Farmery milk is known for its thick and creamy milk. This milk tastes the same year after year. Was it the same when you were growing up with milk from a local farmer?
It is understandable that your milk tastes different from day to day. It’s possible that your milk might be adulterated. Or it could be of poor quality.
A few customers wanted to know why Farmery milk was different in thickness. If you have any questions or suspicions, you can find the answer here.
Let me start by first considering…
What makes good milk?Good quality milk is usually referred to as milk that contains all the nutrients one would expect. There are many nutrients in milk, including fat content, solids not fat (SNF), and proteins. Milk’s creamy texture and thickness is due to the fat.
However, the composition of milk can change naturally depending on many factors. Particularly, the fat content. There are many factors that can alter the composition of milk. Academic literature has a lot to say about this. For the purposes of this blog, we’ll only focus on the two most important to Farmery’s customers.
The feed the cattle are fed. Two, the environment at the farms and the general weather.
How does cow’s feed affect your milk?
Cows are amazing. Because they can eat grass and produce milk that is safe for us to drink. All the farms that we partner with have a lot of grass, so the cows get a lot of grass.
The cows can be let out to roam on open land and pastures. Particularly, cows love to go for a walk in the evenings.
These green fields belong to the dairy farmer. Farmers take great care to ensure the organic growth of the grass cows graze on. These fields may have been kept free of pesticides or fertilizers for many years in some cases.
Farmers can also feed their cattle a mixture of grains other than grass.
You can watch Nitin talk about it.
jauIt may also be known as Barley. This grain is particularly carbohydrate-rich and helps cattle to digest food efficiently. It is also a great source of energy for cattle.
muuNg daal curiiChuri is a powder. This is a powdered version of moong bean. It’s also known as green gram in certain areas. This feed is very popular with cows. This feed encourages cows to produce more milk and makes the milk more protein-rich.
methiiMethii, also known as Fenugreek. It makes the fatty acid in milk more efficient and lowers cholesterol. Methii is a good supplement to cattle that produces healthier milk.
Cottonseed cakes– After the oil is extracted from the cottonseeds, the cake is left. This adds fat and protein to the milk.
It is possible for cattle to eat different things on any given day. It can vary from one animal to the next, and even between farms.
Sometimes cattle don’t want the grains and feel the need to eat grass. Sometimes they just want to eat grains while laying around in their shed.
Although I am sure I am simplifying, you will get the idea.
It’s not a crazy idea, as I have said in the above quotes. Are you familiar with heat stress?
The graph below shows how fat and protein levels in milk change over the years. The weather patterns in India and the USA are similar because they are both located in the northern hemisphere. Our experience is largely the same.
In the summer heat of July and August, fat and protein levels drop. The levels reach a peak in December after that.
It is interesting to see that the amount of feed cattle consume correlates with their milk fat and protein intake. These decrease when cattle consume less feed in the summers and increase with increased feed intake in winter. Before we could understand why this was so, we had to get our heads jumbled.
Cows also have a “thermal neutral zone”, which is similar to our ideal room temperature (27 degrees Celsius). They can absorb and radiate heat to maintain their body temperatures, just like us.
They have to use more energy to maintain body temperature when they are out of their comfort zone. This energy is not used to produce milk, naturally. They also slow down when they are fed. The feed itself generates heat when it is digested.
Ask Nitin and he would tell you.
Because of the potential for digestive problems, mineral mixtures and combinations are not recommended for cows to be consumed in summer.
You now know the reason.
This sounds so obvious. Nevertheless, it is not surprising that milk tastes the same in all seasons.
The quick answer is homogenization
Although I would love to share all the details about homogenization, Vignesh has already done a great job in answering Quora. It’s in the footnotes.
It is enough to say homogenization distributes fats evenly across milk. This makes the milk homogenized.
The fats in milk are what makes it thicker or creamy. You’ll see the milk the same way if I keep the fat spread constant.
But is this good for you?
Farmery doesn’t believe so. We believe milk tastes best when it is raw and unprocessed.
We will do our best to ensure that the milk we sell is of consistent high quality, but we won’t change anything that’s already natural.
Let us know your thoughts. We’d love to hear from you in the comments.