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

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

3. 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

5. What Products Are Covered by a Dairy License?  All Retail Dairy Products  All Wholesale Ice Cream  All Dairy Containers

6. Who is Behind all This Dairy Production?

7. Maine Made Dairy Products

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

9. 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

10. 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.

11. 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)

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

13. 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.

14. 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 DownEast

15.  Renee  Tanya  Beth

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

17. 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

18. Barns:

19. Milking Stations:

22. Cow Parlors – stationary and portable

24. Bulk Tanks – Milk Collection

25. Sinks and Dairy Production Areas

29. Storage – Clean and Organized

30. Refrigerated Storage

31. IV. Veterinary Testing  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)

32.  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

33. 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.

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

36. 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.

37. STANDARDS FOR MILK AND MILK PRODUCTS

38. 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 (DMSCC) “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 th ed. Standard Methods STD ≤ 750,000 cells/ml for cows ≤1,500,000 cells/ml for goats  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 th ed. Standard Methods  Phosphatase, Dairy Waters, Containers, TC

39. Quality Tests (not regulated)  Butterfat (FT120): Very accurate IR test Whole STD: ≥3.25%  Total Solids (FT120): Includes fat, protein (casein & lactalbumin), carbohydrate (lactose) and minerals (incl. calcium & phosphorus) Whole STD: ≥11.75%  Solids non-fat (FT120): Includes protein (casein & lactalbumin), carbohydrate (lactose) and minerals (incl. calcium & phosphorus) Reduced fat, lowfat, skim STD: ≥8.25%  Protein (FT120) goat samples only  Freezing Point (Cryoscope): Measures added water. Base line freezing point for raw milk is.540°Hortvet Repetitive violations – adulterated product

40. 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: 581- 2791  MQL – Linda Stahlnecker: 287-7623 & Diana McKenzie: 287-7627  Maine Cheese Guild – Eric Rector: 525-3104  Other Small Dairy Businesses – lots of resources!!

41. QUESTIONS?