Raw Milk in Kentwood, Louisiana
3 raw milk sources found in Kentwood, Louisiana, the United States
Updated 3 weeks ago
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Raw Milk Sources in Kentwood
Each listing below shows a raw milk source in Kentwood. Click any listing to view products, pickup methods, and contact information.
Showing 3 sources
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Jarrell Bros. Dairy
33598 LA-1056
Kentwood, LA
USA2/A2 raw cow’s milk and raw cow’s milk always available for purchase.
Half gallon and gallon sizes available.
Preorder on our website or call to order.
Pickup location is at our dairy farm.
View Jarrell Bros. Dairy's location, social media, contact info, and all other info added to the map in Kentwood, LA.
Jarrell Bros. Dairy -
Pinky's wild game processing and specialty meats
1975 LA-38
Kentwood, LA
USView Pinky's wild game processing and specialty meats's location, social media, contact info, and all other info added to the map in Kentwood, LA.
Pinky's wild game processing and specialty meats -
Kentwood Co-Op
501 Railroad Ave
Kentwood, LA
USView Kentwood Co-Op's location, social media, contact info, and all other info added to the map in Kentwood, LA.
Kentwood Co-Op
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Latest Blog Posts
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Hard Cheese vs. Soft Cheese: How Moisture Content Shapes the Microbial Environment
Not all cheese styles present the same microbial environment. Moisture content determines water activity, and water activity determines which organisms can be present and active.
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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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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.