Please reach us at asgrecho@gmail.com if you cannot find an answer to your question.
A: Cream line milk has been pasteurized but has not been homogenized. Homogenization is the process of breaking up the fat particles in milk to be smaller so that they stay in suspension. By not homogenizing, this allows the cream in the milk to rise to the top and form a cream line.
A: We are your neighbors! Our dairy is located in Pearl River County, Poplarville, MS.
A: Your milk is guaranteed fresh, all natural, and free of preservatives from our cows only. We will never outsource, so you know exactly where your milk is coming from. Once we are set up we invite you to come out for a visit and meet the cows that are producing your milk!
A: Like the original milkmen, we believe milk should taste like milk - not plastic, wax, or paper. Glass is a better insulator than other containers which helps the milk stay cold. Glass bottles are also the only reusable containers that are non-porous. They can be thoroughly sanitized, which ensures no residual flavors or odors.
Conservation and plastic waste in our environment is an important issue to us and we anticipate for our customers.
A: We plan to start out with Jersey cows. Jersey cows have one of the highest butter fat content of the dairy breeds giving it that great taste and for making cheese and butter. Another breed that we are fond of is the Brown Swiss. It is a larger cow with just a slightly lower butter fat content and does well on a grass fed diet....see next question...
A: Research has shown the nutritional benefits of grass-fed products: fewer calories and fat, and more protein, a bonus for you BUT also a bonus for the cows as it maximizes cow nutrition and health too!
A: A1 and A2 beta caseins, or proteins, occur naturally in cows' milk. Some people have issues digesting the A1 casein, found in most supermarket milk products. A2 dairy products are free of the A1 casein, making them potentially easier to digest. A2 milk comes from heritage breeds of cattle (like the Jersey) and what differentiates it is the single amino acid, glycine, which does not cause the gas, bloating, and gut problems associated with lactose issues.
This difference is on a very small molecular level but can have a big difference in your choices for consuming dairy products.
Copyright © 2023 Rusty Anchor Farm LLC - All Rights Reserved.
Powered by GoDaddy Website Builder
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.