid climates which can contribute to bacterial growth and prevent dairy equipment from drying properly between uses.

guidelines for using bleach or chlorinated dairy sanitizer as a no-rinse sanitizer:

• By federal regulations, bleach needs to be used at a concentration of no greater than 200 ppm, which could generally be achieved by using 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.

• When using chlorinated dairy sanitizer, make sure to carefully measure the amounts of sanitizer and water to ensure that the concentration of sanitizer is no greater than recommended.

alternatives to using chlorine-based sanitizers include the following:

• A pure water rinse can be performed after the use of chlorine-based sanitizers, just prior to milking or bottling.

• Hydrogen peroxide-based sanitizers can be used instead of chlorine-based sanitizers.  Hydrogen peroxide-based sanitizers do not create toxic byproducts.

• Acid-based sanitizers can be used instead of chlorine-based sanitizers. Beware that some acid sanitizers may not have a long enough time of action to be sufficient for milking systems that are only used once per day.

• Sanitizers may not be needed, depending on the complexity of the system, frequency of milking, and climate.  For instance, some farms using bucket milkers have had success in achieving low bacteria counts with the implementation of alkaline and acid cleaners without using a sanitizer. Testing for coliforms and Standard Plate Count can be used as a confirmation step to verify that the use of a sanitizer is not needed. Ideally, this testing should be performed throughout the year to ensure that a sanitizer is not needed regardless of weather factors (such as humidity and heat).

NOTE: Care must be taken with both chlorine-based and hydrogen peroxide-based sanitizers to ensure that they are never mixed with acid cleaners or vinegar.

References

1.       Coura, Fernanda & FERREIRA, F. & Barbieri, Jonata & PACIULLI, S.. (2020). QUEIJO MINAS ARTESANAL PRODUZIDO NA REGIÃO DE CANASTRA: CARACTERÍSTICAS DOS PARÂMETROS DE PRODUÇÃO, QUALIDADE DA ÁGUA E DOS QUEIJOS. Ars Veterinaria. 36. 78. 10.15361/2175-0106.2020v36n2p78-87. https://www.researchgate.net/publication/342483080_QUEIJO_MINAS_ARTESANAL_PRODUZIDO_NA_REGIAO_DE_CANASTRA_CARACTERISTICAS_DOS_PARAMETROS_DE_PRODUCAO_QUALIDADE_DA_AGUA_E_DOS_QUEIJOS/citation/download

2.       Environmental Protection Agency (2000). Chloroform.  https://www.epa.gov/sites/default/files/2016-09/documents/chloroform.pdf

3.       Fleming-Jones, Mary & Smith, Robert. (2004). Volatile Organic Compounds in Foods: A Five Year Study. Journal of agricultural and food chemistry. 51. 8120-7. 10.1021/jf0303159. https://www.researchgate.net/publication/8947382_Volatile_Organic_Compounds_in_Foods_A_Five_Year_Study/citation/download

4.       Resch, P. & Guthy, K.. (2000). Chloroform in milk and dairy products B: Transfer of chloroform from cleaning and disinfection agents to dairy products via CIP. Deutsche Lebensmittel-Rundschau. 96. 9-16. https://www.researchgate.net/publication/287869065_Chloroform_in_milk_and_dairy_products_B_Transfer_of_chloroform_from_cleaning_and_disinfection_agents_to_dairy_products_via_CIP

5.       Ryan, Siobhan & Gleeson, David & Jordan, Kieran & Furey, Ambrose & Brien, A. (2012). Evaluation of Trichloromethane formation in Cow’s milk from chlorine-based cleaning and disinfection agents. International Journal of Dairy Technology. 65. 498-502. https://onlinelibrary.wiley.com/doi/10.1111/j.1471-0307.2012.00858.x

6.       Ryan, Siobhan & Gleeson, David & Jordan, Kieran & Furey, Ambrose & O'Sullivan, Kathleen & O'Brien, Rebecca. (2013). Strategy for the reduction of Trichloromethane residue levels in farm bulk milk. The Journal of dairy research. 80. 1-6. 10.1017/S0022029913000113. https://www.researchgate.net/publication/235894115_Strategy_for_the_reduction_of_Trichloromethane_residue_levels_in_farm_bulk_milk/citation/download

7.       National Primary Drinking Water Regulations. Environmental Protection Agency. https://www.epa.gov/ground-water-and-drinking-water/national-primary-drinking-water-regulations

Welcoming 3 More Farms to the RAWMI Community!

