I thought it would be nice to provide this online tour of milking and give people better idea with what goes on with the cows at milking time.
As you can see in the provided photos we dip our cows teats with a cleaning and sanitizing solution. The solution is a hydrogen peroxide based product available from any commercial dairy supplier. The solution leaves little residue and eliminates any bacteria on the milking teat itself.
The second step uses an electric vacuum driven stainless steel milking pail to do the milking for us! This comes complete with a machine or claw that is attached to the teats by suction. Back in the day of our great grandparents, farmers milked with open pails by hand. This allowed for flakes of manure, hair, dirt, hay or anything else from the milking environment to get into the milk. The closed systems provide us with an easy way to make clean milk. When the machine is removed we dip the teats again with the sanitizing solution to insure no bacteria invade the teats post milking.
After the milking is complete we take it outside and run it through a filter strainer. This filters out any micro particles in the milk. Finally, the stainless steel caldron is pack in snow and ice to facilitate crash cooling, dropping the milk to below 40 degrees with in the hour. Prior to industrial cooling, freon and bulk tanks, our great grandparents cooled the milk with clean spring water that was piped into a small house with a concrete trough.
We then pack up all the equipment and head to Gary's milk house to wash and sanitize all the equipment with water that approaches 200 degrees, and some good old fashioned FS 100 chlorox sanitizer.