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Steps you can take to ensure high-quality milk.

Cleanliness and fast cooling are the keys

To produce clean milk, follow this procedure:

Brush loose dirt and hair from the doe's side and belly, wash the udder and dry it with a clean paper towel, discard the first stream of milk from each teat (preferably into a strip cup - a tin cup with a dark-colored screen top, which will make it easy to spot any abnormalities in the milk), and milk with dry hands into a semi-covered pail that helps keep dirt, dust and hair out of the milk.

Strain the milk through a fresh, disposable filter disk, and cool it rapidly. A refrigerator isn't cold enough for perfect milk: set the milk container in ice water or the freezer (if you'll remember to take it out before it freezes). Never add fresh warm milk to already-chilled milk.

All milking equipment must be spotlessly clean. Rinse it with warm - not hot - water. Heat will "set" the milk residue. Then wash it with hot water and a dairy cleanser, not scented kitchen soap.

Use a brush, not a dishcloth. Brush bristles clean pores a cloth can't reach.

Rinse well with hot water, and a dairy detergent, and air dry upside-down in a clean place. (Tap water and dish towels are okay for dishes, but not for grade A milk.)

Dairy cleaning supplies and milk filters are available from farm supply stores.

After a while, all of this becomes routine. With just a little effort your milk will be as pure and wholesome as possible. Isn't that one of the reasons you produce your own?
COPYRIGHT 1993 Countryside Publications Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:goat milk
Publication:Countryside & Small Stock Journal
Date:Nov 1, 1993
Words:264
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