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Raw Vs. Pasteurized
Raw milk is milk that has not been pasteurized or homogenized. Homogenization blends fat globules throughout the milk. Goat milk is naturally homogenized so a mechanical process is not required. We offer fresh goat milk that has been collected daily from our small herd of goats and is then filtered and chilled quickly to prevent bacterial growth.
We employ best practices when handling our goats and our milk. We clean and sanitize all equipment between use on each goat. We ensure our goats are healthy, up to date on vaccinations and have passed veterinary exams. We have our milk samples analyzed frequently and we check each goats milk before each milking.
We are also small enough to know each goat individually so we can catch problems early and isolate sick goats if needed.
Pasteurized milk is milk that has been heat treated to stop the growth of bacteria.
Historically when you had access to fresh milk from local farms bacteria would have less time to grow before the milk was consumed. The longer time to market and the increased size of commercial dairies give cause for more bacterial growth, or for one sick animal to infect an industrial sized batch. Pasteurization is an easy way to treat milk for bacteria especially at a commercial level.
Thermization is a process that attempts to sterilize raw milk with lower heat than pasteurization. This allows the milk to retain more of the original flavor and is favored by many cheese makers. This is not a USDA recognized process.
We encourage everyone to do their own research and make their own decision. You can easily pasteurize raw milk in your own kitchen. You can also follow best practices by keeping your milk chilled and dispose of any milk that has spoiled or does not seem right.
Heat Treatments and Pasteurization
Goat (Raw) Milk? Why we went raw
Is Low-Fat Dairy making you FAT?
A Campaign for Real Milk