Agriculture Reference
In-Depth Information
regularly receives its share of the milk and pays for part of the goat's upkeep. Information on
goat share contracts can be found on the website for the Campaign for Real Milk
(
www.realmilk.com
). Raw milk also can be sold if it is to be fed to pets or livestock. Locat-
ing individuals who want to purchase your raw milk takes a lot more effort and time than
signing a contract with a milk processor who sends a truck to pick up your milk twice a week.
You may be able to develop a regular market for your raw milk by selling it to farms that raise
calves or pigs or by using it to raise your own livestock for sale as meat. It will take time to
establish yourself in the local farming community and find enough customers to be able to
sell your milk consistently.
Processing your own milk
Rather than selling your milk, you can process it yourself and sell your own pasteurized milk,
cheese, yogurt, fudge, or nonedible products such as soaps or lotions. Raw milk can be used
to make cheese if the cheese is aged 60 days or more. Pasteurized milk must be used to make
fresh cheeses.
To sell edible products, you will need a Grade A dairy, a commercial kitchen, and other per-
mits or licenses. Contact your state agricultural or consumer affairs agency to learn what is re-
quired. Producing your own products involves additional labor and equipment to manufac-
ture, package, market, and ship them. Study the products you want to produce, and make a de-
tailed list of all the expenses involved. You will have to spend some time experimenting, prac-
ticing, and perfecting recipes and processes before you have a marketable product. Attend
cheese-making classes or learn from another producer. Once you are making your products,
you may be able to sell them at local grocery stores, restaurants, specialty stores, farmers mar-
kets, or online.
REQUIREMENTS FOR A GRADE A DAIRY
The U.S. Grade A Pasteurized Milk Ordinance (PMO), drafted by the U.S. Food and Drug
Administration, states that only pasteurized milk can be sold as Grade A. Enforcement of
this ordinance is under the jurisdiction of state departments of health or agriculture (Zeng
and Escobar, 1995), and local requirements may vary.
Requirements for a Grade A dairy include a milking barn or parlor with a floor made of con-
crete or other impervious material that can be easily cleaned, and smooth, painted, or fin-
ished walls and ceilings that are sealed against dust. There must be enough ventilation to
