Whole Milk

Classic Farm Jersey WHOLE MILK – Pasteurised without anything added or taken away. Butterfat varies throughout the year from 5% to 5.75%

jersey wholemilk

This milk is not homogenised which means that the cream will separate.

The decision to stay with unhomogenised milk is in keeping with our farm’s natural product ethos. Homogenisation distributes the fat throughout the milk by forcing it through tiny nozzles at high pressure.  The sheer force smashes the large globules to a tenth of their normal size.  There is evidence that these small particles can be easily absorbed into the blood stream instead of through the digestive system, with obvious cardiovascular implications.

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