We had a terrific meeting in Harrison at Little Falls Farm, a pretty unique place that produces 100% organic cheese by producing and using their own home-grown rennet.
Mark and Kevin from Pineland Farm gave a demonstration of titration (acid meter) and calibration of a pH meter. They will also bring some quality control tests they run, as well as some bacteria/coliform plates of raw milk.
This just came into the Guild mailbox:
“I make yogurt in a licensed creamery and we’ve been seeing huge (infinite?) shelf lives for our yogurt, upwards of four weeks in the fridge, with a tangier taste but nothing evil going on. We’re currently putting a 2-week expiration date on our yogurt that we sell in stores, but we are tempted to make this date longer or to change wording so that retailers feel comfortable letting stock hang around. I’m curious to see if anyone in the cheese guild has had any experience with this issue, as there apparently aren’t any state guidelines to which we can refer, and the MMDC doesn’t bring up shelf life, either.
Thanks very much for any help you can offer.”
The full title:
Last Action: VOTED, Mar 31, 2011, Ought Not to Pass
Scheduled for Hearing: Tuesday, March 22 @ 1:30pm, Cross Office Building, Room 206 (Ag Committee room) in Augusta