From Somatic Cell Counts (SCC) to bacteria counts to component testing, the multitude of tests to be performed on milk samples seem to be endless. At times, SCC may seem like the end-all be-all for milk quality, yet there are many more tests used to determine quality and the pay price on your milk check. Bacteria counts—on raw, pre-incubated, and lab pasteurized milk—are tests performed by the Novi laboratory to help determine milk quality. Here’s what you need to know about these bacteria counts, what they mean and how you can improve your results:

Raw Bacteria Count – RBC

Overview: RBC is also sometimes referred to as PLC or official. Prior to testing, milk samples are maintained at 32 to 40 degrees Fahrenheit and then tested on the BactoScan. The BactoScan is an instrument that electronically measures the bacteria levels in milk.

Testing frequency: Once per month minimum, tested more frequently by request.

Premiums: Premium of 5 cents per cwt. is added if raw result is equal to or below 10,000 Colony Forming Units (cfu) per millimeter (mL). There will be a deduction of 10 cents per cwt. for a raw result greater than 100,000 cfu/mL. For more information on premiums, see page 33. The required test performed each month is also a regulatory test. The bacteria count for each producer is shared with the Michigan Department of Agriculture and Rural Development as a requirement of holding a Grade A permit. It is illegal to sell milk with a RBC greater than 100,000 cfu/mL.

Ways to improve results on the farm: High RBC results can be related to poor cooling in the bulk tank; warmer temperatures allow bacteria to multiply faster than cooler temperatures. Dirty milking equipment can also impact these counts. It is also important to ensure udder prep is satisfactory. On rare occasions, a cow can shed enough bacteria in her milk to elevate this count, these cows can be identified by a high SCC.

Pre-Incubated Count – PIC

Overview: To perform this test, the milk sample is pre-incubated at 55 degrees Fahrenheit for 18 hours prior to testing it on the BactoScan. The 55 degrees Fahrenheit incubation is an optimal growth temperature for psychrotrophic (cold-loving) bacteria. An elevated result could indicate the presence of a spoilage organism.

Testing frequency: Once per month minimum, tested more frequently by request.

Premiums: Premium of 5 cents per cwt. is added if PI result is equal to or below 20,000 cfu/mL.

Ways to improve results on the farm: Hot water used for Clean In Place (CIP) milking equipment should be 160-180 degrees Fahrenheit at the faucet, as milking equipment cleanliness is critical to achieving a good score on this test. Key places to check for cleanliness of milking equipment include: receiver, milking claws, inflations, swingline and bulk tank. The bulk tank should also be cooled to less than 40 degrees Fahrenheit within one hour of the end of milking. Elevated temperatures allow bacteria to multiply more quickly. Poor udder prep can elevate bacteria levels as well, be sure to check the filter sock after each milking shift, a clean sock with little debris will reflect adequate udder prep.

Lab Pasteurized Counts – LPC

Overview: The LPC is the number of bacteria per ml of milk which survive laboratory pasteurization at 143 degrees Fahrenheit for 30 minutes. Thermoduric bacteria can survive pasteurization because they have developed mechanisms to resist heat and other lethal agents such as sanitizers. Most of these bacteria have an ability to create a protective shell called a spore making it very tough to kill. When looking at the results in the mailer or on the MMPA website, this test is referred to as “PAST.”

Testing frequency: LPC tests are performed by request of the member. Several customers also request/require LPC results on all members serving their facility.

Premiums: LPC is not a regulatory test and there is currently no premium for LPC results.

Ways to improve score on the farm: Prevent higher LPC results by checking the rubber components of equipment, such as milk hoses and line gaskets, for cracks and cleanliness. Any leaky gaskets should be replaced immediately. As rubber parts age, cracks start to form and bacteria collects in those cracks. Overall cleanliness of equipment can also improve results. Extended milking time of eight hours or more can lead to higher LPC results because the longer milking period creates a warmer environment for bacteria to multiply quickly. It is important to change the filter sock every four to five hours and perform at least two complete washes every 24 hours.

This article was originally published in the January/February 2022 issue of the Milk Messenger. Subscribe »

By Tom Downey, MMPA Chief Financial Officer

In 2021, MMPA continued strengthening our overall financial position in a variety of ways, an accomplishment the entire MMPA staff contributed to. Though I recently joined MMPA as chief financial officer earlier this year, in this time, I have enjoyed working alongside MMPA’s staff, board of directors and independent auditors to ensure your cooperative is in good financial health.

