WNYVMA Hybrid CE Event: Have Milk? Then What?

Introduction to Cheesemaking (Latin-American Style Cheese)

Presented by: Molly Moffett, Oakfield Corners Dairy

This lecture will cover in depth explanation on cheesemaking.  Starting with the basics of pasteurization to the finalized product. Then take a deeper dive into the art and science of cheesemaking. From manufacturing science, principles of moisture & pH, milk quality, and wrapping it up with food safety.

Learning Objectives:

1. Discussion as to the best quality milk for cheesemaking based on milk, fat and protein content using the services of a veterinary nutritionist.
2. Master basic cheese-making techniques.
3. Understand the role of cheese cultures, rennet, calcium chloride, pH tracking, and salt.
4. Learn the importance of milk quality and the risks for food safety with fresh cheese’s.

Overview of Cooperative Structure

Presented by: Mike Davis, Upstate Niagara Cooperative, Inc.

Learning Objectives:

•    Discuss the make up of our farms, describing  the variations in the types of farms 
•    I'll discuss how the health of the cows contributes to better quality milk and how we can't improve it once it leaves the farms
•    Discuss feed rations and intakes and the impact on herd health - 
•    Farm conditions and practices for cooling cows (fans/ shade) - impacts on more milk production and increased component production (NF and Protein)
•    Bedding, clean udders and teats - resulting in less infections, lower SCC, etc.
•    On-farm testing for antibiotics (rapid test) and the impacts it's had of keeping unsaleable milk out of o
•    Milk cooling on farm and impacts in reduction of bacteria - and impact on plants and products produced.
•    Discuss of Milk Inspection Team - regulators on behalf of NYSDAM.  Quality control and herd health agents vs. traditional milk inpspectors
•    Discuss our Animal Well Being Program and strategies.  
•    Our farms are required to have active relationships with their veterinarian.  We require annually signed VCPR and a herd health plan.  I think this reinforces our requirements to be partners with our farmers and their vets.
•    Discuss National Milk Producers Federation (NMPF) year in review - relative to antibiotic stewardship i.e. xx% of milk tested negative in the US and a graph showing improvement of a period of time
•    I'll detail our 8 dairy facilities (Farmer-Member Owned)  - add in testing of milk before milk is unloaded (Appendix N)  As well as all of the testing that is done before milk makes it's way into a manufacturing plant (Bacteria testing, freezing point, etc.)
•    Any violations to our standards - causes rejections - milk is unsaleable.  Inspection follow up, etc.
•    On-farm issues and how we handle them - milk quality, antibiotics, etc.

Milk Production for Soap Making for Multi-Faceted Farm Income

Presented by: Alice Clarkson, Rowendale Therapy Goats

How can farm income be kept flowing by utilizing goat milk (or cow) to make soap to sell retail off the farm or wholesale to stores?

Partnership with veterinarians to keep herd health strong and increase milk production!

Maximizing farm profits by staying multi-faceted 

Learning Objectives:

1. Learn the importance of veterinary records both on farm and through the veterinarian including meat and milk withholding times.
2. Learn milk collection and storage for soap-making.
3. Learn how herd health can maximize milk flow. 
4. Discuss balancing time management and feed costs with milking.
5. Learn soap making as a part of farm profits.