Maine Dairy Program How to get a Dairy

Maine Dairy Program How to get a Dairy License By: Linda Stahlnecker

Maine’s Dairy Industry § Seen a marked decrease in dairy farms Ø 700 Farms in 1994 now have 249 in 2016 § But a marked increase in artisanal cheese, yogurt and retail raw milk, why? ØLocal Foods; value added; natural; source ØProducing food for family and neighbors ØIncreasing demand reputation Maine has second highest artisanal cheese producers in the US

Maine – A Dairy Friendly State § Washington, D. C. – The National Association of State Departments of Agriculture (NASDA) has released updated results from a Raw Milk Survey. 7/19/2011 Sales of licensed raw milk at retail stores separate from farm – Just 12 States allowing: AZ, CA, CT, ID, ME, NH, NM, NV, PA, SC, UT, WA

What Products Are Covered by a Dairy License? § All Retail Dairy Products § All Wholesale Ice Cream § All Dairy Containers

Who is Behind all This Dairy Production?

Maine Made Dairy Products

One of EACH TYPE of product: All BF levels for fluid

License Overview § Completed Dairy License Application § License Fee sent in with Application (usually $25. 00) § Completed, Satisfactory Inspection by Dairy Inspector § Satisfactory Water Sample § Animal Health Requirements met (TB & Brucellosis) § Approved Product Label

I. Licensing Step 1 § Call Meagan Damon at 287 -2618 to have a Dairy Licensing Packet mailed to you. § Tell Meagan what region of the State you live in – get contact information for YOUR Dairy inspector.

Contents of Your Dairy Licensing Packet § Cover letter – summary of requirements § Application for Milk Distributor License § Addendums for source of supply § Product List – what you plan to sell § Animal Health Requirements § Raw Milk Production: Guidelines (sanitation, procedures, etc. ) § Standards for Milk and Milk Products (lab tests) § Sample Plant Inspection Form § Clorox Service Bulletin on Sanitation § Pre-dipping Milking Procedure § Treating your well when it fails § Maine Milk Rule § Distribution Form – where your products are sold (retailed)

License Application v Fill in completely v Call if you need help v Include all sources of supply and permitted producers v Include all types of dairy you might produce v Include all distribution sites

License Fees Milk Distributor License Fee Schedule § Annual sales or distribution over 25 million pounds - $300. 00 § Annual sales or distribution of 10 -25 million pounds - $150. 00 § Annual sales or distribution of 1 -10 million pounds - $100. 00 § Annual sales or distribution of 100, 000 to 1 million pounds - $50. 00 § Annual sales or distribution of less than 100, 000 pounds $25. 00 § Sales and distribution of milk and/or milk products are for within the State of Maine only.

II. Licensing Step 2 § Call YOUR dairy inspector for a facility review and a water test. Inspectors: § Renee Blais - 592 -2491 renee. blais@maine. gov Renee covers Central Maine and the County § Tanya Farrington-Thomason - 557 -0841 tanya. farrington-thomason@maine. gov Tanya covers Southern and Western Maine § Beth Williams – 441 -3205 Beth. Williams@maine. gov Beth covers Central Maine and Down. East

§ Renee § Tanya § Beth

Our Dairy Inspectors’ Love for Animals - this sums it up!!

III. Licensing Step 3 – 1 st Inspection & Water Test § Equipment and buildings must be cleanable and properly constructed § Ability to protect from contamination § Plans to create production records – VERY IMPORTANT! § Storage of all equipment § Approved water supply – MUST have a clean water test! § Ability to keep cold milk temperatures

Barns:

Milking Stations:

Cow Parlors – stationary and portable

Bulk Tanks – Milk Collection

Sinks and Dairy Production Areas

Storage – Clean and Organized

Refrigerated Storage

IV. Veterinary Testing v. Tuberculosis Testing § All not pasteurized products: Whole herd test (all animals over 6 months) every 3 years § All pasteurized, heat-treated and aged products: Animals must be from a TB-free area (Maine is currently TB free – so if you pasteurize, heat-treat, or age your products, TB testing is unnecessary)

v. Brucellosis Testing § Cow products (pasteurized and not pasteurized) : BRT- Brucellosis Ring Test on whole herd twice each year – at no charge § All other hooved mammal products (pasteurized and not pasteurized) : 1) Annual whole herd/flock test OR 2) Initial whole herd /flock test followed by all outside or new additions OR 3) If herd is larger than 50, see pg. 62 of Milk Rule

V. Send in Dairy Application § Fill out dairy application and provide check (usually $25. 00) § At this point you may want to send in some “unofficial” samples of your dairy products for testing. This is a good practice to identify any sanitation issues early on.