In the past year, we marketed 4.7 billion pounds of milk, a 3 percent increase year-over-year. Despite the growth in volume, we were able to reduce our controllable costs relative to last year by undertaking multiple expense rationalization exercises. These expense reduction efforts were accomplished via teaming across multiple MMPA departments and represent a significant win given the current inflationary environment.

Looking towards our balance sheet, we have reduced our debt to the lowest level in the past 10 years while also continuing to increase our equity position. Driven by the health of our balance sheet, MMPA made a strategic decision to reduce our net savings in 2021 relative to historical targets which allowed MMPA to return more cash to our members.

MMPA’s long-term debt to equity ratio, an industry standard used by lenders to determine the risk associated with lending to an entity, is extremely strong relative to other market participants. You can think of this value as how much of the co-op’s assets are owned by our members, versus how much is owned by our lenders. Our current debt to equity ratio poises us for future growth, ensuring that we’ll be able to have access to capital markets to facilitate growth opportunities.

As a result of reducing controllable costs and strengthening our balance sheet, the market adjustment was reduced compared to the previous fiscal year. MMPA also paid $23.6 million in producer incentives, returned patronage of $1.4 million to members and distributed 2011 equity of $4.2 million.

During fiscal year 2021, we saw a tightening of the milk market relative to recent historical levels. A number of market dynamics contributed to this tightening (labor shortages, the Glanbia plant reaching full capacity, etc.), but the reduction in available supply has allowed additional plant capacity providing greater flexibility to service our customers.

Overall, MMPA is in a solid financial position that sets us up for future success. Our entire team will continue to take deliberate and measured actions to ensure that we continue to market our members milk to the greatest advantage possible. Thank you to all MMPA members for the opportunity to work for and serve you. I’m excited for what the future has in store.

This article was originally published in the January/February 2022 issue of the Milk Messenger. Subscribe »

Ryan and Katie Schumacher

Hometown: Kingston, MI
Local: Deford/Clifford-Mayville
District: 7

Ryan and Katie Schumacher are not afraid to jump in and take charge in leadership positions within their community. Ryan and Katie are active in Bay County Farm Bureau and their local counties’ 4-H programs. They are also parents to toddler Trey, and soon-to-be parents to a new baby Schumacher due March 2022! The future of their farm keeps them on their toes and gives them long-term perspective on the decisions they make today.

Q&A:

Q: What do you love about being a farmer?
Being able to supply quality, nutritional food for my community.

Q: What’s the key to running a dairy farm?
Flexibility.

Q: What’s your favorite chore?
Feeding calves. Who doesn’t like baby calves?

Q: How can someone easily improve their milk quality?
Knowing their herd. By knowing your herd, you can improve genetics and improve overall herd health.

Q: Describe your farm management style in three words.
Improvement never stops.

Q: If you were given $1 million to invest in your farm, what would you do with it?
Improve heifer facilities and our feeding program.

Q: What does your farm look like in 30 years?
Hopefully helping and overseeing the next generation take over the farm and guiding them in managing a successful farm that my parents put their heart and soul into starting.

On Their Farm

The Schumachers know what it takes to implement change on a dairy farm all for the sake of better milk quality. They started milking in their family’s stantion barn and recently transitioned to two robots on their farm in Kingston, Michigan. This change, paired with upgrading their production record system and using the Central Star breeding program has set them up for greater genetic potential and better milk quality.

This article was originally published in the January/February 2022 issue of the Milk Messenger. Subscribe »

As we continue to face a labor shortage across the country, it’s arguably more crucial than ever before for farms to invest in their employees. An easy way to help retain the employees your farm currently has is to ensure that in addition to being respected and valued, they are properly trained in how to do their everyday tasks with opportunities to continuously learn and improve.

MMPA offers Dairy Care Academy, a free animal care training program for farm owners and employees. Designed to help farms meet the Farmers Assuring Responsible Management (FARM) program training requirements, it also educates employees and improves on-farm performance.

In-Person Training

Throughout the month of February, MMPA members can send employees or family members to in-person Dairy Care Academy trainings in Lansing, Michigan on February 15 and in Clare, Michigan on February 23. The interactive, day-long training is broken into three sessions: milking practices, dairy stockmanship and calf care.

