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We are pleased to offer these Guidelines produced by the Dairy Practices Council
. The items with an Add To Cart button are available individually.  All listed are included in the Small Ruminant Set which includes a three ring binder for handy storage. Your purchase helps to continue supporting work providing  more information on commercial small ruminant  dairy topics.
 
GL#

Title

Price Small
Ruminant
Set
SR Small Ruminant Set  (One Complete Volume)
(Save $13.50 over individual prices)

$68.00

  3 Ring Binder (Included with Set Sales) $6.50 X
7 Sampling Fluid Milk $3.00 X
11 Sediment Testing & Producing Clean Milk $2.00 X
15 Milking Center Wastewater 
All dairy farms produce and then must dispose of wastewater from their milking centers. There is great variability in the quantity of wastewater produced as well as the concentration of contaminants from farm to farm. There are also a number of ways to treat the effluent. Each dairy farmer needs to evaluate the specific situation on their farm to determine the best treatment method for them

$8.00

X
18 Fieldperson's Guide to Troubleshooting High Somatic Cell Counts $5.00 X
24 Troubleshooting High Bacteria Counts of Raw Milk $4.00 X
28 Troubleshooting Residual Films on Dairy Farm Milk Handling Equipment
Practical information for troubleshooting films on dairy farm milk handling equipment. It tells how to identify the films, the causes, and how to remove the films. Part II is devoted to information about clear flexible milk lines, how to clean and maintain them in good condition.

$3.00

X
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

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