By Brandy Raymond
October 23, 2024

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Behind the Scenes at Pineland Farms Dairy: Milk Receiving & Quality Control

When you think of the delicious cheeses crafted at Pineland Farms Dairy, it’s easy to picture the finished product on your table. But behind every bar cheddar or block of gouda is an essential process that begins with receiving high-quality milk. To learn more about how Pineland Farms ensures milk quality from farm to cheese, I spent some time in the Milk Receiving Department with Jesse Michaud, our certified Fluids Operations Specialist.

The Journey of Milk: From Farm to Dairy

The milk we use for our award-winning cheeses comes from local farms, where cows are typically milked twice a day. Depending on each farm’s production, a milk truck arrives at least every other day to collect the fresh milk. That’s where Jesse steps in.

“We receive two to three loads of milk each week for the cheese-making process,” Jesse explained. Each truckload is brought into the receiving bay, and the process of ensuring that milk meets our high standards begins immediately.

Ensuring Milk Quality: Testing and Safety Procedures

As I watched Jesse work, it became clear how much attention to detail is involved in receiving milk. I learned that in Maine, milk sampling and testing can only be performed by state-certified personnel, and Jesse is one of them. The certification process ensures that individuals are trained to properly handle, sample, and test milk to meet state regulations. This is essential for maintaining both milk safety and the high quality of the products that end up on your plate.

“As soon as I get the truck in the bay, I take samples with a dipper so I can do my snap testing on the milk to check for antibiotics,” Jesse shared. “I also check for any foreign material that can cause a good load of milk to be bad and get rejected.” Maine’s certification helps ensure that the person handling these tests is knowledgeable about state and federal milk quality standards, which guarantees that only the best milk makes it through the doors.

Jesse’s work includes taking three samples of each milk load—one for testing contaminants, one for antibiotics, and one as a backup. The milk’s temperature is also crucial: “If it’s above 4.5°C, we have to reject the whole load and send it back to the farm,” Jesse explained.

 

Next, Jesse demonstrated how the Milk O Scan FT1 machine analyzes the milk. “One of the samples I take is for the Milk O Scan, which tells me the butterfat, density, total solids, lactose amount, and even the freeze point,” Jesse said. This step helps guarantee that the milk is just right for making high-quality cheese. Higher butterfat, for instance, means a better cheese yield.

In addition to these tests, the pH level of the milk is carefully monitored, with an ideal range between 5 and 7 to ensure optimal freshness. Jesse also uses a Waverly Oscilllator to further check that the milk is free from contaminants such as dirt or debris, safeguarding the quality of the final product.

A Day in the Life of Milk Receiving

Jesse’s role extends beyond just receiving milk. He’s responsible for maintaining a clean and safe environment in the milk receiving area. “In the down time when I do not have a truck, I am ensuring our product quality through steps like inspecting gaskets and hoses,” Jesse said. “Sanitation of the tanks when empty is very important.”

I also learned that once a milk tank has been cleaned and sanitized, a 72-hour timer starts. This system ensures that milk is never stored for too long. “We have 72 hours from when the tank gets washed and sanitized—a timer starts, and our system will not allow you to use any milk that has been in a tank for more than 72 hours,” Jesse explained.

When he’s not handling milk, Jesse wears many hats around the plant. “If I’m all caught up with receiving, I switch hats and become a maintenance worker,” he said. “I’ve been in the cheese room, pack-out, and cut-and-wrap. I like knowing how everything works in this plant.”

Overcoming Challenges in Milk Receiving

The milk receiving process doesn’t come without its challenges. Jesse explained that one of the more difficult parts of his job can be dealing with equipment malfunctions. “Some of the challenges that I face at the plant can be needing to replace a whole motor that drives a key component, to tightening a zip tie,” Jesse said.

Despite these challenges, Jesse and his team are always prepared. “We keep a fully stocked parts list from motors to zip ties and fittings of all types, sizes, and shapes,” he explained. This proactive approach ensures that everything runs smoothly, even when problems arise.

A Memorable Moment in Milk Receiving

While learning about the milk receiving process, Jesse shared one of his more memorable experiences on the job. “It was my third day, and I was drenched in milk!” Jesse said, laughing. “I undid the clamp too fast and BAM! Trust me, the whole milk bath thing is overrated.”

Despite the occasional milk mishap, Jesse’s enthusiasm for his work was clear. “I can say that I have enjoyed and do enjoy working at Pineland Farms. The cheese is absolutely delicious—my family and I enjoy it very much on a daily basis.”

Supporting Local Farms and Sustainability

As I wrapped up my visit to the milk receiving department, it was clear that the work Jesse and his team do is critical to both our quality and our mission. By testing and tracking each batch of milk, the team ensures that milk from different farms meets consistent quality standards. This is key to producing the rich, flavorful cheeses that Pineland Farms is known for, while also supporting our local farms.

Every batch of milk is carefully analyzed, stored, and handled with care. The team also ensures that the milk trucks are washed, sanitized, and sealed before heading back out to pick up the next load of fresh milk. This attention to detail helps Pineland Farms uphold our commitment to sustainability and local farming.

Conclusion

My time in the milk receiving department gave me a new appreciation for the work that goes into every step of our cheese-making process. From the moment the milk arrives at our facility to the final tests performed by our certified team, the commitment to quality is evident. Next time you enjoy a slice of Pineland Farms cheese, you can feel confident that every bite starts with the hard work and passion of people like Jesse Michaud.