Why Jersey cows?

Jerseys have several advantages over other dairy breeds. The two major advantages we like are their grazing and feed conversion efficiency and the quality (and therefore the value) of their milk.

Do you sell raw (unpasteurized milk?

Yes, however state health regulations limit raw milk and raw grade "A" product sales to the dairy where they are produced. Various groups have sought changes to the regulations to allow off farm sales for more than 8 years but have been unsuccessful. If you are interested in joining our efforts to change the regulations please contact us.

What is batch pasteurization and why use it?

Batch pasteurization typically is done in a vat or other container; the milk is heated to a minimum of 145 degrees farenheit and maintained at that temperature or slightly higher for a minimum of 30 minutes, then cooled and bottled or processed into other products. It is highly preferable to other methods which raise the temperature of the milk considerably higher,causing gross damage to the protein structure of the milk as well as binding up ( making unavailable to your body) most of the other nutrients in the milk. Additionally the higher temperature methods burn the milk lactose into what nutritionists refer to as beta- lactose, a mostly indigestible substance which is irritable to many people's digestive tract. Thus, many people who are "lactose intolerant" are really beta-lactose intolerant and find they can drink low temp. pasteurized milk without problem and even more have no problem with raw milk.

What is homogenization and why do it?

Homogenization involves processing milk in a machine which shakes the milk so hard that it breaks down the fat globules in the cream so that it does not separate ,but stays in solution. It is mainly performed for manufacturing process convenience and product consistency. It is, however considered by many modern non-government nutritionists to be detrimental to human nutrition.

What is the shelf life of your milk?

If stored and maintained at 36 degrees farenheit or less we consistently see raw milk shelf life of 12 to 13 days and low temp pasteurized in excess of 14 days.