The Rural Voice, 2004-08, Page 29Because he controls the whole
process there's no temptation to try
to sneak any milk through that
shouldn't be going into the bulk tank.
For the most part, the herd has
remained closed. He has brought in
some sires to broaden the gene pool
after trying artificial insemination
and finding it wasn't really
successful. All new animals are
quarantined for six weeks before
entering the herd.
The goats are milked in a double -
12 milking parlour that looks like a
miniature of a cow dairy. Unlike the
problem with finding equipment for
the cheese plant, companies sell
equipment for dairy goat operations.
MiIk
goes directly to a bulk
cooler. From the cooler, the
milk is piped through the
wall to the cheese plant, never being
exposed to the outside world.
Despite his frustration with red
tape in setting up the cheese plant,
Taylor is an advocate of strong food
safety rules. There are cheese
connoisseurs, for instance, who claim
that cheeses made with unpasteurized
milk have a flavour that can't be
achieved when the milk is
pasteurized.
"I would personally never make a
raw milk cheese," he says. "The risk
is too great of something going
wrong. I'm terrified of making
someone ill from eating my cheese."
In the days before pasteurization
people died from listeria and other
diseases, he says. Besides everything
else, the issue of getting liability
insurance would prohibit the
processing of raw -milk cheeses.
Before setting up the plant he took
a cheese technology course at
University of Guelph to learn the
newest developments in health and
hygiene.
"What was acceptable 20 years
ago isn't acceptable today," he says.
He's proud of the cleanliness of
the plant which is almost at the
surgical -room sanitary scale
whenever there is exposed cheese in
the plant. "We have bacteria counts
any plant in Ontario would be
envious of."
Safety is also guaranteed for the
cheese plant's water supply by a
Trogan UV Max system eliminates
99 per cent of all bacteria present. A
particulate filter removes suspended
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AUGUST 2004 25