Post by appspringsfarm on Mar 11, 2010 10:50:54 GMT -5
We are curious as to how others cool their milk. With a large family, we drink a lot, so ours is always fresh; but, some of the people (that may not drink as much) have said that the milk from us, if it is not used in 4-5 days it begins to 'sour'. So, we would value any suggestions on keeping it fresher for a longer period of time. Thanks. -ron
homeschool father of 9 wonderful children, just one great wife !! A Great church www.miniaturejerseyforsale.com old world jerseys Yorkshire Hogs too many dogs and cats
"There is sweet joy in knowing that God knows all and nothwithstanding loves us still." -Charles Wesley
The "short" answer to your question is that I put my milk immediately in the freezer after straining for at least an hour to bring the temp down quickly. I recently had a share member tell me that after 23 days, their milk was still fresh.
If you want the long version, I blogged about it a few days ago:
Post by cccjerseys on Mar 12, 2010 16:49:14 GMT -5
Wow only 4 or 5 days? Is their fridge cold enough? I dont do anything special with mine, milk the cow, bring it in, strain it, and then set it in coldest shelf in the fridge and mine lasts up to 10 days before it starts to get a little bit of an off flavor. The other thought is, do you test your milk for mastitis? A high somatic count could cause milk to go bad quicker, even if it is a low grade. Shirla
Post by nightskyfarm on Mar 21, 2010 16:21:29 GMT -5
Hello Ron, Let's assume that you are following clean milking proceedures, then if you have the space, the freezer works well. I use in the dairy an approved chill stick. Here is the link: You may find them less expensive elsewhere, but start here.
They are food grade plastic inserts to cool or to heat. When I am not able to use the bulk tank, I use the chill stick to get the temp down to 40 in no time. You want to cool from the inside out, you cool faster that way. There is an extended handle that never touches the milk, so you are not introducing any bacteria. I store my chill sticks in the freezer and sanitize them with bleach before they go in then they are ready for the next time. I have 2 so to rotate. With 4 gallons in my Delaval pail, one chill stick works perfectly. When the milk is cold, strain and bottle as you would normally.
SCC can alter the taste somewhat and the keeping ability. You will know if you have a high count when you clean your pail. Put a squirt of liquid soap into your UNRINSED OUT pail and if the milk residue turns to slime, do a CMT on the cow all four quarters. It will more than likely be reactive, so then go ahead and take a sample to the nearest lab and have them do a SCC and a susceptability culture to know the bacteria and how to cure it. Jennifer
The farmer puts in a long day, but the cheese-maker's day is endless.
A Grade A dairy for goats and cow, 47 dairy goats, a 7 year old Reg. Jersey Emily, due 6/14/12 bred to Eclipse, Annabelle Clover, a Jersey heifer - FRESH 8/22/11, 4 equines, Heritage Turkey, Peafowl, and assorted laying chickens.
I keep my milk fridge at about 38 degrees and the milk stays good for at least a week or so. I've never kept it longer because we either drink it, freeze it or make cheese with it. I did have some people who said their milk was only lasting 4-5 days, so they tried some from someone else (Holstein cows, so less rich milk). The same thing happened. Then they discovered that their fridge wasn't working properly, it was almost 50 degrees inside. They have it fixed now and are back to drinking the good stuff from here.
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mootopian: What would make me active?
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Janene: Ask a few questions and introduce yourself!
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Janene: Um, not here, start a thread or comment on one or two.
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