Hand Milking

Hand milking is an option for raw milk production. Take extra care when meeting the requirements because raw milk is a ready-to-eat food.

Best practices for hand milking include:

• Milker's hands are clean.
• Proper hand-washing facilities are convenient to milking operations, including hot and cold water under pressure and plumbed. Soap and single-service towels are available.
• Dry hands with a clean towel before milking.
• Do not practice wet-hand milking; it will increase the likelihood of contaminating the milk.
• Use a properly designed pail for capturing milk. Covered pails are preferred for protection against contamination.

Additional recommendations include:

• Repeat cleaning and drying process after any interruptions in the milking process.
• Rinse hands with a bactericidal solution.
• Remove all excess hair and maintain udder cleanliness by following the udder preparation stated previously.

Quick Cooling

Milk should reach 40circ Fahrenheit within 1 hour of milking. Proper recording of temperature and time demonstrates that this is met. A hand-written log can be used.

Use clean, dry, single-use towels and covered pails.

The most efficient way of achieving quick cooling of the milk is by using a water or ice bath. Do not plan on using refrigeration as your main cooling method; it takes too long and may never reach temperatures low enough. Effective agitation of the milk will also assist in reaching the cooling recommendations. Using smaller containers such as half gallons will cool more quickly.

Monitor temperatures to assure effective cooling.

Raw Milk – A Quick Guide for Producer-Processors | Page 10