The Distinct Differences Between Raw Milk From the Cow and Store-Bought Milk

Introduction

Raw milk and store-bought milk are two very different products, with significant differences in taste, nutritional content, and processing methods. This article aims to explore these distinctions, based on my wife's experience as a dairy farmer and our experience in bottling milk for sale in Scotland.

Nutritional Differences and Taste

Milk straight from a cow is often richer in butterfat, with a creamy yellow color and a more intense flavor compared to milk in stores. Typically, store-bought milk has undergone pasteurization and fat removal, which can alter its taste and color. The butterfat content of raw milk from cows in the U.S. can range from 2.85 to near 6, averaging around 3.6. Conversely, milk sold in stores, such as whole milk, usually has a fat content of just over 3.25%, 2% milk has a fat content of 2%, and skim milk is near zero fat.

Processing and Storage

Milk intended for consumption is usually chilled at 2-3 degrees Celsius (36-38 degrees Fahrenheit), and stores offer whole, 2%, and skim milk. The fat content in whole milk is typically over 3.25%, and in 2% milk, it is between 2 and 1. Skim milk contains almost no fat. Pasteurization is also common, killing potential pathogens and extending shelf life without significantly altering taste in most cases. Homogenization is another process that can affect the taste and texture of milk, preventing the cream from separating and rising to the top.

Quality of Raw Milk

Raw milk has a distinct, rich, and sweet taste, reflecting the food the cow is eating. Factors such as the type of grass, the addition of protein supplements, or molasses can influence the taste. For instance, if our cows are fed wild garlic, their milk might carry a faint taste of garlic. Our cows' diet consists mainly of grass from pastures by the sea, which significantly impacts the flavor of our milk.

Types of Cows and Their Milk

The type of cow can also affect the taste of milk. Jersey cows produce more cream but less volume, whereas Holsteins produce more volume with less cream. Different breeds have distinct characteristics, and our Friesian cows are a good example of a breed that can produce milk of unique taste. People have reported preferring pasteurized milk from Friesian cows over raw milk from Holstein herds, suggesting breed plays a role in the taste of milk.

Pasteurization and Homogenization Processes

In the past, a gentle heat process (63C for 30 minutes) was used for pasteurization, which is less effective at killing pathogens and alters the taste less. However, modern pasteurization usually involves a higher temperature (73C) for a shorter time (15 seconds), which is more cost-effective but less effective at killing certain pathogens, such as MAP, which can cause Johne's disease in cows. This higher temperature can result in a less sweet, more toned-down taste of the milk. Our farm in Scotland is one of the few that still uses the old pasteurization process. Homogenization, on the other hand, prevents the cream from separating, but can also affect the taste and texture of the milk.