WHY DRINK RAW MILK?

It is said that A2 milk is the original protein for cows. It has been argued that this natural genetic mutation that created the A1 protein is to blame for many digestive issues when consuming dairy products. Even the commercialized dairy world has started to capitalize on the trend of A2A2 milk. What good is pasteurized A2 milk, though? Sure, you're getting A2 milk, but all the good things that help you digest it are destroyed with pasteurization!
Someone who is lactose-intolerant will not tolerate pasteurized milk well because the enzyme (lactase) in the milk is destroyed (denatured) through the heating process of pasteurization. Many people who are truly lactose-intolerant will be able to drink raw milk with no issue!
The benefit of raw milk is not so much in the A1 or A2 milk, but in the fact that by drinking the milk unpasteurized, you are leaving all the "good stuff" (enzymes and probiotics, vitamins and minerals - "Bioactives") intact to help you digest the proteins in the milk! (and maybe even fight diseases). Nothing will compare to raw milk!
Perhaps the entire Al-A2 issue became a health matter in the last 80 years and has not been a health issue for thousands of years when raw milk was consumed all over the world with excellent health benefits. The truth is - this was never a discussion until roughly 80 years ago, which lines up with when pasteurized dairy was the norm. Prior to this, humans have consumed raw milk for thousands of years. Further proving the studies point, that when in it's raw form, there are insignificant differences between the A1 and A2 protein types. 
​We believe that the benefit is truly in the "raw", or whole, nature of the milk, not the A2/A2 protein itself. However, some people are sensitive to A1, though a small number. We have opted to provide milk from A2A2 cows and focus on additional genetics with low kappa casein (BB) and beta lactoglobulin (AB or BB) also. This will benefit those who are truly allergic and also allow a higher yield of cheese for the cheesemakers out there!

Bio-actives found in unprocessed milk

(Taken from RAWMI - The Raw Milk Institute)

www.rawmilkinstitute.org

 

On December 8th 2021, a brilliant study was performed at Cornel University ( Lin et al ) and published with financial  support from the US National Dairy Council. See link:   

Bioactives in bovine milk: chemistry, technology, and applications - PMC (nih.gov)

PMC8653947 National Library of
Medicine National Institutes of Health PUBMED

This pioneering research identified bio-actives in unprocessed bovine milk that had substantial medical and health benefits. These bio-actives are damaged, changed or inactivated by processing, pressure, radiation and or the heat of pasteurization. Milk bio-actives are specific constituents found in unprocessed milk.

They provide health benefits beyond basic nutritional values.  

These bioactive human health benefits include;

• Milk bio-actives come from milk proteins,
• lipids,
• enzymes
• functional and bioactive peptides
• raw whey proteins
• α-lactalbumin (α-La),
• immunoglobulins,
• lactoferrin (LF),
• growth factors,
• glycomacropeptide (GMP),
• milk fat globule membrane (MFGM),
• milk oligosaccharides (OSs).5

On the basis of function, the milk bioactive compounds market has been segmented into

1. Anti hypertensive effects
2. Anti Tumor effects
3. Anti inflammatory effects
4. Anti Microbial effects
5. Anti Viral effects
6. Anticarcinogenic properties
7. Immuno-regulatory effects
8. Prebiotic and Probiotic effects
9. Re-mineralizing, modulation of the digestion process and metabolism.

The global dairy-ingredient market is predicted to expand at an annual growth rate of 4.1% from 2020 to 2027 to reach $71.5 billion by 2027, according to Meticulous Research, a global market study company. The top 10 milk ingredients producers, as of this writing, are Arla
Foods (Denmark), Fonterra (New Zealand), Royal Friesland Campina (the
Netherlands), Lactalis Group (France), Dairy Farmers of America (United
States), Saputo Inc. (Canada), Glanbia (Ireland), Sodial International
(France), Agropur Cooperative (Canada), and Yili (China) lists some examples of commercial products using milk bio-actives for different health claims.

Being derived from BM, the milk bioactive components covered in this review (ie, α-La, LF, GMP, MFGM, and BMO) have been approved by the US Food and Drug Administration as food ingredients
that have been generally recognized as safe ( GRAS ).

The use of individual milk bio-actives
has increased in recent years because of their unique properties and health benefits. The COVID-19 pandemic has increased the public’s perception of the important role of functional milk bio-actives for human nutrition and immune function.2

Industrial thermal processing and the outer environment can further influence the stability of these bio-actives, thereby altering their properties and changing the biological activity.

 

National Dairy Council
(Rosemont, Illinois, USA).

What Do We Feed Our Cows?

Good food makes good milk. Adequate minerals make good milk.
When they aren't grazing, we feed our cows a high quality orchard grass hay mixed with alfalfa. They get as much hay as they will eat - every day - whenever they want it.
They have access to fresh water all day long and have salt blocks and a premium mineral to lick and get more nutrients.
Milking cows are fed a custom dairy mix with and 18% protein content and the minerals they need for a healthy immune system and milk production. They also get additional kelp, vitamin e, copper and zinc.
Feeding our cows right (and chilling the milk quickly) makes your milk taste amazing.

A2/A2 Cows

In addition to A2A2 genetics, most of our cows are also Kappa Casein (a protein in the milk) BB. We are breeding for these traits!

Our herd is also TB and Brucellosis negative as well as Johnes negative. TB and Brucellosis are tested annually.

Why do we feed grain?

There are a lot of people out there who want all the buzz words of "grass fed" but don't understand that cows also need carbs, protein and vitamins and minerals not always found in grass. Is the benefit of grass fed worth it? Sure! Is it easily obtainable? Not in a climate where you feed hay 8 months a year! Nor when you have dairy cows that NEED grain to keep their body condition and overall health!

We feed a custom grain mix, that is mixed locally and has all the vitamins and minerals the cows need, per 10# serving, plus added vitamin E, kelp, probiotics and baking soda. If you want to milk a beef cow who will keep her condition on grass only, go for it, but we're milking Jerseys who need grain to stay in good shape, raise calves and provide quality milk.

When a dairy cow makes milk, she puts everything she eats into making milk for you. A beef cow, similarily, turns it all into muscle (meat) for you. We support our cows by feeding them a high quality diet!

Would I like to find a non-GMO mix? Yes, but I have yet to find the right protein profile with the right nutrients. Until then, I will do what is best for my cows.