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Monitoring Milk Quality on the Farm, Part 2
September 14 @ 2:00 pm - 3:00 pm MDT
The highest quality cheese comes from the highest quality milk. Cheesemakers agree that the best products are made from milk that is low in somatic cells and bacterial contamination. This webinar is part two of a series of presentations on monitoring and managing high quality milk for cheesemakers. Part one involved techniques for on-farm monitoring of milk quality. This session goes into more detail about investigating and avoiding high bacteria counts in milk. Presenter Dr. Joe Klopfenstein is an associate professor at the Carlson College of Veterinary Medicine at Oregon State University, a cheese lover and sometimes home cheesemaker.
- Understand where bacterial contamination of raw milk comes from
- Strategies for investigating high bacteria counts
- How to avoid high bacteria counts in milk
About the Presenter
While in dairy practice in Vermont for over 25 years Joe worked with many innovative cheese producers on improving and monitoring their milk quality. He developed some strategies for monitoring milk quality that would translate to the farm or vet practice level. This included monitoring for somatic cell count, bacteria count, Staph counts and Staph aureus surveillance, mastitis culture and treatment selection. These strategies apply to both cattle and goats.