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Rocky Run Goat Dairy, LLC...

Thank you for your interest in Rocky Run Goat Dairy, LLC!

The Girls at work

We are just one of many small dairies in Washington State that are licensed to sell Fluid RAW milk. Our dairy plant is inspected on a regular basis with a monthly milk sample taken for testing. The State lab tests for non-specific Coliform, total plate count of bacteria and Somatic Cell count. The limits allowed for these counts are well below the limits allowed for milk that is sold to a processor where it is pasteurized. They also look for anti-biotic residue, Listeria, Salmonella and E Coli 0157:H7

The State Codes were changed just a few years ago to allow for hand filling and capping of milk jugs. A BULK cooling tank is not required. Some of the “micro-dairies” utilize small bulk tanks. The variety of cooling methods varies from farm to farm. The major requirement to have the milk at 40 degrees or less within two hours of milking gets you to thinking over your milk handling and cooling process.

We use a large ice chest with an ICE WATER bath to chill our freshly filled milk jugs. I turn the jugs over a few times while I am doing the rest of the clean-up. A small dial thermometer in a jug cap can let you see how effective your system is in getting the milk COLD. Doing an occasional temperature check during cooling lets you know if your process is working.

Ice Water Bath
Ice Water Bath
Temperature Control
Temperature Control

We do machine milk into upright Delaval buckets. We still utilize the vacuum system from our pipeline system. You can see the SS milk line is still there, mounted on the bricks behind the buckets, but disconnected. That white pipe is PVC pipe. It is the vacuum line that runs the pulsators for the buckets. Wash up is done with a pipeline soap and very hot water. The equipment is stored in the processing room in our large double sink between milking. We do a pre-milking chlorine sanitation.

Buckets
Buckets
Milking
Milking

The milkers enter our parlor from a cement holding area. They are in a herringbone parlor elevated so milking is done with the operator standing. Udders are more or less eye level so you can really see to clean udders. Does are washed with a commercial iodine base udder wash, dried and given a post milking spray of teat dip. Keeping those udders clean and healthy pays off!

Holding area
Holding area
Parlor
Parlor

As customers drive up to the barn they see the double doors that go to the milk parlor (right) and milk processing room (left). When we were licensed they still allowed our retail refrigerator to be kept in the processing room. New licensees now are required to have a porch area, separate alleyway or room for the ‘public’ to enter for milk if you sell from the farm. We do not allow milk pick-up when we are bottling.

Dairy Front
Dairy Front

Customers enter the left door to get to the refrigerator in the milk room. We have a ‘money’ dish on a shelf under the front window where customers leave their payment for milk. We have several dollars change left for the convenience of folks who need to make change. We don’t have to be disturbed at the house for milk sales. People who want RAW milk seem to be a trustworthy, honest group of folks.

You can see the bulk tank is still in place to the left of the fridge. Between milking the funnels, filters and small SS pail are stored in the wire rack above the double sink. The Delaval buckets are stored in one side of the double sink.

Fridge
Fridge
Double Sink
Double Sink

That is the hot water tank boxed in the corner at the end of the big double sink. Our required ‘hand wash’ sink is right there, too. The small window over the double sink allows a view into the parlor. The larger window over the hand wash sink allows a view into the kid pen side of the main barn. In the milk parlor there is another window that allows you to see the main feeding area and out the back of the barn into the pasture.

Milking is done; the milk jugs are filled and cooling, and clean up is finished. Time for Breakfast (or dinner) before the final step.

Here we are---cooled, labeled and ready to sell!

Ready to go!
Ready to go!

Where is our milk available?

     * At the Farm - 206-902-6971
           - Napavine, WA 98565

     * Olympia Food Co-Op West - 360-754-7666
           - Open: 8AM - 9PM, 7 days a week
           - 921 Rogers St NW, Olympia, WA 98502

     * Olympia Food Co-Op East - 360-956-3870
           - Open: 8AM - 9PM, 7 days a week
           - 3111 Pacific Ave SE, Olympia, WA 98501

Rocky Run Goat Dairy, LLC
Pat Hendrickson, owner
Located in Napavine, WA
206-902-6971
http://RockyRun-Farm.com




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Last revised: November 3, 2010