The Raw Milk Institute (RAWMI) sends a warm welcome to three more farmers who have joined our Listing program! RAWMI offers free mentoring to all dairy farmers. Whether they are milking one cow, a handful of goats, or a large herd, the principles of safe raw milk production form a foundational toolset that benefits all dairy farmers and their customers. 

Some of the farmers we mentor choose to keep it casual, and are satisfied to just ask us a few questions before continuing their raw milk journeys. There is another set of farmers, though, that is not content to just dip their toes in the water; they want to dive right in and take their entire milk process to the next level. 

For these farmers, we offer our (free) RAWMI Listing program, wherein we assist farmers in developing their own unique on-farm Risk Analysis and Management Plan, documenting their processes with written Standard Sanitary Operating Procedures, and identifying the Critical Control Points that are essential to their production of safe raw milk. RAWMI Listed farmers test their milk at least monthly for ongoing assurance that their processes are working well to produce low-risk raw milk. RAWMI Listing is the gold standard for raw milk producers.

Three farms have recently completed the RAWMI Listing process, and we extend them a warm welcome into our growing community!

De Melkerij - Herd Share in Harlan, Iowa

De Melkerij (“The Dairy” in Dutch) is a micro-dairy owned and operated by Esther Arkfeld in rural Iowa.  Esther is pioneering for legalization of raw milk in Iowa, and she has worked hard to be a model farm that will demonstrate what safe raw milk production looks like as the state moves towards their next legislative session.  Esther implements risk-reduction practices to make sure her milk is low-risk, and she utilizes an on-farm lab to test her milk frequently as a verification step that her practices are working well.

Natural living and accessibility to nutritionally dense foods are at the core of what the Arkfeld family homestead is all about. Esther focuses on the health of her Jersey and Guernsey cows with rotational grazing and a natural diet.  She believes that getting back to nature and allowing her animals to live the life they were naturally created for, ultimately allows them to produce healthy and delicious milk. Esther also produces grass fed beef, free-range eggs, raw honey, and herbal products.   We welcome Esther to the RAWMI Community!
 
You can learn more about De Melkerij here:

• https://www.rawmilkinstitute.org/listed-farmers/#melk

Dancing Feathers Farm - Herd Share in Bloomingdale, Michigan

Dancing Feathers Farm is a 14-acre, first-generation regenerative farm in Southwest Michigan. Owner Jen Buck is a former Army combat medic, and her farm is the first hand-milking farm to achieve RAWMI Listing.  During Jen’s mentoring program with the Raw Milk Institute, we advised her that it was going to be a challenge to get consistent bacteria counts with hand-milking.  Jen rose to the challenge by building an on-farm lab and working hard to develop a system that works well and consistently meets the RAWMI Common Standards.   

Jen places immense value on standardized processes and providing the healthiest, happiest lives possible for her family, animals, and community. Jordan (Jen’s husband) is a union carpenter and the creative genius behind the forward-thinking, eco-friendly improvements on their farm. Together with their two children, the Bucks adhere to earth-and-animal friendly processes so Dancing Feathers Farm can provide the highest quality raw goat milk to herd share members. Besides raw goat milk, Dancing Feathers Farm also produces eggs, flowers, and vegetables. 

 You can learn more about Dancing Feathers Farm here:

• http://dancingfeathersfarm.com/

• https://www.rawmilkinstitute.org/listed-farmers/#dancingfeathers

Seven Seasons Farm - Pet Milk in Oxford, North Carolina

Seven Seasons Farm is a raw milk micro dairy located in Oxford, North Carolina.  Owners Chad and Chrissy Wilkins are dedicated to producing healthy milk with their herd of Jersey cows and Saanen goats.  The Wilkins’ rotationally graze their cow and goat herds on nearly 20 acres of lush natural pastures. Seven Seasons Farm offers raw milk as a pet treat, and is registered with the North Carolina Department of Agriculture and Consumer Services as a pet food manufacturer. 

Chad and Chrissy are passionate about the health and well-being of their animals.  They believe that well-cared for animals will provide more-nourishing final products.  With an on-farm lab, Seven Seasons Farm is able to test every lot of raw milk produced on the farm.  This ensures that every bottle of raw milk produced by Seven Seasons Farm falls within the standards for coliform and SPC as established by the Raw Milk Institute.  In addition to raw milk, Chad and Chrissy also produce high quality produce, pork, beef, and eggs.   

