Raw Milk in Amherst, New Hampshire
2 raw milk sources found in Amherst, New Hampshire, the United States
Updated 1 year ago
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Raw Milk Sources in Amherst
Each listing below shows a raw milk source in Amherst. Click any listing to view products, pickup methods, and contact information.
Showing 2 sources
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Earthward Natural Foods & Co-op
42 State Route 101 A
Amherst, NH
USView Earthward Natural Foods & Co-op's location, social media, contact info, and all other info added to the map in Amherst, NH.
Earthward Natural Foods & Co-op -
Natura Apothecary
114 NH-101A
Amherst, NH
USWe are a retail herbal apothecary selling high quality supplements and body care products conveniently located on Route 101A in Amherst, NH. We offer raw cream, milk, and yogurt from Huckin’s Farm.
View Natura Apothecary's location, social media, contact info, and all other info added to the map in Amherst, NH.
Natura Apothecary
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Latest Blog Posts
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Pasteurization and Milk Calcium: Form Change vs. Bioavailability
Heat shifts milk calcium from soluble to colloidal form, but radioactive-tracing studies found no absorption difference between raw and pasteurized milk.
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Milk Exosomes and microRNA: Where the Research Disagrees
Studies on milk exosomes after pasteurization report conflicting results, some finding particle counts preserved, others substantial miRNA loss.
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The Lactoperoxidase System: Milk’s Natural Antibacterial Enzyme
FAO and WHO formally reviewed this natural milk enzyme as a preservation method, and a 2024 Ethiopian field study measured its real-world bacterial reduction.
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Alkaline Phosphatase in Milk: More Than a Pasteurization Marker
Regulators picked this milk enzyme to verify pasteurization by tracking pathogen heat sensitivity, but a mouse study found it may play a biological role too.
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What Pasteurization Does to Each Vitamin in Milk
A 40-study meta-analysis found significant drops in B1, B2, C, and folate, no change in B6, and a rise in vitamin A with two documented explanations.
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What Pasteurization Does to Whey Protein, Lactoferrin, and IgG
HTST denatures roughly 59% of lactoferrin and 12% of IgG in milk, while other whey proteins stay comparatively heat-stable, per controlled research.