Pasteurized milk and raw milk differ primarily in their processing methods.

Pasteurized Milk:

Pasteurization is a process that involves heating milk to a specific temperature (usually around 161°F or 72°C) for a certain period of time to kill bacteria. This heating process can destroy essential nutrients and alter the natural composition of the milk.

Raw Milk:

Raw milk is milk that has not undergone the process of pasteurization. It is directly obtained from the cow or other mammals and is consumed in its natural state.

Raw milk contains beneficial enzymes, bacteria, and other nutrients that are destroyed during pasteurization process.

1. Nutrient Retention: Raw milk retains its natural nutrients, enzymes, and probiotics that are destroyed during pasteurization, promoting better overall health.

2. Enhanced Digestion: The beneficial bacteria and enzymes in raw milk support healthy digestion and may alleviate symptoms of lactose intolerance.

3. Improved Immunity: Raw milk contains immune-boosting components that may help strengthen the body's defenses against infections and diseases.

4. Reduced Allergies: Some individuals report a reduction in allergies and asthma symptoms after switching to raw milk due to its natural components.

5. Better Taste: Many people prefer the taste of raw milk, finding it richer and more flavorful compared to pasteurized milk.

Casein is the largest group of proteins in milk, making up about 80% of the total protein content. There are several types of casein in milk, and beta-casein is the second most common. Beta-casein exists in at least 13 different forms.

The two most common forms of beta-casein are A1 and A2.

A2/A2 milk refers to milk containing only the A2 type of beta-casein protein, as opposed to the more common A1/A2 combination found in conventional milk. This distinction arises from genetic differences among cattle breeds.

Milk from cows with A2/A2 genetics is believed to offer several potential health advantages. Some studies suggest that A2 milk is easier to digest for individuals who may experience discomfort with conventional milk. This is because the A1 protein found in traditional milk has been associated, in some research, with digestive issues like bloating and discomfort.

Products can be delivered or picked up directly from our farm. See our Farm Market Page for more details.

When it comes time to collect the milk, we take great care to maintain strict hygiene standards. Our milking equipment is thoroughly cleaned and sanitized before each use to prevent any contamination. We also wash the cows' udders and teats with warm water and iodine to remove any dirt or bacteria.

Once everything is clean and prepared, we hand-milk our cows (hands are washed in an iodine solution). The milk is collected from the cow into a sanitized stainless steel pale, then transferred to another sanitized stainless steel container with a lid before transported.

From there the fresh raw milk is promptly flash-chilled to preserve its freshness and quality. The milk is then carefully strained over a filter to remove any impurities and immediately transferred to clean, food-grade containers for storage.