The dairy industry in Southeastern PA is remarkably diverse. From small herds milked in stanchion barns to large herds of several thousand that are milked in automated milking parlors. It is not unusual for Amish dairymen to use a diesel generator to run the milking machine, while their English neighbor’s cows are milked with a robot. It is from these smaller herds that the dairy products below come from.
A2-A2 milk refers to milk that only contains one type of protein: A2 beta-casein. Most milk that you purchase in a store contains both the A1 and A2 beta-casein, but research studies have shown evidence that our bodies may digest the two types of protein differently.
The homogenization process involves reducing the size of the fat globules (the cream that rises to the top of the glass or bottle) into minuscule portions that are dispersed evenly throughout the milk.
Whole milk is only about 3.5% fat. The reason it is called “whole milk” has less to do with it’s fat content than the fact that it is comparatively unadulterated.
Pasteurized milk is raw milk that has been heated to a specified temperature and time to kill pathogens that may be found in raw milk.
Milk that has not been pasteurized. Raw milk advocates contend that it is a complete, natural food containing more amino acids, antimicrobials, vitamins, minerals, and fatty acids than pasteurized milk. They also claim that it is a better choice for those with lactose intolerance, asthma, autoimmune and allergies.