Raw milk is milk that has not been pasteurised or homogenised. It is, as it states raw, meaning it is unprocessed and untreated. Those favoring the consumption of raw milk believe that raw milk is healthier and tastes better. The availability and regulation of raw milk varies from country to country, but in New Zealand, raw milk regulations are outlined here.
Pasteurisation is a process where milk is heated to kill potentially harmful bacteria. There's more than one technique to achieve this but, in New Zealand, this generally means warming milk to 72 degrees Celsius and holding it at this temperature for at least 15 seconds. The aim of pasteurisation is to kill potentially harmful bacteria.
We sell raw (unpasteurised) milk from the farm to commerical processors only.
We operate under an approved Risk Management Programme through the Ministry of Primary Industries.
The homogenisation process forces whole milk through small orifices under very high pressure to make fat globules so small they disperse evenly. This separates the milk and prevents cream from rising to the top. Milk that is not homogenised is known as whole milk. Most milk is homogenised unless labelled whole or non-homogenised.
Goats milk is naturally homogenised which means the fat molecules are smaller than in cows milk and so remain evenly dispersed throughout the milk. Therefore the homogenisation process is not required.
A2 milk is milk that contains only the A2 type of beta-casein protein rather than the more common A1 protein commonly found in regular milk. Milks containing mostly A2 proteins are often said to be better for ‘allergies’ (such as gut, skin rashes, hayfever, cough). There is also some studies to suggest that A1 beta casein may be associated with serious health conditions such as heart disease, diabetes type 1 and autism. Some people who believe they are lactose intolerant and dairy sensitive may instead be reacting to A1 beta-casein.