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Delavan dairy farm's milk ranks among nation's best

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Thomas F. McClellan

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McClellan dairy farm

McClellan dairy farm outside of Delavan has recently won a national award for the quality of it's milk.

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DARIEN TOWNSHIP — If you commute between Janesville and Delavan, you’ve probably driven by McClellan Farms a million times without noticing.

Little did you know you were driving past some of the highest-quality milk in the nation.

Hoard’s Dairyman magazine and other dairy industry leaders this month recognized 46 American dairy farms in an annual milk quality contest.

Of those, seven were recognized as “platinum” winners.

McClellan Farms, W7803 W. Highway 11, Delavan, was one of the platinum winners.

The farm looks like many others in Rock and Walworth counties.

But owner Tom McClellan’s attitude sets him apart, said Greg Siegenthaler, director of milk procurement for Grande Cheese Company, which is headquartered in Lomira.

“Tom’s attitude is exceptional,” Siegenthaler said. “I believe milk quality is an attitude that defines an individual’s expectation for the food product they are producing.”

McClellan’s milk is shipped to Grande’s plant in Juda and made into Italian-style cheese. Grande nominated McClellan for the award.

The average herd size in the platinum category was 173 cows. McClellan has 520 cows plus 440 heifers in his herd.

Judges consider milking techniques, herd health practices, cow bedding and other factors.

At the top of the list is somatic cell count.

Somatic cells are the cells left behind when a cow fights off an infection, Geiger said. The lower the number, the healthier the cow and the better the milk, he said.

“Milk that’s high in quality and that’s low in somatic cell and bacteria counts lasts longer on the store shelf,” Geiger said.

McClellan’s cows produce milk with about 88,000 cells per milliliter, McClellan said. In the Midwest, the average somatic cell count is 275,000 cpm, he said.

A lot of different factors go into keeping that number low, McClellan said.

Just like people, cows need good food and rest to stay healthy. McClellan beds his cows on sand, and they have access to food all day long.

“Happy cows are either eating, lying down, being milked or on their way to one of those things,” McClellan said. “A happy cow is a bored cow.”

The barn is scraped clean three times a day while the cows are out being milked.

In the milking parlor, the cows’ udders are wiped clean and sanitized before each milking.

“Just like you wash your hands before you eat dinner, every cow is prepped and is as clean as possible … so the milk is as pure as possible,” Geiger said.

At least two people milk during each of the three shifts on McClellan Farms. They wipe down each cow’s udder and manually draw a little milk for a visual check before the machine is attached.

The cows are milked quickly and the machines removed as soon as possible, McClellan said. This reduces irritation, he said. Milk is tested regularly for somatic cells and bacteria.

Milk from cows that have been treated with antibiotics is disposed.

When milking is complete, workers apply a moisturizing sanitizer to each cow’s udder. They use different products depending on the weather, McClellan said.

Recently, he’s tried a powdered sanitizer to keep udders dry in cold weather, he said.

A veterinarian visits the farm at least four times each year to monitor milking practices and make suggestions, McClellan said. Other consultants help in other areas of herd health, he said.

McClellan said it takes a lot of support to reach his goal of producing excellent milk. He’s thrilled to be recognized in Hoard’s Dairyman, he said.

“You’ve read those names over the years and think, ‘They’re really something,’” McClellan said. “It’s nice to think maybe we are, too.”