Benefits of raw cold purified milk

The nutritional benefits of cold purified raw milk

Milk is likened to a super-food. In fact, it is considered a nearly perfect food because of its abundance of protein (which contains all of the essential amino acids), carbohydrates, fats and an array of vitamins.

– Dr. Josh Axe, Health and fitness trainer for the U.S. olympic swimming and wrestling team

Cows are in the class of animals known as ruminants. They have four-chambered stomachs designed to break down difficult to digest plant matter, such as fibrous grasses. Cows ruminate or re-chew their food or ‘cud’ for 6-8 hours a day, they’ll chew their cud to make up for not chewing much while actually eating the grass. This breaks up the plant fibers into smaller and smaller chunks and pumps fresh saliva into the mix. A runinants’ 4 stomachs are specifically created to digest fibrous grasses.


  • a nutritious blend of proteins, carbohydrates and beneficial fats
  • vitamins A, B1, B2, B3, B6, B12, C, D, E and K2 in highly bioavailable forms
  • calcium, magnesium, phosphorous, iron and other important minerals
  • beneficial enzymes like Amylase, Lipase, Catalase, Lactase, Lactoperoxidase and Phosphatase
  • Lactoferrin to support the immune system
  • an ideal ratio of Omega-3 and Omega-6 essential fatty acids
  • Un-oxidised, healthy, LDL cholesterol
  • Conjugated linoleic acid (CLA), which boosts the metabolism
  • phytonutrients like carotenoids, isoflavones, and lignans
  • and a whole host of other beneficial ingredients like phytonutrients, growth factors and immunoglobulins (antibodies)

All our cows are certified free of tuberculosis and brucellosis.

Enjoy the many benefits of raw full cream milk…safely.


Milk in its raw (unprocessed) state can truly be considered a superfood. This is because it contains a near-perfect blend of various proteins, carbohydrates, fats, vitamins and minerals. In addition, an abundance of beneficial microorganisms enzymes and amino acids add to its inherent value.
Yet, the nutritional value of regular milk has decreased and the associated health benefits have deteriorated over the past decade.
This can be attributed to changes in the way livestock is farmed and fed but, perhaps most significantly, the pasteurisation and homogenisation of milk.


Raw milk from grass-fed cows has an even higher nutritional value than raw milk from grain-fed cows or regular milk.
In addition it usually contains phytonutrients such as carotenoids, isoflavones, and lignans. The type and quantity of grasses consumed determines the composition of phytonutrients present in the milk.
An advantage of grass feeding is that it is organic and not genetically manipulated. Furthermore, the risks of compromised or contaminated feedstock are eliminated entirely.


Pasteurisation is a thermal process used widely in the dairy (and other food processing) industries to ensure food safety and prevent spoilage. It aims to reduce the number of viable pathogens in food so that they are unlikely to cause illness – within the constraints of shelf life and required storage conditions.
Several methods of pasteurisation exist but these entail the heating of milk to high
temperatures in a controlled way.


Homogenisation is a mechanical process used to make a mixture of two mutually non-soluble liquids the same throughout. It is widely used in the dairy industry to disperse and suspend fats in milk. The process prevents these liquids from separating again and also precisely controls the mixing ratio (e.g. fat content), taste and texture across batches.
Typically large quantities of milk, from different farms, with different fat content are mixed at high velocity and subsequently forced through small holes at extreme pressure. This causes the fat molecules to fracture into smaller, more uniform sizes that resist rising and separation. This is of commercial value to the dairy industry.
Some research concludes that these smaller molecules bypass digestion and can cause cancers and heart disease.


When milk is pasteurised it is subjected to heat that kills not only unwanted microorganisms but most of the beneficial enzymes, such as Amylase, Lipase, Catalase, Lactase, Lactoperoxidase and Phosphatase too. Simultaneously, certain proteins, for instance Lactoferrin, are denatured. Pasteurisation also destroys Vitamin D.
Enzymes assist with proper digestion, enable the absorption of nutrients, support the body’s immune system and help fight inflammation.
Unpasteurised milk contains more protein, calcium, vitamin D and live enzymes than regular milk, clearly making it a healthier and more nutritious option.


The fat in full cream milk contains the fat-soluble vitamins A, D and K2. These vitamins play a role in the body’s ability to absorb minerals such as calcium and phosphorous. Whereas low-fat milk also contains the latter, the absence of the fat, and hence the vitamins it contains, inhibit the proper absorption of these minerals.
On average, low-fat milk contains between 1.5g and 2g of fat per 100ml while full cream milk contains between 3.4g and 3.7g of fat per 100ml.
At first glance, this may seem like a substantial increase to be avoided – a notion that is reinforced by the contemporary trend of consumers opting for low-fat products.
However, if the consumption of full cream milk is limited to a small glass, the higher fat content becomes negligible in relation to the daily fat intake allowance of current nutritional guidelines.
The many benefits of full cream milk far outweigh its higher fat content!


To ensure that our milk stays raw but is safe for consumption, The Farmers Dairy employs revolutionary cold purification.
This non-thermal process, using light purification, effectively replaces the pasteurisation process without altering the milk’s raw (unprocessed) state and natural goodness.
Our milk undergoes no homogenisation or similar mechanical processing whatsoever. Like raw unprocessed milk the cream goes to the top, a simple shake of the bottle will re-integrate the cream.

We use up to 95% less energy to process our milk which results in a smaller carbon footprint than ordinary milk making it ‘greener’ to produce