How to Produce the Safest (and Most Delicious) Milk on a Micro Dairy

| 11/17/2016 9:48:00 AM

Tags: home dairying, milk, dairy cows, food safety, raising livestock, Steve Judge, Vermont,

Milk is food. Commercial dairy farmers are under so much pressure to increase milk production and cut costs that they often overlook that fact. As far as I know, there are no economic incentives for commercial farmers who are shipping milk to commodity markets to produce better-tasting milk.

The Quest for Better-Tasting Milk

If you’re not familiar with the pasteurization process, you can read all about it here. It all goes on the truck and is eventually blended with milk from many other farms anyway. I believe the very noticeable decline in the flavor of fluid milk in the U.S. is responsible for a nearly 50% decline in per capita consumption of fluid milk in since 1950. Even dairy industry insiders quietly admit consumers have forgotten what good milk tastes like. This is your marketing opportunity!

When you are selling your milk directly to your customers, it is extremely important to pay attention to and be knowledgeable about milk flavor, shelf life and safety. Those are the prime factors that determine the reputation your milk and brand will enjoy in the marketplace.

Study after study shows that word of mouth is the most important marketing tool for any business. Your customers will speak well of your milk if it has a good, clean flavor and reliable shelf life. We pasteurize our milks using a Low Input – Low Impact (LiLi) system is gentle on milk, resulting in a safe and delicious pasteurized product that can be sold on its own or used in various dairy products.

Note: For better or worse, your customers will simply assume your milk is safe. So it is extremely important to make sure that it is — for their sake and your own.

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