VI. Product Label Approval • Name of Farm • (Cheese, butter, frozen • Address of Farm desserts and non-pasteurized • Name of Product products cannot be stated: • Product identified as: “Grade A”) “Pasteurized” or “Not • Type of animal: cow, goat, Pasteurized” (if not listed, sheep, etc. (if not listed, cow is “pasteurized” is understood) • Cheese aged greater than 60 days, greater than 35 F can be labeled “Aged” • “Heat-Treated” or “Raw” may also be added • Lot #_______ • Quantity, Volume or Weight of Product: _____ • List of Ingredients (listed by predominate weight first)

VII. I have a license – now what? YOUR Responsibilities § Annual License Renewal – fill out application and send in fee § Maintain facility and equipment. Inspections at least every year (more often if problems) § Keep production logs up to date and available for inspection (pasteurization, heat treatment, batching of lots) § Annual Water Test – post results in processing room § Provide representative products to dairy inspectors of EACH product (type, process and butterfat level) in their final RETAIL form on a monthly basis (nearly monthly) § Maintenance of Annual Animal Health testing and records Business You may sell your dairy products in any retail setting.

STANDARDS FOR MILK AND MILK PRODUCTS

Testing Regulated Tests (Milk Rule & PMO): § Standard Plate Count (Petrifilm Aerobic Count): Total aerobic bacteria count provides a picture of overall sanitation (higher counts = earlier spoilage) STD ≤ 50, 000/ml for NPW § Coliform Count (Petrifilm Coliform Count): Total Coliform bacteria count provides evidence of environmental contamination (higher counts = higher risk of illness and pathogens) STD ≤ 10/ml § Direct Microscopic Somatic Cell Count “The number of somatic cells in raw milk provides a measure of the presence and the extent of mastitis or certain other abnormal milk secretions - one way of assessing raw milk quality. ” 17 ed. Standard Methods STD ≤ 750, 000 cells/ml for cows ≤ 1, 500, 000 cells/ml for goats (DMSCC) th § Antibiotics (DELVO Test P 5 Pack & Charm S-L): “Drug residues may trigger hypersensitivity reactions in susceptible individuals, cause quality problems for cultured products manufacturers, and promote resistance in bacteria populations” 17 ed. Standard Methods th § Phosphatase, Dairy Waters, Containers, TC

Quality Tests (not regulated) § Butterfat (FT 120): Very accurate IR test Whole STD: ≥ 3. 25% § Total Solids (FT 120): Includes fat, protein (casein & lactalbumin), carbohydrate (lactose) and minerals (incl. calcium & phosphorus) Whole STD: ≥ 11. 75% § Solids non-fat (FT 120): Includes protein (casein & lactalbumin), carbohydrate (lactose) and minerals (incl. calcium & phosphorus) Reduced fat, lowfat, skim STD: ≥ 8. 25% § Protein (FT 120) goat samples only § Freezing Point (Cryoscope): Measures added water. Base line freezing point for raw milk is. 540°Hortvet Repetitive violations – adulterated product

Assistance § Dairy Inspectors – Tanya Farrington-Thomason: 557 -0841 & Renee Blais: 592 -2491 & Beth Williams 441 -3205 § University of Maine Extension – Gary Anderson: 581 -3240 § University of Maine Food Scientist Specialist – Beth Calder: 5812791 § MQL – Linda Stahlnecker: 287 -7623 & Diana Mc. Kenzie: 287 -7627 § Maine Cheese Guild – Eric Rector: 525 -3104 § Other Small Dairy Businesses – lots of resources!!