Milk from the udder of a healthy cow contains very few bacteria.
Poor hygiene introduces additional bacteria that make the milk
spoil quickly. To ensure that the milk remains fresh for a longer
time it is necessary to practice good hygiene. Good hygiene needs
to be observed at all stages of milk production, handling and
marketing. Therefore you need to advise the farmer on hygienic
milk production and handling after milking.
Ian and Jane Campbell of Barambah Organics near Murgon in Queensland produce,
process and market certified organic milk. Their movement into organic production
was born from a long family interest in sustainable agriculture and the need to create
a point of difference for their products.
“Customers are often surprised by the unique taste of our milk. It comes from
a balanced and healthy diet for the cows on our chemical-free broadacre pastures,”
Soil health and weed control are important considerations and are carefully managed
with compost manures and lime.
Pasture has a pH of 7, which is neutral. However, starch digestion from low fibre grain
results in acid build up, thus lowering rumen pH. To maintain healthy rumen the diet of a
dairy cow requires adequate amounts of physically effective fibre. Physically effective fibre
is obtained from feed such as hay, silage and other forages. Farmers must be cautious when
adding silage to the diet as it has a naturally lower pH of 4.5 due to the fermentation process.
As a result many feed rations may be inadvertently lowering rumen pH...