There are a lot of choices available to the consumer.
Most milk produced today comes from high
producing Friesian (Holstein) cows. These are the characteristic black and
white cattle that we associate with dairy production.
There are many other dairy producing cows,
one of which is the Guernsey cow. These are brown and white cows that produce a
lovely almost yellow colour milk.
One of the benefits of Guernsey milk is
that it has a higher protein and butterfat content (1):
Butterfat Protein
Guernsey 4.68% 3.57%
Friesian (Holstein) 3.89% 3.22%
(UK NMR Annual Report 2008/2009)
Guernsey milk contains 12% more protein,
30% more cream, 33% more Vitamin D, 25% more vitamin A and 15% more calcium
than average milk. In fact the rich golden colour is due to its high levels of
beta carotene.
Not
to mention it tastes great (1).
We all have heard of the benefits of having
milk that is predominant in the protein Beta Casein A2 versus Beta Casein A1
found in most milks. 96% of Guernsey cows carry this Beta Casein A2 (1).
Non
homogenized vs Homogenized Milk - Keep it natural
Homogenized milk has undergone a mechanical
process that breaks the fat globules into smaller globules that remain
suspended in the milk, preventing separation (No cream on top). This results in
a change in the chemistry of the milk not only the size of the fat globules but
also the whiteness of the milk, the pH of the milk and the average casein
micelle size of the milk (2). Essentially milk that is more processed.
Next time you are shopping have a closer look at what is available. At Queensland Discount Vitamins Toowoomba (KMart) Plaza they sell the most awesome non-homogenized A2 Guernsey milk.
Bibliography
1. The Excellent
Modern Dairy Breed [Internet]. World guernseys Cattle Federation. [cited 2016
Feb 18]. Available from: http://www.worldguernseys.org/advantages.html
2. Hayes MG, Kelly AL. High pressure
homogenisation of raw whole bovine milk (a) effects on fat globule size and
other properties. J Dairy Res [Internet]. Cambridge University Press; 2003 Aug
1 [cited 2016 Feb 18];70(3):297–305. Available from: http://journals.cambridge.org/abstract_S0022029903006320
