Tag: Northeast ag

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.

Ag IN YOUR BAG: WHAT’S IN YOUR LOCAL CIDER (and not…) THIS SEASON

FAF_Blog_DotBar Ag IN YOUR BAG: WHAT'S IN YOUR LOCAL CIDER (and not...) THIS SEASON

Ag IN YOUR BAG

agriculture noun: the science, art, or occupation concerned with cultivating land, raising crops, and breeding, and raising livestock; farming.

14-0929_5AF_5458_NP2-e1489699385898 Ag IN YOUR BAG: WHAT'S IN YOUR LOCAL CIDER (and not...) THIS SEASON

WHAT’S IN YOUR LOCAL CIDER (and not…) THIS SEASON:

Apple_Icon Ag IN YOUR BAG: WHAT'S IN YOUR LOCAL CIDER (and not...) THIS SEASONLearn what distinguishes this year’s early apples
Apple_Icon Ag IN YOUR BAG: WHAT'S IN YOUR LOCAL CIDER (and not...) THIS SEASONWarm weather results in lighter color apples
Apple_Icon Ag IN YOUR BAG: WHAT'S IN YOUR LOCAL CIDER (and not...) THIS SEASONSparse rainfall makes for more sweetness

The next time you reach for a jug of FIVE ACRE FARMS apple cider, look for signs of variations in the apple harvest that naturally occur from year to year.

What’s distinctive about the early fall local apple harvest in the Northeast this year? Due to the unusually dry, warm weather of late summer and early fall, many apples in our region ripened before developing the deep red skin color we’re used to seeing. The lack of water also concentrates the fruit’s natural sugars, making this year’s cider apples especially sweet. The lighter complexion can be seen in many varieties with Macintosh being the best example. Macs, the traditional New England base for cider, are green apples that rely on crisp, cool nights and adequate moisture to develop their red color just before ripening. (To make our cider, we blend a base of Macs with up to 20 other varieties.) Happily, these climate-related fluctuations don’t change the great taste of our local apples, producing a sweet, crisp cider that’s as delicious as ever. And whether they’re deep red or a subtle pastel, local apples are the only ingredients in FIVE ACRE FARMS cider, with absolutely nothing added.