Raw Milk in Pittsfield, New Hampshire
2 raw milk sources found in Pittsfield, New Hampshire, the United States
Updated 5 months ago
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Raw Milk Sources in Pittsfield
Each listing below shows a raw milk source in Pittsfield. Click any listing to view products, pickup methods, and contact information.
Showing 2 sources
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Matras Maple Sugarhouse & Dairy
Contact for details
Pittsfield, NH
USRaw milk CSA, pickup at the Matras Maple sugarhouse. We are a small dairy offering grass-based jersey milk.View Matras Maple Sugarhouse & Dairy's location, social media, contact info, and all other info added to the map in Pittsfield, NH.
Matras Maple Sugarhouse & Dairy -
Little Red Hen Farm & Market
85 Norris Rd
Pittsfield, NH
USRaw goat milk, Goat-gurt, feta cheese & our famous homemade Bootleg Ice Cream!View Little Red Hen Farm & Market's location, social media, contact info, and all other info added to the map in Pittsfield, NH.
Little Red Hen Farm & Market
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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.