Posted by rrlund on March 13, 2016 at 17:12:43 from (162.250.24.184):
In Reply to: Re: Family Cow posted by Bret4207 on March 13, 2016 at 16:45:44:
The bacteria in raw milk doubles every 18 minutes that the milk is above 40 degrees. That's not 1,2,3,4... It's 1,2,4,8,16,32.... We occasionally had counts on official tank samples as low as 2000,but the average is obviously higher than that. The point is,that bacteria is there in raw milk. Proper handling will keep it down,but pasteurization will kill it. Why risk it for a food fad if you don't have to,that's all I'm asking.
Here's the requirements for premiums paid by Michigan Milk Producers ASSN for bacteria counts.
A premium payment of 5¢/cwt. will be added for each of the following, if the count is equal to, or below: •10,000 Raw Bacteria Count •20,000 Pre-Incubated (PI) Count
There will be a deduction of 10¢/cwt. for the following criteria: •Greater than 100,000 Raw Bacteria Count
So as you can see,there's a good incentive for producing high quality milk. If you don't,you won't just loose premiums,you'll loose your permit to sell it.
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