FAQ
A2 milk is a type of cow’s milk that contains only the A2 beta-casein protein, rather than the more common A1 and A2 proteins found in regular milk. Some people find A2 milk easier to digest.
A2 milk is tested through a genetic test of the cows. The test identifies whether the cows produce only the A2 beta-casein protein. Milk from these cows is then processed separately to ensure it is purely A2.
Benefits of A2 milk include easier digestion for some people who experience discomfort with regular milk. It may reduce symptoms such as bloating, gas, and stomach pain that are sometimes associated with A1 protein.
Low vat pasteurization involves heating milk to a lower temperature (usually around 145°F) for a longer period (about 30 minutes). This method helps retain more of the milk’s natural enzymes and nutrients compared to high-temperature pasteurization.
Unlike high-temperature short-time (HTST) pasteurization, which heats milk to 161°F for 15 seconds, or ultra-high temperature (UHT) pasteurization, which heats milk to 275-300°F for a few seconds, low vat pasteurization uses a gentler process. This preserves the milk’s natural flavor and nutritional content better.
We chose low-vat pasteurization over raw milk to balance quality, safety, and shelf life. Low-vat pasteurization gently heats the milk to eliminate harmful bacteria while preserving more of the natural flavors and nutrients compared to higher-temperature pasteurization methods. Additionally, this process extends the shelf life of our milk, allowing us to offer a product that is delicious, safe, and lasts longer for our customers to enjoy. We also opted for this method to avoid the additional regulations, insurance, and other requirements associated with distributing raw milk.
Non-homogenized milk is milk that has not undergone the homogenization process, which breaks down fat molecules so they stay integrated rather than separating. In non-homogenized milk, the cream rises to the top.
Non-homogenized milk has a natural cream layer on top, while homogenized milk has a uniform texture throughout. Non-homogenized milk retains its natural structure and is often considered more flavorful and rich.
Shaking non-homogenized milk mixes the cream back into the milk, ensuring a consistent texture and taste throughout. Without shaking, you might end up with very creamy milk at the top and skim milk at the bottom.
We chose to sell in plastic jugs instead of glass because the model of using glass is much more labor-intensive, especially if we were to scale up. After seeing the behind-the-scenes process of selling in glass, we quickly realized it wasn’t for us. Additionally, using plastic jugs allows us to offer local milk at a lower cost. Plastic jugs reduce production expenses, such as washing and handling returned bottles, and they are significantly cheaper than glass bottles. This means we don’t have to pass those extra costs on to our customers. Given the current economy, we felt it was important to focus on making fresh, local milk more affordable and accessible to more homes.
Keeping milk cool under 40 degrees slows down the growth of bacteria, ensuring that the milk stays fresh and safe to consume. Proper refrigeration helps maintain the milk’s quality and extends its shelf life.
A2 milk may be easier for some people with lactose intolerance to digest because it lacks the A1 beta-casein protein, which can cause digestive discomfort. However, it still contains lactose, so it may not be suitable for anyone who truly has issues with lactose intolerance.
No, our farm is not certified organic. However, we use a variety of practices that are best suited for our farm, the land, and our cows to ensure their health and well-being. We strongly encourage you to follow along with our farm on Facebook & Instagram to learn how we operate.
Did you know that our cows have their very own nutritionist? The nutritionist tests our forages to determine the nutrients our cows are getting and supplements their diet with vitamins, minerals, and other nutrients like ground barley to ensure they meet all their nutritional requirements. Every day, a specialized ration known as a TMR (Total Mixed Ration) is prepared for our cows. This mix includes hay, silage (fermented feed), barley, vitamins, minerals, and other seasonally available options, providing them with the best possible meal. Our milk cows, dry cows, and heifers all receive different rations tailored to their specific nutritional needs at each stage of life.
Have a different question?
If you have a question that you don’t see addressed above, just reach out using our contact tool and we will get back to you within 48 business hours with clarification. As always, make sure to follow us on Facebook & Instagram to learn more about our farm!