- Sunset Acres Farm —
- 75 gallon bulk tank all working Used here for 4 years. Great starter tank. $600
- 100 and a 150 gal bulk tanks Never run here but running when removed from farm. Still have freon in them so that is a good sign!! Could be used for vats or whatever your mind could think up. I have many ideas. $250 each
- Large hot water heating unit for cheese plant. Actually a swimming pool heater! Ran everything here and cheaply. Needs to be installed out of doors and we didn’t have the room anymore. Many new parts. Cost over $2,000 will sell with many installation parts for $700.
- Just bought many reg. Sannens from a milking herd that shows some not the other way around. Excellant bloodlines. Great herd buck prospects and some does. KIDS
- Also many purebred Alpines this year. Many from Tom Cox bloodlines. Some does are 12 years old so that says a lot! Contact us at firstname.lastname@example.org.
Monday, April 6 @ 10am – Dept. of Agriculture, Cony Rd. Warehouse, Augusta
According to Don Hoenig, our host, the building is ” on Cony Rd. south of route 17 about half a mile on the left if you’re heading south.” According to Google Maps it’s at 333 Cony Rd.
The agenda for this meeting will include:
May 11 – U of Maine Cooperative Extension, Orono (Sanitation Workshop)
*Now Full; No Longer Accepting New Registrations*
Sanitation Training & Introduction to HACCP for Cheese-makers
May 11, 2009
McIntire Room, Buchanan Alumni House; UMaine, Orono campus
Time: 10:00am – 4:00pm
Lunch is provided. Free for Maine Cheese Guild Members
$10.00 for non-Guild members
Please register with Melissa Potts via email: email@example.com or by calling toll free: 1-800-287-7170, as we have a registration limit of 30 people.
If you do not have internet access, please call Melissa for a campus map.
10:00am – Registration
10:30am – Beth Calder (Extension Food Science Specialist) will discuss bacteria, bacterial growth and food safety.
11:15am- Gary Anderson (Extension Animal and Bio-Sciences Specialist) will discuss farm and milk room sanitation, cleaning equipment, recommended water temperatures, appropriate cleaning/sanitizing products and how to use them, quality testing and thoughts from a dairy inspector’s perspective.
Break at 12:30pm – Lunch will be provided.
Resume with Gary’s talk at 1:15pm.
1:45pm – Barbara Brooks (Seal Cove Farm; Lamoine, ME) will discuss sanitation from the farm/cheese processing perspective; what has worked for her and problems she has encountered and what she has done to correct the situation.
2:30pm – Beth will discuss recommended cleaners/sanitizers for the cheese-room and FDA recommendations at what level to use.
3:00pm – Beth will briefly describe HACCP principles and how to incorporate HACCP into your cheese-making process along with worksheets to take home.
4:00pm – End of training/Questions & answers.