Raw Milk in Live Oak, Florida
7 raw milk sources found in Live Oak, Florida, the United States
Updated 5 months ago
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Raw Milk Sources in Live Oak
Each listing below shows a raw milk source in Live Oak. Click any listing to view products, pickup methods, and contact information.
Showing 7 sources
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Full Circle Farm
20997 174th St
Live Oak, FL
USView Full Circle Farm's location, social media, contact info, and all other info added to the map in Live Oak, FL.
Full Circle Farm -
Stalwart Heritage Stock
Contact for details
Live Oak, FL
USWe are a family farm utilizing methods which surpass organic standards.
View Stalwart Heritage Stock's location, social media, contact info, and all other info added to the map in Live Oak, FL.
Stalwart Heritage Stock -
Bernal Homestead
7383 Co Rd 252
Live Oak, FL
USRaw cow milk, A2, purely grass fed. Pastured eggs, beef, pork, chicken.View Bernal Homestead's location, social media, contact info, and all other info added to the map in Live Oak, FL.
Bernal Homestead -
Fresh Start Nutrition, Inc.
102 East Howard Street
Live Oak, FL
USView Fresh Start Nutrition, Inc.'s location, social media, contact info, and all other info added to the map in Live Oak, FL.
Fresh Start Nutrition, Inc. -
Hoof and Feather Farm
Contact for details
Live Oak, FL
USA2/A2 jersey milk $10/gallonView Hoof and Feather Farm's location, social media, contact info, and all other info added to the map in Live Oak, FL.
Hoof and Feather Farm -
Wainwright Dairy
13607 161st Rd
Live Oak, FL
USView Wainwright Dairy's location, social media, contact info, and all other info added to the map in Live Oak, FL.
Wainwright Dairy -
Arise Coffee Bar And Roaster
598 11th St SW
Live Oak, FL
USView Arise Coffee Bar And Roaster's location, social media, contact info, and all other info added to the map in Live Oak, FL.
Arise Coffee Bar And Roaster
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Latest Blog Posts
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What Lactic Acid Bacteria Do in Cheese: Acidification, Pathogen Suppression, and Flavor
Lactic acid bacteria acidify milk, suppress competing organisms, and build the flavor of aged cheese. Here is how all three mechanisms work and where each has limits.
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Water Activity in Cheese: How Salt Controls the Microbial Environment
Not all water in cheese is available to bacteria. Water activity rather than moisture content determines which pathogens can grow and how different cheese styles compare.
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What Salmonella Outbreaks in Raw Milk Cheese Reveal About Initial Bacterial Load
The same 60-day aging period that renders one batch of raw milk cheese safe can leave another infectious. For Salmonella, initial bacterial load is the variable that determines the outcome.
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Why Listeria Monocytogenes Is Uniquely Difficult to Control in Aged Cheese
Unlike most dairy pathogens, Listeria monocytogenes thrives in the conditions that define aged cheese production. Cold tolerance, salt resistance, and biofilm formation explain why.
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How E. coli O157:H7 Resists Acid During Cheese Aging and Why It Survives Past 60 Days
The lactic acid fermentation that eliminates most dairy pathogens triggers an adaptive response in E. coli O157:H7 that allows it to survive past 270 days in aged cheese.
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Why Campylobacter Rarely Survives the Cheesemaking Process
Despite causing 1.5 million U.S. infections per year, Campylobacter rarely survives cheesemaking. Here is why oxygen, salt, and acid eliminate it reliably.