Cows milk protein allergy is the most common type of food allergy which causes GI upset and digestive issues. Every cow has a specific types of milk protein in their genetic make-up. There are three different combinations possible; A1A1, A1A2 and A2A2. Studies have shown that people who have difficulty digesting milk, could more easily digest milk containing two copies of the A2 beta casein protein without having discomfort.
Milk may still affect each individual differently, but many protein-intolerant people are now enjoying milk again thanks to A2A2 milk. All of the cows in our herd have been genetically tested to ensure they possess the A2A2 beta casein proteins in their DNA - and we hope everyone will be able to drink merrily and without worry.
YES! It is perfectly normal for our milk products to "separate". What you are seeing is actually the CREAM rising to the top of the milk. That is where the name for our "Cream Line" milk originates from. Our milk is pasteurized, but NON-HOMOGENIZED. During the homogenization process, milk is heated, agitated, and passed through a membrane at high-pressure. This process makes the fat particles so tiny that they stay suspended in the milk and no longer rise to the top. Since our milk is NOT homogenized, the fat particles remain larger and because of that they stick together and rise to the surface. You can scoop off and enjoy the cream on the top in your coffee or on fresh strawberries, or just SHAKE WELL and enjoy it as a cold glass of milk!
The nutritional difference between organic milk and conventional milk is minimal, and in general one is just paying for the "organic" label rather than nutritional benefits, kind of like designer jeans. A 2014 study actually found significantly higher contents of protein, casein, lactose, and non-fat solids in conventional milk. On the contrary, significantly higher counts of bacteria were found in organic milk samples. 
The evaluation of organic systems is focused mainly on meeting the legal conditions of production, without any special assessment of the final product. On our farm, we know we produce a healthy and nutritious product so we opted to stay conventional. We do not use antibiotics routinely or prophylactically and we never use added hormones at all. All of the products we have always used have actually been 'organic certified' even though we are still considered 'conventional'. We feel the quality of our product depends more heavily on our farming practices, such as how the cows are treated, fed and cared for. Knowing where your milk comes from will give you a better idea of the quality of the milk you are purchasing, and we are always striving to do our best.
When people hear the term whole milk they automatically assume that the fat content in milk is through the roof. Whole milk is naturally 97% fat free, therefore it is only 3% fat. That is the correct amount of fat that a healthy body needs. More importantly, the fat from cow's milk helps the body absorb many vitamins and nutrients from food that's eaten. Plant-based substitutes might have added vitamins and minerals to the 'milk' to make it sound healthy, but they simply pass right through the body, being eliminated instead of absorbed. This is why it is especially important for growing children to have diets that include nutritious whole dairy produces. The replacement of milk in the diet by other beverages, such as soda and juice, can prevent adolescents from achieving adequate calcium and vitamin D intake, and should be avoided. 
Milk processors have created 2%, 1% , and skim milk as a way to make more profit after they use the cream from milk to make other more profitable products like ice cream and butter. The leftover milk is then marketed as more product choices for consumers, instead of being discarded. Before the 1950's, these products were used to feed pigs and other animals.
For the past 20 years, consumers have swayed from real cow's milk to a heavily processed soy and nut based drinks that claims to be healthier, with less fat and more vitamins than cow's milk. Companies have advertised that these products have the same, if not better, nutritional value than real milk but they couldn't be farther from the truth. Almonds and soy are not naturally found in liquid form, therefore companies have to heavily process, add fillers, hormones, synthetic vitamins and "natural" flavors to create this drink that looks, white and 'milky'. Studies have shown that these drinks have very low protein content and high glycemic values. If these products are portrayed as cow’s milk substitutes, the nutritional inferiority can cause severe illnesses. Milk and milk product intake is associated with better diet quality and has been associated with a reduced risk of chronic diseases or conditions including hypertension, cardiovascular disease, metabolic syndrome, Type 2 Diabetes and osteoporosis
Milk is one of the most thoroughly tested and highly regulated food products out there. Every time milk is picked up from the farm a sample is taken and tested. And then the entire truck load is tested again at the processing plant. If there is any trace of antibiotic in the milk, the whole truck load is discarded and the farmer whose sample tested positive for antibiotics would then have to pay for the entire truckload of milk. Each and every antibiotic that is used for cows has a milk withholding period, and the cow is individually milked last in the herd and the milk is tested until it's 100% cleared of any trace of antibiotic. Only then is the cow is allowed back into the milking herd.
Antibiotics are only used when it's in the best interest for the health of the cow - not routinely. Antibiotics are expensive and dumping milk is costly, so it's never a desirable outcome to treat. We hold ourselves to a high ethical standard when it comes to caring for our cows. We feel it is inhumane to withhold medical care to a sick animal, which is why we choose to treat our cattle when needed.
Growing up on a dairy farm gave us a plentiful supply of raw milk and also healthy immune systems. There have actually been studies on why farm children seem to have less sickness and allergies than non-farm children. Studies suggest that the level of exposure to immunologically active factors found in raw cows milk, similar to those found in breast milk, may play a role in this. If you didn't grow up on a farm, we believe it is in your best interest to drink low temperature pasteurized whole milk. It eliminates any chance of consuming any possible bacteria that your body isn't used to, but still has the delicious taste that's full of the best nutrients and vitamins.
 Jeske, S., Zannini, E. & Arendt, E.K. Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes. Plant Foods Hum Nutr 72, 26–33 (2017).
Bailey, Rahn K., et al. “Lactose Intolerance and Health Disparities Among African Americans and Hispanic Americans: An Updated Consensus Statement.” Journal of the National Medical Association, vol. 105, no. 2, 2013, pp. 112–127., doi:10.1016/s0027-9684(15)30113-9.
Greer, F. R. “Optimizing Bone Health and Calcium Intakes of Infants, Children, and Adolescents.” Pediatrics, vol. 117, no. 2, 2006, pp. 578–585., doi:10.1542/peds.2005-2822.
Neerven, R.j. Joost Van, et al. “Which Factors in Raw Cow's Milk Contribute to Protection against Allergies?” Journal of Allergy and Clinical Immunology, vol. 130, no. 4, 2012, pp. 853–858., doi:10.1016/j.jaci.2012.06.050.
 Kouřimská, L., et al. “Quality of Cows; Milk from Organic and Conventional Farming.” Czech Journal of Food Sciences, vol. 32, no. No. 4, 2014, pp. 398–405., doi:10.17221/510/2012-cjfs.
 Silva, Paulo H.f. Da, et al. “Cow’s Milk Protein Allergy and Lactose Intolerance.” Raw Milk, 2019, pp. 295–309., doi:10.1016/b978-0-12-810530-6.00014-6
Myers Century Farm | 1837 | Jeffersonville, NY
Copyright © 2021 Myers Century Farm - All Rights Reserved.