Re: Consistency of Raw Milk?

[Guest guest]

It depends how fresh and how much cream is in the milk. I don't see cream

line " layer " from holstein cow milk but you will see a cream line layer from

Guernsey (sp) or Jersey cow milk.

That is probably the difference

Blessings,

-----Original Message-----

From:

[mailto: ]On Behalf Of Rolinda Kim

My concern is I've never actually seen Raw Milk and was wondering if it

looks like store milk in that I notice no layers at all.

Thanks,

Rolinda

Wife, Mother, Friend

[Guest guest]

Great, thanks so much.

Rolinda

Wife, Mother, Friend

-- RE: Consistency of Raw Milk?

It depends how fresh and how much cream is in the milk. I don't see cream

line " layer " from holstein cow milk but you will see a cream line layer from

Guernsey (sp) or Jersey cow milk.

That is probably the difference

Blessings,

[Guest guest]

Rolinda-

>I am only used to buying non-homogenized milk in glass and it always has

>layers with a thick cream " plug " at the top of the jar. Today I think I

>struck gold when I found a local Health Food Store nearby that sells Raw

>Milk by the Half Gallon. Plastic jugs, but can't have everything, right?

>My concern is I've never actually seen Raw Milk and was wondering if it

>looks like store milk in that I notice no layers at all.

How fresh is the milk? Do you know what breed of cows it comes from, and

what their feed is made up of? No separation at all could be

ominous. I've gotten pasteurized but non-homogenized Holstein milk from

pastured cows and it separates, forming a distinct and even substantial fat

layer, and unhomogenized Jersey or Guernsey milk ought to yield much more

fat than that.

It might be legal to call homogenized milk " raw " if it's not separately

pasteurized (I don't know whether it is, but since pasteurization requires

one of a few very specific procedures, it strikes me that it's possible)

but it would be grossly misleading at best.

-

[Guest guest]

The owner of the store stated that it is definitely RAW. As for the breed I

don't know yet. And I plan to confirm the farm of origin.

What you're describing with the separation is exactly what I posted ...

non-hom but single pasteurized.

Maybe it's simply the jug itself that's masking the line since the plastic

is not clear (god thing too) and it's not in glass.

Rolinda

Wife, Mother, Friend

-- Re: Consistency of Raw Milk?

Rolinda-

>I am only used to buying non-homogenized milk in glass and it always has

>layers with a thick cream " plug " at the top of the jar. Today I think I

>struck gold when I found a local Health Food Store nearby that sells Raw

>Milk by the Half Gallon. Plastic jugs, but can't have everything, right?

>My concern is I've never actually seen Raw Milk and was wondering if it

>looks like store milk in that I notice no layers at all.

How fresh is the milk? Do you know what breed of cows it comes from, and

what their feed is made up of? No separation at all could be

ominous. I've gotten pasteurized but non-homogenized Holstein milk from

pastured cows and it separates, forming a distinct and even substantial fat

layer, and unhomogenized Jersey or Guernsey milk ought to yield much more

fat than that.

It might be legal to call homogenized milk " raw " if it's not separately

pasteurized (I don't know whether it is, but since pasteurization requires

one of a few very specific procedures, it strikes me that it's possible)

but it would be grossly misleading at best.

-

[Guest guest]

On 9/30/05, Rolinda Kim <rolinda@...> wrote:

> The owner of the store stated that it is definitely RAW. As for the breed I

> don't know yet. And I plan to confirm the farm of origin.

> What you're describing with the separation is exactly what I posted ...

> non-hom but single pasteurized.

>

> Maybe it's simply the jug itself that's masking the line since the plastic

> is not clear (god thing too) and it's not in glass.

I've also found that milk from very young cows can take much longer to

separate than that from older cows. It almost looks homogenized until

a day or two later, and even then the cream line is sometimes pretty

faint.

[Guest guest]

Rolinda-

>Maybe it's simply the jug itself that's masking the line since the plastic

>is not clear (god thing too) and it's not in glass.

Definitely possible, though I used to get some raw milk in containers made

of that sort of vaguely translucent white plastic and I could see the

separation in that.

-

[Guest guest]

-

>I've also found that milk from very young cows can take much longer to

>separate than that from older cows. It almost looks homogenized until

>a day or two later, and even then the cream line is sometimes pretty

>faint.

Very interesting! Thanks for that info! I wonder whether that has any

nutritional implications for the milk of older dairy cows...

-

[Guest guest]

> Definitely possible, though I used to get some raw milk in

containers made

> of that sort of vaguely translucent white plastic and I could see the

> separation in that.

,

hear, hear, i by milk in these containers and the cream line is obvious.

What happens when you open it up? Do you *see* cream floating on

top/stuck in the cap?

B.

[Guest guest]

-

>What happens when you open it up? Do you *see* cream floating on

>top/stuck in the cap?

I never got a cream plug so thick that I couldn't pour the milk out, but

yeah, there'd often be some cream stuck to the inside of the cap. Heck,

there's a bit of a plug of extra-thick cream stuck to the cap of the

containers of _cream_ I buy nowadays!

's information definitely clouds the issue, though.

-

[Guest guest]

I just opened it and it looked very creamy at the top, although the opening

is rather small and hard to tell. I shook it well and the overall color at

the top changed slightly so I think I'm fine. I just didn't want to open it

if I thought he might have grabbed the wrong container for me as we do not

drink processed milk in our house. Thanks for all the insight everyone.

Oh and I have gotten a plug so think I had to scoop it out just to pour the

non-hom milk since it wouldn't even shake into the milk.

Rolinda

Wife, Mother, Friend

-- Re: Consistency of Raw Milk?

What happens when you open it up? Do you *see* cream floating on

top/stuck in the cap?

B.

[Guest guest]

On 9/30/05, Idol <Idol@...> wrote:

> -

>

> >I've also found that milk from very young cows can take much longer to

> >separate than that from older cows. It almost looks homogenized until

> >a day or two later, and even then the cream line is sometimes pretty

> >faint.

>

> Very interesting! Thanks for that info! I wonder whether that has any

> nutritional implications for the milk of older dairy cows...

I've wondered the same. When the milk did eventually separate, the

cream layer was way thicker (i.e. taller), but that's probably just

because it isn't as completely separated. I do like the young milk

better taste-wise, but that's a fuzzy issue.

I guess I should qualify this by saying that I've noticed this with

the youngest of three specific cows, all the same breed, owned by the

farmer from whom I get my milk. I shouldn't speak as if I've seen

this in general or have some huge range of experience...

[Guest guest]

,

Don't human women who have nursed more than 8 months have higher fat

content in their milk? Could it be the same for cows?

-Lana

>I've also found that milk from very young cows can take much longer to

>separate than that from older cows. It almost looks homogenized until

>a day or two later, and even then the cream line is sometimes pretty

>faint.

> Very interesting! Thanks for that info! I wonder whether that has any

> nutritional implications for the milk of older dairy cows...

>

> -