During the event, participants will watch demonstrations, participate in hands-on activities and receive a free lunch. Participants in attendance go back to the farm with a printed certificate of completion and each member farm will receive a list of their employees who attended to meet FARM program training documentation needs.

Registration is required to attend and can be completed at https://bit.ly/DCARegistration22. To learn more, visit mimilk.com/DCA or contact your member representative.

Virtual Training

For those who are unable to join the in-person sessions, members and employees can enroll in a virtual Dairy Care Academy training scheduled for February 24. This training opportunity is a virtual replication of traditional Dairy Care Academy programming that will include live training covering the traditional topics of milking practices, dairy stockmanship and calf care.

Just like during an in-person training, participants can ask questions, interact with speakers and will receive a certificate of completion. Each member farm will also receive a list of their employees who attended to meet FARM program training documentation needs.

Registration is required to attend and can be completed at https://bit.ly/DCARegistration22. To learn more, visit mimilk.com/DCA or contact your member representative.

Online, On-Demand Training

MMPA members also continue to have access to an on-demand, FARM program compliant online training platform that covers the traditional Dairy Care Academy topics of milking practices, calf management and dairy stockmanship along with the latest FARM program required training areas of euthanasia, non-ambulatory animal management and fitness to transport.

The six different topics are complete courses with videos and resources compiled by the MMPA Dairy Care Academy team from reputable sources, making it easy for members and farm employees to complete the course relevant to their role on the farm, take a quiz covering what they have learned and receive a printable certificate if they score 80 percent or better on the quiz.

This training resource is available year-round for unlimited use whenever a new employee is hired, retraining is necessary or simply to brush up on your skills. To access the online platform, visit the Member Portal and select the Dairy Care Academy link on the homepage or ask your member representative for details.

Successful dairy operations rely on quality employee training to keep all animal caretakers on task and performing best practices. Dairy Care Academy teaches farm employees how to provide excellent care to animals, preventing cutting corners and improving adherence to best practices. Farms that benefit the most from training are those that commit to incorporating best procedures taught to employees on their farm. Setting expectations and evaluating adherence to procedures long-term are surefire ways to build a successful farm team.

This article was originally published in the January/February 2022 issue of the Milk Messenger. Subscribe »

Superior Dairy brings 100 years of entrepreneurship to MMPA through recent acquisition.

Just southwest of Canton, Ohio, one unassuming plant has sparked change within the dairy industry. Known for the unique cubic shaped milk gallons, Superior Dairy has taken what we know about traditional dairy products and traditional packaging and transformed them to build greater opportunities. And as of the start of 2022, these innovations, this business and these opportunities are now part of the MMPA family. 

Building on a partnership formed seven years ago, Superior Dairy, along with two other LEL Operating Company subsidiaries (Creative Edge Design Group, Ltd., and LEL Logistics, Inc.), recently became wholly owned subsidiaries of MMPA.

“Our intent is for this acquisition to drive change and bring greater value to member-owners. Bringing Superior Dairy into the MMPA family will be a continuation of the course we have charted toward business development and innovation,” MMPA President and CEO Joe Diglio said.

With drive and determination as signature attributes for Superior Dairy, the acquisition will further inject this change into MMPA.
“When most industries start to change, others will hit that little bump and stop. We find a way to continue to change, grow and drive. That’s the best part about this whole company,” Greg Soehnlen, who served as president and CEO of LEL Operating Company prior to the acquisition, said. With LEL Operating Company subsidiaries now under the MMPA umbrella, Greg Soehnlen has joined the MMPA leadership team as Chief Operating and Business Development Officer.

A Century of Entrepreneurship

Founded in 1922, Superior Dairy will turn 100 years old in 2022 and was up until recently a family-owned business. Greg Soehnlen’s father, Dan, was Board Chairman of LEL Operating Company and is part of the third generation leading the business. He attributes the growth and success of Superior Dairy to the family’s entrepreneurial spirit.

“Our business comes from a very entrepreneurial background. Back in the early part of the last century, my grandfather came over from Alsace- Lorraine in France to start making brandy,” Dan Soehnlen said.

Then prohibition came and the brandy- making business ground to a halt. After watching his business go down the drain, Dan Soehnle’s grandfather, Joseph, made a crucial pivot to dairy.

“In order to feed his family, he made a business deal with local farmers and got himself a small pasteurizer and small set of bottles and horse and wagon. That was the start of Superior Dairy,” Dan Soehnlen said.

