Tuesday, June 23, 2015

Sanitation Procedure for Goat Milk

Everyone who enjoys the wholesome, goodness of goat milk needs a good, strong sanitary procedure as part of their milking routine. While maintaining cleanliness is important regardless of what kind of animal you're milking, goat milk is particularly sensitive to “catching” bacteria or odors that will give the milk an off or “goaty” taste.

In all the years I've been enjoying raw milk, I've NEVER once been sick from our milk or dairy products made from it. It doesn't mean it can't happen though, and if it does, my first suspect would be how the equipment, conditions, animal and storage containers were sterilized. Which is why I decided to share with you what has worked for us. Being very, very careful to follow proper sanitation with our milk has treated our family to many happy, healthy years of fresh milk and we believe the same is more than possible for you. Raw milk is one of the most nourishing foods God has gifted to us, but its quality and taste is destroyed without proper sterilization.

All raw milk (cow, goat, sheep, etc.) is:
Prone to the same bacteria strains (such as Coxiella , Salmonella, etc.)
Require cleanliness, prompt storage and cooling for healthy raw milk

In addition to the above, goat milk is also be susceptible to odors and bacteria that cow milk is not as sensitive to requiring goat milkers to leap above and beyond the extra mile with sanitation. Some boil their equipment; others try commercial cleaners and formulas. This is the solution we have used for years and have found it to be the best of both worlds.

Sanitary Procedure

Note: this method is for hand milking. If you use a milking machine, please consult your owner's manual for proper cleaning and sanitizing.

Wash milk pail, strainer, jars and lids with hot, soapy water.

Fill a clean sink with 4 gallons of hot water.

Add ½ cup of regular Clorox bleach (no dyes, scents, etc.) to the hot water.

Place your pail, strainer, jars and lids in the bleach water and let set for 5 minutes.

Remove the pail, strainer, jars and lids and allow to air dry (so the bleach can dissipate) for about 15-20 minutes before use.

This is the sanitation procedure we have followed for 11 years and have always enjoyed great results. Sanitation is not the only cause for unhealthy milk (which, if the Lord wills, we will be covering in a future post), but it is a big, big, BIG one. Ours is certainly not the only method out there and you're more than free to use the one that works best for you. But if you are having trouble feel free to give it a try and drop a comment about how it worked for you. :)

Disclaimer: This post is for informational purposes only based on our own personal experience and study. There is no fool-proof method for destroying or eliminating all risk (including FDA approved pasteurization) and this is not a guarantee against the downfalls of living in a fallen world.

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