Milk 103: Jerseys the Queen of Quality

jersey cow in barn yard

There are many varieties of dairy cows that have been used for milk production over the years but most pale in comparison to the Jersey cow. Considered the “Queen of Quality,” Jerseys are known for making great tasting milk that is creamy and exceptionally smooth. In addition to the wonderfully rich flavor and consistency of …

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Milk 102: Raw Milk & Pasteurization

old milk cans lined up

Back in the day milk was delivered directly from the farm to the consumer’s front door. Milk was milk and there weren’t as many options that we have available to us today. Back then consumers could only get raw (unpasteurized) whole milk. It wasn’t until after the French microbiologist Louis Pasteur developed the process of pasteurization (heating …

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Milk 101: Fat Content & A1 vs A2

milk choices in the dairy section

Today there are more liquid milk options available for consumers than ever before and the options go well beyond the typical selection of whole milk, 2%, 1%, and skim. You may have already heard some buzz about A2 milk or raw milk. In this three part series we’ll cover the different kinds of milk so …

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