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Homogenisation
What it is and why we DON'T do it

Homogenisation is the process of breaking down a liquid suspension into smaller, more consistent particles. In raw milk the fat particles present in many different sizes and densities. Most processed milk found in supermarkets is homogenised. This process helps to extend the shelf life of the product even further than just pasteurized, and gives the liquid suspension a more pleasing, consistent presentation.

Unfortunately, it is also an extremely aggressive processing technique that substantially alters the chemical constituency of the component parts. The original fat globule membrane is lost and a new one is formed that incorporates a much greater portion of casein and whey proteins.

At Laceys' Family Farm, we strive to produce the highest quality product, direct to the customer, as we possibly can. We believe, and many people are starting to agree, that unhomogenised milk is simply better. Combined with the unique nutritional quality of the milk from our herd of pedigree Guernsey cows, we are sure once you try it, you will never go back.

Because our milk is unhomogenized, the fat particles may separate and float to the top. With the cap securely fastened, simply give the bottle a shake to mix the particles back in to the liquid.


Pasteurization
What it is and why we do it

All the milk we sell is high-temperature, short-time (HTST) or 'flash' pasteurized. Pasteurization is the process of heating the milk to a specific temperature, without scalding the liquid, before it is cooled, bottled and ready for sale. Since milk is a nutrient rich source, this process helps to dramatically reduce microbial growth, extending shelf life and delivering a higher quality product to the customer. All our milk is regularly tested before and after pasteurization to ensure our high standards of quality are always met.


Guernsey Milk

Most of the milk found in supermarkets today comes from a breed of cow called the called the Holstein. This large, black and white cow excels at producing copious quantities of milk, and considering farmers are paid by the litre, this makes perfect economic sense. Unfortunately, quantity comes at the price of quality, and the milk is nutrient lacking, taste deficient and often heavily processed.

Guernsey milk is renowned for its gorgeous golden colour, rich taste and exceptional nutrient content. Here at Laceys' Family Farm, all our milk comes from our herd of pedigree Guernsey cows, milked twice daily, pasteurized and bottled locally on site ready to be delivered direct to the customer. There are no food miles, no waste, just quality wholesome milk produced by your local diary.

Benefits of Guernsey Milk compared to Holstein

Guernsey milk has:
12% more protein
33% more vitamin D
25% more vitamin A
15% more calcium
300% more Omega 3

Note: Guernseys are the highest known producers of the A2 type of β-casein protein.

The Golden Guernsey colour is in fact caused by high levels of beta-Carotene, and the effect is even stronger when the cows are grazing on fresh grass in the summer

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