You can learn more about Seven Seasons Farm here:

• https://www.rawmilkinstitute.org/listed-farmers/#seven

• www.sevenseasonsfarm.com 

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.

Join Us for Raw Milk Training in Montana

On September 14th and 16th 2022, the Raw Milk Institute (RAWMI) will be providing Raw Milk Risk Management training in Montana. This training is being coordinated and sponsored by the Alternative Energy Resources Organization (AERO) Montana.

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About the Training

Under the Montana Local Food Choice Act (SB199), raw milk production is now legal in Montana. RAWMI’s training workshops will focus 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. It is our goal to assure that raw milk is safe and continues to be freely available for both farmers and consumers.

We'll be providing 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.

The trainings will be in Big Timber MT on September 14 and Avon MT on September 16. Each of these training workshops will include a 3-hour presentation followed by a on-site visit to a raw milk dairy.

There will be a lunch break between the morning presentations and the afternoon farm visits.

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FREE Registration

Thanks to AERO Montana, these RAWMI training days are FREE to attend and open to all. Whether you are from Montana or somewhere nearby such as Idaho or Wyoming, we welcome you to attend this training for low-risk raw milk!

Go here to register: https://aeromt.org/event/raw-milk-trainings/

Welcoming Milk House Farm and McIntosh Ranch to RAWMI

The Raw Milk Institute (RAWMI) sends a warm welcome to two more farmers who have joined our Listing program! RAWMI offers free mentoring to all dairy farmers. Whether they are milking one cow, a handful of goats, or a large herd, the principles of safe raw milk production form a foundational toolset that benefits all dairy farmers and their customers. 

Some of the farmers we mentor choose to keep it casual, and are satisfied to just ask us a few questions before continuing their raw milk journeys. There is another set of farmers, though, that is not content to just dip their toes in the water; they want to dive right in and take their entire milk process to the next level. 

For these farmers, we offer our (free) RAWMI Listing program, wherein we assist farmers in developing their own unique on-farm Risk Analysis and Management Plan, documenting their processes with written Standard Sanitary Operating Procedures, and identifying the Critical Control Points that are essential to their production of safe raw milk. RAWMI Listed farmers test their milk at least monthly for ongoing assurance that their processes are working well to produce low-risk raw milk. RAWMI Listing is the gold standard for raw milk producers.

Two farms have recently completed the RAWMI Listing process, and we extend them a warm welcome into our growing community!

Milk House Farm – Herd Share in Corunna, Michigan

Maggie Kirkman is a city-girl-turned-farmer after hatching chicken eggs with her kids for a home school project. When Maggie found out that her HOA didn’t allow chickens, her family moved to the country.   The farm fresh eggs were so good that the Kirkman family decided to raise pigs, pastured poultry, beef, and finally a milk cow. Maggie saw the health of her family improve with every real food change they implemented.  So, when they moved to her husband's vacant family farm in Michigan, the animals went along, too.   

Milk House Farm is committed to providing safe, ethical, and nutrient dense foods for their family and community. Maggie milks 4 beautiful Jersey/Guernsey cows, who live their best life as they are rotationally grazed through pastures and enjoy farm-grown hay during the colder months. Maggie utilizes a RAWMI-sponsored on-farm lab to test her milk frequently and ensure that her milk is low-risk, safe, and delicious.

McIntosh Ranch – Farm Store and Delivery in Avon, Montana

Bobbi McIntosh was a nurse in the Air Force when she started studying nutrition and preventative medicine. Her love for nutrition and animals led her to start a micro dairy so she can share the health benefits of fresh raw milk with her family and community. Bobbi’s farm is the first dairy in Montana to become Listed by RAWMI.

Bobbi lives on the beautiful and historic 9000+ acre McIntosh Ranch. This ranch was established in 1892 on land that was originally granted as part of the Homestead Act of 1862. Nowadays, most of the ranch is used to raise beef cattle and Bobbi uses ~80 acres for her dairy cows.  Milk testing is a cornerstone of RAWMI’s risk management strategy for low-risk raw milk, and RAWMI sponsored an on-farm lab for Bobbi to allow her to test her milk frequently.

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.