Right now, there are very few raw milk dairies in the densely-populated eastern part of the state. Customers who want raw milk from this area often have to drive for an hour or more to a raw milk dairy. By opening up the market through delivery, the raw milk market would serve more customers and increase the economic vitality of small dairies.
Eventually the urban dairies disappeared, but pasteurization remained. Now a growing number of people are learning that fresh milk from nearby dairy farms-where cows still graze outside and are managed using organic and sustainable practices-does not need pasteurization. It tastes better, is more beneficial to human health and the health of the environment, and directly supports local farmers and communities. In Massachusetts there are more than 24 farms that pass rigorous inspections and are certified to sell raw milk from their farm stores. Visit one of these farms to learn more about this vital and healthy product.
Raw milk is the ultimate whole food. It contains many nutrients essential to human health, and comes complete with companion enzymes and amino acids necessary for the human body to make use of those nutrients.
In 1950, Massachusetts had nearly 5,000 dairy farms. In 2008, there are fewer than 180 left. The main cause for this tragedy is economic. Rising fuel and feed costs in the Northeast mean local dairies cannot compete with large, industrialized confinement dairies operating in the Midwest and Canada. Fresh raw milk, however, sells at the farm for $6 to $10 per gallon-3 to 4 times what bottlers pay.
Raw milk is extremely versatile. The milk and cream can be separated and the cream can be used to make butter, buttermilk, cream, ice cream, and sour cream. The milk can be consumed directly or used to make kefir, yogurt and cheeses.
Raw milk is milk that has not been pasteurized to kill harmful bacteria. Raw milk can carry harmful germs, such as Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella, and Salmonella. These germs can pose serious health risks to you and your family.
People most at risk for severe foodborne illness are adults 65 years and older, children younger than 5 years, and people with weakened immune systems. But healthy people of any age can get very sick after drinking raw milk contaminated with harmful germs.
Yes. Raw milk and products made from raw milk, including soft cheese, ice cream, and yogurt, can be contaminated with germs that can cause serious illness, hospitalization, or death. Make the best decision for your health and the health of your family by always choosing pasteurized milk and products made with it. If you or your family member have consumed raw milk and get sick, seek medical attention immediately.
Many medical and scientific organizations recommend pasteurization for all milk consumed by humans; these organizations include CDC, the U.S. Food and Drug Administration, the American Academy of Pediatrics, the American Veterinary Medical Association, the National Association of State Public Health Veterinarians, and others.
Multiple studies have shown that pasteurization does not significantly affect the nutritional quality of milk. Scientists do not have any evidence that shows a nutritional benefit from drinking raw milk.
No. Negative laboratory tests to detect germs in raw milk do not guarantee that raw milk is safe to drink. Tests do not always detect low levels of contamination. People have become very sick from drinking raw milk that came from farms that regularly tested their milk for bacteria.
Illness-causing germs thrive in the environment of dairy farms, even if the farm or barns are kept clean and the farmers are careful when milking. Farmers cannot guarantee that their raw milk and the products made from it are free of harmful germs, even if tests indicate the raw milk does not contain harmful germs.
Yes. Even healthy animals may carry germs that can contaminate milk. Small numbers of bacteria can multiply and grow in milk from the time it is collected until the time a person drinks it. If the milk is not pasteurized to kill germs, people who drink it can get sick.
Many people believe that foods with little to no processing are better for their health. Many people also believe that small, local farms are better sources of healthy food. However, some types of processing are needed to protect health. One type of processing happens when we cook raw meat, poultry, and fish to make them safe to eat. Similarly, when milk is pasteurized, it is made safe by heating it at a high enough temperature for long enough to kill disease-causing germs. Most nutrients remain in milk after it is pasteurized.
In some states it is legal to buy or sell raw milk. Because of the chance for serious illness, federal law prohibits dairies from distributing raw milk across state lines in final package form (packaged so that it can be consumed). This means that raw milk can be distributed across state lines only if it is going to undergo additional processing (e.g., pasteurization or used to make certain types of cheeses) before being sold to consumers. Each state makes its own laws about selling raw milk within the borders of the state. In fewer than half of states, selling raw milk directly to consumers is illegal. In the remaining 27 states, raw milk may be sold directly to consumers in some capacity.
