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- Creamline Whole: The only process that is done to this milk is our low temperature pasteurization. There is nothing added to or removed from this milk. The Butterfat content is 3.9%-4.1% depending on the cows' diet at the time. - 2% Reduced Fat: This milk is 50% Whole and 50% Skim milk giving it 1.8%-2.1% Butterfat content. Vitamins A & D are added and it then goes through our low temperature pasteurization process. - Fat Free Skim: This milk has had all Butterfat content removed. We add Vitamins A & D and then it goes through our low temperature pasteurization process. - Rich and Creamy Chocolate: This made from our Whole milk. We add 1.5 lbs of Forbes Chocolate Powder /w pure Vanilla and 5 lbs of Certified Organic Cane Sugar per 10 gallons of milk. It is thoroughly mixed and put through our low temperature pasteurization process. - Heavy Cream: This is the Cream that is removed from our Skim and 2% Milks. Its Butterfat content is 38%-42%. There is nothing added or removed from it. Its' only process is our low temperature pasteurization. - Half and Half Creamer: This is made of 1/3 Heavy Cream and 2/3 Whole Milk resulting in the Butterfat content being 11%-12.5%. There is nothing added or removed and it goes through our low temperature pasteurization process. - Cultured Buttermilk: This is made from our 2% Milk. We add Vitamins A & D and it goes through our pasteurization process. It is then cooled to 75 degrees F. We then add the Live Buttermilk Culture and stir thoroughly. It then incubates at 75 degrees for 14-16 hours and then cooled and bottled. - Fat Free Strawberry Milk: This is made from our Skim Milk with Vitamins A & D added. We add .8 lbs of Forbes Strawberry Flavored Powder and 5 lbs of Pure Cane Sugar per 10 gallons of milk. It is stirred thoroughly and then goes through our low temperature pasteurization process. - Orange Creme: This is made from our Skim Milk with Vitamins A & D added. We add .8 lbs of Forbes Orange Flavored Powder and 5 lbs of Pure Cane Sugar per 10 gallons of milk. It is stirred thoroughly and then goes through our low temperature pasteurization process. - Moo-Cacino: This is made from our Whole Milk. We add 1 lb of Forbes "Mocha" powder and 5.5 lbs of Pure Cane Sugar per 10 gallons of milk. It is stirred thoroughly and then goes though our low temperature pasteurization process. - Egg Nog (Seasonal): Recipe: 40 gal whole milk, 4 gal heavy cream, 5 gal (pre-mixed eggs, nutmeg, etc.), 4 lbs dry solids and stabilizers (to keep it mixed), and 50 lbs pure cane sugar (oh yeah!). It is of course stirred thoroughly and goes through our low temperature pasteurization process. - Plain Yogurt Smoothie (Blueberry, Raspberry, & Strawberry): This is made from our 2% milk with Vitamins A & D added. We add 2 lbs. of Organic Powered Milk (to help keep the yogurt from separating) per 50 gal. of milk. We then heat the milk to 180 degrees and hold for 30 mins. The milk is then cooled to exactly 106 degrees and the live Yogurt culture is added. It is stirred thoroughly and left to incubate at 106 degrees for 5-8 hours. It is then cooled and the fruit (if not Plain) is added. It is then bottled for your enjoyment.
o Why do we Low Temperature Pasteurize? - Why Pasteurize at all?: Pasteurization is required by State and Federal Laws. If we could, we would offer raw milk for sale. But we CAN NOT, so don't ask. At least until there are new laws passed allowing it. - What is Low Temperature Pasteurization?: This is the process of heating the milk up to the minimum temperature required by law. It is held at that temperature for 30 minutes. - Minimum Temps for Milk: Whole, 2%, and Skim is 145 degrees F. Cream, Half & Half, Chocolate, Strawberry, Orange Creme, Vanilla, and Egg Nog is 155 degrees F. Buttermilk and Yogurt is 180 degrees F. - Is Low Temp. Pasteurization healthier?: Yes, it is. You see there are all kinds of bacteria living in milk and depending on the farmer, most of the bacteria is good. When the milk is pasteurized, it kills the bacteria off. The hotter you go, the more bacteria is killed. By only heating to the minimum required temperature, we are preserving as much of the good bacteria as possible. Bacteria that our bodies need to stay healthy. Check out www.realmilk.com/past_index.html for more in depth information on the pros and cons of the pasteurization process.
o The Equipment that is used and how: - Bottle Washer
o How our returnable bottles are cleaned:
o Why we don't Homogenize our milk: - What is Homogenization? Homogenization is a process that takes any milk that has cream in it (2%, 1/2%, Vit. D milk, etc.) and breaks down the cream particles so that they are the same size particles as the rest of the milk. This is done by forcing the milk through a series of screens at high pressure. This process keeps the milk from separating and the cream from rising to the top. - Is Homogenized milk healthy? One word.... NO! The milk may look prettier because the cream isn't on top but it is far from healthy. You see, when you drink Non-Homogenized (when the cream is left in its natural state) your body can digest the cream and use the fat which is in cream for energy and the nutrients that your body needs. Now, on the other hand, when you drink Homogenized milk (when the cream is broken down) your body can not digest the cream in this unnatural state and the fat that is still in the cream gets absorbed into your stomach lining and goes straight into your blood stream. Which of coarse deposits itself in your arteries. - Has this been proven? Yes, by many doctors. But of course this is argued as wrong by many other doctors as well. Please check out this link: http://www.realmilk.com/homogenization.html
- Health: One of the main reasons that we started to process our own milk was to offer a healthy alternative to the mainstream milk products that are produced by huge corporations that inject their cows with hormones to make them give more milk. It is hard to believe, but almost all milk that is processed by these big companies have rBHT (bovine growth hormone) or many of the other hormones that are used on cows and some level of antibiotics in it. Our cows do not get injected with hormones of any kind and when our cows get sick, we use Vitamins instead of antibiotics to nurse them back to health. So we are producing milk without all the "junk" in it and we wanted to be able to offer it to folks in Kalkaska and the surrounding areas. - Economical: Well, simply put, If we weren't bottling our own milk, we would have lost the family farm by now. Yes, it's sad but true. Small family farms are a thing of the past, they are something you don't see or here about anymore. 20 years ago in Kalkaska County there were 18 small family dairy farms. Today there are 2, including ours. Why you might ask? Well, there's no money in it. Any supplies that farmers need to purchase to keep their farms up and operating (fuel, seeds, fertilizers, grain, etc.) have had price increases to keep up with inflation of our economy. Milk prices however, are roughly the same as they were in 1973. Sure the price of milk went up in 2004, but if you think that the farmers saw any of that money.... Guess again. - After everything else is said and done, We just really love doing what we do. We love farming, processing the milk, and knowing that our customers are getting a healthy product. When customers come out to the farm or when we see people buying our milk from stores and they come up to us and thank us for what we are doing... That really makes all the long hours and hard work worthwhile.
Yes, we are still adding more info. Thank you for your patience. |
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