The Udder Stuff
Maybe you grew up thinking homogenized milk is a good thing. Ours is pasteurized and bottled at Trinity Valley, but it is nonhomogenized meaning straight from the cow. And for a good reason: so your body can digest the cream and use the fat for energy and nutrients.
Ours is not raw milk, however. Laws governing raw milk (neither pasteurized nor homogenized and containing everything found in the milk, including contaminants) vary from state to state, and selling it is not legal nationwide. What we do sell is Grade A, sold at our farm store, and at farmer’s markets and retail chains. What you get is milk straight from our cow single-source milk bottled on the farm and sold directly to customers within a matter of days, sometimes less.
Yum! Plus, our low-temperature pasteurization process, ensures that our milk is safe and doesn’t destroy enzymes needed for digestion. Numerous medical studies, including those from the Department of Agriculture, the American Heart Association and the American Academy of Pediatrics, suggests that whole milk also burns fat, builds muscles, makes bones healthier, lowers blood pressure and helps prevent certain cancers. In other words, it’s just plain good for you. Grab some cookies; you’ll want to dunk ’em.
- Healthy, wholesome and lip-smacking good
- No artificial growth hormones
- Grade A and pasteurized for flavor, nutrients and freshness
- Loaded with protein, vitamins A and D, probiotics and antioxidants
Cud: food swallowed by the cow but not chewed until later
Dry Cow: cows are not milked for the last 2 months of their pregnancy
Homogenize milk: milk that has been mechanically altered to have a smooth, even consistency. The homogenization process uses thousands of pounds of pressure to breakdown the fat molecules so they stay suspended in the milk and resist separation. This process will also alter other elements of the milk. Homogenized milk is absorbed easily into your body verses being properly digested like non-homogenized milk.
Pasteurize: milk is heated very quickly then cooled rapidly to kill bacteria and protect purity
Silage: a mixture of chopped hay and corn
Teat: one of the 4 nipples on the cow’s udder where milk comes out
Udder: part of the cow where milk is stored
Milker: machine that sucks the milk out of the cows teats
Parlor: a building where cows are milked
Manure: barnyard animal feces
Heifer: a young female cow
Processing Plant: place where milk is taken to be pasteurized and packaged
Buttermilk: In the simplest terms, buttermilk is the slightly sour liquid byproduct of butter making, and it’s good for you. It’s swimming with microbes that feed your body healthy bacteria, which our bodies need and lots of it.
Curds: The simplest explanation is “baby cheese,” and here’s how it’s made: We milk our cows and the milk goes into a vat. A coagulant that thickens the milk is added to the vat. Once the milk thickens to “pudding consistency,” knives are pulled through the vat, cutting the “milk pudding” into curds. The curds are heated to 103 degrees and gently stirred, which causes the whey (a watery liquid) to separate from the curd. The whey is drained from the vat and what remains are curds.