Anything dairy-related

High Coliforms in raw milk?

Hi, Dairy Farmers

Do you have high coliform bacteria counts on raw milk?

The reasons could be infection, even something like dust from construction taking place on your premises.

Another reason – your bulk tank could be taking too long to cool the milk after milking. Top farmers shoot for all the milk to be chilled to under 4°C in half an hour, but most will go for 2 hours. If it takes longer than this, you are looking for trouble.

Do not however set the bulk tank to such low temperatures that the first milk into the tank freezes – this will pop fat globules that can contribute to oiling off (lower butterfat analyses – less money to you) or rancidity, because lipase will be released.

Kind regards,

Leon the Milkman

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I'm Leon the Milkman,  dairy specialist and  professional cheese experimenter.

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