DAIRY SAFETY
As a business providing all natural and quality dense products, we strive to make sure our farm responsibilities include the regular tests for bacteria and state inspections to ensure raw milk production safety. Test for general bacteria is conducted once per month at state-certified labs.
The state also inspects the farms every 3 months to ensure compliance with safety standards.
Finally, routine dairy inspections are conducted twice yearly.
We test our milk periodically for:
- (SCC) Somatic Cell CountÂ
- (TCC) Total Coliform Count
- SPC (standard plate count)
- E.coli-O157:H7Â
- SalmonellaÂ
- Listeria monocytogenesÂ
- Campylobacter jejuneÂ
Additionally, our herd of cattle undergoes annual blood testing by a licensed veterinarian to ensure they are completely free of bovine tuberculosis and brucellosis.
Dairy Safety Tips
Pasteurizing milk is a personal choice. To determine what's best for you, research the pros and cons of raw milk versus pasteurized milk. Reputable sources like www.realmilk.com and www.rawmilkinstitute.org provide science-based information to help you make an informed decision for your family's health.
For optimal freshness and quality, dairy products should be kept refrigerated at all times and stored at a consistent, cold temperature. We recommend placing them toward the back of your refrigerator rather than in the door, where temperatures can fluctuate. Proper storage helps maintain both the quality and safety of your products once they are in your care
To maintain quality and safety, dairy products should be kept cold from the moment you receive them. We recommend bringing an insulated bag or cooler for transport and refrigerating your items promptly once you get home. Keeping dairy at a consistent, cold temperature helps preserve freshness and ensures the best experience.