| 30 |
Potable Water on Dairy
Farms |
$5.00 |
X |
| 48 |
Cooling Milk on the
Farm |
$5.00 |
X |
| 49 |
Pre and Postmilking
Teat Disinfectants |
$5.00 |
X |
| 50 |
Farm Bulk Milk
Collection Procedures |
$4.00 |
X |
| 59 |
Production and
Regulation of Quality Dairy Goat Milk
This guideline deals with milk
quality standards as applied to goat milk and is considered an
introductory guideline to goat milk production.. The Dairy Practices
Council has a Task Force dealing specifically with small ruminant
issues and more detailed information is available in other
Guidelines. This guideline lists the regulatory standards and
laboratory methods that have been identified as appropriate by the
National Conference on Interstate Milk Shipments (NCIMS). The
guideline also deals with production systems and procedures, as well
as management practices, essential for producing high quality goat
milk. |
$4.00
|
X |
| 70 |
The Design
Installation and Cleaning of Small Ruminant
Milking Systems
Practical discussion, for dairymen and certified equipment
dealers, of the installation, cleaning and sanitizing of small
ruminant milking systems. The installation sections cover basic
information regarding applications and approvals, the electrical power
supply, the vacuum system and sanitary piping components. The
recommendations are kept in line with those of 3-A Accepted Practices
for Design, Fabrication and Installation of Milking and Milk Handling
Equipment, and with the Milking Machine Manufactures Council of the
Farm and Industrial Equipment Institute. Subjects discussed
pertaining to cleaning and sanitizing include: steps in cleaning
mechanical cleaned pipeline systems, cleaning and sanitizing bucket
milking machines, cleaning pulsation lines, clean farm milk tanks and
troubleshooting cleaning problems. |
5.00
|
X |
| 71 |
Farmers Guide to
Somatic Cell Counts in Sheep |
$3.00 |
X |
| 72 |
Farmers Guide to
Somatic Cell Counts in Goats
This guideline was developed to educate farmers, veterinarians and
milk quality specialists on Somatic Cell Counts (SCC) in Goats. The
Guideline presents both the physiological causes of elevated SCCs and
the mastitis prevention in dairy goats. Included is a two page summary
of good milking practices that can be copied and posted in the milking
area. |
$3.00
|
X |
| 73 |
Layout of Dairy Milk
Houses for Small Ruminant Operations
Useful
information pertaining to milkrooms and milk cooler installations for
small ruminant operations. The major areas of functional planning are
covered including can coolers and freezers. For engineering design
specifications see DPC 41. this guideline introduces a new term, "Dry
Milkroom" you will see in the text that this does not mean a room that
cannot be washed down, but rather a room that does not normally have
washing activities in it. The room still needs to meet all PMO
requirements for a milkroom. All farms with a dry milkroom will also
have a normal milkroom where all washing activities will be done. |
$4.00
|
X |
|
78 |
Biosecurity
for Sheep and Goat Dairies
The purpose of this document is to provide producers with a practical
guideline for implementing biosecurity practices on sheep and goat
dairies that will increase profitability and prevent unnecessary
outbreaks of disease. Maintaining sound biosecurity is important as
the introduction of disease into a herd/flock can be costly in terms
of increased labor, decreased production, increased veterinary
expenditures, and premature culling. |
4.00
|
X |
|
90 |
On-Farm and Small-Scale Dairy Products
Processing
This guideline has been designed to help those persons interested in
processing and marketing milk and milk by-products that are produced
and packaged in small-scale plants located on farms or in nearby
non-farm sites. (Milk, Yogurt (Stirred and Set), Soft Cheeses, Hard
Cheeses, Semi-Hard Cheeses, Butter and Ice Cream.)
This guideline provides general information about a wide range of
business, production and marketing subjects to help guide prospective
processors toward the production and sale of safe wholesome dairy
products. This guideline starts postproduction with the fresh raw milk
and ends with the sale of finished product to the consumer.
|
4.00
|
X |
|
100 |
Food Safety in Farmstead Cheesemaking
This guideline was developed to
help farmstead cheese makers develop their own food safety plans with
the goal of reducing the chance that their products will be associated
with a foodborne disease outbreak. "Farmstead" is generally
used to denote a cheese made by a farm using exclusively the milk from
its own herd. While the focus of this guideline is smaller scale,
farmstead and artisanal cheesemakers, much of the information
presented here could be useful to the larger scale processor as well |
7.00
|
X |
