Raw milk handling is a key procedure that involves collecting, transporting, and storing unpasteurized milk from dairy farms. The quality of raw milk is critical when considering the safety and nutritional content of dairy products such as butter, yogurt, and cheese. Proper raw milk handling is essential to preventing contamination by dangerous bacteria that may cause foodborne diseases.
Best Practices for Proper Raw Milk Handling
It is important to follow the right procedures while handling raw milk to maintain food safety and avoid the possibility of bacterial contamination. Here are some best practices for proper raw milk handling:
- Get raw milk from a trustworthy dairy farm that adheres to sound agricultural and sanitary procedures.
- Consider pasteurization as a preventive treatment to limit the possibility of infection.
- Thoroughly wash hands with soap and water before and after handling raw milk.
- Clean and sterilize all raw milk-related tools, utensils, and storage containers.
- Immediately refrigerate raw milk below 40°F (4°C) to limit bacterial development.
- Throughout the milk handling procedure, keep the surroundings clean and hygienic.
- Ensure you use the proper milking practices, such as cleaning the udder and teats before you start milking.
- To avoid cross-contamination, separate raw milk from other foods.
- Label raw milk containers clearly with a use-by date.
- Inform customers about the possible hazards and offer guidelines for correct handling and storage.
- Test raw milk regularly for quality and safety characteristics such as bacterial counts and pathogen presence.
Keep in mind that drinking raw milk has a greater risk of bacterial infection than drinking milk that has been pasteurized. If you are concerned about the safety of raw milk handling, try drinking pasteurized milk, which has been heated to destroy dangerous bacteria.
Properly Storing Raw Milk at Home
- Check the refrigerator’s temperature; it should be 40 degrees or below.
- If possible, keep milk in the coldest region of the fridge.
- Only keep the bottle in use on the door shelf.
- If there is an issue with spoilage, lay ice packs next to the milk in the fridge, particularly for the milk that will be kept the longest.
- After pouring, immediately return the bottle(s) to the refrigerator.
- If milk is kept too cold, its quality suffers. Ice crystals in your milk are undesirable.
