Health Reasons

On this page, we will try to explain some of the reasons why we farm the way we farm and why we process our milk the way we do. We will explain the health benefits of drinking good milk…

Low Temperature Pasteurization:

  • Why Pasteurize at all?: Pasteurization is required by State and Federal Laws. If we could, we would offer raw milk for sale. But we CAN NOT, so don’t ask. At least until there are new laws passed allowing it.
  • What is Low Temperature Pasteurization?: This is the process of heating the milk up to the minimum temperature required by law. It is held at that temperature for 30 minutes.
  • Minimum Temps for Milk: Whole, 2%, and Skim is 145 degrees F. Cream, Half & Half, Chocolate, Strawberry, Orange Creme, Vanilla, and Egg Nog is 155 degrees F. Buttermilk and Yogurt is 180 degrees F.
  • Is Low Temp. Pasteurization healthier?: Yes, it is. You see there are all kinds of bacteria living in milk and depending on the farmer, most of the bacteria is good. When the milk is pasteurized, it kills the bacteria off. The hotter you go, the more bacteria is killed. By only heating to the minimum required temperature, we are preserving as much of the good bacteria as possible. Bacteria that our bodies need to stay healthy.
  • What does ultra high temperature pasteurization do to the milk?: A lot of bigger dairies use UHT pasteurization to pasteurize their milk. What this does is kills any and all bacteria (good and bad) that is naturally in the milk. It also kills any healthy enzymes that are in the milk. This process is used mainly because it is faster and more milk can be processed in a day.

Check out www.realmilk.com/past_index.html for more in depth information on the pros and cons of the pasteurization process.

Why we don’t Homogenize our milk:

  • What is Homogenization? Homogenization is a process that takes any milk that has cream in it (2%, 1/2%, Vit D milk, etc.) and breaks down the cream particles so that they are the same size particles as the rest of the milk. This is done by forcing the milk through a series of screens at high pressure. This process keeps the milk from separating and the cream from rising to the top.
  • Is Homogenized milk healthy? One word…. NO! The milk may look prettier because the cream isn’t on top but it is far from healthy. You see, when you drink Non-Homogenized (when the cream is left in its natural state) your body can digest the cream and use the fat which is in cream for energy and the nutrients that your body needs. Now, on the other hand, when you drink Homogenized milk (when the cream is broken down) your body can not digest the cream in this unnatural state and the fat that is still in the cream gets absorbed into your stomach lining and goes straight into your blood stream. Which of coarse deposits itself in your arteries.
  • Has this been proven? Yes, by many doctors. But of course this is argued as wrong by many other doctors as well. Please check out this link: http://www.realmilk.com/homogenization.html

Why we don’t use Antibiotics:

  • We don’t use any Antibiotics because we know that no matter what you give a cow, it will come out in the milk. The same is true for mothers that breast feed their children. If the mother takes medication for a headache, her child will receive the same medication through the breast milk. Is that good for the child? I think not.
  • When farmers treat a sick cow with an antibiotic there is a 3 day period where that cows’ milk must be dumped out (high levels of the antibiotic). But after the 3 days, the treated cows milk can be shipped to the milk company.
  • Roughly 15 – 20 years ago we did use antibiotics, this was before we started to learn about alternate ways to raise and treat our cows. We treated a cow with an antibiotic and just to see how long it stays in the cows system, we took samples of that cows milk and had it tested…
    • At 3 days after given the antibiotic, the antibiotic level was over the legal limit;
    • At 7 days after given the antibiotic, the antibiotic level was over the legal limit;
    • At 14 days after given the antibiotic, the antibiotic level was over the legal limit;
    • At 21 days after given the antibiotic, the antibiotic level was over the legal limit;
    • At 30 days after given the antibiotic, there were still trace amounts of the antibiotic.
  • I am sure that if we would have taken that cows milk and dumped it in with all the milk from our 37 other cows, that it would have diluted it enough to pass any drug test. And this is what is happening at farms everywhere.
  • Now knowing how long an antibiotic can show up in the milk and knowing that it gets “watered down” with the rest of the herds’ milk so that it will pass the drug tests… Do you really believe that the milk you see on the store shelves are antibiotic free? Or that the antibiotic levels are merely below the minimum levels set by State and Federal Law?