From 2013 through 2018, 75 outbreaks reported to CDC were linked to raw milk. These outbreaks included 675 illnesses and 98 hospitalizations. Most of the outbreaks were caused by Campylobacter, Shiga toxin-producing E. coli, or Salmonella.
Many raw milk outbreaks involve people 19 years or younger. At least one person younger than 19 was involved in 48% of the raw milk outbreaks reported to CDC from 2013 through 2018. Of the 74 outbreaks that occurred in a single state, 58 (78%) were in states where the sale of unpasteurized milk was allowed.
We are a small organic dairy farm in Lancashire that's been selling raw milk since 1967. The farm is run by the youngest son Thomas Parkinson, together with his wife Iris and their daughter.Mr Parkinson senior, although retired still helps out occasionally. And lets not forget the small dedicated team to keep the farm running! Our milk is not like any raw milk; it's organic, from Jersey cows and predominantly A2.For more information on why this is important check out our FAQ page. Alongside the raw milk we also produce raw cream, natural live yoghurt, ghee and fruit pots.We can deliver to your doorstep in England , Wales and most areas of Scotland. For excluded postcodes please click here.
We post milk via courier once a week, in one litre plastic bottles, every Tuesday to ensure freshness. Please order by 9pm Sunday, to ensure delivery. The milk has a shelf life of seven days from date of shipping.
DAIRY PRODUCT LIST AT VERY BOTTOMAll Miller's Farm milk is raw (unpasteurized) and un-homogenized comes from cows that are 100% grass-fed, NOT partially grass-fed like most farms do to keep costs down and help them make more milk. Organic milk from the health food store comes from corn and grain-fed cows, and this not healthy food for cows (or humans). When cows are fed corn and grains, it affects the milk's fatty acid ratio dramatically and for the worse. It also lowers the milk's vitamin content (Vitamin A, D, K2, CLA).
In addition, the processing which commercial organic milk goes through changes the quality of the milk, and kills the enzymes and beneficial bacteria. This makes the milk a \"dead\" food which is hard to digest and causes inflammation through the body. Drinking \"regular\" processed organic milk may cause health problems including ear infections, sinus/bronchial infections, eczema and skin problems, constipation, and contributes to heart disease and cancer. Studies indicate that this is NOT the case for farm fresh milk. Try it for yourself and your children and you'll all notice the difference!
When this raw milk sours after 10-14 days in your fridge, it's still safe to drink since it is soured milk and NOT rotten milk. When commercial pasteurized milk from the store goes bad, it rots and becomes dangerous to drink. Do not confused rotten pasteurized milk with soured milk which results from raw milk.Here is an article on 101 ways to use your soured milk by TheHealthyHomeEconomist.com.
From my thirty years of work in New Jersey as a soil scientist, I have noted that the most fertile farm soils are associated with dairy. It is well documented that perennial forage crops and livestock pastures naturally build soil quality and organic matter content better than almost any other kind of farming. Soil fertility built up from dairy farming can support many other types of agricultural production when mixed into a well-designed ecological crop rotation.
Because of a 1964 law that prohibits sale of raw milk, New Jersey farmers are in a disadvantaged market position compared to dairies in most other states. The Pennsylvania Department of Agriculture has permitted over 150 farms in the production and sale of raw milk for human consumption. Connecticut, New York, and most New England states also permit raw milk sales. Many New Jersey residents buy raw milk directly from these out-of-state dairies, costing our dairy farmers $100 million in annual revenue. The current prohibition on raw milk sales is also bad news for marketing other New Jersey farm products, since people that buy raw milk out-of-state often do one-stop shopping for meat, eggs, and vegetables.
Concerted efforts have been underway to legalize raw milk sales in New Jersey. In 2008, at the request of local farmers and potential customers, I began organizing educational programs to help people understand this issue and hosted a seminar series about raw milk at Rutgers University. Speakers included an organic raw milk dairy farmer from California, a medical doctor from Wright State University, a food law attorney, a journalist, a medical pathologist, and a Rutgers professor of food safety. 59ce067264