Testing the microbiology of unpasturised milk

From: Tali Eichner, Plaw Hatch Farm, Sussex

Tali produces raw and unpasturised milk and kefir and would like to investigate the nutrient and microbiology content of this, compared to pasturised milk. Tali hopes to help clarify different and confusing claims about the benefits of being raw.

The raw milk produced has been tested but seems to be lower in beneficial lactic acid bacteria than she thought & would like to investigate how to increase this. The source of beneficial bacteria is potentially on the cow's teats, and likely gets lost with sterilisation. The livestock managers at Plaw Hatch Farm are interested in the how the benefits of adding seaweed to the herds diet balance the high expense. 

If you're interested in finding out more about raw milk, get in touch

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