Tag: jerseys

INSIDE THE DAIRY CASE: Butterfat & Whole Milk

FAF_Blog_DotBar INSIDE THE DAIRY CASE: Butterfat & Whole Milk
FAF_MilkShelf_jugs INSIDE THE DAIRY CASE: Butterfat & Whole Milk
Cow_Icon INSIDE THE DAIRY CASE: Butterfat & Whole MilkIs your whole milk really whole milk?
Cow_Icon INSIDE THE DAIRY CASE: Butterfat & Whole MilkMilk composition, including fat, varies by breed
Cow_Icon INSIDE THE DAIRY CASE: Butterfat & Whole MilkButterfat greatly impacts how dairy tastes

Are you ever confused by all of the different types of milk in the dairy case? Whole, 2%, 1%, 0%, reduced, skim, fat free. What does it all mean?

Milk is one of our most nutrient-dense foods—with calcium, protein, vitamins A & D, to name a few of its superpowers. The amount of butterfat (cream) in cow’s milk varies by breed. The iconic black and white Holstein produces milk with up to 4% fat while Jerseys—the ones with brown coats—produce richer-tasting milk with about 5% fat. Brown Swiss and Guernsey cows make milk that’s somewhere in between.

But here’s the big milk curveball: Federal guidelines dictate the percentage of butterfat for each milk category. Since butterfat is very valuable, large milk processors want the federal “whole” percentage to be as low as possible. What you need to know, as a shopper, is that milk can still be labeled as “whole” even if some of the fat has been removed. That doesn’t sound like “whole” milk to us.

At FIVE ACRE FARMS, we look for cows whose milk is naturally high in butterfat. We don’t adjust the fat content in our whole milk (a process called “standardization”), and we think that’s something you can taste. No wonder our whole milk—simply what comes out of the cow—is so popular. Taste the difference it makes in our yogurt, kefir and buttermilk—all made using our whole milk.

Drop us a line and tell us your favorite variety and where you buy our milk, and we’ll send you FIVE ACRE FARMS swag to show our thanks.

OUR FARMERS: A Day In The Life Of Father-Son Team DON & SETH McEACHRON

FAF_DonSeth_Portrait-e1489694702407 OUR FARMERS: A Day In The Life Of Father-Son Team DON & SETH McEACHRON

BATTENKILL VALLEY CREAMERY

Don and Seth McEachron, 4th & 5th generation farmers, are the father-son owners and operators of Battenkill Valley Creamery in Salem, New York. In 2010 and 2016, the McEachrons won Cornell’s top prize for the highest-quality, freshest, and best tasting milk in New York. Knowing that award-winning milk starts with happy, healthy cows, Don and Seth set the standard for sustainable farming and proper animal treatment. The McEachrons have been dairy farming in the Battenkill Valley region for over a century. Today, their herd numbers 350 cows of mixed breed Holsteins, Jersey, and Holstein-Jersey crossbreeds for higher butterfat content, on 1,000 acres of land.

Click to enlarge the photos below and walk through a day in the life of Don & Seth McEachron.