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Raw Milk, what am I missing?
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ccjersey
Posted 12/21/2024 16:27 (#11020335 - in reply to #11020244)
Subject: RE: Raw Milk, what am I missing?


Faunsdale, AL		Do you get cheese yield pricing? That’s a high testing herd!

If you are comparing batch processing at 161 vs 145, I’ll agree with you.

I tried to build a HTST version but the flow rate was so slow I couldn’t really regulate it, so I ended up just using the heat exchangers to heat up milk that was recirculating out of and back into a cage tank tote.

Using a 200,000 Btu/hr continuous flow water heater as the heat source, I just couldn’t put heat in fast enough for the HTST. Anyway to try to speed up the process, I tried going to 161 and eliminate the hold time but it wasn’t any faster by the time I got the milk up to that temp. I ended up compromising at 150 degrees for 15 minutes. There’s not a standard for human consumption but I figured it was about right. As long as it was taking to get the milk up to temp it was over 145 for a significant length of time on the way up and before it cooled down again. If I had had an automated control I could have stopped at 145 and held it, but the other was simple for a person to turn off the heat at 150-ish and then basically let it hold/cool down while getting things ready to take it to the calves.

One day when I was experimenting with the high temp, I had a lot of milk in the mix from fresh cows and wound up making cottage cheese! That was a mess!

Pasteurized milk really helps to raise good strong calves with very little illness.

I see I remembered the LTLT temp wrong……145 instead of 140. Been a long time since I did it. I’ll correct that to avoid confusing anyone.

Edited by ccjersey 12/21/2024 16:56
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