Raw Milk in Platte City, Missouri
2 raw milk sources found in Platte City, Missouri, the United States
Updated 4 months ago
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Raw Milk Sources in Platte City
Each listing below shows a raw milk source in Platte City. Click any listing to view products, pickup methods, and contact information.
Showing 2 sources
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Moklahoma Grain and Feed Wheat Grass Hay Raw Milk
Contact for details
Platte City, MO
USWelcome to Moklahoma Grain and Feed. We are a family owned farm operating in Platte City, Mo. and Helena, Oklahoma.
We raise Dexter Cattle, commercial wheat and grass hay. Buyers are coming from Omaha Nebraska, Des Moines Iowa, Wichita and Topeka Kansas, as well as Saint Joseph, Liberty and Kansas City Missouri.
The reputation of our quality Dexter Cattle, commercial wheat, grass hay and fresh, raw milk is spreading fast.
Text, call 217.419.9619 or email us for farm fresh eggs and raw milk available from our farm to your table. If you’re interested in owning Dexter cows or purchasing our drug free grass fed cattle for beef you’ve come to the right farm.
View Moklahoma Grain and Feed Wheat Grass Hay Raw Milk's location, social media, contact info, and all other info added to the map in Platte City, MO.
Moklahoma Grain and Feed Wheat Grass Hay Raw Milk -
Be Whole Again Farm - Drop Location
2001 NW Prairie View Rd
Platte City, MO
USSaturday Platte City: Parking lot west of McDonalds/South of QT
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Be Whole Again Farm - Drop Location
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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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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.