This is the physical smashing of the milk fat particles into smaller fat particles, so that the fat particles do not rise to the top, but remain in even suspension throughout the milk. This ensures the colour is consistent (there is no cream at the top of the container, or cream line). However, there are health concerns that the body cannot deal with these very fine fat particles that can pass straight into the bloodstream causing health problems. The Benefits of Raw Milk
It is claimed that only raw milk has the following health benefits:
“Raw milk contains multiple, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria. One of our customers has a child who had a lump caused by bad bacteria that antibiotics wouldn’t clear up. Their consultant suggested raw milk, as part of the child’s diet, and within three months, the infection had gone”
“Raw milk consists of important enzymes that aid in assimilating the nutrients present in milk. Possibly the most important is lactase enzyme that helps digest lactose milk sugar. We have lots of customers who thought they couldn’t have dairy as they are lactose intolerant, really enjoying milk again. Maybe it’s a case that they are pasteurized milk intolerant?”
“Raw milk serves as one of the best sources for calcium consumption.”
“One of the major raw milk drinking advantages is that it contains the beneficial bacteria both in terms of gut health and fighting infection, which otherwise get destroyed, when the milk undergoes pasteurisation process.”
“Drinking raw milk could reduce children’s risk of suffering allergy-related conditions such as eczema and hay fever. This seems to be the main medical reason for people wanting raw milk today. Milk straight from the cow is full of bacteria. These all get killed by pasteurization, resulting in pasteurized milk containing lots of dead bacteria. Is it true that as these dead bacteria decompose and breakdown in pasteurized milk they release histamine that can cause eczema? We have lots of customers that have told us that within three weeks of having our raw milk, their eczema has gone.”
Milk has sugar for energy in the form of LACTOSE (80% of the carbohydrate in milk) which, studies have found, does much less damage than glucose to teeth. Milk also contains casein which is a phosphoprotein and considered to be a protective factor in teeth health to prevent caries. It does this by it’s ability to concentrate calcium and phosphorus in the plaque with the effect of reducing some of the plaque bacteria. Furthermore, when milk is from organic grass fed cows, which is usually the case with certified raw milk, the calcium in the milk is of the highest quality. That means your body will be able to make the most use of it to produce strong teeth and bones.
Our raw milk is a very different product to the pasteurised, homogenised milk you can buy in a supermarket. It will be very fresh, as nature intended and direct from the farm. Its taste will be pure. The milk will be bottled as fresh as possible. To really enjoy your milk, follow these tips:
Put the bottle of milk immediately into a fridge, and keep below 4C. Remember raw milk has not been pasteurised and should be kept cold. If you have more milk than you will use in the first three or four days of receiving your milk, we suggest that you freeze the surplus milk so that you have fresh milk later on in the week. Freezing does not affect the milk quality, but do allow room for it to expand.
Raw milk is not homogenised. Therefore, if left overnight in the fridge, the cream will rise to the top.