Through most of the twentieth century, Superior Dairy operated as a traditional dairy servicing Northeast Ohio. They produced the standard milk gallons, half gallons and ice cream and novelty products. Then in 2002, Superior Dairy launched their first innovation:
the caseless gallon.

“Being the entrepreneurs we are as a family, we said there needs to be a better way for the industry. And that’s when Greg became heavily involved in the business. We started this inventive business model that has led to a break in success for Superior Dairy,” Dan Soehnlen said.
Greg Soehnlen said the company was faced with competing against much larger companies within the industry and decided to create a new business model. “That’s where we developed caseless shipping and flexible filling, without a milk crate, to ship milk quite a bit further. We expand our territory from the traditional 200-mile radius to a 2,000-mile radius,” he said. “That’s what we’re doing today.”

Today, Superior Dairy products can be found in 44 states and includes gallons and half gallons of milk, buttermilk, sour cream, cottage cheese, ice cream and decorated ice cream cakes. Most of their products are produced as private label, which means they are sold at retail under the brand names of other companies. Even if the name “Superior Dairy” isn’t on the label, their products can be identified with plant code 39-13.

Building Success through Innovation

Greg Soehnlen says they are able to service a large territory and stand out in the marketplace through innovation. With over 45 patents under their name, Superior Dairy had developed unique processes and transformed their manufacturing operations, from the way the bottle is produced to how they fill and palletize.

Creative Edge, another former LEL Operating Company subsidiary joining MMPA, develops and designs the innovations by operating a strategic think tank.

“We’re always looking out one, five and 10 years. We massage that business model through the innovation cycle. We like to have lofty vision about where we want to see the industry go. Then we communicate that vision to our customers, so they see where we’re going,” Greg Soehnlen said.

Brad Parks, president of Creative Edge, says he works with operations, distribution and all functions of the business to execute new innovations for Superior Dairy. “I am charged with taking Greg’s crazy ideas and finding a way to implement them in a way we make money at the end of the day,” Parks said. “We like to work with our customers and really take an idea to market.”

Superior Dairy’s customers are primarily retailers, including membership-only retail warehouses. Greg Soehnlen says their relationships with customers is not a traditional buy-sell relationship. “There’s an element of progressiveness, element of partnership and element of innovation and change we try to bring to the customers,” he said.

A Future with MMPA

Superior Dairy and MMPA forged a strong partnership over nearly seven years of working together. Combining forces with the acquisition will create a larger, stronger organization with a collective team of 625 employees, four manufacturing locations and a united approach to market member milk.

“Throughout our relationship with Superior Dairy, I have worked alongside Greg to develop synergies between our two organizations. Together, we identified that MMPA and Superior Dairy are united on how we want to go to market, our core values are aligned, and we are committed to the same vision,” Diglio said.

Greg Soehnlen says he sees the alignment evident in how the teams of the two organizations have come together. “When you get our senior team and MMPA’s senior team together, you see the mesh and integration. That is one key thing that I was always say is very important for us to continue to drive. The second thing is MMPA’s farm staff and our field staff, our quality department and MMPA’s quality department are very connected and aligned,” he said.

“Blending MMPA leadership with Greg and the team from Superior Dairy will enable MMPA to create new and innovative opportunities for our combined business,” Diglio said.

For Parks, high quality milk continues to be crucial in making it all work. “Everything starts with the milk and the high quality, which MMPA is known for. That’s what attracted us to MMPA was high-quality milk. We like to say we’ve got nothing without milk. We recognize that that as a key thing, that it starts with quality dairy products,” he said.

Looking ahead, Greg Soehnlen is looking forward to bringing in key customers through the combined organization. “We’ll get hot and heavy on customer growth and product growth. We are going to integrate customers to what we know and what MMPA has to offer. In the process
of bringing food from the farm to consumer, we’ll close that loop in a highly powerful way,” he said.

Dan Soehnlen says he see the acquisition as a great opportunity to build on his family’s success. “To be part of MMPA is like the dream of an entrepreneur,” he said. “MMPA is just what this company needs to team up with to be very, very strong. We can be national—not just Michigan and Ohio—national. We’re in 44 states today, there’s no reason we can’t be in 50.”

This article was originally published in the January/February 2022 issue of the Milk Messenger. Subscribe »