Research into the methods and results used by the Raw Milk Institute and the German Vorzugsmilch was published in the latest edition of the Journal of Epidemiology and Infection. They concluded that “raw milk can be produced with a high level of hygiene and safety.”
ABC’s Sami Shah interviewed Jannei Goat Dairy. Sami is concerned that raw milk is finding its way to Victorians “via a loophole”. He says raw milk contains listeria, ecoli and all sorts of dangerous health threats, however, Sami does not seem to understand the details…
David, Liz and son Chris Wines operate this family farm in Northville, New York, on the north fork of Long Island. The Riverhead, New York state farm began selling regulated, unpasteurized milk in 2011 and is currently the only raw milk dairy on Long Island.
Daloris Jersey Dairy is a small, family run operation in Rigby, Eastern Idaho. On their website they say that they try to keep things simple, healthy, clean and fresh and RAW MILK is now their specialty.
What is the latest news from experts and pioneers on increasing fertile topsoil? The right set of land management practices have huge potential for providing the highly fertile topsoil and remineralised, green biomass needed for a thriving raw milk industry in Australia.
At the recent Oxford Real Farming Conference dairy farmer Christine Page from Smiling Tree Farm, gave a great presentation as part of the The Rise of Milk Substitutes: how can dairy producers respond? session.
According to Project Censored, Regenerative Agriculture as the "Next Stage" of Civilization is ranked 7th on a list of 25 of the top censored news stories of 2018.
According to the Food Standards Agency the main benefit of selling raw milk direct is for farmers to get a fairer price for the milk. It is produced under strict quality procedures and sold direct to the consumer.
The greatest sight for dairy farmer Jon Appleby is seeing parents and kids walking into the farmyard to buy their eggs and milk from their local farm. His farm sells raw, unpasteurised milk direct to the consumer.
Weir's Organic Raw Milk was named Best Food and Drink product at the Balmoral show, Northern Ireland's biggest food and farming event. The show attracted over 100,000 people from all over the UK.
This farm is popular with locals and raw milk tourists from Australia and New Zealand. Thank you Bunkers Hill dairy for making your farm 'public friendly' and inviting consumers in.
Ahimsa dairy hails from a culture that reveres the cow as sacred. Forget politics, what the world needs now is a revolution in consciousness.
A recent story by Sunday Night about Chef Pete Evans prompted this article about what supports many people's belief that all is not as it appears. Despite advertising many are not buying milk anymore.
Science now show 100% grass-fed, organic milk is superior. Butterfat from pasture-raised cows is a major source of healthy nutrients like Omega-3, CLA and fat soluble vitamins.
Some very interesting information has come to light due to the Senate Inquiry into the Australian dairy industry. ARMM hopes this information will be of benefit in the process to more awareness.
Farmers are going the extra mile because they want a better price and better market for their milk. Direct contact with the consumer is more value added and satisfying. They learn what the consumer wants.
These dairy farmers say they have had enough of poor returns. They say that the current setup of the dairy industry means they have no say or control over the prices they receive for their milk.
The community around the Adirondacks are at the edge of this wave of really smart entrepreneurial, creative young farmers who are coming into farming at a time when it seems like most are exiting it.
As a farmer-friendly tool, the RAMP plan assures that, “from grass to glass,” risks have been identified, explained, and are continually managed. Farmers can feel confident that they are producing a safe product.
The Microbiology of Raw Milk demonstrates that traditional cheesemaking methods with natural microbial diversity are indeed much safer. Rather than subverting modern food safety targets, this approach may actually help cheese producers to achieve them.
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