Raw A2/A2 Milk
At Palmer's Farm Shoppe LLC. we produce raw A2/A2 milk. Let's talk about what that means.
A2/A2
A protein called Beta Casein makes up roughly 30% of milk protein and has two forms, A1 & A2. This is an actual DNA test of the cow to tell us what kind of beta-casein the cow will produce. This protein has been found to be more similar in structure to human breastmilk.
Many people find that A2/A2 milk is easier to digest. People who have developed dairy sensitivities or can only drink goats milk may be able drink A2/A2 cows milk also. A particular breed of cow does not guarantee they have the A2 gene. They are however more frequently found in “heritage” breeds.
Raw Milk
In Iowa, all milk that you find in stores is pasteurized. This means that the milk has been cooked at a specific temperature and length of time to kill all bacteria, the bad, as well as the good.
| Temperature | Time | Pasteurization Type |
| 63ºC (145ºF)* | 30 minutes | Vat Pasteurization |
| 72ºC (161ºF)* | 15 seconds | High temperature short time Pasteurization (HTST) |
| 89ºC (191ºF) | 1.0 second | Higher-Heat Shorter Time (HHST) |
| 90ºC (194ºF) | 0.5 seconds | Higher-Heat Shorter Time (HHST) |
| 94ºC (201ºF) | 0.1 seconds | Higher-Heat Shorter Time (HHST) |
| 96ºC (204ºF) | 0.05 seconds | Higher-Heat Shorter Time (HHST) |
| 100ºC (212ºF) | 0.01seconds | Higher-Heat Shorter Time (HHST) |
| 138ºC (280ºF) | 2.0 seconds | Ultra Pasteurization (UP) |
Pasteurization also destroys or damages beneficial enzymes, probiotics, vitamins and minerals. Lactase is one kind of bacteria damaged during the heating process. Lactase is the enzyme responsible for breaking down lactose into digestible form. Thus, many people who have troubles digesting pasteurized dairy, can better tolerate raw milk products.
Raw milk is not pasteurized, altered, or artificial. It goes from cow to jar, to you!
This all sounds well and good, right? But what about all the terrible things you hear about raw milk being so dangerous? There really are two forms of raw milk, one produced for direct human consumption and one produced with the intention of pasteurization. When milk is produced with the intention of pasteurization, there is not as much care put into the outcome of the product. The cows are cared for, made sure they are doing well and producing well but the cleanliness of the milk isn't the highest priority. When mindful farmers are producing for direct human consumption, they are fully aware they are dealing with a live food that can be impacted, and if not handled properly can cause illness.
Raw milk isn’t without risk of course. There are 4 main pathogens:
- E Coli 0157:H7
- Salmonella
- Campylobacter
- Lysteria Monocytogenes
In order for these pathogens to cause illness they must be present, strong, in high volume and the consumer must be susceptible.
In Iowa we test for 2 major types of bacteria; SPC (standard plate count) which can not exceed 25,000 cfu/mL and Coliform must not exceed 10 cfu/mL. These two bacteria tests help to ensure that our milk is safe for human consumption. If these tests are above these limits it's recognized that the other pathogens may also be present. Our cows milk is tested monthly and the results are available at pick up locations. I am so grateful that our state allows us the opportunity to review data, benefits and risks, and make our own decisions.