406 Dairy (Montana Raw Milk) was designed from the ground up to be a raw milk facility. Every decision was made with the thought of our cows’ comfort and cleanliness in mind. Our barn has more space per cow than conventional milking parlors. We have gone back to the traditional herringbone style stall; this is the most natural position for cows to be milked and contributes to creating the cleanest possible product.
The milking parlor is where the magic happens. The cows come into the parlor twice per day. Our parlor was thoughtfully designed with many features that make it easy to milk the correct way. We have our hot water set to 150 degrees to clean our equipment in the parlor. The wastewater is taken out of the parlor by a floor drain that leads out into our drain field. All the sanitary supplies are lined up and easy to identify. The beautiful concrete pad has grooves in it so that the cows don’t slip on it. It is also graded so that the water drains fully out of the parlor, with no puddling.
Cooling milk to the proper temperature in the accurate about of time is one of the most important steps in milking raw milk for human consumption. We currently have a 90-gallon commercial FDA Approved cooling tank that we filter and cool milk with immediately during milking. Our milk goes from 95 degrees to 34 degrees within 20 minutes of reaching our cooling tank. This ensures long shelf life and high-quality raw milk. The tank stirs the milk every 10 minutes to ensure the cream is evenly mixed. The cooling tank is completely drained and sanitized after every 4th milking (every 2 days) at minimum. After milk is cooled, tested and cleared safe we jug and store in our commercial Artic stainless steel side by side all fridge that maintains a temperature of 34 degrees and has a digital reading until delivery day.