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The Full Story
Why Raw Milk?
There is a lot of great resources and articles at Raw Milk Institute.
A link to their website is Here: we highly recommend going through their materials
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Some of the benefits of raw milk are:
Beneficial Enzymes
Diverse Probiotics
Lactase-Producing Bacteria
Healthy Fats
AA,CLA,DHA, + EPA
Proteins
Bioavailable Vitamins
Bioavailable Calcium
Bioavailable Phosphorus
IgA/IgG Immunoglobins
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All of these are either Damaged, Destroyed, or at greatly reduced rates in pasteurized milk
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We offer raw milk from our farm store. Orders can be placed on our website and added to your pre-arranged weekly drop.
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For nearly all of history, the normal way to consume milk was in its raw form
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In the early 1900s there was an outbreak of bovine tuberculosis that was spread through the consumption of milk.
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Having no other prevention method, producers began pasteurizing milk to reduce the spread of tuberculosis.
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As time progressed and modern agriculture practices veered towards methods of mass production, the safety of consuming conventional milk in its raw state DECREASED, leading to a science based movement against the consumption of raw milk, and eventually the legislature that made it illegal for dairy's to sell raw milk
Thankfully our knowledge about sanitation has improved since the 1900s when doctors debated whether sanitation was necessary between surgical operations.
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Tuberculosis can be tested for by bloodwork before a dairy cow is added to a herd, and with sanitation practices veered towards producing a raw milk product, raw milk has achieved higher safety than pasteurized dairy products.
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For more information please see Raw Milk Institutes articles showing the CDC outbreak and death reports on pasteurized milk products, vs the non-pasteurized milk products Here
Our Practices
Our dairy methods reflect the practices we have learned to produce safe raw milk to the very best of our ability.
Because of this we have our cattle blood tested to ensure they are TB free.
We have a mobile milking parlor so that each day the milking is done on a new spot, reducing the risk of pathogen incubation or contamination.
We do not feed any silages or grains to our cattle. Feeding either of these creates an acidic state in the rumen of the cattle, culturing strains of bacteria that are not killed in our stomach acids. Feeding either of these does not ensure an unsafe product, but eliminating them decreases the chances of harmful contamination - enough reason for us to eliminate them!
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Sanitization of all milking tools and supplies is taken seriously and meticulously followed. Checklists are used to ensure that we do not miss anything EVER. Just like a pilot doesn't have the option to miss something when flying you in a plane, we take your safety seriously and use like-practices to ensure that no safety measure is forgotten.