- Better Milk For Our Children
There is a good chance that the milk we purchase at the grocery store and try unsuccessfully to get our
children to love and consume is a different milk from that which we baby boomers enjoyed in the 1950s.
Back then, the vast majority of dairy cows were grazing outdoors on green grass, healthy and fit walking about
a mile a day in the sunshine and outdoor air while producing 4 - 5 gallons per day of rich high protein milk.
This milk has higher levels of Omega 3 fatty acids and up to five times the conjugated linoleic acid (CLA) which
boosts immune health, increases lean body mass, and is a powerful anti-inflammatory.
Today, half of America's milk is produced on 3% of the dairy farms. Those farms are confinement factory farms
in which cows eat grain from troughs, walk on concrete, crowded hundreds to the acre while producing 8 - 10
gallons a day, perhaps boosted with artificial growth hormones. Today’s cows have a life span of 2 - 3 lactations,
compared with 5 - 7 lactations for yesterday’s traditional pastured cows.
Confinement factory dairy farmers suggest that all milk is the same, and that the cows’ situation is irrelevant
to the milk produced. They may even believe this, but common sense leads consumers to a different conclusion.
Over the last 30 years it can be argued that little or nothing has been done to improve the quality of milk that we
purchase at the grocery store. Cows have been pushed to greater output, distribution systems have been pushed
to greater distances as time between milking and store delivery has increased. Processing temperatures and
times have also gradually increased. The routine pasteurization temperature used is ten degrees higher than that
of a decade ago,which gives ten times the heat effect. There is increasingly convincing scientific evidence that
today’s grain fed cows produce milk and meat which is less healthy for humans than that from grass grazed cows.
We believe that the way to provide a better milk is to return to dairy farming and milk processing with the
attributes of outdoor grass grazing and lower production per cow. This milk can then be processed and packaged
on the farm for immediate delivery to local grocery stores and retailer grocers' distribution centers. We believe
that this milk is more wholesome, more enjoyable for our children to drink when it is being produced with more
sustainable farming practices and is more efficiently distributed to a local area.
Now that’s contributing to our children having better milk!
Warren Taylor, Snowville Creamery
children to love and consume is a different milk from that which we baby boomers enjoyed in the 1950s.
Back then, the vast majority of dairy cows were grazing outdoors on green grass, healthy and fit walking about
a mile a day in the sunshine and outdoor air while producing 4 - 5 gallons per day of rich high protein milk.
This milk has higher levels of Omega 3 fatty acids and up to five times the conjugated linoleic acid (CLA) which
boosts immune health, increases lean body mass, and is a powerful anti-inflammatory.
Today, half of America's milk is produced on 3% of the dairy farms. Those farms are confinement factory farms
in which cows eat grain from troughs, walk on concrete, crowded hundreds to the acre while producing 8 - 10
gallons a day, perhaps boosted with artificial growth hormones. Today’s cows have a life span of 2 - 3 lactations,
compared with 5 - 7 lactations for yesterday’s traditional pastured cows.
Confinement factory dairy farmers suggest that all milk is the same, and that the cows’ situation is irrelevant
to the milk produced. They may even believe this, but common sense leads consumers to a different conclusion.
Over the last 30 years it can be argued that little or nothing has been done to improve the quality of milk that we
purchase at the grocery store. Cows have been pushed to greater output, distribution systems have been pushed
to greater distances as time between milking and store delivery has increased. Processing temperatures and
times have also gradually increased. The routine pasteurization temperature used is ten degrees higher than that
of a decade ago,which gives ten times the heat effect. There is increasingly convincing scientific evidence that
today’s grain fed cows produce milk and meat which is less healthy for humans than that from grass grazed cows.
We believe that the way to provide a better milk is to return to dairy farming and milk processing with the
attributes of outdoor grass grazing and lower production per cow. This milk can then be processed and packaged
on the farm for immediate delivery to local grocery stores and retailer grocers' distribution centers. We believe
that this milk is more wholesome, more enjoyable for our children to drink when it is being produced with more
sustainable farming practices and is more efficiently distributed to a local area.
Now that’s contributing to our children having better milk!
Warren Taylor, Snowville Creamery
