The equipment and facility also helps. For example, I's saving up for a seamless, stainless steel milking pail. Bad bacteria can hide in the seams of a normal pail. Plastic has tiny pores in it which are impossible to ever truly sterilize. I'm also going to use a stainless steel strip cup, which is where you put the first couple sprays of milk to observe separately for abnormalities like lumps or clots or anything else odd. I'll use disposable milk filters; cheesecloth cannot be sterilized. I'm also going to use paper towels to dry the udder after sterilizing it with mild bleach-water or iodine rather than cloth towels. All other containers should be stainless steel or sterilized glass. It is also important to get the temperature of the milk down low quickly.
I am normally very opposed to disposable products, but in milking, a small paper filter an a paper towel can be composted afterward. If it makes drinking raw milk safe, it is worth it to me.
It interested me to learn about the different grades of milk and how they relate to the processed used, like if there is a different building for milking and general loafing, eating, etc. It's that kind of detail that makes for Grade A. I'm going to try to duplicate the ideal 'grade A' practices as much as possible. Even if it means leading the doe into the kitchen to milk her!
I am normally very opposed to disposable products, but in milking, a small paper filter an a paper towel can be composted afterward. If it makes drinking raw milk safe, it is worth it to me.
It interested me to learn about the different grades of milk and how they relate to the processed used, like if there is a different building for milking and general loafing, eating, etc. It's that kind of detail that makes for Grade A. I'm going to try to duplicate the ideal 'grade A' practices as much as possible. Even if it means leading the doe into the kitchen to milk her!
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