Raw Milk Association of Colorado
 
 

Saturday 25th of May 2013

Find A Raw Milk Dairy

And so it went...

Jersey Cow

For over 50 years the large dairy interests in America have worked to promote the idea that "pasteurized" milk is safe milk.

They did this for two major reasons:

1). Pasteurization enabled them to collect and transport milk containing high levels of bacteria, because the process would kill the bacteria in the milk.

2). Because pasteurization killed all the bacteria (both good and bad) in the milk, the shelf life of the milk was longer, resulting in higher profits through lesser amounts of spoiled milk.

What you were never told was that this was a poor choice.

It was a poor choice because it enabled an inferior product to dominate the market, while at the same time, putting the small dairy farmers out of business.

Fortunately, today we have better technology that can render the perceived benefits of pasteurization obsolete.

 

The Sun is Rising on Raw Milk...Again.

Prior to the advent of pasteurization, the average family depended upon a local dairy to provide milk, cheese and butter. If the farmer did a poor job and the milk soured too soon, the clients were quick to point out the problem.

Pasteurization was promoted as a beneficial way to handle milk because it killed many, but not all, pathogens and prolonged shelf life. No one knew the harmful effects and decline in nutritional value that the process entailed. Now we know of better ways to collect, refrigerate and handle unprocessed milk.

Unfortunately, the government has yet to catch up with the best studies on the benefits of raw milk, but things are improving quickly.

Help us Help You Get the Nutrient Dense Food That Your Family Deserves ...

Our Goals Are as Follows:

1. Establishing Guidelines for Production and Distribution of Raw Milk

  • Registration procedures
  • Milk testing requirements
  • Sanitation standards
  • Distribution methods

2. Providing Outreach to New Producers

  • Interpreting the Colorado Raw Milk Statute
  • Clarifying the consumer/farmer contract
  • Providing a safe environment for raw milk production
  • Assisting with milk testing and evaluating results
  • Establishing guidelines for holistic herd health management

3. Educating Consumers

  • Outlining health and nutritional benefits of raw milk
  • Understanding raw milk safety issues
  • Defining the responsibilities of an informed consumer: understanding the consumer/farmer contract
  • Supporting holistic management practices

4. Organizing the Raw Milk Network

  • Developing a membership organization
  • Establishing liaison with public health officials
  • Promoting appropriate Colorado food policy
  • Developing organizational partnerships
  • Maintaining a political presence
  • Managing media relationships

 

Cow Share College

START, MAINTAIN, OR UPGRADE YOUR COW/GOAT-SHARE OPERATION

Join us for a four-part series - over the phone, from the convenience of your home. For farmers at all levels of cow/goat share experience and consumers who want to learn more about the topic.

Important Links

Newsletters

Please feel free to read our RMAC Newsletters in PDF format. Be advised, the files are large.

Spring 2008 (1.9MB)

Summer 2008 (7.6MB)

Spring 2009 (580 KB)

Summer 2009 (644 KB)

Questions to Ask..

Uneeda Goat

Tell Me How You ...

Sally Fallon, the President of the Weston A. Price Foundation, once said that she depended on an army of "militant moms" to get the word out on nutrient dense foods. Those moms know how to ask important questions about raw milk.

  • How do you collect your milk?

    • Good collection techniques involve clean hands, clean containers and clean cows and goats.

  • How Soon Do You Chill the Milk?

    • The ideal process lowers the milk's temperature to less than 45 degrees Fahrenheit within two hours.

  • What Do You Feed Your Cows and Goats?

    • Many people have realized the problems with confinement dairies. Diets of excess corn can lead to acidosis in the cows. However, not all cows can thrive in switching to a grass based diet over night. Most farmers care deeply about their animals will not let them suffer, just because "grass-fed" beef is popular. Look for a provider who has the wisdom to know when a lactating cow needs a little something extra to keep her weight up.

    Goats should be fed high quality legume hay or pastures designed for goats.

  • Where's the Cream?

    • Most cows yield anywhere from 3 to 5 percent fat in their milk. In fresh milk, it rises to the top of the bottle. That's what gives it that burst of flavor. Expect the cream to be there.

    Goat's milk is naturally homogenized, so the cream stays mixed in the milk and doesn't separate the way cow's milk does. So, don't be concerned if you can't find the cream on top, it's in there!"