We passed the "phosphataze" test with the Health Protection Agency and know that the milk from our dairy farm is safe to sell.
The fields that were laid out in 1843 for livestock farming are teeming with hay-making grasses.
We are trying to wrestle back the food business into our neck of the woods. To create a micro dairy and a micro economy for all to enjoy. Wish us luck !
Five shops depend on Whitey Top farm for fresh milk supplies.
The farm is looking into buying some TB-free Ayershire cows.
Now the milk is in the chill room and we can eat cheese and freshly made chiabata with nearby cheese and horseradish sauce.
Did anyone ask if you wanted your milk to be homogenized?
The author discusses setting up small-scale dairy for local, doorstep milk sales in Great Britain.
Dairyman Nick Snelgar reflects on the Chartered Institute of Environmental Health certification process and bagging hay for winter on his UK dairy farm.
A big benefit of running the private and FDA-certified Bob-White Systems Dairy Lab is that we get to see what works and what doesn't work to keep milk clean. “Clean," for our purposes, means that it passes Vermont's Tier II Raw Milk Standards, which happen to be some of the most stringent in the country — more stringent than federally regulated pasteurized milk standards. At the lab we perform FDA-certified testing to ensure raw milk producers are compliant with Vermont’s standards.
As farmers, we know the importance of creating a milking environment that is clean and healthy for the animals. In Part 2 of Making Clean Raw Milk, we outline the steps needed to milk your cow or goat in a manner that keeps it clean.
Four easy steps to guide small dairy farmers to filter, chill and clean properly to ensure delicious, farm-fresh milk, yogurt or cheese every time.